window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_50585": {
"type": "attachments",
"id": "bayareabites_50585",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50585",
"found": true
},
"parent": 50549,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/skulls1.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1351623779,
"modified": 1351623779,
"caption": null,
"description": null,
"title": "skulls",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50396": {
"type": "attachments",
"id": "bayareabites_50396",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50396",
"found": true
},
"parent": 50384,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/pickled-pepper-9.jpg",
"width": 1000,
"height": 808
}
},
"publishDate": 1351231755,
"modified": 1351231755,
"caption": null,
"description": null,
"title": "pickled-pepper-9",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50274": {
"type": "attachments",
"id": "bayareabites_50274",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50274",
"found": true
},
"parent": 50181,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1350921685,
"modified": 1350921685,
"caption": null,
"description": null,
"title": "Mourad Lahlou. Photo: Deborah Jones",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50163": {
"type": "attachments",
"id": "bayareabites_50163",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50163",
"found": true
},
"parent": 50161,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/skulls-bakery.jpg",
"width": 560,
"height": 551
}
},
"publishDate": 1350528661,
"modified": 1350528661,
"caption": null,
"description": null,
"title": "skulls bakery",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49846": {
"type": "attachments",
"id": "bayareabites_49846",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49846",
"found": true
},
"parent": 49845,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/onigilly-lunch.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1350002170,
"modified": 1350002170,
"caption": null,
"description": null,
"title": "onigilly lunch",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49537": {
"type": "attachments",
"id": "bayareabites_49537",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49537",
"found": true
},
"parent": 49437,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/09/AdamDulye.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1349136326,
"modified": 1349136326,
"caption": null,
"description": null,
"title": "Adam Dulye",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49674": {
"type": "attachments",
"id": "bayareabites_49674",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49674",
"found": true
},
"parent": 49660,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1349322651,
"modified": 1349322651,
"caption": null,
"description": null,
"title": "560_BAB_CharlesPhan_ImagesBy-EricWolfinger",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49549": {
"type": "attachments",
"id": "bayareabites_49549",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49549",
"found": true
},
"parent": 49547,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1349140437,
"modified": 1349140437,
"caption": null,
"description": "Roli Roti birthday cake",
"title": "Roli Roti birthday cake",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49413": {
"type": "attachments",
"id": "bayareabites_49413",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49413",
"found": true
},
"parent": 49244,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/09/butchery-contest1000a.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1348786190,
"modified": 1348786190,
"caption": null,
"description": null,
"title": "Dave the Butcher hi-fives Darren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49002": {
"type": "attachments",
"id": "bayareabites_49002",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49002",
"found": true
},
"parent": 48890,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg",
"width": 560,
"height": 432
}
},
"publishDate": 1347991044,
"modified": 1347991044,
"caption": null,
"description": null,
"title": "Traci des Jardin and Willie Brown",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_48924": {
"type": "attachments",
"id": "bayareabites_48924",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "48924",
"found": true
},
"parent": 48893,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/09/leslie-bbq-meat1000.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1347861323,
"modified": 1347861323,
"caption": null,
"description": null,
"title": "leslie-bbq-meat1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_48758": {
"type": "attachments",
"id": "bayareabites_48758",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "48758",
"found": true
},
"parent": 48630,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/09/John-T400.jpg",
"width": 400,
"height": 600
}
},
"publishDate": 1347408930,
"modified": 1347408930,
"caption": null,
"description": null,
"title": "John T. Edge",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"tildeherrera": {
"type": "authors",
"id": "5392",
"meta": {
"index": "authors_1716337520",
"id": "5392",
"found": true
},
"name": "Tilde Herrera",
"firstName": "Tilde",
"lastName": "Herrera",
"slug": "tildeherrera",
"email": "tildeherrera@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.",
"avatar": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Tilde Herrera | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tildeherrera"
}
},
"pagesReducer": {
"bayareabites_category_local-food-businesses": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"score": 14.406334
},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"title": "local food businesses",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 46
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=local-food-businesses",
"seeMore": false,
"paginated": true,
"page": 46
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_50549": {
"type": "posts",
"id": "bayareabites_50549",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50549",
"score": null,
"sort": [
1351623814000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1351623814,
"format": "aside",
"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "50549 http://blogs.kqed.org/bayareabites/?p=50549",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/30/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 407,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1550600306,
"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"datePublished": "2012-10-30T12:03:34-07:00",
"dateModified": "2019-02-19T10:18:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"status": "publish",
"path": "/bayareabites/50549/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50549/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_50585",
"label": "bayareabites"
},
"bayareabites_50384": {
"type": "posts",
"id": "bayareabites_50384",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50384",
"score": null,
"sort": [
1351455942000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1351455942,
"format": "aside",
"disqusTitle": "Local Experts Dish on the Art of Pickled Peppers",
"title": "Local Experts Dish on the Art of Pickled Peppers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "50384 http://blogs.kqed.org/bayareabites/?p=50384",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/28/local-experts-dish-on-the-art-of-pickled-peppers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1340,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1550600370,
"excerpt": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
"title": "Local Experts Dish on the Art of Pickled Peppers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Experts Dish on the Art of Pickled Peppers",
"datePublished": "2012-10-28T13:25:42-07:00",
"dateModified": "2019-02-19T10:19:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-experts-dish-on-the-art-of-pickled-peppers",
"status": "publish",
"path": "/bayareabites/50384/local-experts-dish-on-the-art-of-pickled-peppers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50384/local-experts-dish-on-the-art-of-pickled-peppers",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_95",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_14738",
"bayareabites_1149"
],
"featImg": "bayareabites_50396",
"label": "bayareabites"
},
"bayareabites_50181": {
"type": "posts",
"id": "bayareabites_50181",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50181",
"score": null,
"sort": [
1350935534000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350935534,
"format": "aside",
"disqusTitle": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
"disqusIdentifier": "50181 http://blogs.kqed.org/bayareabites/?p=50181",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/22/qa-with-mourad-lahlou-chef-and-culinary-diplomat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2128,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1350935776,
"excerpt": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary \"brain drain\" is.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary "brain drain" is.",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"datePublished": "2012-10-22T12:52:14-07:00",
"dateModified": "2012-10-22T12:56:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-mourad-lahlou-chef-and-culinary-diplomat",
"status": "publish",
"path": "/bayareabites/50181/qa-with-mourad-lahlou-chef-and-culinary-diplomat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50181/qa-with-mourad-lahlou-chef-and-culinary-diplomat",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_2090",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61"
],
"tags": [
"bayareabites_595",
"bayareabites_1556",
"bayareabites_8790",
"bayareabites_10811"
],
"featImg": "bayareabites_50274",
"label": "bayareabites"
},
"bayareabites_50161": {
"type": "posts",
"id": "bayareabites_50161",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50161",
"score": null,
"sort": [
1350664985000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350664985,
"format": "aside",
"disqusTitle": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"title": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "50161 http://blogs.kqed.org/bayareabites/?p=50161",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1351224223,
"excerpt": "Decorate sugar skulls with icing, sequins and feathers or learn to make bone-shaped Pan de Muerto bread for the upcoming Day of the Dead festivities in the Bay Area.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Decorate sugar skulls with icing, sequins and feathers or learn to make bone-shaped Pan de Muerto bread for the upcoming Day of the Dead festivities in the Bay Area.",
"title": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"datePublished": "2012-10-19T09:43:05-07:00",
"dateModified": "2012-10-25T21:03:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto",
"status": "publish",
"path": "/bayareabites/50161/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50161/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto",
"authors": [
"5283"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_64",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_10817",
"bayareabites_10816",
"bayareabites_10820",
"bayareabites_8487",
"bayareabites_10812",
"bayareabites_10815",
"bayareabites_295",
"bayareabites_10821",
"bayareabites_10813",
"bayareabites_10818",
"bayareabites_10814",
"bayareabites_10819"
],
"featImg": "bayareabites_50163",
"label": "bayareabites"
},
"bayareabites_49845": {
"type": "posts",
"id": "bayareabites_49845",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49845",
"score": null,
"sort": [
1350066160000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350066160,
"format": "aside",
"disqusTitle": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
"title": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "49845 http://blogs.kqed.org/bayareabites/?p=49845",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/12/onigilly-introduces-updated-japanese-comfort-food-to-the-fidi/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1106,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1350066160,
"excerpt": "Onigilly (recently opened in the Financial District) offers an updated version of classic Japanese onigiri rice balls with generous toppings, from traditional pickled plum and salmon, to miso roasted fennel, spicy shrimp and bacon cooked with garlic butter, sake and chili sauce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Onigilly (recently opened in the Financial District) offers an updated version of classic Japanese onigiri rice balls with generous toppings, from traditional pickled plum and salmon, to miso roasted fennel, spicy shrimp and bacon cooked with garlic butter, sake and chili sauce.",
"title": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
"datePublished": "2012-10-12T11:22:40-07:00",
"dateModified": "2012-10-12T11:22:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "onigilly-introduces-updated-japanese-comfort-food-to-the-fidi",
"status": "publish",
"path": "/bayareabites/49845/onigilly-introduces-updated-japanese-comfort-food-to-the-fidi",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49845/onigilly-introduces-updated-japanese-comfort-food-to-the-fidi",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10799",
"bayareabites_10422",
"bayareabites_10798",
"bayareabites_10049",
"bayareabites_10797"
],
"featImg": "bayareabites_49846",
"label": "bayareabites"
},
"bayareabites_49437": {
"type": "posts",
"id": "bayareabites_49437",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49437",
"score": null,
"sort": [
1349715623000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1349715623,
"format": "aside",
"disqusTitle": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
"title": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n",
"disqusIdentifier": "49437 http://blogs.kqed.org/bayareabites/?p=49437",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/08/qa-with-chef-adam-dulye-of-abbot%e2%80%99s-cellar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1291,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1552418086,
"excerpt": "Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot's Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot's Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.",
"title": "Q&A with Chef Adam Dulye of Abbot’s Cellar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
"datePublished": "2012-10-08T10:00:23-07:00",
"dateModified": "2019-03-12T12:14:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-chef-adam-dulye-of-abbot%e2%80%99s-cellar",
"status": "publish",
"path": "/bayareabites/49437/qa-with-chef-adam-dulye-of-abbot%e2%80%99s-cellar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49437/qa-with-chef-adam-dulye-of-abbot%e2%80%99s-cellar",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_92"
],
"featImg": "bayareabites_49537",
"label": "bayareabites"
},
"bayareabites_49660": {
"type": "posts",
"id": "bayareabites_49660",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49660",
"score": null,
"sort": [
1349380737000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1349380737,
"format": "aside",
"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
"disqusIdentifier": "49660 http://blogs.kqed.org/bayareabites/?p=49660",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1852,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1357185041,
"excerpt": "Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"datePublished": "2012-10-04T12:58:57-07:00",
"dateModified": "2013-01-02T19:50:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-interview-with-charles-phan-author-of-vietnamese-home-cooking",
"status": "publish",
"path": "/bayareabites/49660/an-interview-with-charles-phan-author-of-vietnamese-home-cooking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49660/an-interview-with-charles-phan-author-of-vietnamese-home-cooking",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_234",
"bayareabites_1676",
"bayareabites_4028",
"bayareabites_10792",
"bayareabites_9917",
"bayareabites_10793",
"bayareabites_10985"
],
"featImg": "bayareabites_49674",
"label": "bayareabites"
},
"bayareabites_49547": {
"type": "posts",
"id": "bayareabites_49547",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49547",
"score": null,
"sort": [
1349190220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1349190220,
"format": "aside",
"disqusTitle": "Highlights from Roli Roti's Pop-Up at Chez Panisse",
"title": "Highlights from Roli Roti's Pop-Up at Chez Panisse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\" alt=\"Roli Rotis famous porchetta\" title=\"Roli Rotis famous porchetta\" width=\"554\" class=\"alignnone size-full wp-image-49554\">\u003c/a>\u003c/p>\n\u003cp>This past weekend, \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> celebrated its 10 year anniversary with a pop-up party at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>. The beloved gourmet rotisserie truck was in full effect, loaded up with glistening porchetta, juicy lemon and herb roast chickens, and a new addition, baskets of golden \u003ca href=\"http://en.wikipedia.org/wiki/Arancini\">arancini\u003c/a>, rotating at a hypnotic pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"554\" class=\"alignnone size-full wp-image-49568\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17-125x125.jpg\" alt=\"Acme rustic rolls\" title=\"Acme rustic rolls\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49551\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22-125x125.jpg\" alt=\"Roli Roti arancini\" title=\"Roli Roti arancini\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49552\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15-125x125.jpg\" alt=\"Roli Roti, on the line \" title=\"Roli Roti, on the line \" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49550\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49567\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68-125x125.jpg\" alt=\"Rotisserie Chicken\" title=\"Roli Roti's Rotisserie Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49560\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64-125x125.jpg\" alt=\"Roli Roti Rotisserie Truck\" title=\"Roli Roti Rotisserie Truck\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49559\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140-125x125.jpg\" alt=\"Raclette\" title=\"Raclette\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49569\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57-125x125.jpg\" alt=\"Girl enjoying Edible Schoolyard Acme bread\" title=\"Girl enjoying Edible Schoolyard Acme bread\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49558\">\u003c/a>\u003c/p>\n\u003cp>Amidst the music and enticing wafts of roasting raclette waiting to ooze over hearty slabs of bread, \u003cstrong>Thomas Odermatt\u003c/strong>, founder of Roli Roti, could be seen smiling ear to ear, greeting guests, personally handing out his famous \u003ca href=\"http://lickmyspoon.com/restaurants/porchetta-sandwich-qa-with-rolirotis-thomas-odermatt/\">porchetta sandwiches\u003c/a>, and urging everyone to eat as much as possible. \u003c/p>\n\u003cp>The party was not only a celebration of Roli Roti, but of all the hardworking farmers, producers, supportive family and friends, and loyal fans that have made each of these ten years possible. This was a community celebration and everyone got involved. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\" alt=\"The Roli Roti crew\" title=\"The Roli Roti crew\" width=\"554\" class=\"alignnone size-full wp-image-49556\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7-125x125.jpg\" alt=\"Roli Roti birthday cake\" title=\"Roli Roti birthday cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49549\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25-125x125.jpg\" alt=\"Paul Masse and son (Masse's Pastries)\" title=\"Paul Masse and son (Masse's Pastries)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49553\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49566\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77-125x125.jpg\" alt=\"Alice Waters\" title=\"Alice Waters\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49563\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79-125x125.jpg\" alt=\"On the line at Roli Roti\" title=\"On the line at Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49564\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31-125x125.jpg\" alt=\"Alice Waters, Roli Roti\" title=\"Alice Waters, Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49555\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50-125x125.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49557\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49570\">\u003c/a>\u003c/p>\n\u003cp>Paul Masse, of \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's Pastries\u003c/a>, from down the street brought the (intensely decadent) cake. Third-generation chicken farmer, David Pitman, of \u003ca href=\"http://www.maryschickens.com/\">Pitman Family Farms\u003c/a>, enjoyed the fruits of his labor with gusto. Even \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, benevolent local oracle, was in attendance, patting children on the head, moving wilting flowers out of the sun, and overall just giving everyone around her an extra little jolt of energy with her presence.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\" alt=\"Alice Waters and Thomas Odermatt\" title=\"Alice Waters and Thomas Odermatt\" width=\"500\" class=\"alignnone size-full wp-image-49562\">\u003c/a>\u003c/p>\n\u003cp>When I asked Thomas about his connection with \u003cstrong>Alice Waters\u003c/strong> and \u003cstrong>Chez Panisse\u003c/strong>, he explained:\u003c/p>\n\u003cblockquote>\u003cp>“Alice and I know each other from the farmers' market. We also know each other most recently from Slow Food Nation, where she invited me to be a vendor. The way we came together is, she wanted to try my chicken, we met at the skateboard park in Berkeley -- not that we skateboarded together -- but, we tasted the chicken there, and since then we’ve kept in contact.”\u003c/p>\u003c/blockquote>\n\u003cp>All the proceeds from the Roli Roti pop-up benefited Alice Water’s \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\" alt=\"Thomas' daughter\" title=\"Thomas' daughter\" width=\"500\" class=\"alignnone size-full wp-image-49565\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I really admire the idea of Edible Schoolyard,” he continued. “I think that kids should dream of how good a carrot can be. That's a dream that Alice is really spearheading, and I cannot support it enough.” \u003c/p>\u003c/blockquote>\n\u003cp>Carrots are great. So is \u003ca href=\"http://www.roliroti.com/porchetta\">crispy skin\u003c/a>.\u003c/p>\n\u003cp>Happy Birthday, Roli Roti. We can’t wait to see (and taste!) what the next ten years bring.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"500\" class=\"alignnone size-full wp-image-49561\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "49547 http://blogs.kqed.org/bayareabites/?p=49547",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/02/highlights-from-roli-rotis-pop-up-at-chez-panisse/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 383,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1349190220,
"excerpt": "Roli Roti celebrates its 10th anniversary at Chez Panisse. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Roli Roti celebrates its 10th anniversary at Chez Panisse. ",
"title": "Highlights from Roli Roti's Pop-Up at Chez Panisse | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Highlights from Roli Roti's Pop-Up at Chez Panisse",
"datePublished": "2012-10-02T08:03:40-07:00",
"dateModified": "2012-10-02T08:03:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "highlights-from-roli-rotis-pop-up-at-chez-panisse",
"status": "publish",
"path": "/bayareabites/49547/highlights-from-roli-rotis-pop-up-at-chez-panisse",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-27.jpg\" alt=\"Roli Rotis famous porchetta\" title=\"Roli Rotis famous porchetta\" width=\"554\" class=\"alignnone size-full wp-image-49554\">\u003c/a>\u003c/p>\n\u003cp>This past weekend, \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> celebrated its 10 year anniversary with a pop-up party at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>. The beloved gourmet rotisserie truck was in full effect, loaded up with glistening porchetta, juicy lemon and herb roast chickens, and a new addition, baskets of golden \u003ca href=\"http://en.wikipedia.org/wiki/Arancini\">arancini\u003c/a>, rotating at a hypnotic pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-123.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"554\" class=\"alignnone size-full wp-image-49568\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-17-125x125.jpg\" alt=\"Acme rustic rolls\" title=\"Acme rustic rolls\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49551\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-22-125x125.jpg\" alt=\"Roli Roti arancini\" title=\"Roli Roti arancini\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49552\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-15-125x125.jpg\" alt=\"Roli Roti, on the line \" title=\"Roli Roti, on the line \" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49550\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-118-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49567\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-68-125x125.jpg\" alt=\"Rotisserie Chicken\" title=\"Roli Roti's Rotisserie Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49560\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-64-125x125.jpg\" alt=\"Roli Roti Rotisserie Truck\" title=\"Roli Roti Rotisserie Truck\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49559\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-140-125x125.jpg\" alt=\"Raclette\" title=\"Raclette\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49569\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-57-125x125.jpg\" alt=\"Girl enjoying Edible Schoolyard Acme bread\" title=\"Girl enjoying Edible Schoolyard Acme bread\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49558\">\u003c/a>\u003c/p>\n\u003cp>Amidst the music and enticing wafts of roasting raclette waiting to ooze over hearty slabs of bread, \u003cstrong>Thomas Odermatt\u003c/strong>, founder of Roli Roti, could be seen smiling ear to ear, greeting guests, personally handing out his famous \u003ca href=\"http://lickmyspoon.com/restaurants/porchetta-sandwich-qa-with-rolirotis-thomas-odermatt/\">porchetta sandwiches\u003c/a>, and urging everyone to eat as much as possible. \u003c/p>\n\u003cp>The party was not only a celebration of Roli Roti, but of all the hardworking farmers, producers, supportive family and friends, and loyal fans that have made each of these ten years possible. This was a community celebration and everyone got involved. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-47.jpg\" alt=\"The Roli Roti crew\" title=\"The Roli Roti crew\" width=\"554\" class=\"alignnone size-full wp-image-49556\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-7-125x125.jpg\" alt=\"Roli Roti birthday cake\" title=\"Roli Roti birthday cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49549\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-25-125x125.jpg\" alt=\"Paul Masse and son (Masse's Pastries)\" title=\"Paul Masse and son (Masse's Pastries)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49553\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-114-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49566\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-77-125x125.jpg\" alt=\"Alice Waters\" title=\"Alice Waters\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49563\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-79-125x125.jpg\" alt=\"On the line at Roli Roti\" title=\"On the line at Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49564\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-31-125x125.jpg\" alt=\"Alice Waters, Roli Roti\" title=\"Alice Waters, Roli Roti\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49555\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-50-125x125.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49557\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-141-125x125.jpg\" alt=\"Roli Roti Pop-Up at Chez Panisse\" title=\"Roli Roti Pop-Up at Chez Panisse\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-49570\">\u003c/a>\u003c/p>\n\u003cp>Paul Masse, of \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's Pastries\u003c/a>, from down the street brought the (intensely decadent) cake. Third-generation chicken farmer, David Pitman, of \u003ca href=\"http://www.maryschickens.com/\">Pitman Family Farms\u003c/a>, enjoyed the fruits of his labor with gusto. Even \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, benevolent local oracle, was in attendance, patting children on the head, moving wilting flowers out of the sun, and overall just giving everyone around her an extra little jolt of energy with her presence.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-74.jpg\" alt=\"Alice Waters and Thomas Odermatt\" title=\"Alice Waters and Thomas Odermatt\" width=\"500\" class=\"alignnone size-full wp-image-49562\">\u003c/a>\u003c/p>\n\u003cp>When I asked Thomas about his connection with \u003cstrong>Alice Waters\u003c/strong> and \u003cstrong>Chez Panisse\u003c/strong>, he explained:\u003c/p>\n\u003cblockquote>\u003cp>“Alice and I know each other from the farmers' market. We also know each other most recently from Slow Food Nation, where she invited me to be a vendor. The way we came together is, she wanted to try my chicken, we met at the skateboard park in Berkeley -- not that we skateboarded together -- but, we tasted the chicken there, and since then we’ve kept in contact.”\u003c/p>\u003c/blockquote>\n\u003cp>All the proceeds from the Roli Roti pop-up benefited Alice Water’s \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-86.jpg\" alt=\"Thomas' daughter\" title=\"Thomas' daughter\" width=\"500\" class=\"alignnone size-full wp-image-49565\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I really admire the idea of Edible Schoolyard,” he continued. “I think that kids should dream of how good a carrot can be. That's a dream that Alice is really spearheading, and I cannot support it enough.” \u003c/p>\u003c/blockquote>\n\u003cp>Carrots are great. So is \u003ca href=\"http://www.roliroti.com/porchetta\">crispy skin\u003c/a>.\u003c/p>\n\u003cp>Happy Birthday, Roli Roti. We can’t wait to see (and taste!) what the next ten years bring.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-09-30-roliroti-chez-panisse-stephanie-hua-70.jpg\" alt=\"Roli Roti Porchetta Sandwich\" title=\"Roli Roti Porchetta Sandwich\" width=\"500\" class=\"alignnone size-full wp-image-49561\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49547/highlights-from-roli-rotis-pop-up-at-chez-panisse",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_234",
"bayareabites_2726",
"bayareabites_10786",
"bayareabites_10785"
],
"featImg": "bayareabites_49549",
"label": "bayareabites"
},
"bayareabites_49244": {
"type": "posts",
"id": "bayareabites_49244",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49244",
"score": null,
"sort": [
1348788267000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1348788267,
"format": "aside",
"disqusTitle": "2012 Eat Real Festival: Day 3 Highlights",
"title": "2012 Eat Real Festival: Day 3 Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "49244 http://blogs.kqed.org/bayareabites/?p=49244",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1037,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1437801533,
"excerpt": "Daniel Patterson for five bucks, Tuscan-perfect flatbread, Tartine pastry how-tos, and a couple of flying knives: Day 3 of Eat Real. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Daniel Patterson for five bucks, Tuscan-perfect flatbread, Tartine pastry how-tos, and a couple of flying knives: Day 3 of Eat Real. ",
"title": "2012 Eat Real Festival: Day 3 Highlights | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "2012 Eat Real Festival: Day 3 Highlights",
"datePublished": "2012-09-27T16:24:27-07:00",
"dateModified": "2015-07-24T22:18:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "2012-eat-real-festival-day-3-highlights",
"status": "publish",
"path": "/bayareabites/49244/2012-eat-real-festival-day-3-highlights",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000d.jpg\" alt=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Milk-Fed Brunch at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49365\">\u003c/a>\u003cbr>\n\u003cem>Milk-Fed Brunch booth at Eat Real Festival.\u003c/em>\u003cbr>\n\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a> chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> isn't usually a five-bucks-a-plate kind of guy. \u003ca href=\"http://canerossosf.com/\">Il Cane Rosso\u003c/a> in the Ferry Building, his most casual spot, will make you a $9 egg-salad sandwich; at Jack London Square's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, $6 will buy you a side of Chantenay carrots with hay and \u003ca href=\"http://www.vadouvan.com/\">vadouvan\u003c/a>. Toying with the tasting menu at Coi, from abalone with nettle-dandelion salsa verde to frozen lime marshmallow, will set you back a cool 165 clams.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/daniel-patterson1000b.jpg\" alt=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\"Daniel Patterson and crew at 2012 Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49363\">\u003c/a>\u003cbr>\n\u003cem>Daniel Patterson (center) and crew at Eat Real Festival's Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>But here was Patterson on a sunny Sunday morning in Oakland, surrounded by a crew of at least a dozen. Bent double over their folding-table workstations, they draped slices of grilled lamb over mounds of herby three-grain salad (farro, buckwheat, and wheat berries), doused cubes of poached veal in bone broth, and scooped slivers of string beans and fresh shelling beans over slices of fat-ringed pork confit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-veal10001.jpg\" alt=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" title=\"Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49397\">\u003c/a>\u003cbr>\n\u003cem>Milk Poached Veal from Eat Real Sunday Milk-Fed Brunch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The price for each appetizer-sized plate? Five bucks, and did we mention that all the meat came from young, milk-fed animals (hence the name) raised on the pastures of \u003ca href=\"http://www.belcampoinc.com/inc/#!/company/about\">Belcampo Meats\u003c/a>?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/danielpatterson-lamb-pork500.jpg\" alt=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" title=\"Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49368\">\u003c/a>\u003cbr>\n\u003cem>Grilled Lamb and Pig Confit at Eat Real Sunday Milk-fed Brunch\u003c/em>\u003c/p>\n\u003cp>This was the Milk-Fed Brunch touted by \u003ca href=\"http://www.eatrealfest.com\">Eat Real\u003c/a>, and if grilled lamb and veal meatballs weren't exactly typical brunch fare, those who managed to find Patterson's stand, which was tucked away at the far end of the Eat Real Festival's sprawl, next to the manically shouting hucksters of the Toyota sponsors' display, enjoyed some restaurant-quality eats, made with a degree of care and flavor-layering not usually seen in such a setting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Mike-the-Bejkr1000.jpg\" alt=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" title=\" Mike the bejkr Zakowski at Eat Real Festival in Oakland. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49391\">\u003c/a>\u003cbr>\n\u003cem>Mike [the bejkr] Zakowski at Eat Real Festival in Oakland\u003c/em>\u003c/p>\n\u003cp>Besides downing some excellent lamb and very tender veal and carrots, tracking down Patterson's booth helped us stumble upon the surprisingly un-swamped stand of Sonoma's \u003ca href=\"http://www.cultsonoma.com/2011/03/a-good-baker-mike-the-bejkr-zakowski-sonoma-valley/\">Mike the Bejkr\u003c/a>, whose artisan, wood-oven loaves are easily the match of Tartine Bakery's line-out-the-door breads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eatreal-bejkr1000.jpg\" alt=\"Mike the Bejkr. Photo: Wendy Goodfriend\" title=\"Mike the Bejkr. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49390\">\u003c/a>\u003c/p>\n\u003cp>Mike had four different loaves (including a hefty pain de campagne stenciled with \"real eat\" in flour on the crust) but the real delight was his fresh-from-the-oven Tuscan schiacciata, oval pizza-like flatbreads loaded with local farm veggies, including zucchini, onion, and red peppers. On Friday mornings at the \u003ca href=\"http://www.svcfm.org/\">Sonoma Valley Farmers' Market\u003c/a>, he says, his stall is mobbed from opening to closing; here, the lines were longer for lumpia. Still, this meant no wait for us in snagging a fresh loaf and a hot, melty-cheesed schiacciata, definitely one of the very best things we ate all weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tuscan-schiacciata500.jpg\" alt=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" title=\"Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival. Photo: Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-49392\">\u003c/a>\u003cbr>\n\u003cem>Wood-Fired Schiacciata from Mike the Bejkr at Eat Real Festival\u003c/em>\u003c/p>\n\u003cp>Then, with baking on our minds, it was over the \u003ca href=\"http://www.eco-sf.org\">Ecology Center SF\u003c/a>'s table, where a fire was burning in the cob-built community oven and Laurie Ellen Pelicano of \u003ca href=\"http://www.tartinebakery.com\">Tartine Bakery\u003c/a> was demonstrating the fine art of dough-rolling, sharing the skills she's developed making some of the dozens and dozens of galettes that Tartine Bakery sells each day. No bowl needed here; instead, Pelicano dusted her chilled butter cubes with flour, made a casual little well in a mound of flour, dropped in the butter and started rolling.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/tartine-eatreal560.jpg\" alt=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" title=\" Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49399\">\u003c/a>\u003cbr>\n \u003cem>Laurie Ellen Pelicano of Tartine Bakery. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>A few passes, and she had a steam-rollered heap of long, flat butter shards coated in flour. Shaped into another well, she added water (much less than you think), and started, casually again, to fold the flour-and-butter shards over themselves, gently distributing the water while scraping the mixture into a mound. As she mixed, she passed along tips on avoiding the basic mistakes most home bakers make, including:\u003c/p>\n\u003cp>Don't cut your butter in too finely, especially if you're using a food processor. Stop once the butter's the size of M&Ms; taking the mixture all the way to sand or cornmeal will make a dough that's crumbly, not flaky. Use just enough water to make it hold together; if you tap your squeezed-together handful of dough, it should fall apart. And finally, most importantly, don't overwork the finished dough. That nice, gummy, workable Play-Doh texture? Not what you want. \u003c/p>\n\u003cp>As soon as a handful would hold together, it was wrapped and put in a cooler to chill. Well-prepared, Pelicano pulled out another already-chilled cube of dough and starting rolling, quickly filling her round of dough with apple slices, a squirt of lemon and a sprinkle of organic sugar, then flipping up the edges of the dough to lap over the apples. \u003c/p>\n\u003cp>That charming wood oven didn't do a very good job of baking Pelicano's demo galettes, which came out burned on the bottom and slightly underbaked within, but none of the watchers minded. Who would turn down a slice of Tartine-style galette, fresh out of the oven, with no line to wait in? Even better, Pelicano sent interested bakers home with chunks of her leftover dough for their own kitchen experiments. \u003c/p>\n\u003cp>And then it was time for beer in a jar: chocolatey-dark \u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Squid Ink\u003c/a>, even darker \u003ca href=\"http://www.moonlightbrewing.com/\">Death and Taxes\u003c/a>, autumn-y, crisp Bahl Hornin Mow Keef from the \u003ca href=\"http://www.avbc.com\">Anderson Valley Brewing Company\u003c/a>. And then over to the main stage, where \u003ca href=\"http://www.facebook.com/pages/Dave-the-Butcher/313452850163\"> Dave the Butcher\u003c/a> and (relative) newbie Daren King were duking it out in the Flying Knives pork-butchering competition, narrated by Belcampo Meats CEO Anya Fernald, with frequent check-ins by the team of judges. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49405\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/butchery-contest1000a.jpg\" alt=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49413\">\u003c/a>\u003cbr>\n\u003cem>Dave the Butcher hi-fives Daren King at the conclusion of the 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\u003cp>A whole pig, 45 minutes, and by the end, King won the trophy, and it was time to go home and see what we could make for dinner. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/winner-butchery-contest10001.jpg\" alt=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" title=\"Daren King was victorious over Dave the Butcher in the Eat Real Festivals 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49402\">\u003c/a>\u003cbr>\n\u003cem>Daren King was victorious over Dave the Butcher in the Eat Real Festival's 3rd Annual Flying Knives Pork Butchery Contest.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49244/2012-eat-real-festival-day-3-highlights",
"authors": [
"5038",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_3998",
"bayareabites_3999",
"bayareabites_4105",
"bayareabites_2642",
"bayareabites_10066",
"bayareabites_10770"
],
"featImg": "bayareabites_49413",
"label": "bayareabites"
},
"bayareabites_48890": {
"type": "posts",
"id": "bayareabites_48890",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "48890",
"score": null,
"sort": [
1347992995000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1347992995,
"format": "aside",
"disqusTitle": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant",
"title": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "48890 http://blogs.kqed.org/bayareabites/?p=48890",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1566,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1347993178,
"excerpt": "Mary Ladd interviews Chef Traci Des Jardins, who details the ups and downs of Jardinière Restaurant's fifteen year history and what it's like being a woman in the male dominated culinary industry.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Chef Traci Des Jardins, who details the ups and downs of Jardinière Restaurant's fifteen year history and what it's like being a woman in the male dominated culinary industry.",
"title": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant",
"datePublished": "2012-09-18T11:29:55-07:00",
"dateModified": "2012-09-18T11:32:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant",
"status": "publish",
"path": "/bayareabites/48890/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/48890/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1962",
"bayareabites_2090",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_895",
"bayareabites_10743",
"bayareabites_150",
"bayareabites_10744",
"bayareabites_10628",
"bayareabites_10742",
"bayareabites_1251"
],
"featImg": "bayareabites_49002",
"label": "bayareabites"
},
"bayareabites_48893": {
"type": "posts",
"id": "bayareabites_48893",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "48893",
"score": null,
"sort": [
1347872974000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1347872974,
"format": "aside",
"disqusTitle": "KQED's Check, Please! at SoMa StrEat Food Park",
"title": "KQED's Check, Please! at SoMa StrEat Food Park",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "48893 http://blogs.kqed.org/bayareabites/?p=48893",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 883,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1347898658,
"excerpt": "Check, Please! host Leslie Sbrocco takes it to the streets to promote season 7, making the rounds of the food trucks at the Soma StrEat Food Park on Friday. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! host Leslie Sbrocco takes it to the streets to promote season 7, making the rounds of the food trucks at the Soma StrEat Food Park on Friday. ",
"title": "KQED's Check, Please! at SoMa StrEat Food Park | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Check, Please! at SoMa StrEat Food Park",
"datePublished": "2012-09-17T02:09:34-07:00",
"dateModified": "2012-09-17T09:17:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-check-please-at-soma-streat-food-park",
"status": "publish",
"path": "/bayareabites/48893/kqeds-check-please-at-soma-streat-food-park",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/48893/kqeds-check-please-at-soma-streat-food-park",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1593"
],
"tags": [
"bayareabites_757",
"bayareabites_8369",
"bayareabites_14740",
"bayareabites_867",
"bayareabites_10493"
],
"featImg": "bayareabites_48924",
"label": "bayareabites"
},
"bayareabites_48630": {
"type": "posts",
"id": "bayareabites_48630",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "48630",
"score": null,
"sort": [
1347469568000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1347469568,
"format": "aside",
"disqusTitle": "Southerner in the City: John T. Edge Takes on San Francisco",
"title": "Southerner in the City: John T. Edge Takes on San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n",
"disqusIdentifier": "48630 http://blogs.kqed.org/bayareabites/?p=48630",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/09/12/southerner-in-the-city-john-t-edge-takes-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1366,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1347470467,
"excerpt": "Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, \"The Truck Food Cookbook.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, "The Truck Food Cookbook."",
"title": "Southerner in the City: John T. Edge Takes on San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Southerner in the City: John T. Edge Takes on San Francisco",
"datePublished": "2012-09-12T10:06:08-07:00",
"dateModified": "2012-09-12T10:21:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "southerner-in-the-city-john-t-edge-takes-san-francisco",
"status": "publish",
"path": "/bayareabites/48630/southerner-in-the-city-john-t-edge-takes-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/48630/southerner-in-the-city-john-t-edge-takes-san-francisco",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8406",
"bayareabites_10727",
"bayareabites_295",
"bayareabites_2625",
"bayareabites_10726",
"bayareabites_10725"
],
"featImg": "bayareabites_48758",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=local-food-businesses": {
"isFetching": false,
"latestQuery": {
"from": 540,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 808,
"relation": "eq"
},
"items": [
"bayareabites_50549",
"bayareabites_50384",
"bayareabites_50181",
"bayareabites_50161",
"bayareabites_49845",
"bayareabites_49437",
"bayareabites_49660",
"bayareabites_49547",
"bayareabites_49244",
"bayareabites_48890",
"bayareabites_48893",
"bayareabites_48630"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_local-food-businesses": {
"isLoading": true
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1149": {
"type": "terms",
"id": "bayareabites_1149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1020,
"slug": "tips",
"isLoading": false,
"link": "/bayareabites/tag/tips"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_595": {
"type": "terms",
"id": "bayareabites_595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "aziza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "aziza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 560,
"slug": "aziza",
"isLoading": false,
"link": "/bayareabites/tag/aziza"
},
"bayareabites_1556": {
"type": "terms",
"id": "bayareabites_1556",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1556",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joyce goldstein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joyce goldstein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2364,
"slug": "joyce-goldstein",
"isLoading": false,
"link": "/bayareabites/tag/joyce-goldstein"
},
"bayareabites_8790": {
"type": "terms",
"id": "bayareabites_8790",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8790",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mourad Lahlou",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mourad Lahlou Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3243,
"slug": "mourad-lahlou",
"isLoading": false,
"link": "/bayareabites/tag/mourad-lahlou"
},
"bayareabites_10811": {
"type": "terms",
"id": "bayareabites_10811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Moroccan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Moroccan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5265,
"slug": "new-moroccan",
"isLoading": false,
"link": "/bayareabites/tag/new-moroccan"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_10817": {
"type": "terms",
"id": "bayareabites_10817",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10817",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Autumn Express",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Autumn Express Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5271,
"slug": "autumn-express",
"isLoading": false,
"link": "/bayareabites/tag/autumn-express"
},
"bayareabites_10816": {
"type": "terms",
"id": "bayareabites_10816",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10816",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Casa Latina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Casa Latina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5270,
"slug": "casa-latina",
"isLoading": false,
"link": "/bayareabites/tag/casa-latina"
},
"bayareabites_10820": {
"type": "terms",
"id": "bayareabites_10820",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10820",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chaac Mool",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chaac Mool Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5274,
"slug": "chaac-mool",
"isLoading": false,
"link": "/bayareabites/tag/chaac-mool"
},
"bayareabites_8487": {
"type": "terms",
"id": "bayareabites_8487",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8487",
"found": true
},
"relationships": {},
"featImg": null,
"name": "day of the dead",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "day of the dead Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2940,
"slug": "day-of-the-dead",
"isLoading": false,
"link": "/bayareabites/tag/day-of-the-dead"
},
"bayareabites_10812": {
"type": "terms",
"id": "bayareabites_10812",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10812",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dia de los muertos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dia de los muertos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5266,
"slug": "dia-de-los-muertos",
"isLoading": false,
"link": "/bayareabites/tag/dia-de-los-muertos"
},
"bayareabites_10815": {
"type": "terms",
"id": "bayareabites_10815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ethnic Arts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ethnic Arts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5269,
"slug": "ethnic-arts",
"isLoading": false,
"link": "/bayareabites/tag/ethnic-arts"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_10821": {
"type": "terms",
"id": "bayareabites_10821",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10821",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Museum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Museum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5275,
"slug": "oakland-museum",
"isLoading": false,
"link": "/bayareabites/tag/oakland-museum"
},
"bayareabites_10813": {
"type": "terms",
"id": "bayareabites_10813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pan de muerto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pan de muerto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5267,
"slug": "pan-de-muerto",
"isLoading": false,
"link": "/bayareabites/tag/pan-de-muerto"
},
"bayareabites_10818": {
"type": "terms",
"id": "bayareabites_10818",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10818",
"found": true
},
"relationships": {},
"featImg": null,
"name": "skeletons",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "skeletons Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5272,
"slug": "skeletons",
"isLoading": false,
"link": "/bayareabites/tag/skeletons"
},
"bayareabites_10814": {
"type": "terms",
"id": "bayareabites_10814",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10814",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar skulls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar skulls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5268,
"slug": "sugar-skulls",
"isLoading": false,
"link": "/bayareabites/tag/sugar-skulls"
},
"bayareabites_10819": {
"type": "terms",
"id": "bayareabites_10819",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10819",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Marigold Project",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Marigold Project Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5273,
"slug": "the-marigold-project",
"isLoading": false,
"link": "/bayareabites/tag/the-marigold-project"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_10799": {
"type": "terms",
"id": "bayareabites_10799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Adachi Hiroyuki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Adachi Hiroyuki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5253,
"slug": "adachi-hiroyuki",
"isLoading": false,
"link": "/bayareabites/tag/adachi-hiroyuki"
},
"bayareabites_10422": {
"type": "terms",
"id": "bayareabites_10422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japanese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4876,
"slug": "japanese-food",
"isLoading": false,
"link": "/bayareabites/tag/japanese-food"
},
"bayareabites_10798": {
"type": "terms",
"id": "bayareabites_10798",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10798",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Koji Kanematsu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Koji Kanematsu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5252,
"slug": "koji-kanematsu",
"isLoading": false,
"link": "/bayareabites/tag/koji-kanematsu"
},
"bayareabites_10049": {
"type": "terms",
"id": "bayareabites_10049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Onigilly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Onigilly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4503,
"slug": "onigilly",
"isLoading": false,
"link": "/bayareabites/tag/onigilly"
},
"bayareabites_10797": {
"type": "terms",
"id": "bayareabites_10797",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10797",
"found": true
},
"relationships": {},
"featImg": null,
"name": "onigiri",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "onigiri Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5251,
"slug": "onigiri",
"isLoading": false,
"link": "/bayareabites/tag/onigiri"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_1676": {
"type": "terms",
"id": "bayareabites_1676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Phan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Phan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1339,
"slug": "charles-phan",
"isLoading": false,
"link": "/bayareabites/tag/charles-phan"
},
"bayareabites_4028": {
"type": "terms",
"id": "bayareabites_4028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "out the door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "out the door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2540,
"slug": "out-the-door",
"isLoading": false,
"link": "/bayareabites/tag/out-the-door"
},
"bayareabites_10792": {
"type": "terms",
"id": "bayareabites_10792",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10792",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the ferry building",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the ferry building Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5246,
"slug": "the-ferry-building",
"isLoading": false,
"link": "/bayareabites/tag/the-ferry-building"
},
"bayareabites_9917": {
"type": "terms",
"id": "bayareabites_9917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Slanted Door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Slanted Door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4371,
"slug": "the-slanted-door",
"isLoading": false,
"link": "/bayareabites/tag/the-slanted-door"
},
"bayareabites_10793": {
"type": "terms",
"id": "bayareabites_10793",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10793",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5247,
"slug": "vietnamese-cooking",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese-cooking"
},
"bayareabites_10985": {
"type": "terms",
"id": "bayareabites_10985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vietnamese Home Cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vietnamese Home Cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5444,
"slug": "vietnamese-home-cooking",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese-home-cooking"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_2726": {
"type": "terms",
"id": "bayareabites_2726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "porchetta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "porchetta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1928,
"slug": "porchetta",
"isLoading": false,
"link": "/bayareabites/tag/porchetta"
},
"bayareabites_10786": {
"type": "terms",
"id": "bayareabites_10786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roli Roti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roli Roti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5240,
"slug": "roli-roti",
"isLoading": false,
"link": "/bayareabites/tag/roli-roti"
},
"bayareabites_10785": {
"type": "terms",
"id": "bayareabites_10785",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10785",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thomas Odermatt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thomas Odermatt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5239,
"slug": "thomas-odermatt",
"isLoading": false,
"link": "/bayareabites/tag/thomas-odermatt"
},
"bayareabites_3998": {
"type": "terms",
"id": "bayareabites_3998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2526,
"slug": "coi",
"isLoading": false,
"link": "/bayareabites/tag/coi"
},
"bayareabites_3999": {
"type": "terms",
"id": "bayareabites_3999",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3999",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel patterson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel patterson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2527,
"slug": "daniel-patterson",
"isLoading": false,
"link": "/bayareabites/tag/daniel-patterson"
},
"bayareabites_4105": {
"type": "terms",
"id": "bayareabites_4105",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dave the butcher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dave the butcher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2577,
"slug": "dave-the-butcher",
"isLoading": false,
"link": "/bayareabites/tag/dave-the-butcher"
},
"bayareabites_2642": {
"type": "terms",
"id": "bayareabites_2642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eat real festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eat real festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1881,
"slug": "eat-real-festival",
"isLoading": false,
"link": "/bayareabites/tag/eat-real-festival"
},
"bayareabites_10066": {
"type": "terms",
"id": "bayareabites_10066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haven",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haven Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4520,
"slug": "haven",
"isLoading": false,
"link": "/bayareabites/tag/haven"
},
"bayareabites_10770": {
"type": "terms",
"id": "bayareabites_10770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "schiacciata",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "schiacciata Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5224,
"slug": "schiacciata",
"isLoading": false,
"link": "/bayareabites/tag/schiacciata"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_895": {
"type": "terms",
"id": "bayareabites_895",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "895",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barack obama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barack obama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1362,
"slug": "barack-obama",
"isLoading": false,
"link": "/bayareabites/tag/barack-obama"
},
"bayareabites_10743": {
"type": "terms",
"id": "bayareabites_10743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drew nieporent",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drew nieporent Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5197,
"slug": "drew-nieporent",
"isLoading": false,
"link": "/bayareabites/tag/drew-nieporent"
},
"bayareabites_150": {
"type": "terms",
"id": "bayareabites_150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jardiniere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jardiniere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 115,
"slug": "jardiniere",
"isLoading": false,
"link": "/bayareabites/tag/jardiniere"
},
"bayareabites_10744": {
"type": "terms",
"id": "bayareabites_10744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joachim splichal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joachim splichal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5198,
"slug": "joachim-splichal",
"isLoading": false,
"link": "/bayareabites/tag/joachim-splichal"
},
"bayareabites_10628": {
"type": "terms",
"id": "bayareabites_10628",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10628",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mary Sue Milliken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mary Sue Milliken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5082,
"slug": "mary-sue-milliken",
"isLoading": false,
"link": "/bayareabites/tag/mary-sue-milliken"
},
"bayareabites_10742": {
"type": "terms",
"id": "bayareabites_10742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "morgan mueller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "morgan mueller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5196,
"slug": "morgan-mueller",
"isLoading": false,
"link": "/bayareabites/tag/morgan-mueller"
},
"bayareabites_1251": {
"type": "terms",
"id": "bayareabites_1251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "traci des jardins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "traci des jardins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1096,
"slug": "traci-des-jardins",
"isLoading": false,
"link": "/bayareabites/tag/traci-des-jardins"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_14740": {
"type": "terms",
"id": "bayareabites_14740",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1199,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/tag/kqed"
},
"bayareabites_867": {
"type": "terms",
"id": "bayareabites_867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2242,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/bayareabites/tag/leslie-sbrocco"
},
"bayareabites_10493": {
"type": "terms",
"id": "bayareabites_10493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soma streatfood park",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soma streatfood park Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4947,
"slug": "soma-streatfood-park",
"isLoading": false,
"link": "/bayareabites/tag/soma-streatfood-park"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_8406": {
"type": "terms",
"id": "bayareabites_8406",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8406",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caleb zigas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caleb zigas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2859,
"slug": "caleb-zigas",
"isLoading": false,
"link": "/bayareabites/tag/caleb-zigas"
},
"bayareabites_10727": {
"type": "terms",
"id": "bayareabites_10727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "John T. Edge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "John T. Edge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5181,
"slug": "john-t-edge",
"isLoading": false,
"link": "/bayareabites/tag/john-t-edge"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_10726": {
"type": "terms",
"id": "bayareabites_10726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern culture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern culture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5180,
"slug": "southern-culture",
"isLoading": false,
"link": "/bayareabites/tag/southern-culture"
},
"bayareabites_10725": {
"type": "terms",
"id": "bayareabites_10725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "truck food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "truck food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5179,
"slug": "truck-food",
"isLoading": false,
"link": "/bayareabites/tag/truck-food"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
