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_37329": {
"type": "attachments",
"id": "bayareabites_37329",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37329",
"found": true
},
"parent": 37324,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1325747568,
"modified": 1325747568,
"caption": null,
"description": null,
"title": "Curry Up Now Food Truck - Telstar Logistics/Flickr",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36809": {
"type": "attachments",
"id": "bayareabites_36809",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36809",
"found": true
},
"parent": 36803,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/Peter-Temkin500.jpg",
"width": 500,
"height": 752
}
},
"publishDate": 1324427514,
"modified": 1324427514,
"caption": null,
"description": null,
"title": "Peter Temkin",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36674": {
"type": "attachments",
"id": "bayareabites_36674",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36674",
"found": true
},
"parent": 36653,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg",
"width": 550,
"height": 411
}
},
"publishDate": 1324331109,
"modified": 1324331109,
"caption": null,
"description": null,
"title": "bsidesign",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36597": {
"type": "attachments",
"id": "bayareabites_36597",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36597",
"found": true
},
"parent": 36430,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/sonomachoc560a.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1324193086,
"modified": 1324193086,
"caption": null,
"description": null,
"title": "sonoma chocolate",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36398": {
"type": "attachments",
"id": "bayareabites_36398",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36398",
"found": true
},
"parent": 36386,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg",
"width": 410,
"height": 550
}
},
"publishDate": 1323741248,
"modified": 1323741248,
"caption": null,
"description": null,
"title": "arbor cafe sign",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36350": {
"type": "attachments",
"id": "bayareabites_36350",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36350",
"found": true
},
"parent": 36327,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/june-taylor-syrups500.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1323624545,
"modified": 1323624545,
"caption": null,
"description": null,
"title": "June Taylor Syrups",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36234": {
"type": "attachments",
"id": "bayareabites_36234",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36234",
"found": true
},
"parent": 36182,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/aebleskiver-3.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1323305490,
"modified": 1323305490,
"caption": null,
"description": null,
"title": "aebleskiver 3",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36245": {
"type": "attachments",
"id": "bayareabites_36245",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36245",
"found": true
},
"parent": 36236,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/CfakepathEatGoodFood.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1323307860,
"modified": 1323307860,
"caption": null,
"description": null,
"title": "Bi-Rite Markets Eat Good Food. ",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36011": {
"type": "attachments",
"id": "bayareabites_36011",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36011",
"found": true
},
"parent": 35484,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/IMG_8467.jpg",
"width": 500,
"height": 369
}
},
"publishDate": 1322548334,
"modified": 1322548334,
"caption": null,
"description": null,
"title": "fruitcake",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36084": {
"type": "attachments",
"id": "bayareabites_36084",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36084",
"found": true
},
"parent": 35738,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1322763978,
"modified": 1322763978,
"caption": null,
"description": null,
"title": "Fusebox liquor license",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35865": {
"type": "attachments",
"id": "bayareabites_35865",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35865",
"found": true
},
"parent": 35858,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/mozzeria2.jpg",
"width": 560,
"height": 315
}
},
"publishDate": 1322027957,
"modified": 1322027957,
"caption": null,
"description": null,
"title": "mozzeria",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35977": {
"type": "attachments",
"id": "bayareabites_35977",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35977",
"found": true
},
"parent": 35920,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/DIY-revolution.jpg",
"width": 560,
"height": 376
}
},
"publishDate": 1322341133,
"modified": 1322341133,
"caption": null,
"description": null,
"title": "Long Live the DIY Revolution. Photo by Wendy Goodfriend",
"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": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"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-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"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"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"
},
"karensolomon": {
"type": "authors",
"id": "5288",
"meta": {
"index": "authors_1716337520",
"id": "5288",
"found": true
},
"name": "Karen Solomon",
"firstName": "Karen",
"lastName": "Solomon",
"slug": "karensolomon",
"email": "bolognarose@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
"avatar": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Karen Solomon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/karensolomon"
}
},
"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": 53
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=local-food-businesses",
"seeMore": false,
"paginated": true,
"page": 53
}
},
{
"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_37324": {
"type": "posts",
"id": "bayareabites_37324",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37324",
"score": null,
"sort": [
1325885642000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325885642,
"format": "aside",
"disqusTitle": "KQED's Forum: Putting the Brakes on Food Trucks?",
"title": "KQED's Forum: Putting the Brakes on Food Trucks?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\" alt=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" title=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37329\">\u003c/a>The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201050900\">Original Broadcast:\u003c/a> Thu, Jan 5, 2012 -- 9:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Ken Cleaveland, director of government and public affairs for the Building Owners and Managers Association of San Francisco (\u003ca href=\"http://www.bomasf.org/\">BOMA\u003c/a>)\u003c/li>\n\u003cli>Matthew Cohen, founder of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>\u003c/li>\n\u003cli>Tim Volkema, co-owner of the Kasa Indian eatery and the \u003ca href=\"http://kasaindian.com/indian-restaurant-sf/truck/\">Kasa Indian food truck\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "37324 http://blogs.kqed.org/bayareabites/?p=37324",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 150,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1325885642,
"excerpt": "The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.",
"title": "KQED's Forum: Putting the Brakes on Food Trucks? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Putting the Brakes on Food Trucks?",
"datePublished": "2012-01-06T13:34:02-08:00",
"dateModified": "2012-01-06T13:34:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-putting-the-brakes-on-food-trucks",
"status": "publish",
"path": "/bayareabites/37324/kqeds-forum-putting-the-brakes-on-food-trucks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\" alt=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" title=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37329\">\u003c/a>The Bay Area's foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201050900\">Original Broadcast:\u003c/a> Thu, Jan 5, 2012 -- 9:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Ken Cleaveland, director of government and public affairs for the Building Owners and Managers Association of San Francisco (\u003ca href=\"http://www.bomasf.org/\">BOMA\u003c/a>)\u003c/li>\n\u003cli>Matthew Cohen, founder of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>\u003c/li>\n\u003cli>Tim Volkema, co-owner of the Kasa Indian eatery and the \u003ca href=\"http://kasaindian.com/indian-restaurant-sf/truck/\">Kasa Indian food truck\u003c/a>\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37324/kqeds-forum-putting-the-brakes-on-food-trucks",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8369",
"bayareabites_1325",
"bayareabites_10045",
"bayareabites_8754",
"bayareabites_9187"
],
"featImg": "bayareabites_37329",
"label": "bayareabites"
},
"bayareabites_36803": {
"type": "posts",
"id": "bayareabites_36803",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36803",
"score": null,
"sort": [
1325001600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325001600,
"format": "aside",
"disqusTitle": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"title": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "36803 http://blogs.kqed.org/bayareabites/?p=36803",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/27/qa-with-peter-temkin-in-house-charcutier-for-show-dogs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 954,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1324527199,
"excerpt": "Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ",
"title": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Peter Temkin, In-House Charcutier for Show Dogs",
"datePublished": "2011-12-27T08:00:00-08:00",
"dateModified": "2011-12-21T20:13:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-peter-temkin-in-house-charcutier-for-show-dogs",
"status": "publish",
"path": "/bayareabites/36803/qa-with-peter-temkin-in-house-charcutier-for-show-dogs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\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>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36803/qa-with-peter-temkin-in-house-charcutier-for-show-dogs",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_320",
"bayareabites_8874",
"bayareabites_8875",
"bayareabites_10003",
"bayareabites_318",
"bayareabites_2344",
"bayareabites_8873",
"bayareabites_10006"
],
"featImg": "bayareabites_36809",
"label": "bayareabites"
},
"bayareabites_36653": {
"type": "posts",
"id": "bayareabites_36653",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36653",
"score": null,
"sort": [
1324911618000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1324911618,
"format": "aside",
"disqusTitle": "Two-Step On Over To B-Side BBQ ",
"title": "Two-Step On Over To B-Side BBQ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "36653 http://blogs.kqed.org/bayareabites/?p=36653",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 454,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1324526505,
"excerpt": "B-Side BBQ is the newest venture from Tanya Holland, West Oakland chef/owner of Brown Sugar Kitchen. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "B-Side BBQ is the newest venture from Tanya Holland, West Oakland chef/owner of Brown Sugar Kitchen. ",
"title": "Two-Step On Over To B-Side BBQ | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Two-Step On Over To B-Side BBQ ",
"datePublished": "2011-12-26T07:00:18-08:00",
"dateModified": "2011-12-21T20:01:45-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "two-step-on-over-to-b-side-bbq",
"status": "publish",
"path": "/bayareabites/36653/two-step-on-over-to-b-side-bbq",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \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/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36653/two-step-on-over-to-b-side-bbq",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_9996",
"bayareabites_2250",
"bayareabites_8924",
"bayareabites_9997",
"bayareabites_8925",
"bayareabites_9998"
],
"featImg": "bayareabites_36674",
"label": "bayareabites"
},
"bayareabites_36430": {
"type": "posts",
"id": "bayareabites_36430",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36430",
"score": null,
"sort": [
1324194716000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1324194716,
"format": "aside",
"disqusTitle": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "36430 http://blogs.kqed.org/bayareabites/?p=36430",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/17/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 722,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1324276716,
"excerpt": "Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"datePublished": "2011-12-17T23:51:56-08:00",
"dateModified": "2011-12-18T22:38:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center",
"status": "publish",
"path": "/bayareabites/36430/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \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/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36430/holiday-gifts-from-the-farmers-market-sebastopol-and-marin-civic-center",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1321",
"bayareabites_1653",
"bayareabites_95",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_14750",
"bayareabites_147",
"bayareabites_9248",
"bayareabites_1506",
"bayareabites_3472",
"bayareabites_8347",
"bayareabites_1377",
"bayareabites_9993",
"bayareabites_356",
"bayareabites_165",
"bayareabites_9994"
],
"featImg": "bayareabites_36597",
"label": "bayareabites"
},
"bayareabites_36386": {
"type": "posts",
"id": "bayareabites_36386",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36386",
"score": null,
"sort": [
1323856451000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323856451,
"format": "aside",
"disqusTitle": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
"title": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\" alt=\"arbor cafe sign\" title=\"arbor cafe sign\" width=\"410\" height=\"550\" class=\"alignnone size-full wp-image-36398\">\u003c/a>\u003c/p>\n\u003cp>Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a \u003ca href=\"http://maps.google.com/maps/place?q=coffee&cid=3341371208741564872\">Peet's Coffee\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, \u003ca href=\"https://www.facebook.com/goodbellies\">Good Bellies\u003c/a>, \u003ca href=\"http://www.auntmaryscafe.com/\">Aunt Mary's Cafe\u003c/a> and \u003ca href=\"http://mixingbowloakland.com/\">The Mixing Bowl\u003c/a>. And now there's a new cafe on the block, \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor\u003c/a>, which has taken over the former kid-friendly spot \u003ca href=\"http://sadiedeyscafe.com/\">SadieDey\u003c/a>'s as of October. \u003c/p>\n\u003cp>Arbor is owned by \u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> manager \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2011/08/24/opening-soon-in-temescal-arbor-a-bicycle-cafe\">Christopher Marquez\u003c/a>. When my husband and I stopped in for brunch on a chilly Sunday morning, we were looking forward to a good hot cup of coffee and a warm breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\" alt=\"arbor cafe interior\" title=\"arbor cafe interior\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36407\">\u003c/a>\u003c/p>\n\u003cp>The decor reflects the retro-vintage chic that's all the rage right now, with wood floors and mismatched tables and chairs filling up the space. But there's very little artwork up on the walls, so the space doesn't quite have the same warm, lived-in look as its furniture. It would be a great venue for a rotating gallery featuring local artists, so hopefully they'll utilize Arbor's spacious room for small art openings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\" alt=\"bike rack\" title=\"bike rack\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36396\">\u003c/a>\u003c/p>\n\u003cp>The indoor bicycle rack was filled to capacity -- a nice touch to help attract cycling-friendly clientele -- and Arbor brews java from the local Bay Area company \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\" alt=\"bicycle coffee bags\" title=\"bicycle coffee bags\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36399\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\" alt=\"bicycle coffee\" title=\"bicycle coffee\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36400\">\u003c/a>\u003c/p>\n\u003cp>Their daily menu is written up on a chalkboard perched on an easel: granola with yogurt and fruit ($5); egg and cheddar sandwich with salad ($6); poached eggs with toast and salad ($7); prosciutto, poached eggs and toast ($7) and strawberry and Nutella (we're presuming on toast) ($6). There were also an assortment of pastries for sale. They were out of the egg and cheddar sandwich when we arrived just before noon, so my husband ordered coffee while I decided to try their prosciutto special. There were only two friendly staffers behind the counter, so service was a little slow as they prepared the drip coffee and meal. But they were cheerful and attentive, and we didn't mind the wait as they apologized for the fact they're still smoothing out the kinks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\" alt=\"poached eggs\" title=\"poached eggs\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36403\">\u003c/a>\u003c/p>\n\u003cp>The prosciutto plate was rather plain; two slim slices of buttered baguette were topped with poached eggs and meat, and the accompanying mixed green salad was simply dressed. While the breakfast was a bit on the underwhelming side, I'm hoping Arbor will continue to evolve and expand their offerings. Judging from the number of tables occupied that morning, it's building a loyal community following and is another welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arbor Cafe\u003c/strong>\u003cbr>\nYelp: \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor Cafe\u003c/a>\u003cbr>\n4210 Telegraph Ave\u003cbr>\n(between 42nd St & 43rd St)\u003cbr>\nHours:\u003cbr>\nTue-Fri 9-5PM\u003cbr>\nSat-Sun 10-7PM\u003c/p>\n\n",
"disqusIdentifier": "36386 http://blogs.kqed.org/bayareabites/?p=36386",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 437,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1323856451,
"excerpt": "Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a new cafe on the block, Arbor, which has been open since October. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a new cafe on the block, Arbor, which has been open since October. ",
"title": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
"datePublished": "2011-12-14T01:54:11-08:00",
"dateModified": "2011-12-14T01:54:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business",
"status": "publish",
"path": "/bayareabites/36386/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\" alt=\"arbor cafe sign\" title=\"arbor cafe sign\" width=\"410\" height=\"550\" class=\"alignnone size-full wp-image-36398\">\u003c/a>\u003c/p>\n\u003cp>Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a \u003ca href=\"http://maps.google.com/maps/place?q=coffee&cid=3341371208741564872\">Peet's Coffee\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, \u003ca href=\"https://www.facebook.com/goodbellies\">Good Bellies\u003c/a>, \u003ca href=\"http://www.auntmaryscafe.com/\">Aunt Mary's Cafe\u003c/a> and \u003ca href=\"http://mixingbowloakland.com/\">The Mixing Bowl\u003c/a>. And now there's a new cafe on the block, \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor\u003c/a>, which has taken over the former kid-friendly spot \u003ca href=\"http://sadiedeyscafe.com/\">SadieDey\u003c/a>'s as of October. \u003c/p>\n\u003cp>Arbor is owned by \u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> manager \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2011/08/24/opening-soon-in-temescal-arbor-a-bicycle-cafe\">Christopher Marquez\u003c/a>. When my husband and I stopped in for brunch on a chilly Sunday morning, we were looking forward to a good hot cup of coffee and a warm breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\" alt=\"arbor cafe interior\" title=\"arbor cafe interior\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36407\">\u003c/a>\u003c/p>\n\u003cp>The decor reflects the retro-vintage chic that's all the rage right now, with wood floors and mismatched tables and chairs filling up the space. But there's very little artwork up on the walls, so the space doesn't quite have the same warm, lived-in look as its furniture. It would be a great venue for a rotating gallery featuring local artists, so hopefully they'll utilize Arbor's spacious room for small art openings. \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/24/2011/12/IMG_0471-e1323741731310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\" alt=\"bike rack\" title=\"bike rack\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36396\">\u003c/a>\u003c/p>\n\u003cp>The indoor bicycle rack was filled to capacity -- a nice touch to help attract cycling-friendly clientele -- and Arbor brews java from the local Bay Area company \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\" alt=\"bicycle coffee bags\" title=\"bicycle coffee bags\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36399\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\" alt=\"bicycle coffee\" title=\"bicycle coffee\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36400\">\u003c/a>\u003c/p>\n\u003cp>Their daily menu is written up on a chalkboard perched on an easel: granola with yogurt and fruit ($5); egg and cheddar sandwich with salad ($6); poached eggs with toast and salad ($7); prosciutto, poached eggs and toast ($7) and strawberry and Nutella (we're presuming on toast) ($6). There were also an assortment of pastries for sale. They were out of the egg and cheddar sandwich when we arrived just before noon, so my husband ordered coffee while I decided to try their prosciutto special. There were only two friendly staffers behind the counter, so service was a little slow as they prepared the drip coffee and meal. But they were cheerful and attentive, and we didn't mind the wait as they apologized for the fact they're still smoothing out the kinks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\" alt=\"poached eggs\" title=\"poached eggs\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36403\">\u003c/a>\u003c/p>\n\u003cp>The prosciutto plate was rather plain; two slim slices of buttered baguette were topped with poached eggs and meat, and the accompanying mixed green salad was simply dressed. While the breakfast was a bit on the underwhelming side, I'm hoping Arbor will continue to evolve and expand their offerings. Judging from the number of tables occupied that morning, it's building a loyal community following and is another welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arbor Cafe\u003c/strong>\u003cbr>\nYelp: \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor Cafe\u003c/a>\u003cbr>\n4210 Telegraph Ave\u003cbr>\n(between 42nd St & 43rd St)\u003cbr>\nHours:\u003cbr>\nTue-Fri 9-5PM\u003cbr>\nSat-Sun 10-7PM\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36386/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_1248"
],
"tags": [
"bayareabites_9977",
"bayareabites_9978",
"bayareabites_14757",
"bayareabites_8843"
],
"featImg": "bayareabites_36398",
"label": "bayareabites"
},
"bayareabites_36327": {
"type": "posts",
"id": "bayareabites_36327",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36327",
"score": null,
"sort": [
1323629098000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323629098,
"format": "aside",
"disqusTitle": "Holiday Gifts from the Farmers' Market: Ferry Plaza",
"title": "Holiday Gifts from the Farmers' Market: Ferry Plaza",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "36327 http://blogs.kqed.org/bayareabites/?p=36327",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/11/holiday-gifts-from-the-farmers-market-ferry-plaza/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 869,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1323744842,
"excerpt": "Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ",
"title": "Holiday Gifts from the Farmers' Market: Ferry Plaza | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Holiday Gifts from the Farmers' Market: Ferry Plaza",
"datePublished": "2011-12-11T10:44:58-08:00",
"dateModified": "2011-12-12T18:54:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "holiday-gifts-from-the-farmers-market-ferry-plaza",
"status": "publish",
"path": "/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \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/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_95",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_254",
"bayareabites_2172",
"bayareabites_3238",
"bayareabites_1526",
"bayareabites_580",
"bayareabites_2987",
"bayareabites_236"
],
"featImg": "bayareabites_36350",
"label": "bayareabites"
},
"bayareabites_36182": {
"type": "posts",
"id": "bayareabites_36182",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36182",
"score": null,
"sort": [
1323377307000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323377307,
"format": "aside",
"disqusTitle": "Feed Your Inner Scandinavian at Nordic House",
"title": "Feed Your Inner Scandinavian at Nordic House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n",
"disqusIdentifier": "36182 http://blogs.kqed.org/bayareabites/?p=36182",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/08/feed-your-inner-scandinavian-at-nordic-house/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1079,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1323469399,
"excerpt": "Berkeley's Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Berkeley's Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.",
"title": "Feed Your Inner Scandinavian at Nordic House | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Feed Your Inner Scandinavian at Nordic House",
"datePublished": "2011-12-08T12:48:27-08:00",
"dateModified": "2011-12-09T14:23:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "feed-your-inner-scandinavian-at-nordic-house",
"status": "publish",
"path": "/bayareabites/36182/feed-your-inner-scandinavian-at-nordic-house",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\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>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\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.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36182/feed-your-inner-scandinavian-at-nordic-house",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1321",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_9967",
"bayareabites_9960",
"bayareabites_3132",
"bayareabites_9111",
"bayareabites_9962",
"bayareabites_9959",
"bayareabites_9963",
"bayareabites_9961"
],
"featImg": "bayareabites_36234",
"label": "bayareabites"
},
"bayareabites_36236": {
"type": "posts",
"id": "bayareabites_36236",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36236",
"score": null,
"sort": [
1323374421000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323374421,
"format": "aside",
"disqusTitle": "KQED's Forum: Bi-Rite Market's 'Eat Good Food'",
"title": "KQED's Forum: Bi-Rite Market's 'Eat Good Food'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bi-rite-cover300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bi-rite-cover300-241x300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"241\" height=\"300\" class=\"alignleft size-medium wp-image-36254\">\u003c/a>San Francisco's Bi-Rite Market aims to be more than a neighborhood grocery. It's a community hub focused on food and learning about local farms and sustainable eating. The owners have just released a cookbook called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Eat Good Food\u003c/a>,\" and they've recently expanded a space in which they \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/18/18-reasons-gets-a-new-home/\">offer food-centric classes\u003c/a> and more. KQED's Forum talks with Bi-Rite's owner and produce buyer about how to find the freshest produce and what to cook this season.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>, owner of Bi-Rite Market\u003c/li>\n\u003cli>Simon Richard, produce buyer and in-house farmer at Bi-Rite Market\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201112081000\">Original Broadcast\u003c/a>: Thu, Dec 8, 2011 -- 10:00 AM\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2011/12/2011-12-08b-forum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 1 on Scribd\" href=\"http://www.scribd.com/doc/75058297/Eat-Good-Food-Recipe-1\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 1\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 2 on Scribd\" href=\"http://www.scribd.com/doc/75058300/Eat-Good-Food-Recipe-2\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 2\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 3 on Scribd\" href=\"http://www.scribd.com/doc/75058295/Eat-Good-Food-Recipe-3\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 3\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\n",
"disqusIdentifier": "36236 http://blogs.kqed.org/bayareabites/?p=36236",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/08/kqeds-forum-bi-rite-markets-eat-good-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 247,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1546982688,
"excerpt": "San Francisco's Bi-Rite Market aims to be more than a neighborhood grocery. It's a community hub focused on food and learning about local farms and sustainable eating. The owners have just released a cookbook called \"Eat Good Food,\" and they've recently expanded a space in which they offer food-centric classes and more. KQED's Forum talks with Bi-Rite's owner and produce buyer about how to find the freshest produce and what to cook this season.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco's Bi-Rite Market aims to be more than a neighborhood grocery. It's a community hub focused on food and learning about local farms and sustainable eating. The owners have just released a cookbook called "Eat Good Food," and they've recently expanded a space in which they offer food-centric classes and more. KQED's Forum talks with Bi-Rite's owner and produce buyer about how to find the freshest produce and what to cook this season.",
"title": "KQED's Forum: Bi-Rite Market's 'Eat Good Food' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Bi-Rite Market's 'Eat Good Food'",
"datePublished": "2011-12-08T12:00:21-08:00",
"dateModified": "2019-01-08T13:24:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-bi-rite-markets-eat-good-food",
"status": "publish",
"audioTrackLength": 3133,
"path": "/bayareabites/36236/kqeds-forum-bi-rite-markets-eat-good-food",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2011/12/2011-12-08b-forum.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bi-rite-cover300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bi-rite-cover300-241x300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"241\" height=\"300\" class=\"alignleft size-medium wp-image-36254\">\u003c/a>San Francisco's Bi-Rite Market aims to be more than a neighborhood grocery. It's a community hub focused on food and learning about local farms and sustainable eating. The owners have just released a cookbook called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Eat Good Food\u003c/a>,\" and they've recently expanded a space in which they \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/18/18-reasons-gets-a-new-home/\">offer food-centric classes\u003c/a> and more. KQED's Forum talks with Bi-Rite's owner and produce buyer about how to find the freshest produce and what to cook this season.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>, owner of Bi-Rite Market\u003c/li>\n\u003cli>Simon Richard, produce buyer and in-house farmer at Bi-Rite Market\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201112081000\">Original Broadcast\u003c/a>: Thu, Dec 8, 2011 -- 10:00 AM\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2011/12/2011-12-08b-forum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \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 title=\"View Eat Good Food Recipe 1 on Scribd\" href=\"http://www.scribd.com/doc/75058297/Eat-Good-Food-Recipe-1\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 1\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 2 on Scribd\" href=\"http://www.scribd.com/doc/75058300/Eat-Good-Food-Recipe-2\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 2\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 3 on Scribd\" href=\"http://www.scribd.com/doc/75058295/Eat-Good-Food-Recipe-3\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 3\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36236/kqeds-forum-bi-rite-markets-eat-good-food",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90"
],
"tags": [
"bayareabites_668",
"bayareabites_16269",
"bayareabites_449"
],
"featImg": "bayareabites_36245",
"label": "bayareabites"
},
"bayareabites_35484": {
"type": "posts",
"id": "bayareabites_35484",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35484",
"score": null,
"sort": [
1322838051000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322838051,
"format": "aside",
"disqusTitle": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"title": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n",
"disqusIdentifier": "35484 http://blogs.kqed.org/bayareabites/?p=35484",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/02/rejoice-arizmendi-bakerys-remarkable-fruitcake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 892,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1322954407,
"excerpt": "Megan Gordon demystifies fruitcake at San Francisco's Arizmendi Bakery. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Megan Gordon demystifies fruitcake at San Francisco's Arizmendi Bakery. ",
"title": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"datePublished": "2011-12-02T07:00:51-08:00",
"dateModified": "2011-12-03T15:20:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rejoice-arizmendi-bakerys-remarkable-fruitcake",
"status": "publish",
"path": "/bayareabites/35484/rejoice-arizmendi-bakerys-remarkable-fruitcake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\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>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35484/rejoice-arizmendi-bakerys-remarkable-fruitcake",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_723",
"bayareabites_9955",
"bayareabites_558",
"bayareabites_1694",
"bayareabites_8603"
],
"featImg": "bayareabites_36011",
"label": "bayareabites"
},
"bayareabites_35738": {
"type": "posts",
"id": "bayareabites_35738",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35738",
"score": null,
"sort": [
1322765313000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322765313,
"format": "aside",
"disqusTitle": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "35738 http://blogs.kqed.org/bayareabites/?p=35738",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1115,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1322853484,
"excerpt": "And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"datePublished": "2011-12-01T10:48:33-08:00",
"dateModified": "2011-12-02T11:18:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles",
"status": "publish",
"path": "/bayareabites/35738/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\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/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\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>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35738/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles",
"authors": [
"5288"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807"
],
"tags": [
"bayareabites_9953",
"bayareabites_9951",
"bayareabites_9954",
"bayareabites_9952",
"bayareabites_494",
"bayareabites_14757",
"bayareabites_1293"
],
"featImg": "bayareabites_36084",
"label": "bayareabites"
},
"bayareabites_35858": {
"type": "posts",
"id": "bayareabites_35858",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35858",
"score": null,
"sort": [
1322496017000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322496017,
"format": "aside",
"disqusTitle": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission",
"title": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "35858 http://blogs.kqed.org/bayareabites/?p=35858",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1142,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1322459576,
"excerpt": "Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.",
"title": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission",
"datePublished": "2011-11-28T08:00:17-08:00",
"dateModified": "2011-11-27T21:52:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission",
"status": "publish",
"path": "/bayareabites/35858/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\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>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\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>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35858/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_9939",
"bayareabites_9938",
"bayareabites_9941",
"bayareabites_9936",
"bayareabites_9934",
"bayareabites_443",
"bayareabites_9937",
"bayareabites_9935",
"bayareabites_9940"
],
"featImg": "bayareabites_35865",
"label": "bayareabites"
},
"bayareabites_35920": {
"type": "posts",
"id": "bayareabites_35920",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35920",
"score": null,
"sort": [
1322341617000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322341617,
"format": "aside",
"disqusTitle": "Occupy the Pantry!",
"title": "Occupy the Pantry!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\" alt=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" title=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" width=\"560\" height=\"376\" class=\"alignnone size-full wp-image-35977\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Occupy Oakland General Strike on November 2, 2011.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Have you \u003ca href=\"http://moveyourmoneyproject.org/\">moved your money\u003c/a> yet? A lot of imperatives have come out of the Occupy movement of late; this one is both concrete and far-ranging, something that anyone can do. \u003c/p>\n\u003cp>What does it mean? It started with a call to action for people to pull their money and investments out of the big banks, and put them into smaller, locally-owned and locally-responsible credit unions and community banks. It's like voting; the amount in my tiny checking and savings accounts means nothing to MegaBankUSA, but add my numbers to thousands and thousands of others, and suddenly a bank could feel some impact. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"369\" src=\"http://www.youtube.com/embed/Icqrx0OimSs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>That's just one part. Like the concept of \u003ca href=\"http://www.locavores.com/\">eating locally\u003c/a>, which started with food miles and then grew into a much larger movement, even revolution, about how and what we eat, the idea of \"moving your money\" can be applied in so many ways. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And it's not limited to how or where you spend your actual cash. On the style blog Ironing Board Collective, my friend, writer and \u003ca href=\"http://www.facebook.com/SeinbergHolisticHealthCoaching\">health coach Sara Seinberg\u003c/a>, has posted a great \u003ca href=\"http://ironingboardcollective.wordpress.com/2011/12/05/sara-seinbergs-move-your-money-gift-guide/\">Move Your Money gift guide\u003c/a>, with suggestions for everything from art-museum memberships to shared activities and bartered services. Her list, and the fact that right now, like so many of us, I am luckily rich in friends, family, and good intentions, and not-so-rich in disposable income, have got me thinking even more about value this time of year. About surplus. About what we use to get what we need, and how we can support the needs of others--friends, family, your community, your neighborhood and beyond. This holiday season, what do you have that can bring delight and deliciousness to those you love, while keeping your money out of the coffers of the big corporations? \u003c/p>\n\u003cp>How about chocolate? There are lots of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/\">locally-made chocolate treats\u003c/a> available to sweeten your holidays. Or you can make your own with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/\">easy chocolate truffle recipe\u003c/a>. \u003ca href=\"http://www.dandelionchocolate.com\">Dandelion\u003c/a>'s bean-to-bar chocolate store will be opening in San Francisco next month or early next year; until then, find them at local farmers' markets, including the Mission Community Market and the Noe Valley Farmers' Market. \u003c/p>\n\u003cp>With the explosion of books, classes, and blogs dedicated to food preservation for fun (or profit), it's easy to spend a little time whipping up a gift batch of something, especially if you turn the simmering or brewing into an all-afternoon stir-and-gossip session. What do you like best to make? It's a little late in the season to make jam, but there's always apple butter, pear butter, slow-roasted quince paste (so tasty with cheese), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Meyer lemon marmalade\u003c/a> or tangy lemon chutney. \u003ca href=\"http://www.workshopsf.org\">WorkshopSF\u003c/a> has classes in beer-making, tea-blending, cheese-making, even vintage apron sewing coming up in December; take one yourself, or take a friend along. \u003c/p>\n\u003cp>Does everyone rave about your ramen, your cranberry bread, your caramel apple pie? Do you want to share your mom's recipes with everyone who loves her? There are dozens of \u003ca href=\"http://www.blurb.com/\">print-on-demand services\u003c/a> that let you turn those scribbled-on recipe cards into a surprisingly chic and stylish personal cookbook. Pop-up holiday markets are also a good place to find quirkily perfect host/ess gifts made by your friends and neighbors. On Dec. 9, La Cocina is holding its \u003ca href=\"http://www.lacocinasf.org/events/giftbazaarsf2011/\">3rd Annual Gift Bazaar\u003c/a>, featuring unique products developed in La Cocina's incubator kitchen in the Mission. \u003c/p>\n\u003cp>Or, depending on what you have to spare, you can give money, time, or expertise to organizations who redistribute the wealth across the Bay Area's tables. Did one (or ten) of your Facebook friends and Twitter followers post Mary Risley's hysterically practical YouTube video, Just Put the F*cking Turkey in the Oven? Now, with over 100,000 hits, let's hope she can make the follow-up, \u003cb>Just Give Your F*cking Leftovers to Food Runners\u003c/b>. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/foA0MGUbYH0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Risley isn't just a cooking teacher, she's the founder of \u003ca href=\"http://foodrunners.org\">Food Runners\u003c/a>, which moves thousands of pounds of fresh, useful leftover food from restaurants, grocery stores, and catering businesses into the kitchens of shelters, low-income senior and youth programs, and other organizations that serve the needy. Mary talks about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners\u003c/a> on this episode of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Food & Wine This Week in Northern California\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/PWHQLHMMiog\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "35920 http://blogs.kqed.org/bayareabites/?p=35920",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/26/occupy-the-pantry/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 739,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/Icqrx0OimSs",
"http://www.youtube.com/embed/foA0MGUbYH0",
"http://www.youtube.com/embed/PWHQLHMMiog"
],
"paragraphCount": 15
},
"modified": 1323102643,
"excerpt": "How will you move your money this holiday season? Stephanie Rosenbaum offers tips and advice for delicious gift-giving the non-corporate way. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "How will you move your money this holiday season? Stephanie Rosenbaum offers tips and advice for delicious gift-giving the non-corporate way. ",
"title": "Occupy the Pantry! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Occupy the Pantry!",
"datePublished": "2011-11-26T13:06:57-08:00",
"dateModified": "2011-12-05T08:30:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "occupy-the-pantry",
"status": "publish",
"path": "/bayareabites/35920/occupy-the-pantry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\" alt=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" title=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" width=\"560\" height=\"376\" class=\"alignnone size-full wp-image-35977\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Occupy Oakland General Strike on November 2, 2011.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Have you \u003ca href=\"http://moveyourmoneyproject.org/\">moved your money\u003c/a> yet? A lot of imperatives have come out of the Occupy movement of late; this one is both concrete and far-ranging, something that anyone can do. \u003c/p>\n\u003cp>What does it mean? It started with a call to action for people to pull their money and investments out of the big banks, and put them into smaller, locally-owned and locally-responsible credit unions and community banks. It's like voting; the amount in my tiny checking and savings accounts means nothing to MegaBankUSA, but add my numbers to thousands and thousands of others, and suddenly a bank could feel some impact. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"369\" src=\"http://www.youtube.com/embed/Icqrx0OimSs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>That's just one part. Like the concept of \u003ca href=\"http://www.locavores.com/\">eating locally\u003c/a>, which started with food miles and then grew into a much larger movement, even revolution, about how and what we eat, the idea of \"moving your money\" can be applied in so many ways. \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 it's not limited to how or where you spend your actual cash. On the style blog Ironing Board Collective, my friend, writer and \u003ca href=\"http://www.facebook.com/SeinbergHolisticHealthCoaching\">health coach Sara Seinberg\u003c/a>, has posted a great \u003ca href=\"http://ironingboardcollective.wordpress.com/2011/12/05/sara-seinbergs-move-your-money-gift-guide/\">Move Your Money gift guide\u003c/a>, with suggestions for everything from art-museum memberships to shared activities and bartered services. Her list, and the fact that right now, like so many of us, I am luckily rich in friends, family, and good intentions, and not-so-rich in disposable income, have got me thinking even more about value this time of year. About surplus. About what we use to get what we need, and how we can support the needs of others--friends, family, your community, your neighborhood and beyond. This holiday season, what do you have that can bring delight and deliciousness to those you love, while keeping your money out of the coffers of the big corporations? \u003c/p>\n\u003cp>How about chocolate? There are lots of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/\">locally-made chocolate treats\u003c/a> available to sweeten your holidays. Or you can make your own with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/\">easy chocolate truffle recipe\u003c/a>. \u003ca href=\"http://www.dandelionchocolate.com\">Dandelion\u003c/a>'s bean-to-bar chocolate store will be opening in San Francisco next month or early next year; until then, find them at local farmers' markets, including the Mission Community Market and the Noe Valley Farmers' Market. \u003c/p>\n\u003cp>With the explosion of books, classes, and blogs dedicated to food preservation for fun (or profit), it's easy to spend a little time whipping up a gift batch of something, especially if you turn the simmering or brewing into an all-afternoon stir-and-gossip session. What do you like best to make? It's a little late in the season to make jam, but there's always apple butter, pear butter, slow-roasted quince paste (so tasty with cheese), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Meyer lemon marmalade\u003c/a> or tangy lemon chutney. \u003ca href=\"http://www.workshopsf.org\">WorkshopSF\u003c/a> has classes in beer-making, tea-blending, cheese-making, even vintage apron sewing coming up in December; take one yourself, or take a friend along. \u003c/p>\n\u003cp>Does everyone rave about your ramen, your cranberry bread, your caramel apple pie? Do you want to share your mom's recipes with everyone who loves her? There are dozens of \u003ca href=\"http://www.blurb.com/\">print-on-demand services\u003c/a> that let you turn those scribbled-on recipe cards into a surprisingly chic and stylish personal cookbook. Pop-up holiday markets are also a good place to find quirkily perfect host/ess gifts made by your friends and neighbors. On Dec. 9, La Cocina is holding its \u003ca href=\"http://www.lacocinasf.org/events/giftbazaarsf2011/\">3rd Annual Gift Bazaar\u003c/a>, featuring unique products developed in La Cocina's incubator kitchen in the Mission. \u003c/p>\n\u003cp>Or, depending on what you have to spare, you can give money, time, or expertise to organizations who redistribute the wealth across the Bay Area's tables. Did one (or ten) of your Facebook friends and Twitter followers post Mary Risley's hysterically practical YouTube video, Just Put the F*cking Turkey in the Oven? Now, with over 100,000 hits, let's hope she can make the follow-up, \u003cb>Just Give Your F*cking Leftovers to Food Runners\u003c/b>. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/foA0MGUbYH0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Risley isn't just a cooking teacher, she's the founder of \u003ca href=\"http://foodrunners.org\">Food Runners\u003c/a>, which moves thousands of pounds of fresh, useful leftover food from restaurants, grocery stores, and catering businesses into the kitchens of shelters, low-income senior and youth programs, and other organizations that serve the needy. Mary talks about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners\u003c/a> on this episode of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Food & Wine This Week in Northern California\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/PWHQLHMMiog\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35920/occupy-the-pantry",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_14753",
"bayareabites_147",
"bayareabites_987",
"bayareabites_3238",
"bayareabites_3941",
"bayareabites_9943",
"bayareabites_9942",
"bayareabites_9944"
],
"featImg": "bayareabites_35977",
"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": 624,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 808,
"relation": "eq"
},
"items": [
"bayareabites_37324",
"bayareabites_36803",
"bayareabites_36653",
"bayareabites_36430",
"bayareabites_36386",
"bayareabites_36327",
"bayareabites_36182",
"bayareabites_36236",
"bayareabites_35484",
"bayareabites_35738",
"bayareabites_35858",
"bayareabites_35920"
],
"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_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_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_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"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_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_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_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_10045": {
"type": "terms",
"id": "bayareabites_10045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Golden Gate Restaurant Association",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Golden Gate Restaurant Association Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4499,
"slug": "golden-gate-restaurant-association",
"isLoading": false,
"link": "/bayareabites/tag/golden-gate-restaurant-association"
},
"bayareabites_8754": {
"type": "terms",
"id": "bayareabites_8754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matt cohen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matt cohen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3207,
"slug": "matt-cohen",
"isLoading": false,
"link": "/bayareabites/tag/matt-cohen"
},
"bayareabites_9187": {
"type": "terms",
"id": "bayareabites_9187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "off the grid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "off the grid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3641,
"slug": "off-the-grid",
"isLoading": false,
"link": "/bayareabites/tag/off-the-grid"
},
"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_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_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_320": {
"type": "terms",
"id": "bayareabites_320",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "320",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charcuterie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charcuterie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 285,
"slug": "charcuterie",
"isLoading": false,
"link": "/bayareabites/tag/charcuterie"
},
"bayareabites_8874": {
"type": "terms",
"id": "bayareabites_8874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gayle Pirie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gayle Pirie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3327,
"slug": "gayle-pirie",
"isLoading": false,
"link": "/bayareabites/tag/gayle-pirie"
},
"bayareabites_8875": {
"type": "terms",
"id": "bayareabites_8875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "John Clark",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "John Clark Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3328,
"slug": "john-clark",
"isLoading": false,
"link": "/bayareabites/tag/john-clark"
},
"bayareabites_10003": {
"type": "terms",
"id": "bayareabites_10003",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peter temkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peter temkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4457,
"slug": "peter-temkin",
"isLoading": false,
"link": "/bayareabites/tag/peter-temkin"
},
"bayareabites_318": {
"type": "terms",
"id": "bayareabites_318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salumi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salumi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 283,
"slug": "salumi",
"isLoading": false,
"link": "/bayareabites/tag/salumi"
},
"bayareabites_2344": {
"type": "terms",
"id": "bayareabites_2344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1741,
"slug": "sausage",
"isLoading": false,
"link": "/bayareabites/tag/sausage"
},
"bayareabites_8873": {
"type": "terms",
"id": "bayareabites_8873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "show dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "show dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3326,
"slug": "show-dogs",
"isLoading": false,
"link": "/bayareabites/tag/show-dogs"
},
"bayareabites_10006": {
"type": "terms",
"id": "bayareabites_10006",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slow club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slow club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4460,
"slug": "slow-club",
"isLoading": false,
"link": "/bayareabites/tag/slow-club"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_9996": {
"type": "terms",
"id": "bayareabites_9996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "b-side bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "b-side bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4450,
"slug": "b-side-bbq",
"isLoading": false,
"link": "/bayareabites/tag/b-side-bbq"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_8924": {
"type": "terms",
"id": "bayareabites_8924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brown sugar kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brown sugar kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3377,
"slug": "brown-sugar-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/brown-sugar-kitchen"
},
"bayareabites_9997": {
"type": "terms",
"id": "bayareabites_9997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phil surkis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phil surkis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4451,
"slug": "phil-surkis",
"isLoading": false,
"link": "/bayareabites/tag/phil-surkis"
},
"bayareabites_8925": {
"type": "terms",
"id": "bayareabites_8925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tanya holland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tanya holland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3378,
"slug": "tanya-holland",
"isLoading": false,
"link": "/bayareabites/tag/tanya-holland"
},
"bayareabites_9998": {
"type": "terms",
"id": "bayareabites_9998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "west oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "west oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4452,
"slug": "west-oakland",
"isLoading": false,
"link": "/bayareabites/tag/west-oakland"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"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_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_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_9248": {
"type": "terms",
"id": "bayareabites_9248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "della fattoria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "della fattoria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3702,
"slug": "della-fattoria",
"isLoading": false,
"link": "/bayareabites/tag/della-fattoria"
},
"bayareabites_1506": {
"type": "terms",
"id": "bayareabites_1506",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1506",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin farmers markets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1249,
"slug": "marin-farmers-markets",
"isLoading": false,
"link": "/bayareabites/tag/marin-farmers-markets"
},
"bayareabites_3472": {
"type": "terms",
"id": "bayareabites_3472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2322,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/tag/north-bay"
},
"bayareabites_8347": {
"type": "terms",
"id": "bayareabites_8347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "olive oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "olive oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2800,
"slug": "olive-oil",
"isLoading": false,
"link": "/bayareabites/tag/olive-oil"
},
"bayareabites_1377": {
"type": "terms",
"id": "bayareabites_1377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sebastopol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sebastopol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1185,
"slug": "sebastopol",
"isLoading": false,
"link": "/bayareabites/tag/sebastopol"
},
"bayareabites_9993": {
"type": "terms",
"id": "bayareabites_9993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sky tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sky tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4447,
"slug": "sky-tea",
"isLoading": false,
"link": "/bayareabites/tag/sky-tea"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_165": {
"type": "terms",
"id": "bayareabites_165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 130,
"slug": "tea",
"isLoading": false,
"link": "/bayareabites/tag/tea"
},
"bayareabites_9994": {
"type": "terms",
"id": "bayareabites_9994",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "weirauch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "weirauch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4448,
"slug": "weirauch",
"isLoading": false,
"link": "/bayareabites/tag/weirauch"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_9977": {
"type": "terms",
"id": "bayareabites_9977",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9977",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arbor cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arbor cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4431,
"slug": "arbor-cafe",
"isLoading": false,
"link": "/bayareabites/tag/arbor-cafe"
},
"bayareabites_9978": {
"type": "terms",
"id": "bayareabites_9978",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9978",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycle coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycle coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4432,
"slug": "bicycle-coffee",
"isLoading": false,
"link": "/bayareabites/tag/bicycle-coffee"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_8843": {
"type": "terms",
"id": "bayareabites_8843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "temescal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "temescal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3296,
"slug": "temescal",
"isLoading": false,
"link": "/bayareabites/tag/temescal"
},
"bayareabites_254": {
"type": "terms",
"id": "bayareabites_254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eatwell farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eatwell farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 219,
"slug": "eatwell-farm",
"isLoading": false,
"link": "/bayareabites/tag/eatwell-farm"
},
"bayareabites_2172": {
"type": "terms",
"id": "bayareabites_2172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1621,
"slug": "farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/farmers-market"
},
"bayareabites_3238": {
"type": "terms",
"id": "bayareabites_3238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2217,
"slug": "food-gifts",
"isLoading": false,
"link": "/bayareabites/tag/food-gifts"
},
"bayareabites_1526": {
"type": "terms",
"id": "bayareabites_1526",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1526",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2155,
"slug": "holidays",
"isLoading": false,
"link": "/bayareabites/tag/holidays"
},
"bayareabites_580": {
"type": "terms",
"id": "bayareabites_580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "june taylor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "june taylor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 545,
"slug": "june-taylor",
"isLoading": false,
"link": "/bayareabites/tag/june-taylor"
},
"bayareabites_2987": {
"type": "terms",
"id": "bayareabites_2987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "philo apple farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "philo apple farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2089,
"slug": "philo-apple-farm",
"isLoading": false,
"link": "/bayareabites/tag/philo-apple-farm"
},
"bayareabites_236": {
"type": "terms",
"id": "bayareabites_236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rancho gordo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rancho gordo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 201,
"slug": "rancho-gordo",
"isLoading": false,
"link": "/bayareabites/tag/rancho-gordo"
},
"bayareabites_9967": {
"type": "terms",
"id": "bayareabites_9967",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9967",
"found": true
},
"relationships": {},
"featImg": null,
"name": "aebleskiver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "aebleskiver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4421,
"slug": "aebleskiver",
"isLoading": false,
"link": "/bayareabites/tag/aebleskiver"
},
"bayareabites_9960": {
"type": "terms",
"id": "bayareabites_9960",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9960",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Danish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Danish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4414,
"slug": "danish-food",
"isLoading": false,
"link": "/bayareabites/tag/danish-food"
},
"bayareabites_3132": {
"type": "terms",
"id": "bayareabites_3132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glögg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glögg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2154,
"slug": "glogg",
"isLoading": false,
"link": "/bayareabites/tag/glogg"
},
"bayareabites_9111": {
"type": "terms",
"id": "bayareabites_9111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nordic House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nordic House Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3565,
"slug": "nordic-house",
"isLoading": false,
"link": "/bayareabites/tag/nordic-house"
},
"bayareabites_9962": {
"type": "terms",
"id": "bayareabites_9962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Norwegian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Norwegian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4416,
"slug": "norwegian-food",
"isLoading": false,
"link": "/bayareabites/tag/norwegian-food"
},
"bayareabites_9959": {
"type": "terms",
"id": "bayareabites_9959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pia Klausen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pia Klausen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4413,
"slug": "pia-klausen",
"isLoading": false,
"link": "/bayareabites/tag/pia-klausen"
},
"bayareabites_9963": {
"type": "terms",
"id": "bayareabites_9963",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scandinavian Christmas food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scandinavian Christmas food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4417,
"slug": "scandinavian-christmas-food",
"isLoading": false,
"link": "/bayareabites/tag/scandinavian-christmas-food"
},
"bayareabites_9961": {
"type": "terms",
"id": "bayareabites_9961",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9961",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Swedish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Swedish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4415,
"slug": "swedish-food",
"isLoading": false,
"link": "/bayareabites/tag/swedish-food"
},
"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_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_668": {
"type": "terms",
"id": "bayareabites_668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery store Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 633,
"slug": "grocery-store",
"isLoading": false,
"link": "/bayareabites/tag/grocery-store"
},
"bayareabites_16269": {
"type": "terms",
"id": "bayareabites_16269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED Forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100599,
"slug": "kqed-forum",
"isLoading": false,
"link": "/bayareabites/tag/kqed-forum"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"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_723": {
"type": "terms",
"id": "bayareabites_723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 688,
"slug": "arizmendi",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi"
},
"bayareabites_9955": {
"type": "terms",
"id": "bayareabites_9955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4409,
"slug": "arizmendi-bakery",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi-bakery"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_1694": {
"type": "terms",
"id": "bayareabites_1694",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1694",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruitcake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruitcake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1352,
"slug": "fruitcake",
"isLoading": false,
"link": "/bayareabites/tag/fruitcake"
},
"bayareabites_8603": {
"type": "terms",
"id": "bayareabites_8603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "xmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "xmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3056,
"slug": "xmas",
"isLoading": false,
"link": "/bayareabites/tag/xmas"
},
"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_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_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_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"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_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_9953": {
"type": "terms",
"id": "bayareabites_9953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon mochi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon mochi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4407,
"slug": "bacon-mochi",
"isLoading": false,
"link": "/bayareabites/tag/bacon-mochi"
},
"bayareabites_9951": {
"type": "terms",
"id": "bayareabites_9951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FuseBox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FuseBox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4405,
"slug": "fusebox",
"isLoading": false,
"link": "/bayareabites/tag/fusebox"
},
"bayareabites_9954": {
"type": "terms",
"id": "bayareabites_9954",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9954",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gochuchang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gochuchang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4408,
"slug": "gochuchang",
"isLoading": false,
"link": "/bayareabites/tag/gochuchang"
},
"bayareabites_9952": {
"type": "terms",
"id": "bayareabites_9952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kimchee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kimchee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4406,
"slug": "kimchee",
"isLoading": false,
"link": "/bayareabites/tag/kimchee"
},
"bayareabites_494": {
"type": "terms",
"id": "bayareabites_494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 459,
"slug": "korean",
"isLoading": false,
"link": "/bayareabites/tag/korean"
},
"bayareabites_1293": {
"type": "terms",
"id": "bayareabites_1293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pickles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pickles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1132,
"slug": "pickles",
"isLoading": false,
"link": "/bayareabites/tag/pickles"
},
"bayareabites_9939": {
"type": "terms",
"id": "bayareabites_9939",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9939",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ASL",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ASL Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4393,
"slug": "asl",
"isLoading": false,
"link": "/bayareabites/tag/asl"
},
"bayareabites_9938": {
"type": "terms",
"id": "bayareabites_9938",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9938",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4392,
"slug": "deaf",
"isLoading": false,
"link": "/bayareabites/tag/deaf"
},
"bayareabites_9941": {
"type": "terms",
"id": "bayareabites_9941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deaf-owned business",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deaf-owned business Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4395,
"slug": "deaf-owned-business",
"isLoading": false,
"link": "/bayareabites/tag/deaf-owned-business"
},
"bayareabites_9936": {
"type": "terms",
"id": "bayareabites_9936",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9936",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Melody Stein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Melody Stein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4390,
"slug": "melody-stein",
"isLoading": false,
"link": "/bayareabites/tag/melody-stein"
},
"bayareabites_9934": {
"type": "terms",
"id": "bayareabites_9934",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9934",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mozzeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mozzeria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4388,
"slug": "mozzeria",
"isLoading": false,
"link": "/bayareabites/tag/mozzeria"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_9937": {
"type": "terms",
"id": "bayareabites_9937",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9937",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Russell Stein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Russell Stein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4391,
"slug": "russell-stein",
"isLoading": false,
"link": "/bayareabites/tag/russell-stein"
},
"bayareabites_9935": {
"type": "terms",
"id": "bayareabites_9935",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9935",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Stefano Ferrara Napoli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Stefano Ferrara Napoli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4389,
"slug": "stefano-ferrara-napoli",
"isLoading": false,
"link": "/bayareabites/tag/stefano-ferrara-napoli"
},
"bayareabites_9940": {
"type": "terms",
"id": "bayareabites_9940",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9940",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wood fired pizza oven",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wood fired pizza oven Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4394,
"slug": "wood-fired-pizza-oven",
"isLoading": false,
"link": "/bayareabites/tag/wood-fired-pizza-oven"
},
"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_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_3941": {
"type": "terms",
"id": "bayareabites_3941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food runners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food runners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2500,
"slug": "food-runners",
"isLoading": false,
"link": "/bayareabites/tag/food-runners"
},
"bayareabites_9943": {
"type": "terms",
"id": "bayareabites_9943",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9943",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marmelade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marmelade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4397,
"slug": "marmelade",
"isLoading": false,
"link": "/bayareabites/tag/marmelade"
},
"bayareabites_9942": {
"type": "terms",
"id": "bayareabites_9942",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9942",
"found": true
},
"relationships": {},
"featImg": null,
"name": "occupy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "occupy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4396,
"slug": "occupy",
"isLoading": false,
"link": "/bayareabites/tag/occupy"
},
"bayareabites_9944": {
"type": "terms",
"id": "bayareabites_9944",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9944",
"found": true
},
"relationships": {},
"featImg": null,
"name": "self-publishing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "self-publishing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4398,
"slug": "self-publishing",
"isLoading": false,
"link": "/bayareabites/tag/self-publishing"
}
},
"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": {}
}
}
}
