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_73465": {
"type": "attachments",
"id": "bayareabites_73465",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73465",
"found": true
},
"parent": 73457,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/RS6565_cal-date-exhibit-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383700641,
"modified": 1383700641,
"caption": null,
"description": null,
"title": "RS6565_cal-date-exhibit-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73443": {
"type": "attachments",
"id": "bayareabites_73443",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73443",
"found": true
},
"parent": 73437,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/crostini-sm.jpg",
"width": 624,
"height": 415
}
},
"publishDate": 1383673088,
"modified": 1383673088,
"caption": null,
"description": null,
"title": "crostini-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73180": {
"type": "attachments",
"id": "bayareabites_73180",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73180",
"found": true
},
"parent": 73159,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383294673,
"modified": 1383294673,
"caption": null,
"description": null,
"title": "640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72754": {
"type": "attachments",
"id": "bayareabites_72754",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72754",
"found": true
},
"parent": 70795,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/jon-bonne640x480.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1382572948,
"modified": 1382572948,
"caption": null,
"description": null,
"title": "jon-bonne640x480",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72642": {
"type": "attachments",
"id": "bayareabites_72642",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72642",
"found": true
},
"parent": 72502,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1382489475,
"modified": 1382489475,
"caption": null,
"description": null,
"title": "cookingmeat-ethiopiankitchen640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72246": {
"type": "attachments",
"id": "bayareabites_72246",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72246",
"found": true
},
"parent": 70323,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1381884781,
"modified": 1381884781,
"caption": null,
"description": null,
"title": "640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72164": {
"type": "attachments",
"id": "bayareabites_72164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72164",
"found": true
},
"parent": 72155,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/rachael-ray-sm.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1381768140,
"modified": 1381768140,
"caption": null,
"description": null,
"title": "rachael-ray-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71686": {
"type": "attachments",
"id": "bayareabites_71686",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71686",
"found": true
},
"parent": 71011,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/mindful-eating-spiritrock1000a.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1380852050,
"modified": 1380852050,
"caption": "Mindful Eating retreat teachers (left to right): Jampa Sangmo, Andrea Lieberstein and Elissa Epel. Photo: Wendy Goodfriend",
"description": null,
"title": "mindful-eating-spiritrock1000a",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71730": {
"type": "attachments",
"id": "bayareabites_71730",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71730",
"found": true
},
"parent": 71721,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/pears-sm.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1381169209,
"modified": 1381169209,
"caption": null,
"description": "Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it.",
"title": "pears1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71656": {
"type": "attachments",
"id": "bayareabites_71656",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71656",
"found": true
},
"parent": 71647,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/grassfed-ranch-sm.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1380848658,
"modified": 1380848658,
"caption": null,
"description": null,
"title": "grassfed-ranch-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71641": {
"type": "attachments",
"id": "bayareabites_71641",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71641",
"found": true
},
"parent": 71634,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/eggrecall-sm.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1380846918,
"modified": 1380846918,
"caption": null,
"description": null,
"title": "eggrecall-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71463": {
"type": "attachments",
"id": "bayareabites_71463",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71463",
"found": true
},
"parent": 71242,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/ganesha-worship640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1380671936,
"modified": 1380671936,
"caption": null,
"description": null,
"title": "ganesha-worship640x360",
"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": {
"byline_bayareabites_73437": {
"type": "authors",
"id": "byline_bayareabites_73437",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73437",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_72155": {
"type": "authors",
"id": "byline_bayareabites_72155",
"meta": {
"override": true
},
"slug": "byline_bayareabites_72155",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_71721": {
"type": "authors",
"id": "byline_bayareabites_71721",
"meta": {
"override": true
},
"slug": "byline_bayareabites_71721",
"name": "Deena Prichep",
"isLoading": false
},
"byline_bayareabites_71647": {
"type": "authors",
"id": "byline_bayareabites_71647",
"meta": {
"override": true
},
"slug": "byline_bayareabites_71647",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_71634": {
"type": "authors",
"id": "byline_bayareabites_71634",
"meta": {
"override": true
},
"slug": "byline_bayareabites_71634",
"name": "Allison Aubrey",
"isLoading": false
},
"skalantari": {
"type": "authors",
"id": "46",
"meta": {
"index": "authors_1716337520",
"id": "46",
"found": true
},
"name": "Shuka Kalantari",
"firstName": "Shuka",
"lastName": "Kalantari",
"slug": "skalantari",
"email": "skalantari@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shuka Kalantari is a Bay Area journalist reporting on health, food, culture and immigrant communities in California and internationally. She's reported for Public Radio International’s The World, BBC World News Service’s Outlook, Philosophy Talk, Vice Magazine. Shuka is also a frequent contributor to KQED Public Media. You can follow her \u003ca href=\"https://twitter.com/skalantari\">@skalantari\u003c/a> on Twitter and \u003ca href=\"https://instagram.com/skalantari/\">Instagram\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "news",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "stateofhealth",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shuka Kalantari | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/skalantari"
},
"rachael-myrow": {
"type": "authors",
"id": "251",
"meta": {
"index": "authors_1716337520",
"id": "251",
"found": true
},
"name": "Rachael Myrow",
"firstName": "Rachael",
"lastName": "Myrow",
"slug": "rachael-myrow",
"email": "rmyrow@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"news"
],
"title": "Senior Editor of KQED's Silicon Valley News Desk",
"bio": "• I write and edit stories about how Silicon Valley power and policies shape everyday life in California. I’m also passionate about making Bay Area history and culture more accessible to a broad public. • I’ve been a journalist for most of my life, starting in high school with The Franklin Press in Los Angeles, where I grew up. While earning my first degree in English at UC Berkeley, I got my start in public radio at KALX-FM. After completing a second degree in journalism at Cal, I landed my first professional job at Marketplace, then moved on to KPCC (now LAist), and then KQED, where I hosted The California Report for more than seven years. • My reporting has appeared on NPR, The World, WBUR’s \u003ci>Here & Now\u003c/i>, and the BBC. I also guest host for KQED’s \u003ci>Forum\u003c/i>, as well as the Commonwealth Club in San Francisco. • I speak periodically on media, democracy and technology issues, and do voiceover work for documentaries and educational video projects. • Outside of the studio, you'll find me hiking Bay Area trails and whipping up Insta-ready meals in my kitchen. • I do not accept gifts, money, or favors from anyone connected to my reporting, I don't pay people for information, and I do not support or donate to political causes. • I strive to treat the people I report on with fairness, honesty, and respect. I also recognize there are often multiple sides to a story and work to verify information through multiple sources and documentation. If I get something wrong, I correct it.",
"avatar": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twitter": "rachaelmyrow",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": "https://www.linkedin.com/in/rachaelmyrow/",
"sites": [
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "news",
"roles": [
"edit_others_posts",
"editor"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"author"
]
}
],
"headData": {
"title": "Rachael Myrow | KQED",
"description": "Senior Editor of KQED's Silicon Valley News Desk",
"ogImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/rachael-myrow"
},
"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"
}
},
"pagesReducer": {
"bayareabites_category_radio": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"score": 12.286873
},
"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,
"title": "radio",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 15
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=radio",
"seeMore": false,
"paginated": true,
"page": 15
}
},
{
"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_73457": {
"type": "posts",
"id": "bayareabites_73457",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73457",
"score": null,
"sort": [
1383701956000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383701956,
"format": "aside",
"disqusTitle": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"title": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n2OD2W1gidI]\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n",
"disqusIdentifier": "73457 http://blogs.kqed.org/bayareabites/?p=73457",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/05/how-eastern-coachella-valley-used-egyptomania-to-sell-dates/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 271,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1546992581,
"excerpt": "Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.",
"title": "How Eastern Coachella Valley Used Egyptomania to Sell Dates | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"datePublished": "2013-11-05T17:39:16-08:00",
"dateModified": "2019-01-08T16:09:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-eastern-coachella-valley-used-egyptomania-to-sell-dates",
"status": "publish",
"audioTrackLength": 500,
"path": "/bayareabites/73457/how-eastern-coachella-valley-used-egyptomania-to-sell-dates",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/n2OD2W1gidI'\n title='//www.youtube.com/embed/n2OD2W1gidI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73457/how-eastern-coachella-valley-used-egyptomania-to-sell-dates",
"authors": [
"5014"
],
"categories": [
"bayareabites_1874",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_34",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_11542",
"bayareabites_16263",
"bayareabites_1121"
],
"featImg": "bayareabites_73465",
"label": "bayareabites"
},
"bayareabites_73437": {
"type": "posts",
"id": "bayareabites_73437",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73437",
"score": null,
"sort": [
1383673236000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383673236,
"format": "aside",
"disqusTitle": "For Mind And Body: Study Finds Mediterranean Diet Boosts Both ",
"title": "For Mind And Body: Study Finds Mediterranean Diet Boosts Both ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73444\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini-1024x681.jpg\" alt=\"A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\" width=\"1024\" height=\"681\" class=\"size-large wp-image-73444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131105_me_11.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">The Salt at NPR Food\u003c/a> (11/5/13)\u003c/p>\n\u003cp>For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.\u003c/p>\n\u003cp>A new study published in the \u003cem>Annals of Internal Medicine\u003c/em> finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.\u003c/p>\n\u003cp>Researchers tracked the dietary habits and lifestyles of more than 10,000 women, beginning in late middle age. Every two years, the women filled out detailed surveys describing their diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Over the next 15 years, researchers kept tabs on who among the women developed a whole host of chronic diseases including Parkinson's, cancer, and lung and pulmonary disease. The women were also given a battery of memory tests, and researchers also evaluated physical function, meaning the women's abilities to move around and stay active.\u003c/p>\n\u003cp>\"This really suggests that a healthy diet can help improve multiple aspects of your health and your ability to function when you're older,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/francine-grodstein/\">Fran Grodstein\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a>, co-author of the new paper, says he was \"surprised by the magnitude of the effects\" in the study, given what we already know about the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart benefits\u003c/a> of a Mediterranean style diet.\u003c/p>\n\u003cp>Stampfer says this study adds to a growing body of evidence that all points to measurable benefits of eating a diet that is rich in plant-based food and low in saturated fats, meat and refined starch. He says he's changed his own eating habits based on the weight of the evidence.\u003c/p>\n\u003cp>\"I'm eating more nuts, berries and fruit,\" he says. As well as fewer potatoes, and less meat. \"And I'm happier.\"\u003c/p>\n\u003cp>Yes, the evidence suggests that our diets really can help shape mood and overall well-being.\u003c/p>\n\u003cp>\u003cstrong>Making The Shift\u003c/strong>\u003c/p>\n\u003cp>Adopting a Mediterranean-style diet is not as difficult as you you might think. It's not a complete diet overhaul.\u003c/p>\n\u003cp>\"Mediterranean cooking is simply a tweaking of basic cooking,\" says Chef \u003ca href=\"http://www.theredhendc.com/joomla/using-joomla/extensions/components/content-component/article-category-list/74-chef-mike\">Michael Friedman\u003c/a>, part-owner of the Red Hen, a hip, newish restaurant in Washington, D.C.\u003c/p>\n\u003cp>Switching from butter to olive oil is the first step that any cook can make, Friedman says. After that, he says, think about scaling up vegetables, even ones you normally overlook.\u003c/p>\n\u003cp>The day I visited, Friedman whipped up a super creamy mushroom risotto topped with a parsnip puree. It sounds fancy, but Friedman says it's really pretty simple: You just roast the parsnips with thyme, garlic and a little salt, then put them in a blender.\u003c/p>\n\u003cp>\"If you look at it, it has the texture of creaminess, of butter,\" he says. \"But it's just a puree.\"\u003c/p>\n\u003cp>The taste is surprising.\u003c/p>\n\u003cp>Friedman agreed. There was no butter, no cream, no cheese, but the taste was divine. \"I kind of tricked myself a little bit,\" he says.\u003c/p>\n\u003cp>Oh, and a bit of good news for those who like a nice glass of vino to accompany the meal. The healthy eaters in the study consumed moderate amounts of alcohol. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "73437 http://blogs.kqed.org/bayareabites/?p=73437",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 614,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1383673236,
"excerpt": "A new study finds that women who followed a Mediterranean style of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new study finds that women who followed a Mediterranean style of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.",
"title": "For Mind And Body: Study Finds Mediterranean Diet Boosts Both | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For Mind And Body: Study Finds Mediterranean Diet Boosts Both ",
"datePublished": "2013-11-05T09:40:36-08:00",
"dateModified": "2013-11-05T09:40:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-mind-and-body-study-finds-mediterranean-diet-boosts-both",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=242994376&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Tue, 05 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Tue, 05 Nov 2013 11:28:45 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both?ft=3&f=242994376",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131105_me_11.mp3?orgId=1&topicId=1128&ft=3&f=242994376",
"nprAudioM3u": "http://api.npr.org/m3u/1243168233-d962cf.m3u?orgId=1&topicId=1128&ft=3&f=242994376",
"nprStoryId": "242994376",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 05 Nov 2013 11:28:00 -0500",
"path": "/bayareabites/73437/for-mind-and-body-study-finds-mediterranean-diet-boosts-both",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131105_me_11.mp3?orgId=1&topicId=1128&ft=3&f=242994376",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73444\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crostini-1024x681.jpg\" alt=\"A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\" width=\"1024\" height=\"681\" class=\"size-large wp-image-73444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A crostini of smoked trout, hard-boiled egg, aioli and roe at The Red Hen in Washington, D.C. Owner/Chef Michael Friedman says Mediterranean cooking is simply a tweaking of basic cooking ideas. Photo: Courtesy of Brian Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131105_me_11.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">The Salt at NPR Food\u003c/a> (11/5/13)\u003c/p>\n\u003cp>For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.\u003c/p>\n\u003cp>A new study published in the \u003cem>Annals of Internal Medicine\u003c/em> finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.\u003c/p>\n\u003cp>Researchers tracked the dietary habits and lifestyles of more than 10,000 women, beginning in late middle age. Every two years, the women filled out detailed surveys describing their diets.\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>Over the next 15 years, researchers kept tabs on who among the women developed a whole host of chronic diseases including Parkinson's, cancer, and lung and pulmonary disease. The women were also given a battery of memory tests, and researchers also evaluated physical function, meaning the women's abilities to move around and stay active.\u003c/p>\n\u003cp>\"This really suggests that a healthy diet can help improve multiple aspects of your health and your ability to function when you're older,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/francine-grodstein/\">Fran Grodstein\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/meir-stampfer/\">Meir Stampfer\u003c/a>, co-author of the new paper, says he was \"surprised by the magnitude of the effects\" in the study, given what we already know about the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart benefits\u003c/a> of a Mediterranean style diet.\u003c/p>\n\u003cp>Stampfer says this study adds to a growing body of evidence that all points to measurable benefits of eating a diet that is rich in plant-based food and low in saturated fats, meat and refined starch. He says he's changed his own eating habits based on the weight of the evidence.\u003c/p>\n\u003cp>\"I'm eating more nuts, berries and fruit,\" he says. As well as fewer potatoes, and less meat. \"And I'm happier.\"\u003c/p>\n\u003cp>Yes, the evidence suggests that our diets really can help shape mood and overall well-being.\u003c/p>\n\u003cp>\u003cstrong>Making The Shift\u003c/strong>\u003c/p>\n\u003cp>Adopting a Mediterranean-style diet is not as difficult as you you might think. It's not a complete diet overhaul.\u003c/p>\n\u003cp>\"Mediterranean cooking is simply a tweaking of basic cooking,\" says Chef \u003ca href=\"http://www.theredhendc.com/joomla/using-joomla/extensions/components/content-component/article-category-list/74-chef-mike\">Michael Friedman\u003c/a>, part-owner of the Red Hen, a hip, newish restaurant in Washington, D.C.\u003c/p>\n\u003cp>Switching from butter to olive oil is the first step that any cook can make, Friedman says. After that, he says, think about scaling up vegetables, even ones you normally overlook.\u003c/p>\n\u003cp>The day I visited, Friedman whipped up a super creamy mushroom risotto topped with a parsnip puree. It sounds fancy, but Friedman says it's really pretty simple: You just roast the parsnips with thyme, garlic and a little salt, then put them in a blender.\u003c/p>\n\u003cp>\"If you look at it, it has the texture of creaminess, of butter,\" he says. \"But it's just a puree.\"\u003c/p>\n\u003cp>The taste is surprising.\u003c/p>\n\u003cp>Friedman agreed. There was no butter, no cream, no cheese, but the taste was divine. \"I kind of tricked myself a little bit,\" he says.\u003c/p>\n\u003cp>Oh, and a bit of good news for those who like a nice glass of vino to accompany the meal. The healthy eaters in the study consumed moderate amounts of alcohol. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73437/for-mind-and-body-study-finds-mediterranean-diet-boosts-both",
"authors": [
"byline_bayareabites_73437"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12655",
"bayareabites_11260",
"bayareabites_8347",
"bayareabites_11318",
"bayareabites_10921"
],
"featImg": "bayareabites_73443",
"label": "bayareabites"
},
"bayareabites_73159": {
"type": "posts",
"id": "bayareabites_73159",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73159",
"score": null,
"sort": [
1383321625000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383321625,
"format": "aside",
"disqusTitle": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" ids=\"73197,73198,73199,73192,73191,73193,73203,73206,73202\"]\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n",
"disqusIdentifier": "73159 http://blogs.kqed.org/bayareabites/?p=73159",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/01/food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1415,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [
"https://w.soundcloud.com/player/"
],
"paragraphCount": 24
},
"modified": 1441393383,
"excerpt": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"datePublished": "2013-11-01T09:00:25-07:00",
"dateModified": "2015-09-04T12:03:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas",
"status": "publish",
"path": "/bayareabites/73159/food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"ids": "73197,73198,73199,73192,73191,73193,73203,73206,73202",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\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>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\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>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73159/food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas",
"authors": [
"46",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_12493",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90"
],
"tags": [
"bayareabites_12633",
"bayareabites_12636",
"bayareabites_12640",
"bayareabites_12637",
"bayareabites_8487",
"bayareabites_10812",
"bayareabites_12639",
"bayareabites_12635",
"bayareabites_12638"
],
"featImg": "bayareabites_73180",
"label": "bayareabites"
},
"bayareabites_70795": {
"type": "posts",
"id": "bayareabites_70795",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "70795",
"score": null,
"sort": [
1382964614000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1382964614,
"format": "aside",
"disqusTitle": "Beyond the Fruit Bomb: The New California Wine by Jon Bonné",
"title": "Beyond the Fruit Bomb: The New California Wine by Jon Bonné",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116900251&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>It seems like there are three classes of wine consumers: those happy to buy Two Buck Chuck at Trader Joe’s; a small, monied group of aesthetes quibbling over the wine list at top restaurants; and a vast middle class picking out something with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/11/drinking-with-your-eyes-how-wine-labels-trick-us-into-buying/\">pretty label\u003c/a> at the supermarket for $15-30 dollars. Jon Bonné professes to write for all three types. He’s the wine editor of the \u003ca href=\"http://www.sfgate.com/wine/\">\u003cem>San Francisco Chronicle\u003c/em>\u003c/a> and he’s just come out with a book called \u003ca href=\"http://www.amazon.com/The-New-California-Wine-Revolution/dp/1607743000\">\u003cem>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\" width=\"400\" class=\"aligncenter size-full wp-image-72756\">\u003c/a>\u003c/p>\n\u003cp>What can there possibly be to say about California wine that’s new? “The reason I sort of set out to write this was I realized there’s an entire generation of winemakers who people, for the most part, haven’t really heard of,\" Bonné told \u003ca href=\"http://www.californiareport.org/\">The California Report\u003c/a>. \"What they were doing was not only interesting and important and of course delicious, but it was really as significant, culturally, as what the first modern generation of pioneers did -- the Robert Mondavis and the Warren Winiarskis -- in terms of looking at California with a global perspective, seeing that this was an amazing place to grow wine.\"\u003c/p>\n\u003cp>You might be thinking \"Hasn't that been well established by now?\" Yes and no. A lot depends these days on how you come down about the trend toward making \"fruit bombs.\" That is to say, big, jammy, fruit-forward wines full of alcohol and sugar dominate the California wine market and have for years. That's put off sophisticated palates, if not the wider drinking public.\u003c/p>\n\u003cfigure id=\"attachment_72755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\" alt=\"Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Count Bonné among the sophisticates. Fruit bombs, he says, \"are very appealing to folks who are just getting into wine, and of course, it’s big, it’s expressive. You can kind of pick out big fruit flavors in it. But ultimately, when you look at the grand culture of wine, the reasons that significant areas have been significant -- it’s because they speak with a specific sense of place.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Folks in the wine world refer to that as \u003cem>terroir\u003c/em> -- the taste of the earth and climate in a particular place, as expressed in a bottle of wine. But given that wine grapes are growing all over the state now, and vintners mix and match for taste and cost, how is a wine drinker who wants to taste what a region tastes like know he’s getting terroir?\u003c/p>\n\u003cp>“Even the French didn’t find these perfect little pieces of land,\" Bonné says. \"There was politics involved. There was convenience involved.” As in which places were ideal for sending wines to market in Paris. “\u003cem>Terroir\u003c/em> is always influenced by man. It's no different here. This is in no way to question that Napa Valley is an amazing place to grow grapes, because it absolutely is, but it is not sort of divine providence that Napa Valley is the best place in the world to grow grapes and Lodi isn’t, or the Sierra foothills aren’t. It’s just that Napa had really good marketing.”\u003c/p>\n\u003cp>Bonné says he's hoping \u003cem>The New California Wine\u003c/em> brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.\u003c/p>\n\u003cfigure id=\"attachment_72757\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\" alt='Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro' width=\"1000\" height=\"665\" class=\"size-full wp-image-72757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Today, he says, winemakers are looking for great places with great soil that “just happened to have been overlooked in the past,” places like the southern Santa Cruz Mountains. One of the people Bonné profiles in the book is Bonny Doon Vineyard alum Prudy Foxx. She's been nicknamed the \"Grape Whisperer.\" She specializes in discovering neglected plantings, helping farmers improve their technique, and matching grapes to the right winemaker. Bonné writes Foxx is determined to get the region back on the map, but her day to day life is about solving problems for local winemakers. \"Nobody calls me because they're happy,\" she tells him.\u003c/p>\n\u003cfigure id=\"attachment_72763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\" alt=\"Ron Mansfield's nickname is the "Johnny Grapeseed" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ron Mansfield's nickname is the \"Johnny Grapeseed\" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Also profiled in the book: Ron Mansfield of Placerville, a place known as much for its apple orchards as for its grapes. Mansfield realized the local, granite-rich soil many were using for Zinfadel naturally lends itself to Grenache and Gamay Noir, grapes that lead to Rhone style wines. He also differs from the California norm in the way he grows his grapes. Head-trained vines are trellised to a single wooden stake. Mansifeld jokingly calls it the \"Mansfield Vertical Cordon,\" but it's a practice commonly seen in the Rhone -- as well as old-time California.\u003c/p>\n\u003cp>Farming techniques have changed in a number of other ways. Many winemakers are thinking seriously, critically, about where, exactly, they grow certain varietals. They're backing away from heavy use of new oak. Ripeness levels are drifting downward, especially with varietals that are prone to accumulating sugar to begin with.\u003c/p>\n\u003cp>\u003cem>The New California Wine\u003c/em> is more of a coffee table book than it is a reference guide, and yet it's more of a reference guide than your typical coffee table book. It's really a compendium of bite-sized introductions to winemakers trying to take California in a different stylistic direction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time and again, as Bonné arrives at a winemaker's table, he notes a bottle of Old World wine on the table. Bonné is, of course, self-selecting people who share his European-biased palette. But this also serves as a signal to people who've dismissed California fruit bombs to reconsider: come on back, he seems to be saying. The wine is fine.\u003c/p>\n\n",
"disqusIdentifier": "70795 http://blogs.kqed.org/bayareabites/?p=70795",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1013,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://w.soundcloud.com/player/"
],
"paragraphCount": 16
},
"modified": 1383063864,
"excerpt": "Bonné says he's hoping \u003cem>The New California Wine\u003c/em> brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bonné says he's hoping The New California Wine brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.",
"title": "Beyond the Fruit Bomb: The New California Wine by Jon Bonné | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beyond the Fruit Bomb: The New California Wine by Jon Bonné",
"datePublished": "2013-10-28T05:50:14-07:00",
"dateModified": "2013-10-29T09:24:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne",
"status": "publish",
"path": "/bayareabites/70795/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116900251&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>It seems like there are three classes of wine consumers: those happy to buy Two Buck Chuck at Trader Joe’s; a small, monied group of aesthetes quibbling over the wine list at top restaurants; and a vast middle class picking out something with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/11/drinking-with-your-eyes-how-wine-labels-trick-us-into-buying/\">pretty label\u003c/a> at the supermarket for $15-30 dollars. Jon Bonné professes to write for all three types. He’s the wine editor of the \u003ca href=\"http://www.sfgate.com/wine/\">\u003cem>San Francisco Chronicle\u003c/em>\u003c/a> and he’s just come out with a book called \u003ca href=\"http://www.amazon.com/The-New-California-Wine-Revolution/dp/1607743000\">\u003cem>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/new-ca-wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\" width=\"400\" class=\"aligncenter size-full wp-image-72756\">\u003c/a>\u003c/p>\n\u003cp>What can there possibly be to say about California wine that’s new? “The reason I sort of set out to write this was I realized there’s an entire generation of winemakers who people, for the most part, haven’t really heard of,\" Bonné told \u003ca href=\"http://www.californiareport.org/\">The California Report\u003c/a>. \"What they were doing was not only interesting and important and of course delicious, but it was really as significant, culturally, as what the first modern generation of pioneers did -- the Robert Mondavis and the Warren Winiarskis -- in terms of looking at California with a global perspective, seeing that this was an amazing place to grow wine.\"\u003c/p>\n\u003cp>You might be thinking \"Hasn't that been well established by now?\" Yes and no. A lot depends these days on how you come down about the trend toward making \"fruit bombs.\" That is to say, big, jammy, fruit-forward wines full of alcohol and sugar dominate the California wine market and have for years. That's put off sophisticated palates, if not the wider drinking public.\u003c/p>\n\u003cfigure id=\"attachment_72755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/jon-bonne1000.jpg\" alt=\"Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Jon Bonné. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Count Bonné among the sophisticates. Fruit bombs, he says, \"are very appealing to folks who are just getting into wine, and of course, it’s big, it’s expressive. You can kind of pick out big fruit flavors in it. But ultimately, when you look at the grand culture of wine, the reasons that significant areas have been significant -- it’s because they speak with a specific sense of place.\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>Folks in the wine world refer to that as \u003cem>terroir\u003c/em> -- the taste of the earth and climate in a particular place, as expressed in a bottle of wine. But given that wine grapes are growing all over the state now, and vintners mix and match for taste and cost, how is a wine drinker who wants to taste what a region tastes like know he’s getting terroir?\u003c/p>\n\u003cp>“Even the French didn’t find these perfect little pieces of land,\" Bonné says. \"There was politics involved. There was convenience involved.” As in which places were ideal for sending wines to market in Paris. “\u003cem>Terroir\u003c/em> is always influenced by man. It's no different here. This is in no way to question that Napa Valley is an amazing place to grow grapes, because it absolutely is, but it is not sort of divine providence that Napa Valley is the best place in the world to grow grapes and Lodi isn’t, or the Sierra foothills aren’t. It’s just that Napa had really good marketing.”\u003c/p>\n\u003cp>Bonné says he's hoping \u003cem>The New California Wine\u003c/em> brings attention to the state's lesser known wine regions -- and winemakers -- that are just on the verge of blowing up in terms of consumer awareness.\u003c/p>\n\u003cfigure id=\"attachment_72757\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Prudy-Fox1000.jpg\" alt='Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro' width=\"1000\" height=\"665\" class=\"size-full wp-image-72757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prudy Foxx of Corralitos (near Santa Cruz) has been nicknamed the \"grape whisperer, discovering neglected plantings, and matching grapes to the right winemaker. Photo: Ten Speed Press/Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Today, he says, winemakers are looking for great places with great soil that “just happened to have been overlooked in the past,” places like the southern Santa Cruz Mountains. One of the people Bonné profiles in the book is Bonny Doon Vineyard alum Prudy Foxx. She's been nicknamed the \"Grape Whisperer.\" She specializes in discovering neglected plantings, helping farmers improve their technique, and matching grapes to the right winemaker. Bonné writes Foxx is determined to get the region back on the map, but her day to day life is about solving problems for local winemakers. \"Nobody calls me because they're happy,\" she tells him.\u003c/p>\n\u003cfigure id=\"attachment_72763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mansfield1000.jpg\" alt=\"Ron Mansfield's nickname is the "Johnny Grapeseed" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\" width=\"1000\" height=\"665\" class=\"size-full wp-image-72763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ron Mansfield's nickname is the \"Johnny Grapeseed\" of the Sierra Foothills. Photo: Ten Speed Press / Erik Castro\u003c/figcaption>\u003c/figure>\n\u003cp>Also profiled in the book: Ron Mansfield of Placerville, a place known as much for its apple orchards as for its grapes. Mansfield realized the local, granite-rich soil many were using for Zinfadel naturally lends itself to Grenache and Gamay Noir, grapes that lead to Rhone style wines. He also differs from the California norm in the way he grows his grapes. Head-trained vines are trellised to a single wooden stake. Mansifeld jokingly calls it the \"Mansfield Vertical Cordon,\" but it's a practice commonly seen in the Rhone -- as well as old-time California.\u003c/p>\n\u003cp>Farming techniques have changed in a number of other ways. Many winemakers are thinking seriously, critically, about where, exactly, they grow certain varietals. They're backing away from heavy use of new oak. Ripeness levels are drifting downward, especially with varietals that are prone to accumulating sugar to begin with.\u003c/p>\n\u003cp>\u003cem>The New California Wine\u003c/em> is more of a coffee table book than it is a reference guide, and yet it's more of a reference guide than your typical coffee table book. It's really a compendium of bite-sized introductions to winemakers trying to take California in a different stylistic direction.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time and again, as Bonné arrives at a winemaker's table, he notes a bottle of Old World wine on the table. Bonné is, of course, self-selecting people who share his European-biased palette. But this also serves as a signal to people who've dismissed California fruit bombs to reconsider: come on back, he seems to be saying. The wine is fine.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/70795/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne",
"authors": [
"251"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_34",
"bayareabites_119"
],
"tags": [
"bayareabites_12529",
"bayareabites_11545",
"bayareabites_12601",
"bayareabites_12602",
"bayareabites_14748",
"bayareabites_12553"
],
"featImg": "bayareabites_72754",
"label": "bayareabites"
},
"bayareabites_72502": {
"type": "posts",
"id": "bayareabites_72502",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72502",
"score": null,
"sort": [
1382532553000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1382532553,
"format": "aside",
"disqusTitle": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
"title": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116578078&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>Ethiopian Christians are righteously proud of their relationship to the religion, stretching back to the first century AD. Of all the Oriental Orthodox branches, theirs is the largest...and arguably, the spiciest. Every year, the \u003ca href=\"http://www.msmedhanealem.org/\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral\u003c/a> in East Oakland celebrates the story of how the \"True Cross\" came to Ethiopia.\u003c/p>\n\u003cfigure id=\"attachment_72640\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\" alt=\"Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72644,72645,72647\"]\u003cbr>\nInside the church, big screens project the verses the priests are singing, for the congregants to follow along, in the ancient language of \u003ca href=\"http://en.wikipedia.org/wiki/Ge%27ez_language\">Ge’ez\u003c/a>, as well as English. Paintings of Jesus and Mary adorn the walls. Some look decidedly European, others East African. Women, dressed in white linen wrap dresses called \u003ca href=\"https://www.google.com/search?q=habesha+libs&client=firefox-a&hs=sS0&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=NTJkUvTZH8aTiQKAuYHIBQ&ved=0CDcQsAQ&biw=1342&bih=669#q=habesha+libs&rls=org.mozilla:en-US%3Aofficial&tbm=isch&imgdii=_\">\u003cem>habesha libs\u003c/em>\u003c/a>, bow their heads, kneel and prostrate themselves on the carpets laid on the ground.\u003c/p>\n\u003cfigure id=\"attachment_72599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\" alt=\"Women worshipping inside the church. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women worshipping inside the church. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This day, the church is hosting a capacity crowd of 500 people, because this is \u003ca href=\"http://en.wikipedia.org/wiki/Meskel\">Meskel\u003c/a>, one of the \u003ca href=\"http://www.ibtimes.com/ethiopia-celebrates-meskel-christian-holiday-all-its-own-yellow-flowers-blazing-bonfires-photos\">biggest holidays\u003c/a> on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the church is ready to throw a big welcoming party.\u003c/p>\n\u003cp>While the service goes on upstairs, downstairs in the kitchen, a dozen women prepare lunch. To raise money for the church they sell prepared meals once a month and on special holidays. Wearing crinkly plastic gloves, they chop beef into bite-sized pieces, building a mountain of meat on the counter.\u003c/p>\n\u003cfigure id=\"attachment_72643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\" alt=\"Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72675,72677,72676\"]\u003cbr>\nMulu Reda of San Pablo explains that once this is all chopped, it’ll be marinated in a spice mix.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We call it \u003cem>awaze\u003c/em>,” she says.” The base includes olive oil, salt and Ethiopian honey wine.\u003c/p>\n\u003cp>Recipes for \u003ca href=\"http://thespiceisland.blogspot.com/2010/05/awaze.html\">\u003cem>awaze\u003c/em>\u003c/a> vary widely, something that’s true for recipes in general in Ethiopia, where cooking traditions are handed down in the home from mother to daughter. Many cooks mix in \u003ca href=\"http://en.wikipedia.org/wiki/Berbere\">\u003cem>berbere\u003c/em>\u003c/a>, itself a spice mixture including garlic, ginger, pepper -- and at least one spice Reda brought herself from the markets of Ethiopia’s capital city, \u003ca href=\"http://en.wikipedia.org/wiki/Addis_Ababa\">Addis Ababa\u003c/a>.\u003c/p>\n\u003cp>She holds up a massive plastic bag filled with fabulously fragrant coriander.\u003c/p>\n\u003cp>“This is so concentrated!” she says, pulling a handful from the bag. “Taste it. Tastes good.” Then she proceeds to grind it, fresh, for the \u003ca href=\"http://articles.latimes.com/2011/jul/14/food/la-fo-raw-meat-rec1-20110714\">\u003cem>kitfo\u003c/em>\u003c/a>, ground beef served raw, mixed with clarified butter -- and a spice mix that includes birds eye chili peppers so hot they numb your lips.\u003c/p>\n\u003cfigure id=\"attachment_72593\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\" alt=\"Mulu Reda grinding coriander. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mulu Reda grinding coriander. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be \u003ca href=\"http://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html\">\u003cem>tibis\u003c/em>\u003c/a>, cubes of beef marinated in rosemary, garlic, onion and jalepeño pepper the women will fry up outside in the parking lot to order when lunch is served.\u003c/p>\n\u003cfigure id=\"attachment_72652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\" alt=\"Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>At another counter, women chop up tomatoes for a salad, and on the stove, different pots hold red lentils and collard greens, each simmering with garlic, olive oil, onions and jalepeño peppers, too. The smells are exciting, and the atmosphere is bubbly. Pretty soon, somebody starts singing hymns and the rest of the women join in as they chop.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=I0sRNHQ01pA]\u003c/p>\n\u003cp>Zee Mekonnen takes a little coffee break to talk with me. She fled Ethiopia for Oakland 17 years ago, after her husband was killed in a political conflict. Mekonnen had to raise three children all by herself in a new country. Here, she finds community.\u003c/p>\n\u003cfigure id=\"attachment_72654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\" alt=\"Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m so happy when, every Sunday, ooooh, I can’t wait!” she exclaims and laughs. “We meet friends here, get together, and you know?” She sings in the church choir, in addition to volunteering in the kitchen.\u003c/p>\n\u003cp>Ethiopia is a predominantly Christian country, stretching back to pre-colonial days, and the varieties of Christianity they practice are distinctively East African. Even Meskel is unique to Ethiopia. Back in the fourth century, Saint Helena is said to have set out to the Holy Land, looking for the cross on which Jesus Christ was crucified, the “True Cross.”\u003c/p>\n\u003cp>Like the recipes, the stories explaining Meskel vary, but a fair summation might be Saint Helena had a dream in which she was told to burn incense and watch where the smoke curled to hit the ground. She did so, and found the True Cross, or Meskel, and she brought it back to Ethiopia. Later today, after the feast, the priests will say prayers around a bundle of pine branches topped with sunflowers and set it on fire in a ceremonial reenactment of the story.\u003c/p>\n\u003cfigure id=\"attachment_72664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\" alt=\"The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72659,72660,72673\"]\u003c/p>\n\u003cp>But first, lunch. After four hours in church, people are hungry. They line up in the parking lot to enjoy the kitfo, tibs, \u003ca href=\"http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew\">red lentils\u003c/a>, \u003ca href=\"https://brundo.com/Recipes.html#collard\">collard greens\u003c/a>, tomato salad, and a homemade fresh cheese called \u003cem>ayeb\u003c/em>. Made from buttermilk, it tastes a lot like a dry cottage cheese. Everything is scooped up with \u003ca href=\"http://en.wikipedia.org/wiki/Injera\">\u003cem>injera\u003c/em>\u003c/a>, a spongy bread made with brown teff, barley, and wheat. Its tang beautifully complements the stewed meats and vegetables of Ethiopian cooking.\u003c/p>\n\u003cfigure id=\"attachment_72665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\" alt=\"Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But if the grown-ups are thrilling to the traditional food on offer, the menu reveals concessions to the influence of American cuisine on the children. The kids down cheese pizza, hot dogs and soda before heading for the bouncy house. Their elders seem to accept it with bemused resignation, while they sip fresh brewed coffee and eat popcorn (as it’s done in Ethiopia these days).\u003c/p>\n\u003cfigure id=\"attachment_72663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\" alt=\"Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Solomon Obolu, a science professor at Cal State East Bay and Laney College, brings his children here on weekends. His ex-wife moved to Davis, where there’s no Ethiopian Orthodox church. He could drive to the church in Sacramento, but this is the church that feels like home to his son and daughter.\u003c/p>\n\u003cp>“You know, they have their cousins here,” he says. “They play here. It’s a nice community.”\u003c/p>\n\u003cp>2010 US Census figures shows nearly 4,000 Ethiopians have established themselves in \u003ca href=\"http://factfinder2.census.gov/bkmk/table/1.0/en/ACS/10_SF4/B01003/0400000US06%7C0500000US06001%7C0500000US06013%7C0500000US06041%7C0500000US06055%7C0500000US06075%7C0500000US06081%7C0500000US06085%7C0500000US06095%7C0500000US06097%7C1600000US0668000/popgroup~565\">Alameda County\u003c/a> over the last four decades, but some suspect the true numbers are much larger. Rebecca Lakew of the \u003ca href=\"http://ethiopianccc.org/\">Ethiopian Cultural Community Center\u003c/a> in Oakland believes many Ethiopians may be marking off “black” or “African American” on census forms. Whatever the exact numbers, the Ethiopian community is also growing in Santa Clara County, especially in and around San Jose.\u003c/p>\n\u003cp>Mekane Selam Medanialm Ethiopian Orthodox Cathedral draws people from all over the region, from as far away as Davis. Church officials say they’ve bought land to build a bigger church, big enough to accommodate 1,000 people, and an expanded Sunday school for the children, where they can learn the religion and language of their parents.\u003c/p>\n\u003cfigure id=\"attachment_72656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\" alt=\"Preparing the cross to be burned. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing the cross to be burned. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_72657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\" alt=\"The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun sets, the priests go round the fabric-wrapped branches, stretching ten feet high. The men wave crosses and chant prayers. iPhones light up across the parking lot. The bishop set the branches on fire, thick smoke billows up and people begin to dance and sing in joyous celebration. It looks like \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>: the Ethiopian version.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=tYHtPPJvzw4]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here is a small selection of Ethiopian Restaurants in the Bay Area, reflecting how widely the community has established itself beyond Oakland -- and how expansive Ethiopian-American cuisine has become. Naturally, you'll have recommendations to add. Please feel free to provide them in the comments section.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.my-abyssinia.com/\">Abyssinia\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cafecolucci.com/\">Cafe Colucci\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yayurestaurant.com/\">YaYu\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.zenirestaurant.com/\">Zeni\u003c/a> (San Jose)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "72502 http://blogs.kqed.org/bayareabites/?p=72502",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/23/food-spirituality-celebrating-meskel-with-ethiopians-in-oakland/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1411,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [
"https://w.soundcloud.com/player/"
],
"paragraphCount": 29
},
"modified": 1437072940,
"excerpt": "Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.",
"title": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
"datePublished": "2013-10-23T05:49:13-07:00",
"dateModified": "2015-07-16T11:55:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-spirituality-celebrating-meskel-with-ethiopians-in-oakland",
"status": "publish",
"path": "/bayareabites/72502/food-spirituality-celebrating-meskel-with-ethiopians-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116578078&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>Ethiopian Christians are righteously proud of their relationship to the religion, stretching back to the first century AD. Of all the Oriental Orthodox branches, theirs is the largest...and arguably, the spiciest. Every year, the \u003ca href=\"http://www.msmedhanealem.org/\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral\u003c/a> in East Oakland celebrates the story of how the \"True Cross\" came to Ethiopia.\u003c/p>\n\u003cfigure id=\"attachment_72640\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\" alt=\"Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "72644,72645,72647",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nInside the church, big screens project the verses the priests are singing, for the congregants to follow along, in the ancient language of \u003ca href=\"http://en.wikipedia.org/wiki/Ge%27ez_language\">Ge’ez\u003c/a>, as well as English. Paintings of Jesus and Mary adorn the walls. Some look decidedly European, others East African. Women, dressed in white linen wrap dresses called \u003ca href=\"https://www.google.com/search?q=habesha+libs&client=firefox-a&hs=sS0&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=NTJkUvTZH8aTiQKAuYHIBQ&ved=0CDcQsAQ&biw=1342&bih=669#q=habesha+libs&rls=org.mozilla:en-US%3Aofficial&tbm=isch&imgdii=_\">\u003cem>habesha libs\u003c/em>\u003c/a>, bow their heads, kneel and prostrate themselves on the carpets laid on the ground.\u003c/p>\n\u003cfigure id=\"attachment_72599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\" alt=\"Women worshipping inside the church. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women worshipping inside the church. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This day, the church is hosting a capacity crowd of 500 people, because this is \u003ca href=\"http://en.wikipedia.org/wiki/Meskel\">Meskel\u003c/a>, one of the \u003ca href=\"http://www.ibtimes.com/ethiopia-celebrates-meskel-christian-holiday-all-its-own-yellow-flowers-blazing-bonfires-photos\">biggest holidays\u003c/a> on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the church is ready to throw a big welcoming party.\u003c/p>\n\u003cp>While the service goes on upstairs, downstairs in the kitchen, a dozen women prepare lunch. To raise money for the church they sell prepared meals once a month and on special holidays. Wearing crinkly plastic gloves, they chop beef into bite-sized pieces, building a mountain of meat on the counter.\u003c/p>\n\u003cfigure id=\"attachment_72643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\" alt=\"Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "72675,72677,72676",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMulu Reda of San Pablo explains that once this is all chopped, it’ll be marinated in a spice mix.\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>“We call it \u003cem>awaze\u003c/em>,” she says.” The base includes olive oil, salt and Ethiopian honey wine.\u003c/p>\n\u003cp>Recipes for \u003ca href=\"http://thespiceisland.blogspot.com/2010/05/awaze.html\">\u003cem>awaze\u003c/em>\u003c/a> vary widely, something that’s true for recipes in general in Ethiopia, where cooking traditions are handed down in the home from mother to daughter. Many cooks mix in \u003ca href=\"http://en.wikipedia.org/wiki/Berbere\">\u003cem>berbere\u003c/em>\u003c/a>, itself a spice mixture including garlic, ginger, pepper -- and at least one spice Reda brought herself from the markets of Ethiopia’s capital city, \u003ca href=\"http://en.wikipedia.org/wiki/Addis_Ababa\">Addis Ababa\u003c/a>.\u003c/p>\n\u003cp>She holds up a massive plastic bag filled with fabulously fragrant coriander.\u003c/p>\n\u003cp>“This is so concentrated!” she says, pulling a handful from the bag. “Taste it. Tastes good.” Then she proceeds to grind it, fresh, for the \u003ca href=\"http://articles.latimes.com/2011/jul/14/food/la-fo-raw-meat-rec1-20110714\">\u003cem>kitfo\u003c/em>\u003c/a>, ground beef served raw, mixed with clarified butter -- and a spice mix that includes birds eye chili peppers so hot they numb your lips.\u003c/p>\n\u003cfigure id=\"attachment_72593\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\" alt=\"Mulu Reda grinding coriander. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mulu Reda grinding coriander. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be \u003ca href=\"http://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html\">\u003cem>tibis\u003c/em>\u003c/a>, cubes of beef marinated in rosemary, garlic, onion and jalepeño pepper the women will fry up outside in the parking lot to order when lunch is served.\u003c/p>\n\u003cfigure id=\"attachment_72652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\" alt=\"Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>At another counter, women chop up tomatoes for a salad, and on the stove, different pots hold red lentils and collard greens, each simmering with garlic, olive oil, onions and jalepeño peppers, too. The smells are exciting, and the atmosphere is bubbly. Pretty soon, somebody starts singing hymns and the rest of the women join in as they chop.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I0sRNHQ01pA'\n title='//www.youtube.com/embed/I0sRNHQ01pA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Zee Mekonnen takes a little coffee break to talk with me. She fled Ethiopia for Oakland 17 years ago, after her husband was killed in a political conflict. Mekonnen had to raise three children all by herself in a new country. Here, she finds community.\u003c/p>\n\u003cfigure id=\"attachment_72654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\" alt=\"Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m so happy when, every Sunday, ooooh, I can’t wait!” she exclaims and laughs. “We meet friends here, get together, and you know?” She sings in the church choir, in addition to volunteering in the kitchen.\u003c/p>\n\u003cp>Ethiopia is a predominantly Christian country, stretching back to pre-colonial days, and the varieties of Christianity they practice are distinctively East African. Even Meskel is unique to Ethiopia. Back in the fourth century, Saint Helena is said to have set out to the Holy Land, looking for the cross on which Jesus Christ was crucified, the “True Cross.”\u003c/p>\n\u003cp>Like the recipes, the stories explaining Meskel vary, but a fair summation might be Saint Helena had a dream in which she was told to burn incense and watch where the smoke curled to hit the ground. She did so, and found the True Cross, or Meskel, and she brought it back to Ethiopia. Later today, after the feast, the priests will say prayers around a bundle of pine branches topped with sunflowers and set it on fire in a ceremonial reenactment of the story.\u003c/p>\n\u003cfigure id=\"attachment_72664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\" alt=\"The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "72659,72660,72673",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, lunch. After four hours in church, people are hungry. They line up in the parking lot to enjoy the kitfo, tibs, \u003ca href=\"http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew\">red lentils\u003c/a>, \u003ca href=\"https://brundo.com/Recipes.html#collard\">collard greens\u003c/a>, tomato salad, and a homemade fresh cheese called \u003cem>ayeb\u003c/em>. Made from buttermilk, it tastes a lot like a dry cottage cheese. Everything is scooped up with \u003ca href=\"http://en.wikipedia.org/wiki/Injera\">\u003cem>injera\u003c/em>\u003c/a>, a spongy bread made with brown teff, barley, and wheat. Its tang beautifully complements the stewed meats and vegetables of Ethiopian cooking.\u003c/p>\n\u003cfigure id=\"attachment_72665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\" alt=\"Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But if the grown-ups are thrilling to the traditional food on offer, the menu reveals concessions to the influence of American cuisine on the children. The kids down cheese pizza, hot dogs and soda before heading for the bouncy house. Their elders seem to accept it with bemused resignation, while they sip fresh brewed coffee and eat popcorn (as it’s done in Ethiopia these days).\u003c/p>\n\u003cfigure id=\"attachment_72663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\" alt=\"Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Solomon Obolu, a science professor at Cal State East Bay and Laney College, brings his children here on weekends. His ex-wife moved to Davis, where there’s no Ethiopian Orthodox church. He could drive to the church in Sacramento, but this is the church that feels like home to his son and daughter.\u003c/p>\n\u003cp>“You know, they have their cousins here,” he says. “They play here. It’s a nice community.”\u003c/p>\n\u003cp>2010 US Census figures shows nearly 4,000 Ethiopians have established themselves in \u003ca href=\"http://factfinder2.census.gov/bkmk/table/1.0/en/ACS/10_SF4/B01003/0400000US06%7C0500000US06001%7C0500000US06013%7C0500000US06041%7C0500000US06055%7C0500000US06075%7C0500000US06081%7C0500000US06085%7C0500000US06095%7C0500000US06097%7C1600000US0668000/popgroup~565\">Alameda County\u003c/a> over the last four decades, but some suspect the true numbers are much larger. Rebecca Lakew of the \u003ca href=\"http://ethiopianccc.org/\">Ethiopian Cultural Community Center\u003c/a> in Oakland believes many Ethiopians may be marking off “black” or “African American” on census forms. Whatever the exact numbers, the Ethiopian community is also growing in Santa Clara County, especially in and around San Jose.\u003c/p>\n\u003cp>Mekane Selam Medanialm Ethiopian Orthodox Cathedral draws people from all over the region, from as far away as Davis. Church officials say they’ve bought land to build a bigger church, big enough to accommodate 1,000 people, and an expanded Sunday school for the children, where they can learn the religion and language of their parents.\u003c/p>\n\u003cfigure id=\"attachment_72656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\" alt=\"Preparing the cross to be burned. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing the cross to be burned. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_72657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\" alt=\"The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun sets, the priests go round the fabric-wrapped branches, stretching ten feet high. The men wave crosses and chant prayers. iPhones light up across the parking lot. The bishop set the branches on fire, thick smoke billows up and people begin to dance and sing in joyous celebration. It looks like \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>: the Ethiopian version.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/tYHtPPJvzw4'\n title='//www.youtube.com/embed/tYHtPPJvzw4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>Here is a small selection of Ethiopian Restaurants in the Bay Area, reflecting how widely the community has established itself beyond Oakland -- and how expansive Ethiopian-American cuisine has become. Naturally, you'll have recommendations to add. Please feel free to provide them in the comments section.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.my-abyssinia.com/\">Abyssinia\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cafecolucci.com/\">Cafe Colucci\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yayurestaurant.com/\">YaYu\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.zenirestaurant.com/\">Zeni\u003c/a> (San Jose)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72502/food-spirituality-celebrating-meskel-with-ethiopians-in-oakland",
"authors": [
"251",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_12493",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_10908",
"bayareabites_9860",
"bayareabites_12592",
"bayareabites_8466",
"bayareabites_10651",
"bayareabites_10160",
"bayareabites_12594",
"bayareabites_14757",
"bayareabites_14752",
"bayareabites_12595"
],
"featImg": "bayareabites_72642",
"label": "bayareabites"
},
"bayareabites_70323": {
"type": "posts",
"id": "bayareabites_70323",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "70323",
"score": null,
"sort": [
1381928410000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381928410,
"format": "aside",
"disqusTitle": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[soundcloud url=\"http://api.soundcloud.com/tracks/114386000\" params=\"color=ff6600&auto_play=false&show_artwork=true\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"72249,72251,72248\"]\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "70323 http://blogs.kqed.org/bayareabites/?p=70323",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/16/food-spirituality-fall-feast-with-armenians-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1712,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1567626768,
"excerpt": "\"As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"datePublished": "2013-10-16T06:00:10-07:00",
"dateModified": "2019-09-04T12:52:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-spirituality-fall-feast-with-armenians-in-san-francisco",
"status": "publish",
"path": "/bayareabites/70323/food-spirituality-fall-feast-with-armenians-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=http://api.soundcloud.com/tracks/114386000&visual=true&color=ff6600&auto_play=false&show_artwork=true'\n title='http://api.soundcloud.com/tracks/114386000'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\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>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "72249,72251,72248",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/70323/food-spirituality-fall-feast-with-armenians-in-san-francisco",
"authors": [
"251"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12493",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34"
],
"tags": [
"bayareabites_12471",
"bayareabites_464",
"bayareabites_12286",
"bayareabites_16285",
"bayareabites_8386",
"bayareabites_12472",
"bayareabites_2257"
],
"featImg": "bayareabites_72246",
"label": "bayareabites"
},
"bayareabites_72155": {
"type": "posts",
"id": "bayareabites_72155",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72155",
"score": null,
"sort": [
1381768578000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381768578,
"format": "aside",
"disqusTitle": "(Cabbage) Heads Will Roll: How To Make A Food Network 'From Scratch'",
"title": "(Cabbage) Heads Will Roll: How To Make A Food Network 'From Scratch'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72167\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\" alt=\"According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. "You have this all wrong," she told executives, "I'm beer in a bottle; you guys are champagne." Photo: Scott Gries/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. \"You have this all wrong,\" she told executives, \"I'm beer in a bottle; you guys are champagne.\" Photo: Scott Gries/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/10/20131013_wesun_18.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">The Salt at NPR Food\u003c/a> (10/13/13)\u003c/p>\n\u003cp>Mario Batali, Guy Fieri and Rachael Ray are just a few of the stars the Food Network helped create. But what the network gave, it could also take away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/223172349/from-scratch-inside-the-food-network\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-from-scratch.jpg\" alt=\"From Scratch: Inside the Food Network by Allen Salkin\" width=\"200\" class=\"alignleft size-full wp-image-72166\">\u003c/a>In \u003cem>From Scratch\u003c/em>, author Allen Salkin takes an unsparing look at the network's progression from struggling cable startup to global powerhouse, and the people — Emeril Lagasse, Paula Deen — who rose and fell along the way.\u003c/p>\n\u003cp>Salkin tells NPR's Rachel Martin\u003cstrong> \u003c/strong>that while the network was intended for cooks, it wasn't run by them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They were not trying to spread the gospel of kale and of shallots,\" he says. \"These were guys trying to make a media play and make some money.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what cooking shows were like before the Food Network\u003c/strong>\u003c/p>\n\u003cp>It was this thing relegated to weekend mornings on PBS with Julia Child, obviously, pioneering the format in the '60s with \u003cem>The French Chef\u003c/em>,\u003cem> \u003c/em>and then in the '80s with \u003cem>The Frugal Gourmet\u003c/em> and Martin Yan. And it really was sort of a ghetto of television. Nobody believed that anyone would ever want to watch this on primetime.\u003c/p>\n\u003cp>... Julia is a great figure and really showed the way to having some personality on food TV, but it was not being exploited. It fell to these cable TV pioneers to take a shot at it.\u003c/p>\n\u003cp>\u003cstrong>On the early, low-budget set for Mario Batali's show, \u003cem>Molto Mario\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>He was such a great host at first, telling these erudite stories about how he learned about a certain kind of ravioli in a certain village in Umbria, but there was no oven. So he would pretend to slide that tray of whatever he was making under the counter and stamp his foot on the floor to simulate an oven sound — which is, you know, great television.\u003c/p>\n\u003cp>\u003cstrong>On how Emeril Lagasse helped jump-start the network\u003c/strong>\u003c/p>\n\u003cp>Emeril was actually a guy from Fall River, Mass., and he had become famous because he sort of revolutionized and modernized Creole cuisine down in New Orleans. And he was first making appearances on the Nashville Network, and these producers down there basically pitched Emeril as a potential host.\u003c/p>\n\u003cp>... It was with \u003cem>Emeril Live\u003c/em> eventually, his third show on the network, that he was really the first breakthrough star. He took the original Julia Child dump-and-stir, if you will, format and married it with this \u003cem>Tonight Show\u003c/em> pizzazz of a monologue and a live band, and that was really the thing that started the Food Network on its way.\u003c/p>\n\u003cp>\u003cstrong>On the near-death of Emeril's \"Bam!\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_72165\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\" alt=\"Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for <em>The New York Times</em>. Photo: Earl Wilson\" width=\"200\" class=\"size-full wp-image-72165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for \u003cem>The New York Times\u003c/em>. Photo: Earl Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>A character on [\u003cem>The Larry Sanders Show\u003c/em>] used to say \"Hey now!\" all the time, and [Creative Director] Jonathan [Lynn] thought that Emeril's shtick with the \"Bam!\" and \"Hey now!\" and \"Let's kick it up a notch!\" was derivative, and so told him to kill the \"Bam!\" ... Can you imagine? It's like telling the Fonz not to say, \"Eyyy.\" [Emeril won] because Emeril, in his restaurants in New Orleans, was already getting a little bit of feedback with people shouting \"Bam!\" back at him. He knew he was working.\u003c/p>\n\u003cp>\u003cstrong>On Emeril's departure\u003c/strong>\u003c/p>\n\u003cp>Emeril had been the biggest star on the network for 10 years, and the network had started seeing him as this aging quarterback who could no longer take them to the Super Bowl — especially starting in the early 2000s, with \u003cem>Top Chef\u003c/em> competing against them on Bravo, and others. And the Food Network felt like his demographic — you know, it's always the same: His viewers are getting older, his ratings are going down a little, his program was more expensive. Ultimately, they treated him pretty shoddily. ... It really was the final, kind of, end of an era of this great star — who made the network, who was a chef, who was grounded in restaurant culture — being shown the door by a bunch of television executives.\u003c/p>\n\u003cp>\u003cstrong>On where the network stands today\u003c/strong>\u003c/p>\n\u003cp>If you look at it, their last breakthrough, household-name star was Guy Fieri, and he won, in 2006, [\u003cem>The\u003c/em>] \u003cem>Next Food Network Star\u003c/em>. So that's been seven years. ... In about 2002, 2003 this network was just generating household names: \u003cem>Barefoot Contessa\u003c/em>, Giada De Lorentiis, Paula Deen. And they are no longer doing that. In fact, they no longer even have their own internal production; they're not making their own cooking shows anymore. The network, at its heart, used to literally smell like apple pie and baking chickens, and now they're doing what every other network is doing: They're sending executives to have meetings with production companies in L.A., trying to find the next \u003cem>Duck Dynasty\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On Paula Deen\u003c/strong>\u003c/p>\n\u003cp>The Paula Deen problem started before this N-word controversy, which came from the racial and sexual discrimination lawsuit against her and a deposition she gave. The problems she had started way back in 2001. Her agent had negotiated a deal where the network was not participating in any of her businesses. In other words, they have the \u003cem>American Idol\u003c/em> model: You win \u003cem>American Idol\u003c/em>, you've got to give part of your record contract back to the people who make \u003cem>American Idol\u003c/em>. And that's what Food Network wants. They believe that their brand is so strong that they should take a cut of your cookbook sales, of your spatulas and everything else. They didn't get that from Paula so they were not really in business with her.\u003c/p>\n\u003cp>Secondly, the diabetes drug deal that she had made about a year and a half earlier, where the Queen of Butter and Sugar had all of a sudden admitted she had diabetes exactly at the time she was taking millions of dollars to endorse a diabetes drug, rather than before that. And none of her programming had been changed. The Food Network hired a crisis consultant company and was calling reporters on background and telling us, \"We had nothing to do with this, this is outrageous,\" and really distancing the network from this. So she already had a few strikes against her.\u003c/p>\n\u003cp>At the same time, these stand-and-stir cooking shows that Paula was doing were losing viewers. And this, ultimately, was a network that is trying to expand channels into South Africa, Singapore, all over Asia. And so when the N-word controversy happened, she already had two strikes against her and her contract was up at exactly the wrong time. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "72155 http://blogs.kqed.org/bayareabites/?p=72155",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/14/cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1199,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1381768578,
"excerpt": "The Food Network was intended for cooks, but it wasn't run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel's progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Food Network was intended for cooks, but it wasn't run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel's progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.",
"title": "(Cabbage) Heads Will Roll: How To Make A Food Network 'From Scratch' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "(Cabbage) Heads Will Roll: How To Make A Food Network 'From Scratch'",
"datePublished": "2013-10-14T09:36:18-07:00",
"dateModified": "2013-10-14T09:36:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=231527991&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Sun, 13 Oct 2013 08:00:00 -0400",
"nprLastModifiedDate": "Sun, 13 Oct 2013 08:47:09 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch?ft=3&f=231527991",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/10/20131013_wesun_18.mp3?orgId=1&topicId=1033&ft=3&f=231527991",
"nprAudioM3u": "http://api.npr.org/m3u/1233230255-f89d0d.m3u?orgId=1&topicId=1033&ft=3&f=231527991",
"nprStoryId": "231527991",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 13 Oct 2013 08:47:00 -0400",
"path": "/bayareabites/72155/cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/10/20131013_wesun_18.mp3?orgId=1&topicId=1033&ft=3&f=231527991",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72167\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\" alt=\"According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. "You have this all wrong," she told executives, "I'm beer in a bottle; you guys are champagne." Photo: Scott Gries/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. \"You have this all wrong,\" she told executives, \"I'm beer in a bottle; you guys are champagne.\" Photo: Scott Gries/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/10/20131013_wesun_18.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">The Salt at NPR Food\u003c/a> (10/13/13)\u003c/p>\n\u003cp>Mario Batali, Guy Fieri and Rachael Ray are just a few of the stars the Food Network helped create. But what the network gave, it could also take away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/223172349/from-scratch-inside-the-food-network\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-from-scratch.jpg\" alt=\"From Scratch: Inside the Food Network by Allen Salkin\" width=\"200\" class=\"alignleft size-full wp-image-72166\">\u003c/a>In \u003cem>From Scratch\u003c/em>, author Allen Salkin takes an unsparing look at the network's progression from struggling cable startup to global powerhouse, and the people — Emeril Lagasse, Paula Deen — who rose and fell along the way.\u003c/p>\n\u003cp>Salkin tells NPR's Rachel Martin\u003cstrong> \u003c/strong>that while the network was intended for cooks, it wasn't run by them.\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>\"They were not trying to spread the gospel of kale and of shallots,\" he says. \"These were guys trying to make a media play and make some money.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what cooking shows were like before the Food Network\u003c/strong>\u003c/p>\n\u003cp>It was this thing relegated to weekend mornings on PBS with Julia Child, obviously, pioneering the format in the '60s with \u003cem>The French Chef\u003c/em>,\u003cem> \u003c/em>and then in the '80s with \u003cem>The Frugal Gourmet\u003c/em> and Martin Yan. And it really was sort of a ghetto of television. Nobody believed that anyone would ever want to watch this on primetime.\u003c/p>\n\u003cp>... Julia is a great figure and really showed the way to having some personality on food TV, but it was not being exploited. It fell to these cable TV pioneers to take a shot at it.\u003c/p>\n\u003cp>\u003cstrong>On the early, low-budget set for Mario Batali's show, \u003cem>Molto Mario\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>He was such a great host at first, telling these erudite stories about how he learned about a certain kind of ravioli in a certain village in Umbria, but there was no oven. So he would pretend to slide that tray of whatever he was making under the counter and stamp his foot on the floor to simulate an oven sound — which is, you know, great television.\u003c/p>\n\u003cp>\u003cstrong>On how Emeril Lagasse helped jump-start the network\u003c/strong>\u003c/p>\n\u003cp>Emeril was actually a guy from Fall River, Mass., and he had become famous because he sort of revolutionized and modernized Creole cuisine down in New Orleans. And he was first making appearances on the Nashville Network, and these producers down there basically pitched Emeril as a potential host.\u003c/p>\n\u003cp>... It was with \u003cem>Emeril Live\u003c/em> eventually, his third show on the network, that he was really the first breakthrough star. He took the original Julia Child dump-and-stir, if you will, format and married it with this \u003cem>Tonight Show\u003c/em> pizzazz of a monologue and a live band, and that was really the thing that started the Food Network on its way.\u003c/p>\n\u003cp>\u003cstrong>On the near-death of Emeril's \"Bam!\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_72165\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\" alt=\"Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for <em>The New York Times</em>. Photo: Earl Wilson\" width=\"200\" class=\"size-full wp-image-72165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for \u003cem>The New York Times\u003c/em>. Photo: Earl Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>A character on [\u003cem>The Larry Sanders Show\u003c/em>] used to say \"Hey now!\" all the time, and [Creative Director] Jonathan [Lynn] thought that Emeril's shtick with the \"Bam!\" and \"Hey now!\" and \"Let's kick it up a notch!\" was derivative, and so told him to kill the \"Bam!\" ... Can you imagine? It's like telling the Fonz not to say, \"Eyyy.\" [Emeril won] because Emeril, in his restaurants in New Orleans, was already getting a little bit of feedback with people shouting \"Bam!\" back at him. He knew he was working.\u003c/p>\n\u003cp>\u003cstrong>On Emeril's departure\u003c/strong>\u003c/p>\n\u003cp>Emeril had been the biggest star on the network for 10 years, and the network had started seeing him as this aging quarterback who could no longer take them to the Super Bowl — especially starting in the early 2000s, with \u003cem>Top Chef\u003c/em> competing against them on Bravo, and others. And the Food Network felt like his demographic — you know, it's always the same: His viewers are getting older, his ratings are going down a little, his program was more expensive. Ultimately, they treated him pretty shoddily. ... It really was the final, kind of, end of an era of this great star — who made the network, who was a chef, who was grounded in restaurant culture — being shown the door by a bunch of television executives.\u003c/p>\n\u003cp>\u003cstrong>On where the network stands today\u003c/strong>\u003c/p>\n\u003cp>If you look at it, their last breakthrough, household-name star was Guy Fieri, and he won, in 2006, [\u003cem>The\u003c/em>] \u003cem>Next Food Network Star\u003c/em>. So that's been seven years. ... In about 2002, 2003 this network was just generating household names: \u003cem>Barefoot Contessa\u003c/em>, Giada De Lorentiis, Paula Deen. And they are no longer doing that. In fact, they no longer even have their own internal production; they're not making their own cooking shows anymore. The network, at its heart, used to literally smell like apple pie and baking chickens, and now they're doing what every other network is doing: They're sending executives to have meetings with production companies in L.A., trying to find the next \u003cem>Duck Dynasty\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On Paula Deen\u003c/strong>\u003c/p>\n\u003cp>The Paula Deen problem started before this N-word controversy, which came from the racial and sexual discrimination lawsuit against her and a deposition she gave. The problems she had started way back in 2001. Her agent had negotiated a deal where the network was not participating in any of her businesses. In other words, they have the \u003cem>American Idol\u003c/em> model: You win \u003cem>American Idol\u003c/em>, you've got to give part of your record contract back to the people who make \u003cem>American Idol\u003c/em>. And that's what Food Network wants. They believe that their brand is so strong that they should take a cut of your cookbook sales, of your spatulas and everything else. They didn't get that from Paula so they were not really in business with her.\u003c/p>\n\u003cp>Secondly, the diabetes drug deal that she had made about a year and a half earlier, where the Queen of Butter and Sugar had all of a sudden admitted she had diabetes exactly at the time she was taking millions of dollars to endorse a diabetes drug, rather than before that. And none of her programming had been changed. The Food Network hired a crisis consultant company and was calling reporters on background and telling us, \"We had nothing to do with this, this is outrageous,\" and really distancing the network from this. So she already had a few strikes against her.\u003c/p>\n\u003cp>At the same time, these stand-and-stir cooking shows that Paula was doing were losing viewers. And this, ultimately, was a network that is trying to expand channels into South Africa, Singapore, all over Asia. And so when the N-word controversy happened, she already had two strikes against her and her contract was up at exactly the wrong time. \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>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72155/cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch",
"authors": [
"byline_bayareabites_72155"
],
"categories": [
"bayareabites_63",
"bayareabites_2090",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_1593"
],
"tags": [
"bayareabites_12562",
"bayareabites_12563",
"bayareabites_8692",
"bayareabites_2288",
"bayareabites_956",
"bayareabites_10369",
"bayareabites_211",
"bayareabites_10921"
],
"featImg": "bayareabites_72164",
"label": "bayareabites"
},
"bayareabites_71011": {
"type": "posts",
"id": "bayareabites_71011",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71011",
"score": null,
"sort": [
1381322244000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381322244,
"format": "standard",
"disqusTitle": "Food & Spirituality: The Science and Practice of Mindful Eating",
"title": "Food & Spirituality: The Science and Practice of Mindful Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n[youtube //www.youtube.com/watch?v=UhfXa6IaY5U]\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "71011 http://blogs.kqed.org/bayareabites/?p=71011",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/09/food-spirituality-the-science-and-practice-of-mindful-eating/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1599,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1649865103,
"excerpt": "A trip to the Spirit Rock Meditation Center in Marin for a Mindful Eating retreat can help retrain the brain to be a willing partner in living with greater consciousness.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A trip to the Spirit Rock Meditation Center in Marin for a Mindful Eating retreat can help retrain the brain to be a willing partner in living with greater consciousness.\r\n",
"title": "Food & Spirituality: The Science and Practice of Mindful Eating | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food & Spirituality: The Science and Practice of Mindful Eating",
"datePublished": "2013-10-09T05:37:24-07:00",
"dateModified": "2022-04-13T08:51:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-spirituality-the-science-and-practice-of-mindful-eating",
"status": "publish",
"excludeFromSiteSearch": "Include",
"path": "/bayareabites/71011/food-spirituality-the-science-and-practice-of-mindful-eating",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"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>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UhfXa6IaY5U'\n title='//www.youtube.com/embed/UhfXa6IaY5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71011/food-spirituality-the-science-and-practice-of-mindful-eating",
"authors": [
"251"
],
"categories": [
"bayareabites_109",
"bayareabites_12493",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_11927",
"bayareabites_12474",
"bayareabites_12473",
"bayareabites_449",
"bayareabites_2613",
"bayareabites_17080"
],
"featImg": "bayareabites_71686",
"label": "bayareabites"
},
"bayareabites_71721": {
"type": "posts",
"id": "bayareabites_71721",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71721",
"score": null,
"sort": [
1381169293000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381169293,
"format": "aside",
"disqusTitle": "Labor-Starved Pear Farmers Buckle Under Bumper Crop",
"title": "Labor-Starved Pear Farmers Buckle Under Bumper Crop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71731\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\" alt=\"Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">The Salt at NPR Food\u003c/a> (10/7/13)\u003c/p>\n\u003cp>It's always a bit sad to say goodbye to summer corn and tomatoes, and settle into fall.\u003c/p>\n\u003cp>There are consolations, though — like the new crop of pears. Over 80 percent of America's fresh pears are grown in the Pacific Northwest, and this year's harvest is slated to be \u003ca href=\"http://usapears.org/Facts%20And%20Nutrition/Pressroom/Press%20Releases/Estimate_for_2013_Northwest_Pear_Crop_Released_060513.aspx\">one of the biggest\u003c/a> on record.\u003c/p>\n\u003cp>But some of the fruit is rotting in the orchards because there aren't enough workers to pick them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mike McCarthy farms about 300 acres of pears in Oregon's Hood River Valley. He has about 60 workers harvesting in his fields, but would like to have about 30 more.\u003c/p>\n\u003cp>\"Normally we would have picked these Comice [pears] at least 10 days ago, but we're just getting here now,\" says McCarthy. \"And it's not a good thing.\"\u003c/p>\n\u003cp>Many farmers are short-staffed this year. For McCarthy, it's the third year in a row he has had a labor shortage. He's tried the employment office, but those workers didn't have any agriculture experience, and they didn't last more than a couple of days. He's looked for workers in Arizona and California, but found those states facing similar shortages.\u003c/p>\n\u003cp>And he even went through the government's \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa\u003c/a> program to recruit foreign workers, even though it's pretty costly for a small farm. But by the time his application was processed, the harvest season was underway. McCarthy estimates the labor shortage will cost the region $10 million to $20 million this season.\u003c/p>\n\u003cp>\"The bottom line is there are not enough experienced agricultural workers in the United States to harvest the crops,\" he says.\u003c/p>\n\u003cp>This is undeniably hard work, and like all agriculture jobs, it's seasonal. But good pickers can earn over $200 a day. And McCarthy, like many growers out here, provides free housing. His workers tend to stay, many of them for decades. The problem is that no new workers are taking the place of the ones who retire.\u003c/p>\n\u003cp>Farmer Jennifer Euwer also has an aging workforce; many of the workers who gained amnesty under the \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.5af9bb95919f35e66f614176543f6d1a/?vgnextchannel=b328194d3e88d010VgnVCM10000048f3d6a1RCRD&vgnextoid=04a295c4f635f010VgnVCM1000000ecd190aRCRD\">1986 IRCA ruling\u003c/a> are still on the farm. And Euwer acknowledges that the labor is exceptionally hard.\u003c/p>\n\u003cp>\"Pears are the heaviest, densest thing. You know, they don't float. That's why you bob for apples. Nobody bobs for pears,\" Euwer laughs.\u003c/p>\n\u003cp>\"I don't know if the people who eat the fresh fruits and vegetables in the United States quite realize who is providing that to them,\" Euwer says. \"They're the people really who are feeding the United States.\"\u003c/p>\n\u003cp>Though many workers stay for decades, their kids, like 18-year-old Angel Najera Perez, are moving on. He starts at Boise State University in the spring, hoping to major in engineering, or materials science.\u003c/p>\n\u003cp>\"It's very hard work,\" Najera Perez says, as he puts in a final season to earn some college money. \"Yeah, the young people are going to college. They don't really want to work here anymore.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://oregonstate.edu/dept/hermiston/bruce-sorte\">Bruce Sorte\u003c/a>, an economist with Oregon State University, Najera Perez's experience is quite common — and it leaves a gap.\u003c/p>\n\u003cp>\"There's two things that really affect the labor supply. One is, what's the alternative — where else can they work?\" Sorte notes. \"And then the other thing is, of course, the status of immigration policy in the United States has a huge impact.\"\u003c/p>\n\u003cp>Sorte says the future really comes down to better guest worker programs. And that's why McCarthy is meeting with his congressman this week. But he's a bit skeptical, because it's a meeting they've had before.\u003c/p>\n\u003cp>\"Unfortunately there's such gridlock in Washington they can't figure something out,\" sighs McCarthy. \"I don't think we can hold our breath for that.\"\u003c/p>\n\u003cp>While he doesn't have too much faith, McCarthy is hoping these conversations bear some fruit — maybe for next year's harvest. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "71721 http://blogs.kqed.org/bayareabites/?p=71721",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/07/labor-starved-pear-farmers-buckle-under-bumper-crop/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 729,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1381169293,
"excerpt": "The majority of the nation's pears grow in the Pacific Northwest, and this year's harvest is predicted to be one of the largest in history. But farmers are facing a shortfall that's been plaguing many agricultural industries: not enough workers to pick the fruit.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The majority of the nation's pears grow in the Pacific Northwest, and this year's harvest is predicted to be one of the largest in history. But farmers are facing a shortfall that's been plaguing many agricultural industries: not enough workers to pick the fruit.",
"title": "Labor-Starved Pear Farmers Buckle Under Bumper Crop | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Labor-Starved Pear Farmers Buckle Under Bumper Crop",
"datePublished": "2013-10-07T11:08:13-07:00",
"dateModified": "2013-10-07T11:08:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "labor-starved-pear-farmers-buckle-under-bumper-crop",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=230023629&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Deena Prichep",
"nprStoryDate": "Mon, 07 Oct 2013 04:00:00 -0400",
"nprLastModifiedDate": "Mon, 07 Oct 2013 13:12:19 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers?ft=3&f=230023629",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3?orgId=1&topicId=1134&ft=3&f=230023629",
"nprAudioM3u": "http://api.npr.org/m3u/1230023610-eb8158.m3u?orgId=1&topicId=1134&ft=3&f=230023629",
"nprStoryId": "230023629",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 07 Oct 2013 13:12:00 -0400",
"path": "/bayareabites/71721/labor-starved-pear-farmers-buckle-under-bumper-crop",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3?orgId=1&topicId=1134&ft=3&f=230023629",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71731\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\" alt=\"Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">The Salt at NPR Food\u003c/a> (10/7/13)\u003c/p>\n\u003cp>It's always a bit sad to say goodbye to summer corn and tomatoes, and settle into fall.\u003c/p>\n\u003cp>There are consolations, though — like the new crop of pears. Over 80 percent of America's fresh pears are grown in the Pacific Northwest, and this year's harvest is slated to be \u003ca href=\"http://usapears.org/Facts%20And%20Nutrition/Pressroom/Press%20Releases/Estimate_for_2013_Northwest_Pear_Crop_Released_060513.aspx\">one of the biggest\u003c/a> on record.\u003c/p>\n\u003cp>But some of the fruit is rotting in the orchards because there aren't enough workers to pick them.\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>Mike McCarthy farms about 300 acres of pears in Oregon's Hood River Valley. He has about 60 workers harvesting in his fields, but would like to have about 30 more.\u003c/p>\n\u003cp>\"Normally we would have picked these Comice [pears] at least 10 days ago, but we're just getting here now,\" says McCarthy. \"And it's not a good thing.\"\u003c/p>\n\u003cp>Many farmers are short-staffed this year. For McCarthy, it's the third year in a row he has had a labor shortage. He's tried the employment office, but those workers didn't have any agriculture experience, and they didn't last more than a couple of days. He's looked for workers in Arizona and California, but found those states facing similar shortages.\u003c/p>\n\u003cp>And he even went through the government's \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa\u003c/a> program to recruit foreign workers, even though it's pretty costly for a small farm. But by the time his application was processed, the harvest season was underway. McCarthy estimates the labor shortage will cost the region $10 million to $20 million this season.\u003c/p>\n\u003cp>\"The bottom line is there are not enough experienced agricultural workers in the United States to harvest the crops,\" he says.\u003c/p>\n\u003cp>This is undeniably hard work, and like all agriculture jobs, it's seasonal. But good pickers can earn over $200 a day. And McCarthy, like many growers out here, provides free housing. His workers tend to stay, many of them for decades. The problem is that no new workers are taking the place of the ones who retire.\u003c/p>\n\u003cp>Farmer Jennifer Euwer also has an aging workforce; many of the workers who gained amnesty under the \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.5af9bb95919f35e66f614176543f6d1a/?vgnextchannel=b328194d3e88d010VgnVCM10000048f3d6a1RCRD&vgnextoid=04a295c4f635f010VgnVCM1000000ecd190aRCRD\">1986 IRCA ruling\u003c/a> are still on the farm. And Euwer acknowledges that the labor is exceptionally hard.\u003c/p>\n\u003cp>\"Pears are the heaviest, densest thing. You know, they don't float. That's why you bob for apples. Nobody bobs for pears,\" Euwer laughs.\u003c/p>\n\u003cp>\"I don't know if the people who eat the fresh fruits and vegetables in the United States quite realize who is providing that to them,\" Euwer says. \"They're the people really who are feeding the United States.\"\u003c/p>\n\u003cp>Though many workers stay for decades, their kids, like 18-year-old Angel Najera Perez, are moving on. He starts at Boise State University in the spring, hoping to major in engineering, or materials science.\u003c/p>\n\u003cp>\"It's very hard work,\" Najera Perez says, as he puts in a final season to earn some college money. \"Yeah, the young people are going to college. They don't really want to work here anymore.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://oregonstate.edu/dept/hermiston/bruce-sorte\">Bruce Sorte\u003c/a>, an economist with Oregon State University, Najera Perez's experience is quite common — and it leaves a gap.\u003c/p>\n\u003cp>\"There's two things that really affect the labor supply. One is, what's the alternative — where else can they work?\" Sorte notes. \"And then the other thing is, of course, the status of immigration policy in the United States has a huge impact.\"\u003c/p>\n\u003cp>Sorte says the future really comes down to better guest worker programs. And that's why McCarthy is meeting with his congressman this week. But he's a bit skeptical, because it's a meeting they've had before.\u003c/p>\n\u003cp>\"Unfortunately there's such gridlock in Washington they can't figure something out,\" sighs McCarthy. \"I don't think we can hold our breath for that.\"\u003c/p>\n\u003cp>While he doesn't have too much faith, McCarthy is hoping these conversations bear some fruit — maybe for next year's harvest. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71721/labor-starved-pear-farmers-buckle-under-bumper-crop",
"authors": [
"byline_bayareabites_71721"
],
"categories": [
"bayareabites_1874",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12504",
"bayareabites_134",
"bayareabites_11522",
"bayareabites_10921"
],
"featImg": "bayareabites_71730",
"label": "bayareabites"
},
"bayareabites_71647": {
"type": "posts",
"id": "bayareabites_71647",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71647",
"score": null,
"sort": [
1380848784000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1380848784,
"format": "aside",
"disqusTitle": "Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under",
"title": "Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "71647 http://blogs.kqed.org/bayareabites/?p=71647",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/03/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 813,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1380848784,
"excerpt": "A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.",
"title": "Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under",
"datePublished": "2013-10-03T18:06:24-07:00",
"dateModified": "2013-10-03T18:06:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=228659915&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 03 Oct 2013 15:00:00 -0400",
"nprLastModifiedDate": "Thu, 03 Oct 2013 19:24:34 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under?ft=3&f=228659915",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3?orgId=1&topicId=1053&ft=3&f=228659915",
"nprAudioM3u": "http://api.npr.org/m3u/1228923005-8457f1.m3u?orgId=1&topicId=1053&ft=3&f=228659915",
"nprStoryId": "228659915",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 03 Oct 2013 19:24:00 -0400",
"path": "/bayareabites/71647/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3?orgId=1&topicId=1053&ft=3&f=228659915",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\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>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71647/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under",
"authors": [
"byline_bayareabites_71647"
],
"categories": [
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_701",
"bayareabites_8959",
"bayareabites_11270",
"bayareabites_1852",
"bayareabites_12113",
"bayareabites_10921"
],
"featImg": "bayareabites_71656",
"label": "bayareabites"
},
"bayareabites_71634": {
"type": "posts",
"id": "bayareabites_71634",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71634",
"score": null,
"sort": [
1380847028000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1380847028,
"format": "aside",
"disqusTitle": "CDC: Shutdown Strains Foodborne Illness Tracking",
"title": "CDC: Shutdown Strains Foodborne Illness Tracking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71642\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\" alt=\"The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">reported\u003c/a> Tuesday, the government shutdown is pushing the nation's food safety system to its limits.\u003c/p>\n\u003cp>For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database \u003ca href=\"http://www.cdc.gov/pulsenet\">PulseNet\u003c/a>. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.\u003c/p>\n\u003cp>But with the shutdown, more than half of this staff has been sent home\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have three people right now,\" says \u003ca href=\"http://www.cdc.gov/media/subtopic/sme/braden.htm\">Chris Braden\u003c/a>, director of the Division of Foodborne, Waterborne and Environmental Diseases at the CDC.\u003c/p>\n\u003cp>Given that the CDC is currently monitoring about 30 clusters of foodborne illnesses around the country, which is typical at any given time, we asked Braden if he was worried about keeping up with them.\u003c/p>\n\u003cp>\"We are focusing on those areas that we have identified at greatest risk, but it does concern me that we could miss something,\" Braden says.\u003c/p>\n\u003cp>For now, Braden says they will continue to monitor clusters that they already know about.\u003c/p>\n\u003cp>But \"if one of those clusters blows up into something big\" such as a multistate outbreak, then Braden says \"we would be beyond our capacity.\"\u003c/p>\n\u003cp>It's not just the PulseNet staff who have been furloughed, but also half the CDC staffers involved in surveillance and outbreak response.\u003c/p>\n\u003cp>Braden says he does have the authority to bring this staff back to work if it seems that lives are threatened.\u003c/p>\n\u003cp>But, he says, \"it would it would take us some time to bring people off furlough and to ramp up to respond to it.\"\u003c/p>\n\u003cp>Food safety advocates say this is far from ideal.\u003c/p>\n\u003cp>\"If an outbreak does occur during this government shutdown, it's likely it's going to go on longer and affect more people,\" says \u003ca href=\"http://www.cspinet.org/foodsafety/\">Caroline Smith DeWaal\u003c/a> of the Center for Science in the Public Interest.\u003c/p>\n\u003cp>This is why she says it's imperative for lawmakers to end the shutdown. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "71634 http://blogs.kqed.org/bayareabites/?p=71634",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/03/cdc-shutdown-strains-foodborne-illness-tracking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 390,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1380848337,
"excerpt": "A team of eight people overseeing the critical foodborne illness tracking database PulseNet has been reduced to three. And a CDC division chief says that a multistate outbreak would push the remaining staff beyond their capacity.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A team of eight people overseeing the critical foodborne illness tracking database PulseNet has been reduced to three. And a CDC division chief says that a multistate outbreak would push the remaining staff beyond their capacity.",
"title": "CDC: Shutdown Strains Foodborne Illness Tracking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "CDC: Shutdown Strains Foodborne Illness Tracking",
"datePublished": "2013-10-03T17:37:08-07:00",
"dateModified": "2013-10-03T17:58:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cdc-shutdown-strains-foodborne-illness-tracking",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=228895455&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 03 Oct 2013 15:00:00 -0400",
"nprLastModifiedDate": "Thu, 03 Oct 2013 19:08:21 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking?ft=3&f=228895455",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_04.mp3?orgId=1&topicId=1053&aggIds=228193176&ft=3&f=228895455",
"nprAudioM3u": "http://api.npr.org/m3u/1228923000-19b541.m3u?orgId=1&topicId=1053&aggIds=228193176&ft=3&f=228895455",
"nprStoryId": "228895455",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 03 Oct 2013 19:08:00 -0400",
"path": "/bayareabites/71634/cdc-shutdown-strains-foodborne-illness-tracking",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_04.mp3?orgId=1&topicId=1053&aggIds=228193176&ft=3&f=228895455",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71642\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eggrecall.jpg\" alt=\"The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Centers for Disease Control and Prevention's PulseNet service monitors clusters of sickness linked to potentially dangerous strains of foodborne pathogens such as E.coli or salmonella. Photo: Reed Saxon/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_04.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/01/shutdown-leaves-program-feeding-women-and-infants-in-lurch/\">reported\u003c/a> Tuesday, the government shutdown is pushing the nation's food safety system to its limits.\u003c/p>\n\u003cp>For instance, there is normally a team of eight people overseeing the critical foodborne illness tracking database \u003ca href=\"http://www.cdc.gov/pulsenet\">PulseNet\u003c/a>. This team identifies clusters of sickness linked to potentially dangerous strains of pathogens such as E. coli or salmonella.\u003c/p>\n\u003cp>But with the shutdown, more than half of this staff has been sent home\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>\"We have three people right now,\" says \u003ca href=\"http://www.cdc.gov/media/subtopic/sme/braden.htm\">Chris Braden\u003c/a>, director of the Division of Foodborne, Waterborne and Environmental Diseases at the CDC.\u003c/p>\n\u003cp>Given that the CDC is currently monitoring about 30 clusters of foodborne illnesses around the country, which is typical at any given time, we asked Braden if he was worried about keeping up with them.\u003c/p>\n\u003cp>\"We are focusing on those areas that we have identified at greatest risk, but it does concern me that we could miss something,\" Braden says.\u003c/p>\n\u003cp>For now, Braden says they will continue to monitor clusters that they already know about.\u003c/p>\n\u003cp>But \"if one of those clusters blows up into something big\" such as a multistate outbreak, then Braden says \"we would be beyond our capacity.\"\u003c/p>\n\u003cp>It's not just the PulseNet staff who have been furloughed, but also half the CDC staffers involved in surveillance and outbreak response.\u003c/p>\n\u003cp>Braden says he does have the authority to bring this staff back to work if it seems that lives are threatened.\u003c/p>\n\u003cp>But, he says, \"it would it would take us some time to bring people off furlough and to ramp up to respond to it.\"\u003c/p>\n\u003cp>Food safety advocates say this is far from ideal.\u003c/p>\n\u003cp>\"If an outbreak does occur during this government shutdown, it's likely it's going to go on longer and affect more people,\" says \u003ca href=\"http://www.cspinet.org/foodsafety/\">Caroline Smith DeWaal\u003c/a> of the Center for Science in the Public Interest.\u003c/p>\n\u003cp>This is why she says it's imperative for lawmakers to end the shutdown. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71634/cdc-shutdown-strains-foodborne-illness-tracking",
"authors": [
"byline_bayareabites_71634"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10994",
"bayareabites_11544",
"bayareabites_12499",
"bayareabites_10921"
],
"featImg": "bayareabites_71641",
"label": "bayareabites"
},
"bayareabites_71242": {
"type": "posts",
"id": "bayareabites_71242",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71242",
"score": null,
"sort": [
1380718056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1380718056,
"format": "aside",
"disqusTitle": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71451,71455,71477,71454,71456,71476,71480,71497\"]\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71485,71479\"]\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71460,71471,71459\"]\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "71242 http://blogs.kqed.org/bayareabites/?p=71242",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/02/serving-up-a-holy-feast-at-the-shiva-vishnu-temple/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 886,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [
"https://w.soundcloud.com/player/"
],
"paragraphCount": 22
},
"modified": 1437074074,
"excerpt": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"datePublished": "2013-10-02T05:47:36-07:00",
"dateModified": "2015-07-16T12:14:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "serving-up-a-holy-feast-at-the-shiva-vishnu-temple",
"status": "publish",
"path": "/bayareabites/71242/serving-up-a-holy-feast-at-the-shiva-vishnu-temple",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "71451,71455,71477,71454,71456,71476,71480,71497",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "71485,71479",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "71460,71471,71459",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71242/serving-up-a-holy-feast-at-the-shiva-vishnu-temple",
"authors": [
"251",
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_50",
"bayareabites_12493",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_1873"
],
"tags": [
"bayareabites_14782",
"bayareabites_12475",
"bayareabites_8435",
"bayareabites_324",
"bayareabites_215",
"bayareabites_12479",
"bayareabites_12476",
"bayareabites_108"
],
"featImg": "bayareabites_71463",
"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": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=radio": {
"isFetching": false,
"latestQuery": {
"from": 168,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 392,
"relation": "eq"
},
"items": [
"bayareabites_73457",
"bayareabites_73437",
"bayareabites_73159",
"bayareabites_70795",
"bayareabites_72502",
"bayareabites_70323",
"bayareabites_72155",
"bayareabites_71011",
"bayareabites_71721",
"bayareabites_71647",
"bayareabites_71634",
"bayareabites_71242"
],
"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_radio": {
"isLoading": true
},
"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_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_11542": {
"type": "terms",
"id": "bayareabites_11542",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11542",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coachella",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coachella Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6004,
"slug": "coachella",
"isLoading": false,
"link": "/bayareabites/tag/coachella"
},
"bayareabites_16263": {
"type": "terms",
"id": "bayareabites_16263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100593,
"slug": "culture",
"isLoading": false,
"link": "/bayareabites/tag/culture"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_12655": {
"type": "terms",
"id": "bayareabites_12655",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12655",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Annals of Internal Medicine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Annals of Internal Medicine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7118,
"slug": "annals-of-internal-medicine",
"isLoading": false,
"link": "/bayareabites/tag/annals-of-internal-medicine"
},
"bayareabites_11260": {
"type": "terms",
"id": "bayareabites_11260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mediterranean Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mediterranean Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5719,
"slug": "mediterranean-diet",
"isLoading": false,
"link": "/bayareabites/tag/mediterranean-diet"
},
"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_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_12493": {
"type": "terms",
"id": "bayareabites_12493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6956,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/category/food-spirituality"
},
"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_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_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_12633": {
"type": "terms",
"id": "bayareabites_12633",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "botanica",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "botanica Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7096,
"slug": "botanica",
"isLoading": false,
"link": "/bayareabites/tag/botanica"
},
"bayareabites_12636": {
"type": "terms",
"id": "bayareabites_12636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Botanica Los Sueños",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Botanica Los Sueños Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7099,
"slug": "botanica-los-suenos",
"isLoading": false,
"link": "/bayareabites/tag/botanica-los-suenos"
},
"bayareabites_12640": {
"type": "terms",
"id": "bayareabites_12640",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Botanica Santa Muerte",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Botanica Santa Muerte Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7103,
"slug": "botanica-santa-muerte",
"isLoading": false,
"link": "/bayareabites/tag/botanica-santa-muerte"
},
"bayareabites_12637": {
"type": "terms",
"id": "bayareabites_12637",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curandera",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curandera Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7100,
"slug": "curandera",
"isLoading": false,
"link": "/bayareabites/tag/curandera"
},
"bayareabites_8487": {
"type": "terms",
"id": "bayareabites_8487",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8487",
"found": true
},
"relationships": {},
"featImg": null,
"name": "day of the dead",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "day of the dead Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2940,
"slug": "day-of-the-dead",
"isLoading": false,
"link": "/bayareabites/tag/day-of-the-dead"
},
"bayareabites_10812": {
"type": "terms",
"id": "bayareabites_10812",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10812",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dia de los muertos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dia de los muertos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5266,
"slug": "dia-de-los-muertos",
"isLoading": false,
"link": "/bayareabites/tag/dia-de-los-muertos"
},
"bayareabites_12639": {
"type": "terms",
"id": "bayareabites_12639",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12639",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plants as medicine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plants as medicine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7102,
"slug": "plants-as-medicine",
"isLoading": false,
"link": "/bayareabites/tag/plants-as-medicine"
},
"bayareabites_12635": {
"type": "terms",
"id": "bayareabites_12635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Santa Muerte",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Santa Muerte Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7098,
"slug": "santa-muerte",
"isLoading": false,
"link": "/bayareabites/tag/santa-muerte"
},
"bayareabites_12638": {
"type": "terms",
"id": "bayareabites_12638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santeria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7101,
"slug": "santeria",
"isLoading": false,
"link": "/bayareabites/tag/santeria"
},
"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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_12529": {
"type": "terms",
"id": "bayareabites_12529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6992,
"slug": "california-wine",
"isLoading": false,
"link": "/bayareabites/tag/california-wine"
},
"bayareabites_11545": {
"type": "terms",
"id": "bayareabites_11545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jon bonne",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jon bonne Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6007,
"slug": "jon-bonne",
"isLoading": false,
"link": "/bayareabites/tag/jon-bonne"
},
"bayareabites_12601": {
"type": "terms",
"id": "bayareabites_12601",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12601",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz vineyards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz vineyards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7064,
"slug": "santa-cruz-vineyards",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz-vineyards"
},
"bayareabites_12602": {
"type": "terms",
"id": "bayareabites_12602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The New California Wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The New California Wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7065,
"slug": "the-new-california-wine",
"isLoading": false,
"link": "/bayareabites/tag/the-new-california-wine"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_12553": {
"type": "terms",
"id": "bayareabites_12553",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12553",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine labels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine labels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7016,
"slug": "wine-labels",
"isLoading": false,
"link": "/bayareabites/tag/wine-labels"
},
"bayareabites_10908": {
"type": "terms",
"id": "bayareabites_10908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berbere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berbere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5367,
"slug": "berbere",
"isLoading": false,
"link": "/bayareabites/tag/berbere"
},
"bayareabites_9860": {
"type": "terms",
"id": "bayareabites_9860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cafe Colucci",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cafe Colucci Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4314,
"slug": "cafe-colucci",
"isLoading": false,
"link": "/bayareabites/tag/cafe-colucci"
},
"bayareabites_12592": {
"type": "terms",
"id": "bayareabites_12592",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12592",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ethiopia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ethiopia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7055,
"slug": "ethiopia",
"isLoading": false,
"link": "/bayareabites/tag/ethiopia"
},
"bayareabites_8466": {
"type": "terms",
"id": "bayareabites_8466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ethiopian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ethiopian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2919,
"slug": "ethiopian",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian"
},
"bayareabites_10651": {
"type": "terms",
"id": "bayareabites_10651",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10651",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ethiopian coffee ceremony",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ethiopian coffee ceremony Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5105,
"slug": "ethiopian-coffee-ceremony",
"isLoading": false,
"link": "/bayareabites/tag/ethiopian-coffee-ceremony"
},
"bayareabites_10160": {
"type": "terms",
"id": "bayareabites_10160",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "injera",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "injera Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4614,
"slug": "injera",
"isLoading": false,
"link": "/bayareabites/tag/injera"
},
"bayareabites_12594": {
"type": "terms",
"id": "bayareabites_12594",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12594",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kitfo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kitfo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7057,
"slug": "kitfo",
"isLoading": false,
"link": "/bayareabites/tag/kitfo"
},
"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_14752": {
"type": "terms",
"id": "bayareabites_14752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 230,
"slug": "san-jose",
"isLoading": false,
"link": "/bayareabites/tag/san-jose"
},
"bayareabites_12595": {
"type": "terms",
"id": "bayareabites_12595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tibis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tibis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7058,
"slug": "tibis",
"isLoading": false,
"link": "/bayareabites/tag/tibis"
},
"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_12471": {
"type": "terms",
"id": "bayareabites_12471",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12471",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Armenian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Armenian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6933,
"slug": "armenian",
"isLoading": false,
"link": "/bayareabites/tag/armenian"
},
"bayareabites_464": {
"type": "terms",
"id": "bayareabites_464",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "464",
"found": true
},
"relationships": {},
"featImg": null,
"name": "autumn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "autumn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 429,
"slug": "autumn",
"isLoading": false,
"link": "/bayareabites/tag/autumn"
},
"bayareabites_12286": {
"type": "terms",
"id": "bayareabites_12286",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12286",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ethnic food markets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ethnic food markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6748,
"slug": "ethnic-food-markets",
"isLoading": false,
"link": "/bayareabites/tag/ethnic-food-markets"
},
"bayareabites_16285": {
"type": "terms",
"id": "bayareabites_16285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fall recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fall recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100615,
"slug": "fall-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fall-recipes"
},
"bayareabites_8386": {
"type": "terms",
"id": "bayareabites_8386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food festivals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food festivals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2839,
"slug": "food-festivals",
"isLoading": false,
"link": "/bayareabites/tag/food-festivals"
},
"bayareabites_12472": {
"type": "terms",
"id": "bayareabites_12472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phyllo dough",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phyllo dough Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6934,
"slug": "phyllo-dough",
"isLoading": false,
"link": "/bayareabites/tag/phyllo-dough"
},
"bayareabites_2257": {
"type": "terms",
"id": "bayareabites_2257",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tradition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tradition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1680,
"slug": "tradition",
"isLoading": false,
"link": "/bayareabites/tag/tradition"
},
"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_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_12562": {
"type": "terms",
"id": "bayareabites_12562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Allen Salkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Allen Salkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7025,
"slug": "allen-salkin",
"isLoading": false,
"link": "/bayareabites/tag/allen-salkin"
},
"bayareabites_12563": {
"type": "terms",
"id": "bayareabites_12563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Emeril Lagasse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Emeril Lagasse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7026,
"slug": "emeril-lagasse",
"isLoading": false,
"link": "/bayareabites/tag/emeril-lagasse"
},
"bayareabites_8692": {
"type": "terms",
"id": "bayareabites_8692",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8692",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food network",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food network Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3145,
"slug": "food-network",
"isLoading": false,
"link": "/bayareabites/tag/food-network"
},
"bayareabites_2288": {
"type": "terms",
"id": "bayareabites_2288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guy fieri",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guy fieri Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1703,
"slug": "guy-fieri",
"isLoading": false,
"link": "/bayareabites/tag/guy-fieri"
},
"bayareabites_956": {
"type": "terms",
"id": "bayareabites_956",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "956",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mario batali",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mario batali Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 868,
"slug": "mario-batali",
"isLoading": false,
"link": "/bayareabites/tag/mario-batali"
},
"bayareabites_10369": {
"type": "terms",
"id": "bayareabites_10369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paula Deen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paula Deen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4823,
"slug": "paula-deen",
"isLoading": false,
"link": "/bayareabites/tag/paula-deen"
},
"bayareabites_211": {
"type": "terms",
"id": "bayareabites_211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rachael ray",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rachael ray Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 176,
"slug": "rachael-ray",
"isLoading": false,
"link": "/bayareabites/tag/rachael-ray"
},
"bayareabites_11927": {
"type": "terms",
"id": "bayareabites_11927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food psychology",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food psychology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6389,
"slug": "food-psychology",
"isLoading": false,
"link": "/bayareabites/tag/food-psychology"
},
"bayareabites_12474": {
"type": "terms",
"id": "bayareabites_12474",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12474",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meditation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meditation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6936,
"slug": "meditation",
"isLoading": false,
"link": "/bayareabites/tag/meditation"
},
"bayareabites_12473": {
"type": "terms",
"id": "bayareabites_12473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mindful Eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mindful Eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6935,
"slug": "mindful-eating",
"isLoading": false,
"link": "/bayareabites/tag/mindful-eating"
},
"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_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_17080": {
"type": "terms",
"id": "bayareabites_17080",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "17080",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rachael Myrow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rachael Myrow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101410,
"slug": "rachael-myrow",
"isLoading": false,
"link": "/bayareabites/tag/rachael-myrow"
},
"bayareabites_12504": {
"type": "terms",
"id": "bayareabites_12504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture workers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture workers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6967,
"slug": "agriculture-workers",
"isLoading": false,
"link": "/bayareabites/tag/agriculture-workers"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_11522": {
"type": "terms",
"id": "bayareabites_11522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pears",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pears Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5983,
"slug": "pears",
"isLoading": false,
"link": "/bayareabites/tag/pears"
},
"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_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_701": {
"type": "terms",
"id": "bayareabites_701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "australia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "australia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 666,
"slug": "australia",
"isLoading": false,
"link": "/bayareabites/tag/australia"
},
"bayareabites_8959": {
"type": "terms",
"id": "bayareabites_8959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cargill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cargill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3412,
"slug": "cargill",
"isLoading": false,
"link": "/bayareabites/tag/cargill"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_1852": {
"type": "terms",
"id": "bayareabites_1852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grass-fed beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grass-fed beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1438,
"slug": "grass-fed-beef",
"isLoading": false,
"link": "/bayareabites/tag/grass-fed-beef"
},
"bayareabites_12113": {
"type": "terms",
"id": "bayareabites_12113",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12113",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6575,
"slug": "organic-valley",
"isLoading": false,
"link": "/bayareabites/tag/organic-valley"
},
"bayareabites_10994": {
"type": "terms",
"id": "bayareabites_10994",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CDC",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CDC Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5453,
"slug": "cdc",
"isLoading": false,
"link": "/bayareabites/tag/cdc"
},
"bayareabites_11544": {
"type": "terms",
"id": "bayareabites_11544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foodborne illness",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foodborne illness Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6006,
"slug": "foodborne-illness",
"isLoading": false,
"link": "/bayareabites/tag/foodborne-illness"
},
"bayareabites_12499": {
"type": "terms",
"id": "bayareabites_12499",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12499",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PulseNet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PulseNet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6962,
"slug": "pulsenet",
"isLoading": false,
"link": "/bayareabites/tag/pulsenet"
},
"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_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_14782": {
"type": "terms",
"id": "bayareabites_14782",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14782",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6955,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/tag/food-spirituality"
},
"bayareabites_12475": {
"type": "terms",
"id": "bayareabites_12475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ganesha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ganesha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6937,
"slug": "ganesha",
"isLoading": false,
"link": "/bayareabites/tag/ganesha"
},
"bayareabites_8435": {
"type": "terms",
"id": "bayareabites_8435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2888,
"slug": "indian",
"isLoading": false,
"link": "/bayareabites/tag/indian"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_215": {
"type": "terms",
"id": "bayareabites_215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 180,
"slug": "rice",
"isLoading": false,
"link": "/bayareabites/tag/rice"
},
"bayareabites_12479": {
"type": "terms",
"id": "bayareabites_12479",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sambar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sambar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6941,
"slug": "sambar",
"isLoading": false,
"link": "/bayareabites/tag/sambar"
},
"bayareabites_12476": {
"type": "terms",
"id": "bayareabites_12476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "South Indian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "South Indian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6938,
"slug": "south-indian",
"isLoading": false,
"link": "/bayareabites/tag/south-indian"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
}
},
"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": {}
}
}
}