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_131552": {
"type": "attachments",
"id": "bayareabites_131552",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131552",
"found": true
},
"parent": 131551,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5050-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1543446319,
"modified": 1543446349,
"caption": "Chef Jen Biesty with the Autumn's Eve Cocktail.",
"description": "Chef Jen Biesty with the Autumn's Eve Cocktail.",
"title": "Chef Jen Biesty with the Autumn's Eve Cocktail.",
"credit": "Vic Chin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131283": {
"type": "attachments",
"id": "bayareabites_131283",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131283",
"found": true
},
"parent": 131281,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1541888346,
"modified": 1542165113,
"caption": "Homemade wine gummies in prosecco, pinor noir, and rose. ",
"description": "Homemade wine gummies in prosecco, pinor noir, and rose. ",
"title": "KQED_MonicaLo_Holiday2018_WineGummies-5784",
"credit": "Monica Lo",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131470": {
"type": "attachments",
"id": "bayareabites_131470",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131470",
"found": true
},
"parent": 131469,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4874-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1542743816,
"modified": 1542743850,
"caption": "Chef Jen Biesty with her ancho chili and chocolate braised short ribs.",
"description": "Chef Jen Biesty with her ancho chili and chocolate braised short ribs.",
"title": "Chef Jen Biesty with her ancho chili and chocolate braised short ribs.",
"credit": "Vic Chin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131272": {
"type": "attachments",
"id": "bayareabites_131272",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131272",
"found": true
},
"parent": 131270,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-e1542132321700.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5718-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1541886459,
"modified": 1542132315,
"caption": "Cannabis-infused lotion bars",
"description": "Cannabis-infused lotion bars",
"title": "Cannabis-infused lotion bars",
"credit": "Monica Lo",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131398": {
"type": "attachments",
"id": "bayareabites_131398",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131398",
"found": true
},
"parent": 131380,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/sweetpotatogratin-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1542323903,
"modified": 1542324061,
"caption": "Smokey harissa and tangy goat cheese perfectly complement the sweet potatoes in this side dish.",
"description": "Smokey harissa and tangy goat cheese perfectly complement the sweet potatoes in this side dish.",
"title": "Smokey harissa and tangy goat cheese perfectly complement the sweet potatoes in this side dish.",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131461": {
"type": "attachments",
"id": "bayareabites_131461",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131461",
"found": true
},
"parent": 131460,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-e1542734362785.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/doc299_wide-ce00202d2b955855e481523f8f2b30c134a1f819-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1542734164,
"modified": 1542734392,
"caption": "Multicultural Thanksgivings illustration.",
"description": "Multicultural Thanksgivings illustration.",
"title": "Multicultural Thanksgivings illustration.",
"credit": "Malaka Gharib",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131362": {
"type": "attachments",
"id": "bayareabites_131362",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131362",
"found": true
},
"parent": 131356,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF4915-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1542241234,
"modified": 1542241277,
"caption": "You'll be so happy after making this seafood paella at home.",
"description": null,
"title": "You'll be so happy after making this seafood paella at home.",
"credit": "Vic Chin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131397": {
"type": "attachments",
"id": "bayareabites_131397",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131397",
"found": true
},
"parent": 131384,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/turkey-saltimbocca-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1542323792,
"modified": 1542323872,
"caption": "Crispy prosciutto mimics that all-important crispy skin while keeping the turkey tender and juicy.",
"description": "Crispy prosciutto mimics that all-important crispy skin while keeping the turkey tender and juicy.",
"title": "Crispy prosciutto mimics that all-important crispy skin while keeping the turkey tender and juicy.",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131396": {
"type": "attachments",
"id": "bayareabites_131396",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131396",
"found": true
},
"parent": 131377,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/pumpkin-rolls-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1542323436,
"modified": 1542323466,
"caption": "Soft Pumpkin Rolls with Caramelized Garlic",
"description": "Soft Pumpkin Rolls with Caramelized Garlic",
"title": "Soft Pumpkin Rolls with Caramelized Garlic",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131214": {
"type": "attachments",
"id": "bayareabites_131214",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131214",
"found": true
},
"parent": 131211,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-e1541717440270.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5010-1-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1541717415,
"modified": 1541717433,
"caption": "Chef Jen Biesty with her shaved squash salad with boquerones.",
"description": "Chef Jen Biesty with her shaved squash salad with boquerones.",
"title": "Chef Jen Biesty with her shaved squash salad with boquerones.",
"credit": "Vic Chin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131150": {
"type": "attachments",
"id": "bayareabites_131150",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131150",
"found": true
},
"parent": 131145,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-e1541189139786.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/DSCF5095-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1541189085,
"modified": 1541189150,
"caption": "Shakewell's Jen Biesty holds her squash blossom flatbread.",
"description": null,
"title": "Shakewell's Jen Biesty holds her squash blossom flatbread.",
"credit": "Vic Chin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131004": {
"type": "attachments",
"id": "bayareabites_131004",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131004",
"found": true
},
"parent": 131003,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-1012x576.jpg",
"width": 1012,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f.jpg",
"width": 1012,
"height": 759
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/img_5400-f11d164a35583c2b1a9e9ef54da43aa208f4532f-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1540231397,
"modified": 1540231492,
"caption": "Molly Birnbaum, America's Test Kitchen Kids editor in chief, helps 8-year-old Lucy Gray make a one-pot pasta meal from a recipe in the new book, The Complete Cookbook for Young Chefs.",
"description": "Molly Birnbaum, America's Test Kitchen Kids editor in chief, helps 8-year-old Lucy Gray make a one-pot pasta meal from a recipe in the new book, The Complete Cookbook for Young Chefs.",
"title": "Molly Birnbaum, America's Test Kitchen Kids editor in chief, helps 8-year-old Lucy Gray make a one-pot pasta meal from a recipe in the new book, The Complete Cookbook for Young Chefs.",
"credit": "Paul Gray",
"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_131460": {
"type": "authors",
"id": "byline_bayareabites_131460",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131460",
"name": "Malaka Gharib, NPR Food",
"isLoading": false
},
"byline_bayareabites_131003": {
"type": "authors",
"id": "byline_bayareabites_131003",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131003",
"name": "Lynn Neary, NPR Food",
"isLoading": false
},
"monicalo": {
"type": "authors",
"id": "11548",
"meta": {
"index": "authors_1716337520",
"id": "11548",
"found": true
},
"name": "Monica Lo",
"firstName": "Monica",
"lastName": "Lo",
"slug": "monicalo",
"email": "monicalo@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Monica Lo is a photographer and creative director working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor for Stock Pot Images, Menu Stories, and KQED.\r\n\r\nIn 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.",
"avatar": "https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Monica Lo | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/monicalo"
},
"jenbiesty": {
"type": "authors",
"id": "11559",
"meta": {
"index": "authors_1716337520",
"id": "11559",
"found": true
},
"name": "Jennifer Biesty",
"firstName": "Jennifer",
"lastName": "Biesty",
"slug": "jenbiesty",
"email": "jen@shakewellbar.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>Jennifer Biesty\u003c/strong>\r\n\r\n\u003cstrong>Chef-Owner\u003c/strong>\r\n\r\n\u003cstrong>Shakewell-Oakland\u003c/strong>\r\n\r\nChef Jennifer Biesty started cooking in her hometown of Brooklyn, New York, when she was in high school, after becoming one of the youngest students at the CIA in Hyde Park, NY. Biesty interned in New Orleans at the acclaimed Sazerac restaurant, after graduation she returning to Manhattan and joining the four star team of Aquavit with Marcus Samuelsson\r\n\r\nBiesty moved to San Francisco to cook with chef Loretta Keller at Bizou & C0C0500. She gained an in-depth understanding of the farm-to-table process, and took advantage of the freedom Keller gave her to handcraft farm to table menus.\r\n\r\nBiesty moved to Paris to gain experience of European culinary culture, spending time in France, Spain and Italy before settling in London cooking with Jamie Oliver, Ruth Rodgers and Rose Gray at The River Café. She returned to San Francisco to cook with Chef Traci des Jardins and Chef Richard Reddington at Jardinière restaurant.\r\n\r\nAs Chef de cuisine at COCO5OO, \u003cem>StarChefs.com \u003c/em>recognized Biesty as a Rising Star Chef. Shortly after this recognition Biesty competed on Top Chef season four an experience that she remembers fondly as florid accomplishment.\r\n\r\nFollowing \u003cem>Top Chef Chicago\u003c/em>, Biesty became Executive Chef San Francisco’s Sir Francis Drake Hotel and Scala’s bistro. It is here Biesty met her future Shakewell business partner, Executive Pastry Chef Tim Nugent, whom she worked alongside for five years before opening Shakewell. Biesty and Nugent brought bold Mediterranean and Spanish cuisine with a fun cocktail bar to the Lakeshore neighborhood of Oakland California and made Shakewell there home.",
"avatar": "https://secure.gravatar.com/avatar/ac8c5c555346a2c17cfc26ac9f3c7459?s=600&d=blank&r=g",
"twitter": "jenbiesty",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Jennifer Biesty | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/ac8c5c555346a2c17cfc26ac9f3c7459?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/ac8c5c555346a2c17cfc26ac9f3c7459?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jenbiesty"
},
"scottpeabody": {
"type": "authors",
"id": "11565",
"meta": {
"index": "authors_1716337520",
"id": "11565",
"found": true
},
"name": "Scott Peabody",
"firstName": "Scott",
"lastName": "Peabody",
"slug": "scottpeabody",
"email": "scottpeabody55@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Scott Peabody began his career in food at the age of fifteen, going on to attend the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller. After more than a decade toiling in restaurants, he fled out West to work at a food startup. He’s now charting unknown territory in the form of extramural cooking and food writing. His work includes co-authoring and writing the recipes for “Sous Vide at Home”, and its follow-up, “Sous Vide Made Simple”.",
"avatar": "https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Scott Peabody | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/scottpeabody"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.56131
},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"title": "recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 10
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 10
}
},
{
"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_131551": {
"type": "posts",
"id": "bayareabites_131551",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131551",
"score": null,
"sort": [
1543942965000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16039
},
"blocks": [],
"publishDate": 1543942965,
"format": "video",
"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n[contextly_sidebar id=\"jcHRav0WcBTgSXyfk3YSmSx8Mhg3R1Wk\"]It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131551 https://ww2.kqed.org/bayareabites/?p=131551",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/04/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 295,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1544046478,
"excerpt": "Chef Jen Biesty prepares a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Jen Biesty prepares a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills. ",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail",
"datePublished": "2018-12-04T09:02:45-08:00",
"dateModified": "2018-12-05T13:47:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail",
"status": "publish",
"videoEmbed": "https://youtu.be/E4knWoGlPtE",
"path": "/bayareabites/131551/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131551/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail",
"authors": [
"11559"
],
"series": [
"bayareabites_16039"
],
"categories": [
"bayareabites_63",
"bayareabites_12744",
"bayareabites_1244",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12549",
"bayareabites_12550",
"bayareabites_12"
],
"tags": [
"bayareabites_558",
"bayareabites_1561",
"bayareabites_3202"
],
"featImg": "bayareabites_131552",
"label": "bayareabites_16039"
},
"bayareabites_131281": {
"type": "posts",
"id": "bayareabites_131281",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131281",
"score": null,
"sort": [
1543598807000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1543598807,
"format": "standard",
"disqusTitle": "DIY Wine Gummies",
"title": "DIY Wine Gummies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>[contextly_sidebar id=\"YzpWJDqwk56UnY4lvmM4583DYI1Q0RNu\"]\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131281 https://ww2.kqed.org/bayareabites/?p=131281",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/30/diy-wine-gummies/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 246,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1544119610,
"excerpt": "These delicious wine-infused gummies are perfect for the holidays (or any occasion where you're celebrating with friends and family).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These delicious wine-infused gummies are perfect for the holidays (or any occasion where you're celebrating with friends and family).",
"title": "DIY Wine Gummies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Wine Gummies",
"datePublished": "2018-11-30T09:26:47-08:00",
"dateModified": "2018-12-06T10:06:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-wine-gummies",
"status": "publish",
"path": "/bayareabites/131281/diy-wine-gummies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131281/diy-wine-gummies",
"authors": [
"11548"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_12744",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12550",
"bayareabites_12",
"bayareabites_119"
],
"featImg": "bayareabites_131283",
"label": "bayareabites_15122"
},
"bayareabites_131469": {
"type": "posts",
"id": "bayareabites_131469",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131469",
"score": null,
"sort": [
1543338588000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16039
},
"blocks": [],
"publishDate": 1543338588,
"format": "video",
"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n[contextly_sidebar id=\"lUDUTktKAIYsvJcbMUyDnk7eNUYkJbzQ\"]\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131469 https://ww2.kqed.org/bayareabites/?p=131469",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/27/celebrity-chefs-recipes-jen-biestys-ancho-chili-and-chocolate-braised-short-ribs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 769,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1543598979,
"excerpt": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"datePublished": "2018-11-27T09:09:48-08:00",
"dateModified": "2018-11-30T09:29:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrity-chefs-recipes-jen-biestys-ancho-chili-and-chocolate-braised-short-ribs",
"status": "publish",
"videoEmbed": "https://youtu.be/dMc2BcnK1ak",
"path": "/bayareabites/131469/celebrity-chefs-recipes-jen-biestys-ancho-chili-and-chocolate-braised-short-ribs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131469/celebrity-chefs-recipes-jen-biestys-ancho-chili-and-chocolate-braised-short-ribs",
"authors": [
"11559"
],
"series": [
"bayareabites_16039"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12"
],
"featImg": "bayareabites_131470",
"label": "bayareabites_16039"
},
"bayareabites_131270": {
"type": "posts",
"id": "bayareabites_131270",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131270",
"score": null,
"sort": [
1543255177000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1543255177,
"format": "standard",
"disqusTitle": "Homemade Cannabis-Infused Lotion Bars",
"title": "Homemade Cannabis-Infused Lotion Bars",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131270 https://ww2.kqed.org/bayareabites/?p=131270",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/26/homemade-cannabis-infused-lotion-bars/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 309,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1543255177,
"excerpt": "Try your hand at these ultra luxurious, all-natural, cannabis-infused lotion bars this winter. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Try your hand at these ultra luxurious, all-natural, cannabis-infused lotion bars this winter. ",
"title": "Homemade Cannabis-Infused Lotion Bars | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Cannabis-Infused Lotion Bars",
"datePublished": "2018-11-26T09:59:37-08:00",
"dateModified": "2018-11-26T09:59:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-cannabis-infused-lotion-bars",
"status": "publish",
"path": "/bayareabites/131270/homemade-cannabis-infused-lotion-bars",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131270/homemade-cannabis-infused-lotion-bars",
"authors": [
"11548"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_15908",
"bayareabites_12744",
"bayareabites_2638",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"featImg": "bayareabites_131272",
"label": "bayareabites_15122"
},
"bayareabites_131380": {
"type": "posts",
"id": "bayareabites_131380",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131380",
"score": null,
"sort": [
1542736168000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1542736168,
"format": "standard",
"disqusTitle": "Sweet Potato Gratin with Goat Cheese and Harissa",
"title": "Sweet Potato Gratin with Goat Cheese and Harissa",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131380 https://ww2.kqed.org/bayareabites/?p=131380",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/20/sweet-potato-gratin-with-goat-cheese-and-harissa/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 529,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1573838508,
"excerpt": "Elevate the beloved sweet potato with this creamy, luscious gratin.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Elevate the beloved sweet potato with this creamy, luscious gratin.",
"title": "Sweet Potato Gratin with Goat Cheese and Harissa | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet Potato Gratin with Goat Cheese and Harissa",
"datePublished": "2018-11-20T09:49:28-08:00",
"dateModified": "2019-11-15T09:21:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-potato-gratin-with-goat-cheese-and-harissa",
"status": "publish",
"path": "/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_119841,bayareabites_135206",
"label": "More Holiday Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa",
"authors": [
"11565"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_358",
"bayareabites_1873"
],
"featImg": "bayareabites_131398",
"label": "bayareabites_15012"
},
"bayareabites_131460": {
"type": "posts",
"id": "bayareabites_131460",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131460",
"score": null,
"sort": [
1542734746000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1542734746,
"format": "standard",
"disqusTitle": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"title": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131460 https://ww2.kqed.org/bayareabites/?p=131460",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/20/turkey-and-tamales-people-of-color-share-their-multicultural-thanksgivings/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1544,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1542734916,
"excerpt": "For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family.",
"title": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"datePublished": "2018-11-20T09:25:46-08:00",
"dateModified": "2018-11-20T09:28:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "turkey-and-tamales-people-of-color-share-their-multicultural-thanksgivings",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=669354317&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Malaka Gharib, NPR Food",
"nprStoryDate": "Tue, 20 Nov 2018 10:00:00 -0500",
"nprLastModifiedDate": "Tue, 20 Nov 2018 11:16:49 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/11/20/669354317/turkey-and-tamales-people-of-color-share-their-multicultural-thanksgivings?ft=nprml&f=669354317",
"nprImageAgency": "Malaka Gharib",
"nprStoryId": "669354317",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 20 Nov 2018 11:16:00 -0500",
"path": "/bayareabites/131460/turkey-and-tamales-people-of-color-share-their-multicultural-thanksgivings",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\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>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131460/turkey-and-tamales-people-of-color-share-their-multicultural-thanksgivings",
"authors": [
"byline_bayareabites_131460"
],
"categories": [
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_12"
],
"featImg": "bayareabites_131461",
"label": "bayareabites"
},
"bayareabites_131356": {
"type": "posts",
"id": "bayareabites_131356",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131356",
"score": null,
"sort": [
1542731688000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16039
},
"blocks": [],
"publishDate": 1542731688,
"format": "video",
"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131356 https://ww2.kqed.org/bayareabites/?p=131356",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/20/celebrity-chefs-recipes-jen-biestys-seafood-paella/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 759,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1573080054,
"excerpt": "Jen’s spin on Seafood Paella makes Chorizo, Clam and Prawn Bomba the perfect one-dish meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jen’s spin on Seafood Paella makes Chorizo, Clam and Prawn Bomba the perfect one-dish meal.",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"datePublished": "2018-11-20T08:34:48-08:00",
"dateModified": "2019-11-06T14:40:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrity-chefs-recipes-jen-biestys-seafood-paella",
"status": "publish",
"videoEmbed": "https://youtu.be/zfHQ5XEbwW8",
"path": "/bayareabites/131356/celebrity-chefs-recipes-jen-biestys-seafood-paella",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131356/celebrity-chefs-recipes-jen-biestys-seafood-paella",
"authors": [
"11559"
],
"series": [
"bayareabites_16039"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12"
],
"featImg": "bayareabites_131362",
"label": "bayareabites_16039"
},
"bayareabites_131384": {
"type": "posts",
"id": "bayareabites_131384",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131384",
"score": null,
"sort": [
1542603530000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1542603530,
"format": "standard",
"disqusTitle": "Turkey Saltimbocca with Braised Escarole",
"title": "Turkey Saltimbocca with Braised Escarole",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Tradition seems to demand that any respectable Thanksgiving meal revolve around a monumental roast turkey. I must dissent! Conventional turkeys have been bred to be massive and exceedingly lean, which means they easily dry out after long roasting times. As I see it, turkey needs all the help it can get—a contentious opinion at the best of times, it becomes downright blasphemous during the holidays.\u003c/p>\n\u003cp>[contextly_sidebar id=\"DqRAXM7Ia9mSDCQxP4EVhksLXvomBvgg\"]\u003c/p>\n\u003cp>But before I paint myself as some sort of Thanksgiving Scrooge, allow me to backpedal. I, like any holiday hedonist worth their salt, adore the crispy skin of an expertly roasted turkey — it’s almost worth the price of admission. So how to reconcile my general indifference to turkey with my desire for that crispy payoff?\u003c/p>\n\u003cp>My answer lies in taking an unconventional route: using lean turkey breast in a Roman dish called saltimbocca (“jumps in the mouth”), which features thinly pounded cutlets, sage, and prosciutto. The sage makes these fragrant — and seasonally appropriate — but it’s the prosciutto that makes them luscious. After pan-frying, the salty ham becomes crispy, and it mimics that all-important crispy skin while keeping the turkey tender and juicy.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XTsUxsrBORf7LSTXfrGUcP5TXnvGM5pQ\"]\u003c/p>\n\u003cp>It’s the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird; especially in the case of smaller, more intimate Thanksgiving meals.\u003c/p>\n\u003ch2>Turkey Saltimbocca with Braised Escarole\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9377-e1542326012930.jpg\" alt=\"Turkey Saltimbocca with Braised Escarole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131402\">\u003cfigcaption class=\"wp-caption-text\">Turkey Saltimbocca with Braised Escarole \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium boneless skinless turkey breast, about 2½ pounds\u003c/li>\n\u003cli>6 fresh sage leaves\u003c/li>\n\u003cli>2 ounces thinly sliced prosciutto, about 6-12 slices\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>¼ cup all-purpose flour\u003c/li>\n\u003cli>3-4 tbsp olive oil\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, thinly sliced\u003c/li>\n\u003cli>Pinch red pepper flakes\u003c/li>\n\u003cli>¾ cup of dry vermouth or dry white wine\u003c/li>\n\u003cli>1 cup low sodium turkey or chicken stock\u003c/li>\n\u003cli>1 large bunch escarole or other bitter green, washed and cut into 1” pieces\u003c/li>\n\u003cli>1 lemon, preferably Meyer, cut into 6 wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut the turkey breast into cutlets: using a sharp knife, slice the turkey at a 45º angle against the grain, to make 6 cutlets of approximately equal size, no more than ¾ inches thick.\u003c/li>\n\u003cli>Line a work surface with a sheet of plastic wrap large enough to fit 1 or 2 cutlets with several inches of space around each. Place a sage leaf on the center of each cutlet, then lay a slice or two of prosciutto on top, enough to completely cover the cutlet with a bit of overhang at the edges. Cover the cutlets with a second sheet of plastic wrap, and, using a meat mallet or heavy rolling pin, gently but firmly pound the cutlets until they’re approximately ¼ inch thick and their surface area has almost double. Repeat with the remaining cutlets.\u003c/li>\n\u003cli>Season each cutlet with salt and pepper on the side without prosciutto, then dust both sides with flour to completely coat, shaking off any excess.\u003c/li>\n\u003cli>Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of the olive oil, and when it shimmers and gives off wisps of smoke, place the cutlets, prosciutto side down, into the pan without overlapping. Unless you have a very large pan, you will likely have to sear in two or three batches; add additional olive oil to the pan as needed.\u003c/li>\n\u003cli>Use a spatula to press down on the cutlets, to ensure they make full contact with the pan, and sear for 3-5 minutes, until the prosciutto is crisp and deep golden brown, rotating the cutlets as needed so that they brown evenly. Flip the cutlets and cook about 1 minute more, until the turkey side begins to color and the cutlets are completely cooked through. Transfer the cooked cutlets to a sheet, prosciutto side up, and repeat with remaining cutlets. Once all the cutlets are cooked, keep them warm in a low oven or wrap them lightly with aluminum foil.\u003c/li>\n\u003cli>Return the pan to medium-high heat, add 1 tablespoon of the olive oil and 2 tablespoons of the butter, and swirl until the butter has foamed and begun to brown (if your pan is still very hot, this will happen quickly). Add the shallot, followed by the garlic, and cook, stirring frequently, until translucent and beginning to brown, about 2-3 minutes. Season with a generous pinch of salt and red pepper flake and cook 30 seconds more. Add vermouth, which should boil immediately, using a wooden spoon to scrape up any brown bits stuck to the pan.\u003c/li>\n\u003cli>Let the vermouth boil until reduced by half, about 1-2 minutes, then add the chicken stock. Return to a boil and cook for 1 minute more before adding the escarole, seasoning with salt as you add it to the pan. Cook, tossing and stirring, until the escarole has wilted down into the pan, about 2-3 minutes.\u003c/li>\n\u003cli>Remove from heat, swirl in the remaining tablespoon of butter, and season to taste with additional salt and pepper.\u003c/li>\n\u003cli>Spoon the escarole onto a warm serving platter, along with the pan juices. Arrange the cutlets on top and serve with lemon wedges, to be squeezed over the cutlets by your guests.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "131384 https://ww2.kqed.org/bayareabites/?p=131384",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/18/turkey-saltimbocca-with-braised-escarole/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 897,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1542823578,
"excerpt": "This turkey dish is the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This turkey dish is the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird.",
"title": "Turkey Saltimbocca with Braised Escarole | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Turkey Saltimbocca with Braised Escarole",
"datePublished": "2018-11-18T20:58:50-08:00",
"dateModified": "2018-11-21T10:06:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "turkey-saltimbocca-with-braised-escarole",
"status": "publish",
"path": "/bayareabites/131384/turkey-saltimbocca-with-braised-escarole",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tradition seems to demand that any respectable Thanksgiving meal revolve around a monumental roast turkey. I must dissent! Conventional turkeys have been bred to be massive and exceedingly lean, which means they easily dry out after long roasting times. As I see it, turkey needs all the help it can get—a contentious opinion at the best of times, it becomes downright blasphemous during the holidays.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But before I paint myself as some sort of Thanksgiving Scrooge, allow me to backpedal. I, like any holiday hedonist worth their salt, adore the crispy skin of an expertly roasted turkey — it’s almost worth the price of admission. So how to reconcile my general indifference to turkey with my desire for that crispy payoff?\u003c/p>\n\u003cp>My answer lies in taking an unconventional route: using lean turkey breast in a Roman dish called saltimbocca (“jumps in the mouth”), which features thinly pounded cutlets, sage, and prosciutto. The sage makes these fragrant — and seasonally appropriate — but it’s the prosciutto that makes them luscious. After pan-frying, the salty ham becomes crispy, and it mimics that all-important crispy skin while keeping the turkey tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s the perfect solution for anyone who wants more out of their turkey experience, without the hassle and wait of a giant bird; especially in the case of smaller, more intimate Thanksgiving meals.\u003c/p>\n\u003ch2>Turkey Saltimbocca with Braised Escarole\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9377-e1542326012930.jpg\" alt=\"Turkey Saltimbocca with Braised Escarole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131402\">\u003cfigcaption class=\"wp-caption-text\">Turkey Saltimbocca with Braised Escarole \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 medium boneless skinless turkey breast, about 2½ pounds\u003c/li>\n\u003cli>6 fresh sage leaves\u003c/li>\n\u003cli>2 ounces thinly sliced prosciutto, about 6-12 slices\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>¼ cup all-purpose flour\u003c/li>\n\u003cli>3-4 tbsp olive oil\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, thinly sliced\u003c/li>\n\u003cli>Pinch red pepper flakes\u003c/li>\n\u003cli>¾ cup of dry vermouth or dry white wine\u003c/li>\n\u003cli>1 cup low sodium turkey or chicken stock\u003c/li>\n\u003cli>1 large bunch escarole or other bitter green, washed and cut into 1” pieces\u003c/li>\n\u003cli>1 lemon, preferably Meyer, cut into 6 wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut the turkey breast into cutlets: using a sharp knife, slice the turkey at a 45º angle against the grain, to make 6 cutlets of approximately equal size, no more than ¾ inches thick.\u003c/li>\n\u003cli>Line a work surface with a sheet of plastic wrap large enough to fit 1 or 2 cutlets with several inches of space around each. Place a sage leaf on the center of each cutlet, then lay a slice or two of prosciutto on top, enough to completely cover the cutlet with a bit of overhang at the edges. Cover the cutlets with a second sheet of plastic wrap, and, using a meat mallet or heavy rolling pin, gently but firmly pound the cutlets until they’re approximately ¼ inch thick and their surface area has almost double. Repeat with the remaining cutlets.\u003c/li>\n\u003cli>Season each cutlet with salt and pepper on the side without prosciutto, then dust both sides with flour to completely coat, shaking off any excess.\u003c/li>\n\u003cli>Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of the olive oil, and when it shimmers and gives off wisps of smoke, place the cutlets, prosciutto side down, into the pan without overlapping. Unless you have a very large pan, you will likely have to sear in two or three batches; add additional olive oil to the pan as needed.\u003c/li>\n\u003cli>Use a spatula to press down on the cutlets, to ensure they make full contact with the pan, and sear for 3-5 minutes, until the prosciutto is crisp and deep golden brown, rotating the cutlets as needed so that they brown evenly. Flip the cutlets and cook about 1 minute more, until the turkey side begins to color and the cutlets are completely cooked through. Transfer the cooked cutlets to a sheet, prosciutto side up, and repeat with remaining cutlets. Once all the cutlets are cooked, keep them warm in a low oven or wrap them lightly with aluminum foil.\u003c/li>\n\u003cli>Return the pan to medium-high heat, add 1 tablespoon of the olive oil and 2 tablespoons of the butter, and swirl until the butter has foamed and begun to brown (if your pan is still very hot, this will happen quickly). Add the shallot, followed by the garlic, and cook, stirring frequently, until translucent and beginning to brown, about 2-3 minutes. Season with a generous pinch of salt and red pepper flake and cook 30 seconds more. Add vermouth, which should boil immediately, using a wooden spoon to scrape up any brown bits stuck to the pan.\u003c/li>\n\u003cli>Let the vermouth boil until reduced by half, about 1-2 minutes, then add the chicken stock. Return to a boil and cook for 1 minute more before adding the escarole, seasoning with salt as you add it to the pan. Cook, tossing and stirring, until the escarole has wilted down into the pan, about 2-3 minutes.\u003c/li>\n\u003cli>Remove from heat, swirl in the remaining tablespoon of butter, and season to taste with additional salt and pepper.\u003c/li>\n\u003cli>Spoon the escarole onto a warm serving platter, along with the pan juices. Arrange the cutlets on top and serve with lemon wedges, to be squeezed over the cutlets by your guests.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131384/turkey-saltimbocca-with-braised-escarole",
"authors": [
"11565"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"featImg": "bayareabites_131397",
"label": "bayareabites_15012"
},
"bayareabites_131377": {
"type": "posts",
"id": "bayareabites_131377",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131377",
"score": null,
"sort": [
1542326780000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1542326780,
"format": "standard",
"disqusTitle": "Soft Pumpkin Rolls with Caramelized Garlic",
"title": "Soft Pumpkin Rolls with Caramelized Garlic",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_122518,bayareabites_102921' label='More Thanksgiving Recipes']\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "131377 https://ww2.kqed.org/bayareabites/?p=131377",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/15/soft-pumpkin-rolls-with-caramelized-garlic/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 903,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1571430310,
"excerpt": "Whether warm from the oven or a called back into service a few hours later, these soft pumpkin rolls will fulfill your carb-iest dreams.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Whether warm from the oven or a called back into service a few hours later, these soft pumpkin rolls will fulfill your carb-iest dreams.",
"title": "Soft Pumpkin Rolls with Caramelized Garlic | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Soft Pumpkin Rolls with Caramelized Garlic",
"datePublished": "2018-11-15T16:06:20-08:00",
"dateModified": "2019-10-18T13:25:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "soft-pumpkin-rolls-with-caramelized-garlic",
"status": "publish",
"path": "/bayareabites/131377/soft-pumpkin-rolls-with-caramelized-garlic",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_122518,bayareabites_102921",
"label": "More Thanksgiving Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131377/soft-pumpkin-rolls-with-caramelized-garlic",
"authors": [
"11565"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"featImg": "bayareabites_131396",
"label": "bayareabites_15012"
},
"bayareabites_131211": {
"type": "posts",
"id": "bayareabites_131211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131211",
"score": null,
"sort": [
1542128806000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16039
},
"blocks": [],
"publishDate": 1542128806,
"format": "video",
"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Shaved Summer Squash Salad",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Shaved Summer Squash Salad",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131145,bayareabites_128103' label='More Spring Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This is my go-to summer salad. It’s simple, easy, delicious and full of great textures. You could even grow some of your own squash as it only takes a little plot of garden...and it’s so cool to pick your own veggies.\u003c/p>\n\u003cp>I ate this dish on my very first trip to Spain way back in the early 90’s in a little tapas bar on a tiny street in Barcelona, and I’ve been making variations of it ever since. The one ingredient that you must choose carefully are boquerones...little white pickled Spanish anchovies. They are essential to this dish and even people who don’t like anchovies love boquerones. If you can’t find them prepared, you can make your own with locally caught anchovies marinated in a little white wine vinegar.\u003c/p>\n\u003cp>A hunk of fresh bread with dishes of boquerones and a glass of sherry or wine are probably \u003ci>the\u003c/i> ingredients that motivated me to create Shakewell, my restaurant in Oakland. As a chef, you end up cooking all sorts of food from many lands and I’ve made a lot of Italian, French and American dishes. But I love Spain and Spanish food — the clean flavors, the simplicity — and when I opened my own place, it had to be making food from the Iberian Peninsula. At Shakewell, we always have our own boquerones on the menu, marinated with olives and served with grilled bread.\u003c/p>\n\u003cp>A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!\u003c/p>\n\u003ch2>Shaved Summer Squash Salad\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131215\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4956-e1541717520369.jpg\" alt=\"Shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Vinaigrette:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>¼ cup white balsamic vinegar\u003c/li>\n\u003cli>¾ cup extra virgin olive oil\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Salad:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cli>1 pound summer squash such as zucchini, patty pan, Ronde de Nice, Gold Bar, or whatever squash you fancy that looks nice at the market.\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>¼ cup green olives, roughly chopped\u003c/li>\n\u003cli>1 bunch fresh basil leaves, torn into pieces\u003c/li>\n\u003cli>1 cup shaved parmesan cheese\u003c/li>\n\u003cli>1 cup olive oil croutons (see recipe below)\u003c/li>\n\u003cli>16 Spanish boquerones or marinated white anchovies\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>To make the vinaigrette, combine the honey and vinegar and whisk until the honey has dissolved.\u003c/li>\n\u003cli>Drizzle in the olive oil, whisking continuously; season with salt and pepper. Set aside.\u003c/li>\n\u003cli>Using a mandolin, thinly slice the squash.\u003c/li>\n\u003cli>In a large bowl, combine the squash and tomato halves and sprinkle with salt. Drizzle with the vinaigrette and set aside for 5 minutes before adding the basil leaves, half the parmesan, olives and croutons. Toss to coat all of the ingredients with the vinaigrette.\u003c/li>\n\u003cli>Arrange on a serving platter or plate, add more shaved cheese and arrange the boquerones on top. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131214\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5010-1-e1541717440270.jpg\" alt=\"Chef Jen Biesty with her shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Olive Oil Croutons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>¼ loaf of country bread such as pain au levain, sweet batard or sourdough\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Preheat oven to 375 degrees F.\u003c/li>\n\u003cli>Remove the crust from the loaf and, using your hands, pull apart the bread to make roughly shaped pieces that are about the size of a cherry.\u003c/li>\n\u003cli>Place the bread in a mixing bowl and generously drizzle with oil and sprinkle with salt and pepper. Toss well so that it is saturated evenly.\u003c/li>\n\u003cli>Dump the croutons onto a shallow baking pan or cookie sheet. Bake for 8 to 12 minutes or until lightly brown and toasted. Let cool.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "131211 https://ww2.kqed.org/bayareabites/?p=131211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/13/celebrity-chefs-recipes-jen-biestys-shaved-summer-squash-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 625,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1561583898,
"excerpt": "A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Shaved Summer Squash Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrity Chefs Recipes: Jen Biesty’s Shaved Summer Squash Salad",
"datePublished": "2018-11-13T09:06:46-08:00",
"dateModified": "2019-06-26T14:18:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrity-chefs-recipes-jen-biestys-shaved-summer-squash-salad",
"status": "publish",
"videoEmbed": "https://youtu.be/Ip0U5QuH55Y",
"path": "/bayareabites/131211/celebrity-chefs-recipes-jen-biestys-shaved-summer-squash-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_131145,bayareabites_128103",
"label": "More Spring Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>This is my go-to summer salad. It’s simple, easy, delicious and full of great textures. You could even grow some of your own squash as it only takes a little plot of garden...and it’s so cool to pick your own veggies.\u003c/p>\n\u003cp>I ate this dish on my very first trip to Spain way back in the early 90’s in a little tapas bar on a tiny street in Barcelona, and I’ve been making variations of it ever since. The one ingredient that you must choose carefully are boquerones...little white pickled Spanish anchovies. They are essential to this dish and even people who don’t like anchovies love boquerones. If you can’t find them prepared, you can make your own with locally caught anchovies marinated in a little white wine vinegar.\u003c/p>\n\u003cp>A hunk of fresh bread with dishes of boquerones and a glass of sherry or wine are probably \u003ci>the\u003c/i> ingredients that motivated me to create Shakewell, my restaurant in Oakland. As a chef, you end up cooking all sorts of food from many lands and I’ve made a lot of Italian, French and American dishes. But I love Spain and Spanish food — the clean flavors, the simplicity — and when I opened my own place, it had to be making food from the Iberian Peninsula. At Shakewell, we always have our own boquerones on the menu, marinated with olives and served with grilled bread.\u003c/p>\n\u003cp>A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!\u003c/p>\n\u003ch2>Shaved Summer Squash Salad\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131215\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4956-e1541717520369.jpg\" alt=\"Shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Vinaigrette:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>¼ cup white balsamic vinegar\u003c/li>\n\u003cli>¾ cup extra virgin olive oil\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Salad:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cli>1 pound summer squash such as zucchini, patty pan, Ronde de Nice, Gold Bar, or whatever squash you fancy that looks nice at the market.\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>¼ cup green olives, roughly chopped\u003c/li>\n\u003cli>1 bunch fresh basil leaves, torn into pieces\u003c/li>\n\u003cli>1 cup shaved parmesan cheese\u003c/li>\n\u003cli>1 cup olive oil croutons (see recipe below)\u003c/li>\n\u003cli>16 Spanish boquerones or marinated white anchovies\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>To make the vinaigrette, combine the honey and vinegar and whisk until the honey has dissolved.\u003c/li>\n\u003cli>Drizzle in the olive oil, whisking continuously; season with salt and pepper. Set aside.\u003c/li>\n\u003cli>Using a mandolin, thinly slice the squash.\u003c/li>\n\u003cli>In a large bowl, combine the squash and tomato halves and sprinkle with salt. Drizzle with the vinaigrette and set aside for 5 minutes before adding the basil leaves, half the parmesan, olives and croutons. Toss to coat all of the ingredients with the vinaigrette.\u003c/li>\n\u003cli>Arrange on a serving platter or plate, add more shaved cheese and arrange the boquerones on top. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131214\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5010-1-e1541717440270.jpg\" alt=\"Chef Jen Biesty with her shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Olive Oil Croutons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>¼ loaf of country bread such as pain au levain, sweet batard or sourdough\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Preheat oven to 375 degrees F.\u003c/li>\n\u003cli>Remove the crust from the loaf and, using your hands, pull apart the bread to make roughly shaped pieces that are about the size of a cherry.\u003c/li>\n\u003cli>Place the bread in a mixing bowl and generously drizzle with oil and sprinkle with salt and pepper. Toss well so that it is saturated evenly.\u003c/li>\n\u003cli>Dump the croutons onto a shallow baking pan or cookie sheet. Bake for 8 to 12 minutes or until lightly brown and toasted. Let cool.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131211/celebrity-chefs-recipes-jen-biestys-shaved-summer-squash-salad",
"authors": [
"11559"
],
"series": [
"bayareabites_16039"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_12"
],
"featImg": "bayareabites_131214",
"label": "bayareabites_16039"
},
"bayareabites_131145": {
"type": "posts",
"id": "bayareabites_131145",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131145",
"score": null,
"sort": [
1541528663000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16039
},
"blocks": [],
"publishDate": 1541528663,
"format": "video",
"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty's Squash Blossom Flatbread",
"title": "Celebrity Chefs Recipes: Jen Biesty's Squash Blossom Flatbread",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_123715,bayareabites_132194' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I’ve made a lot...and I mean hundreds and hundreds of these simple, delicious, five-ingredient flatbreads that showcase summer...I have memories of sending out one or two into the dining room at COCO5OO when I was the chef there and the fragrance from the toasty dough and warm truffle oil filling the room. Invariably, everyone wanted one and so more orders would come in and the cycle continued.\u003c/p>\n\u003cp>Using leftover dough from the previous night’s pizzas results in a flatter, crispier crust or you can use lavash in a pinch. But, don’t cook it too long as the creme fraiche might break — you want crispy edges with a base that has a little play to it.\u003c/p>\n\u003cp>It’s funny when I think of it, I grew up in Brooklyn in a meat and potatoes family who ate pizza on Fridays. Always with red sauce, cheese and lots of meat. I didn’t see a white pie until I came to California. This one has just five ingredients, it’s easy and pretty and I don’t say that about many things. It started as a way to use up dough, then on a whim, I added the creme fraiche, the blossoms and cheese. The truffle oil was an afterthought that brings out the floral notes of the blossoms...it’s beautiful, sexy...and elegant!\u003c/p>\n\u003cfigure id=\"attachment_131149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131149\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5086-e1541189067226.jpg\" alt=\"Jen Biesty's Squash Blossom Flatbread.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Jen Biesty's Squash Blossom Flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Squash Blossom Flatbread\u003c/h2>\n\u003cp>\u003ci>Makes 4 flatbreads\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>3 cups all-purpose flour (or 00 flour if available)\u003c/li>\n\u003cli>2 teaspoons active dry yeast\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 teaspoons olive oil\u003c/li>\n\u003cli>1 cup warm or room-temperature water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Toppings:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 cup Crème Fraiche\u003c/li>\n\u003cli>16 squash blossoms\u003c/li>\n\u003cli>1 cup freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 teaspoons white truffle oil\u003c/li>\n\u003cli>1 teaspoon Maldon salt\u003c/li>\n\u003cli>1 teaspoon chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, yeast and salt.\u003c/li>\n\u003cli>Process for 10 seconds. Add the oil and process again for 10 seconds. With the processor running, drizzle in the water until the dough begins to come together.\u003c/li>\n\u003cli>Dump out the dough onto a lightly floured work surface. Knead to bring the dough together into a ball. Cut into 4 pieces and shape each quarter of dough into a ball.\u003c/li>\n\u003cli>Set the four balls of dough onto a rimmed baking sheet. Brush lightly with olive oil and cover with plastic wrap. Set in a warm place to rise for about 2 hours.\u003c/li>\n\u003cli>When ready to assemble the flatbreads, set a pizza stone in the oven and preheat to 450F\u003c/li>\n\u003cli>Using a rolling pin, roll out each ball of dough as thin as you can to form a nice round flatbread.\u003c/li>\n\u003cli>Using a spatula, spread the entire flat bread with a layer of crème fraiche.\u003c/li>\n\u003cli>Remove the stems from the squash blossoms and split the blossoms in half. Arrange the squash blossoms over the crème fraiche, spiraling around in a circle formation until you cover the entire surface.\u003c/li>\n\u003cli>Sprinkle with the cheese, all the way to the edge, and slide onto a pizza peel. Slide flatbreads onto the hot pizza stone and bake until crisp, about 8-12 minutes.\u003c/li>\n\u003cli>Remove the crisp pizza and drizzle with truffle oil. Sprinkle with salt and chili flakes and cut into wedges.\u003c/li>\n\u003cli>Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131150\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5095-e1541189139786.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shakewell's Jen Biesty holds her squash blossom flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "131145 https://ww2.kqed.org/bayareabites/?p=131145",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/06/celebrity-chefs-recipes-jen-biestys-squash-blossom-flatbread/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 590,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1565973001,
"excerpt": "This Squash Blossom Flatbread is thin, crisp, fragrant and sooo addictive.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This Squash Blossom Flatbread is thin, crisp, fragrant and sooo addictive.",
"title": "Celebrity Chefs Recipes: Jen Biesty's Squash Blossom Flatbread | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrity Chefs Recipes: Jen Biesty's Squash Blossom Flatbread",
"datePublished": "2018-11-06T10:24:23-08:00",
"dateModified": "2019-08-16T09:30:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrity-chefs-recipes-jen-biestys-squash-blossom-flatbread",
"status": "publish",
"videoEmbed": "https://youtu.be/DV_Ub63S-HE",
"path": "/bayareabites/131145/celebrity-chefs-recipes-jen-biestys-squash-blossom-flatbread",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_123715,bayareabites_132194",
"label": "More Celebrity Chefs Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I’ve made a lot...and I mean hundreds and hundreds of these simple, delicious, five-ingredient flatbreads that showcase summer...I have memories of sending out one or two into the dining room at COCO5OO when I was the chef there and the fragrance from the toasty dough and warm truffle oil filling the room. Invariably, everyone wanted one and so more orders would come in and the cycle continued.\u003c/p>\n\u003cp>Using leftover dough from the previous night’s pizzas results in a flatter, crispier crust or you can use lavash in a pinch. But, don’t cook it too long as the creme fraiche might break — you want crispy edges with a base that has a little play to it.\u003c/p>\n\u003cp>It’s funny when I think of it, I grew up in Brooklyn in a meat and potatoes family who ate pizza on Fridays. Always with red sauce, cheese and lots of meat. I didn’t see a white pie until I came to California. This one has just five ingredients, it’s easy and pretty and I don’t say that about many things. It started as a way to use up dough, then on a whim, I added the creme fraiche, the blossoms and cheese. The truffle oil was an afterthought that brings out the floral notes of the blossoms...it’s beautiful, sexy...and elegant!\u003c/p>\n\u003cfigure id=\"attachment_131149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131149\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5086-e1541189067226.jpg\" alt=\"Jen Biesty's Squash Blossom Flatbread.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Jen Biesty's Squash Blossom Flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Squash Blossom Flatbread\u003c/h2>\n\u003cp>\u003ci>Makes 4 flatbreads\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>3 cups all-purpose flour (or 00 flour if available)\u003c/li>\n\u003cli>2 teaspoons active dry yeast\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 teaspoons olive oil\u003c/li>\n\u003cli>1 cup warm or room-temperature water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Toppings:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 cup Crème Fraiche\u003c/li>\n\u003cli>16 squash blossoms\u003c/li>\n\u003cli>1 cup freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 teaspoons white truffle oil\u003c/li>\n\u003cli>1 teaspoon Maldon salt\u003c/li>\n\u003cli>1 teaspoon chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a food processor, combine the flour, yeast and salt.\u003c/li>\n\u003cli>Process for 10 seconds. Add the oil and process again for 10 seconds. With the processor running, drizzle in the water until the dough begins to come together.\u003c/li>\n\u003cli>Dump out the dough onto a lightly floured work surface. Knead to bring the dough together into a ball. Cut into 4 pieces and shape each quarter of dough into a ball.\u003c/li>\n\u003cli>Set the four balls of dough onto a rimmed baking sheet. Brush lightly with olive oil and cover with plastic wrap. Set in a warm place to rise for about 2 hours.\u003c/li>\n\u003cli>When ready to assemble the flatbreads, set a pizza stone in the oven and preheat to 450F\u003c/li>\n\u003cli>Using a rolling pin, roll out each ball of dough as thin as you can to form a nice round flatbread.\u003c/li>\n\u003cli>Using a spatula, spread the entire flat bread with a layer of crème fraiche.\u003c/li>\n\u003cli>Remove the stems from the squash blossoms and split the blossoms in half. Arrange the squash blossoms over the crème fraiche, spiraling around in a circle formation until you cover the entire surface.\u003c/li>\n\u003cli>Sprinkle with the cheese, all the way to the edge, and slide onto a pizza peel. Slide flatbreads onto the hot pizza stone and bake until crisp, about 8-12 minutes.\u003c/li>\n\u003cli>Remove the crisp pizza and drizzle with truffle oil. Sprinkle with salt and chili flakes and cut into wedges.\u003c/li>\n\u003cli>Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131150\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5095-e1541189139786.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shakewell's Jen Biesty holds her squash blossom flatbread. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131145/celebrity-chefs-recipes-jen-biestys-squash-blossom-flatbread",
"authors": [
"11559"
],
"series": [
"bayareabites_16039"
],
"categories": [
"bayareabites_63",
"bayareabites_12"
],
"tags": [
"bayareabites_1359"
],
"featImg": "bayareabites_131150",
"label": "bayareabites_16039"
},
"bayareabites_131003": {
"type": "posts",
"id": "bayareabites_131003",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131003",
"score": null,
"sort": [
1540231730000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1540231730,
"format": "standard",
"disqusTitle": "What's Cookin', Kiddo? America's Test Kitchen Unveils Book For Young Chefs",
"title": "What's Cookin', Kiddo? America's Test Kitchen Unveils Book For Young Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Eight-year-old Lucy Gray is wide-eyed and quivering with anticipation when I arrive at her house in suburban Maryland. I am sorry to report that I am not the object of her excitement. She is thrilled because she will soon be cooking with my companion, Molly Birnbaum, editor in chief of \u003ca href=\"https://www.americastestkitchen.com/kids/home\">\u003cem>America's Test Kitchen Kids\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America's Test Kitchen\u003c/em>\u003c/a> has long been a reliable source of advice for home cooks. The kitchen tests tools, techniques and recipes before making recommendations through its TV show, magazines and cookbooks. Now, all that know-how is becoming accessible to kids in \u003ca href=\"https://www.amazon.com/Complete-Cookbook-Young-Chefs/dp/1492670022\">\u003cem>The Complete Cookbook for Young Chefs\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>The book has more than 100 recipes for foods that kids love to eat: blueberry muffins, cheese quesadillas, creamy dreamy tomato soup, sesame noodles with snow peas and carrots, chocolate mug cake. Birnbaum is going to show Lucy how to bring one of these yummy recipes to life. Lucy has chosen \"One Pot Pasta with Quick Tomato Sauce.\" Although Lucy has helped with cooking in the past, this is the first time she will prepare a main dish by herself.\u003c/p>\n\u003cp>Before cooking, Birnbaum advises Lucy to assemble all of the ingredients. For this recipe, they need olive oil, crushed tomatoes, onions, penne, basil, parmesan and seasonings.\u003c/p>\n\u003cp>As Lucy reads the recipe aloud, she stumbles over some unfamiliar terms. Birnbaum explains that cooking comes with its own foreign language: \"There are so many words in these recipes that you just don't know until you've cooked a lot.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's why the cookbook has a section at the beginning called \"Decoding Kitchenspeak.\" It defines terms like \"whisking\" and \"zesting,\" and explains the difference between chopping and slicing, mincing and peeling, stirring and beating. The cookbook lays out the basics with photographs of tools and equipment, and explains common techniques like how to crack and separate an egg. The cookbook also emphasizes safety, saying that it is an important secret to success in the kitchen.\u003c/p>\n\u003cp>Birnbaum shows Lucy how to hold a knife while chopping an onion so that her fingers will be tucked safely away from the sharp edge. Under Birnbaum's watchful eye, Lucy takes over the prep work and begins to cook the onions. Lucy loves the way the onions glisten as she stirs. \"They're beautiful,\" she says.\u003c/p>\n\u003cp>Next, they add the canned tomatoes. Birnbaum says they did not use fresh tomatoes in this recipe because they want it to work year-round, even when tomatoes are out of season.\u003c/p>\n\u003cp>Lucy notices that they have not yet used the salt they'd placed in a small dish while assembling ingredients. \"Are you supposed to put the salt in now?\" she asks.\u003c/p>\n\u003cp>Checking the recipe, Birnbaum notes that yes, they should have added the salt while cooking the onions. \"Let's put it in right now,\" Birnbaum suggests. And then she reassures Lucy that it's OK to make mistakes when cooking.\u003c/p>\n\u003cp>\"For kids, mistakes are part of the process, and we really embrace them,\" Birnbaum says. \"I think doing a good technique and taking your own spin on it, even if it results in a mistake, is an awesome way to learn how to cook.\"\u003c/p>\n\u003cp>This recipe is interesting because the pasta is not cooked separately, but added with water into to the simmering tomato sauce. Lucy worries that there is too much water. But Birnbaum assures her that \"it's the perfect amount\" and will be soaked up by the pasta during the cooking process.\u003c/p>\n\u003cp>Birnbaum says these recipes, like a lot of others in the book, would also work for adults looking to cook something quick and delicious. \"I cook from this cookbook all the time,\" she confesses. \"And I don't have kids 8 to 13!\"\u003c/p>\n\u003cp>When the pasta is finished, Lucy adds the basil. As a final touch, she grates Parmesan cheese over each portion.\u003c/p>\n\u003cp>Her 12-year-old sister, Kate, digs in. \"What's in this?\" she wants to know. \"It tastes so good!\"\u003c/p>\n\u003cp>Their dad, Paul, agrees. \"I think this is going to be in our rotation,\" he says with a laugh, \"especially when the kids cook it.\"\u003c/p>\n\u003cp>That works for Lucy. She is already eager to take on her next culinary challenge.\u003c/p>\n\u003cp>\"And then we make dessert!\" she declares as she finishes up her pasta.\u003c/p>\n\u003cfigure id=\"attachment_131005\" class=\"wp-caption aligncenter\" style=\"max-width: 1035px\">\u003cimg class=\"size-full wp-image-131005\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg\" alt=\"America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta.\" width=\"1035\" height=\"1380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg 1035w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-520x693.jpg 520w\" sizes=\"(max-width: 1035px) 100vw, 1035px\">\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta. \u003ccite>(America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>One-Pot Pasta With Quick Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>This dish, which is the one cooked by 8-year-old Lucy Gray in this story, is part of a collection of recipes in The Complete Cookbook for Young Chefs, courtesy of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Prep Time: 15 minutes\u003c/p>\n\u003cp>Cook Time: 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Prepare Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil, plus extra for drizzling\u003c/p>\n\u003cp>1 onion, peeled and chopped fine\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 garlic cloves, peeled and minced\u003c/p>\n\u003cp>1 (28-ounce) can crushed tomatoes, opened\u003c/p>\n\u003cp>¼ teaspoon sugar\u003c/p>\n\u003cp>3¾ cups penne pasta\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>¼ cup chopped fresh basil\u003c/p>\n\u003cp>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cstrong>Gather Cooking Equipment\u003c/strong>\u003c/p>\n\u003cp>Dutch oven\u003c/p>\n\u003cp>Wooden spoon\u003c/p>\n\u003cp>Ladle\u003c/p>\n\u003cp>Serving bowls\u003c/p>\n\u003cp>\u003cstrong>Start Cooking!\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.\u003c/li>\n\u003cli>Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.\u003c/li>\n\u003cli>Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.\u003c/li>\n\u003cli>Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cooking Pasta and Sauce Together\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rather than boiling the pasta in a pot of water, draining it, and then combining the cooked pasta with the sauce, you can actually cook dried pasta right in the sauce (which means no extra pot or colander to wash!). To help the pasta cook evenly, it's important to add a measured amount of water to the pot with the sauce. By the time the pasta is cooked, the sauce will be the perfect consistency and the pasta will have absorbed some of the sauce, so it will taste better. Talk about win/win.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=What%27s+Cookin%27%2C+Kiddo%3F+America%27s+Test+Kitchen+Unveils+Book+For+Young+Chefs&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131003 https://ww2.kqed.org/bayareabites/?p=131003",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/22/whats-cookin-kiddo-americas-test-kitchen-unveils-book-for-young-chefs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1095,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 43
},
"modified": 1540231730,
"excerpt": "NPR's Lynn Neary drops in on a cooking session with 'America's Test Kitchen Kids' editor in chief and an 8-year-old chef to try one of more than 100 recipes for foods that kids love to eat — and make.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "NPR's Lynn Neary drops in on a cooking session with 'America's Test Kitchen Kids' editor in chief and an 8-year-old chef to try one of more than 100 recipes for foods that kids love to eat — and make.",
"title": "What's Cookin', Kiddo? America's Test Kitchen Unveils Book For Young Chefs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What's Cookin', Kiddo? America's Test Kitchen Unveils Book For Young Chefs",
"datePublished": "2018-10-22T11:08:50-07:00",
"dateModified": "2018-10-22T11:08:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whats-cookin-kiddo-americas-test-kitchen-unveils-book-for-young-chefs",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=658836696&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Lynn Neary, NPR Food",
"nprStoryDate": "Sun, 21 Oct 2018 08:12:02 -0400",
"nprLastModifiedDate": "Sun, 21 Oct 2018 08:21:33 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/10/21/658836696/whats-cookin-kiddo-americas-test-kitchen-unveils-book-for-young-chefs?ft=nprml&f=658836696",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/10/20181021_wesun_whats_cookin_kiddo_americas_test_kitchen_unveils_book_for_young_chefs.mp3?orgId=1&topicId=1053&d=290&p=10&story=658836696&ft=nprml&f=658836696",
"audioTrackLength": 291,
"nprImageAgency": "Courtesy of Paul Gray",
"nprAudioM3u": "http://api.npr.org/m3u/1659279205-d13a76.m3u?orgId=1&topicId=1053&d=290&p=10&story=658836696&ft=nprml&f=658836696",
"nprStoryId": "658836696",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 21 Oct 2018 13:40:00 -0400",
"path": "/bayareabites/131003/whats-cookin-kiddo-americas-test-kitchen-unveils-book-for-young-chefs",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/10/20181021_wesun_whats_cookin_kiddo_americas_test_kitchen_unveils_book_for_young_chefs.mp3?orgId=1&topicId=1053&d=290&p=10&story=658836696&ft=nprml&f=658836696",
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Eight-year-old Lucy Gray is wide-eyed and quivering with anticipation when I arrive at her house in suburban Maryland. I am sorry to report that I am not the object of her excitement. She is thrilled because she will soon be cooking with my companion, Molly Birnbaum, editor in chief of \u003ca href=\"https://www.americastestkitchen.com/kids/home\">\u003cem>America's Test Kitchen Kids\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America's Test Kitchen\u003c/em>\u003c/a> has long been a reliable source of advice for home cooks. The kitchen tests tools, techniques and recipes before making recommendations through its TV show, magazines and cookbooks. Now, all that know-how is becoming accessible to kids in \u003ca href=\"https://www.amazon.com/Complete-Cookbook-Young-Chefs/dp/1492670022\">\u003cem>The Complete Cookbook for Young Chefs\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>The book has more than 100 recipes for foods that kids love to eat: blueberry muffins, cheese quesadillas, creamy dreamy tomato soup, sesame noodles with snow peas and carrots, chocolate mug cake. Birnbaum is going to show Lucy how to bring one of these yummy recipes to life. Lucy has chosen \"One Pot Pasta with Quick Tomato Sauce.\" Although Lucy has helped with cooking in the past, this is the first time she will prepare a main dish by herself.\u003c/p>\n\u003cp>Before cooking, Birnbaum advises Lucy to assemble all of the ingredients. For this recipe, they need olive oil, crushed tomatoes, onions, penne, basil, parmesan and seasonings.\u003c/p>\n\u003cp>As Lucy reads the recipe aloud, she stumbles over some unfamiliar terms. Birnbaum explains that cooking comes with its own foreign language: \"There are so many words in these recipes that you just don't know until you've cooked a lot.\"\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>That's why the cookbook has a section at the beginning called \"Decoding Kitchenspeak.\" It defines terms like \"whisking\" and \"zesting,\" and explains the difference between chopping and slicing, mincing and peeling, stirring and beating. The cookbook lays out the basics with photographs of tools and equipment, and explains common techniques like how to crack and separate an egg. The cookbook also emphasizes safety, saying that it is an important secret to success in the kitchen.\u003c/p>\n\u003cp>Birnbaum shows Lucy how to hold a knife while chopping an onion so that her fingers will be tucked safely away from the sharp edge. Under Birnbaum's watchful eye, Lucy takes over the prep work and begins to cook the onions. Lucy loves the way the onions glisten as she stirs. \"They're beautiful,\" she says.\u003c/p>\n\u003cp>Next, they add the canned tomatoes. Birnbaum says they did not use fresh tomatoes in this recipe because they want it to work year-round, even when tomatoes are out of season.\u003c/p>\n\u003cp>Lucy notices that they have not yet used the salt they'd placed in a small dish while assembling ingredients. \"Are you supposed to put the salt in now?\" she asks.\u003c/p>\n\u003cp>Checking the recipe, Birnbaum notes that yes, they should have added the salt while cooking the onions. \"Let's put it in right now,\" Birnbaum suggests. And then she reassures Lucy that it's OK to make mistakes when cooking.\u003c/p>\n\u003cp>\"For kids, mistakes are part of the process, and we really embrace them,\" Birnbaum says. \"I think doing a good technique and taking your own spin on it, even if it results in a mistake, is an awesome way to learn how to cook.\"\u003c/p>\n\u003cp>This recipe is interesting because the pasta is not cooked separately, but added with water into to the simmering tomato sauce. Lucy worries that there is too much water. But Birnbaum assures her that \"it's the perfect amount\" and will be soaked up by the pasta during the cooking process.\u003c/p>\n\u003cp>Birnbaum says these recipes, like a lot of others in the book, would also work for adults looking to cook something quick and delicious. \"I cook from this cookbook all the time,\" she confesses. \"And I don't have kids 8 to 13!\"\u003c/p>\n\u003cp>When the pasta is finished, Lucy adds the basil. As a final touch, she grates Parmesan cheese over each portion.\u003c/p>\n\u003cp>Her 12-year-old sister, Kate, digs in. \"What's in this?\" she wants to know. \"It tastes so good!\"\u003c/p>\n\u003cp>Their dad, Paul, agrees. \"I think this is going to be in our rotation,\" he says with a laugh, \"especially when the kids cook it.\"\u003c/p>\n\u003cp>That works for Lucy. She is already eager to take on her next culinary challenge.\u003c/p>\n\u003cp>\"And then we make dessert!\" she declares as she finishes up her pasta.\u003c/p>\n\u003cfigure id=\"attachment_131005\" class=\"wp-caption aligncenter\" style=\"max-width: 1035px\">\u003cimg class=\"size-full wp-image-131005\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg\" alt=\"America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta.\" width=\"1035\" height=\"1380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659.jpg 1035w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/sfs_onepotpastatomatosauce-35_vert-939000d6befe5dc03d2710ab2a97494bd35ae659-520x693.jpg 520w\" sizes=\"(max-width: 1035px) 100vw, 1035px\">\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen has released a new cookbook for young chefs containing easy-to-make, kid-friendly recipes, like this one-pot pasta. \u003ccite>(America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>One-Pot Pasta With Quick Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>This dish, which is the one cooked by 8-year-old Lucy Gray in this story, is part of a collection of recipes in The Complete Cookbook for Young Chefs, courtesy of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Prep Time: 15 minutes\u003c/p>\n\u003cp>Cook Time: 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Prepare Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil, plus extra for drizzling\u003c/p>\n\u003cp>1 onion, peeled and chopped fine\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 garlic cloves, peeled and minced\u003c/p>\n\u003cp>1 (28-ounce) can crushed tomatoes, opened\u003c/p>\n\u003cp>¼ teaspoon sugar\u003c/p>\n\u003cp>3¾ cups penne pasta\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>¼ cup chopped fresh basil\u003c/p>\n\u003cp>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cstrong>Gather Cooking Equipment\u003c/strong>\u003c/p>\n\u003cp>Dutch oven\u003c/p>\n\u003cp>Wooden spoon\u003c/p>\n\u003cp>Ladle\u003c/p>\n\u003cp>Serving bowls\u003c/p>\n\u003cp>\u003cstrong>Start Cooking!\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.\u003c/li>\n\u003cli>Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.\u003c/li>\n\u003cli>Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.\u003c/li>\n\u003cli>Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cooking Pasta and Sauce Together\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>Rather than boiling the pasta in a pot of water, draining it, and then combining the cooked pasta with the sauce, you can actually cook dried pasta right in the sauce (which means no extra pot or colander to wash!). To help the pasta cook evenly, it's important to add a measured amount of water to the pot with the sauce. By the time the pasta is cooked, the sauce will be the perfect consistency and the pasta will have absorbed some of the sauce, so it will taste better. Talk about win/win.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=What%27s+Cookin%27%2C+Kiddo%3F+America%27s+Test+Kitchen+Unveils+Book+For+Young+Chefs&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131003/whats-cookin-kiddo-americas-test-kitchen-unveils-book-for-young-chefs",
"authors": [
"byline_bayareabites_131003"
],
"categories": [
"bayareabites_2695",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_12"
],
"featImg": "bayareabites_131004",
"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=recipes": {
"isFetching": false,
"latestQuery": {
"from": 108,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_131551",
"bayareabites_131281",
"bayareabites_131469",
"bayareabites_131270",
"bayareabites_131380",
"bayareabites_131460",
"bayareabites_131356",
"bayareabites_131384",
"bayareabites_131377",
"bayareabites_131211",
"bayareabites_131145",
"bayareabites_131003"
],
"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_recipes": {
"isLoading": true
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_16039": {
"type": "terms",
"id": "bayareabites_16039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16039",
"found": true
},
"relationships": {},
"featImg": "https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC_1180x177_V3.png",
"name": "Celebrity Chefs Recipes",
"description": "KQED invites you into the kitchen with award winning Bay Area chefs. \u003cstrong>\u003cem>Bay Area Bites\u003c/em> Celebrity Chefs Recipe\u003c/strong> series features video and step-by-step photos of local chefs preparing their signature dishes. Impress your friends and family with these tried and true recipes for mouth-watering dishes and learn techniques straight from the masters.\r\n\r\n\u003cstrong>First Up: Chef Tanya Holland, Brown Sugar Kitchen, Oakland, CA\u003c/strong>\r\n\"Brown Sugar Kitchen has become more than just a restaurant, it’s a community...West Oakland is more than just a place where we live. It’s our home now, and we can’t imagine living anywhere else. People say that I’ve changed West Oakland, but the truth is, West Oakland has changed me.\" --\u003cem>Tanya Holland\u003c/em>",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Learn to cook like your favorite stars with these delicious and easy-to-follow recipes from KQED's \"Bay Area Bites the Best Celebrity Chef Recipes\" series.",
"title": "Bay Area Bites; the Best Celebrity Chef Recipes | KQED",
"ogDescription": null
},
"ttid": 100369,
"slug": "celebrity-chefs-recipes",
"isLoading": false,
"link": "/bayareabites/series/celebrity-chefs-recipes"
},
"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_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_12549": {
"type": "terms",
"id": "bayareabites_12549",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12549",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipe videos",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipe videos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7012,
"slug": "holiday-recipe-videos",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipe-videos"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_1561": {
"type": "terms",
"id": "bayareabites_1561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1272,
"slug": "cocktail",
"isLoading": false,
"link": "/bayareabites/tag/cocktail"
},
"bayareabites_3202": {
"type": "terms",
"id": "bayareabites_3202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year's eve",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year's eve Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2195,
"slug": "new-years-eve",
"isLoading": false,
"link": "/bayareabites/tag/new-years-eve"
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_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_15908": {
"type": "terms",
"id": "bayareabites_15908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cannabis, marijuana",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cannabis, marijuana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100238,
"slug": "cannabis-marijuana",
"isLoading": false,
"link": "/bayareabites/category/cannabis-marijuana"
},
"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_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"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_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_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_1359": {
"type": "terms",
"id": "bayareabites_1359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celebrity chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celebrity chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1174,
"slug": "celebrity-chef",
"isLoading": false,
"link": "/bayareabites/tag/celebrity-chef"
},
"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_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
}
},
"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": {}
}
}
}