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
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"andrewsimmons": {
"type": "authors",
"id": "5060",
"meta": {
"index": "authors_1716337520",
"id": "5060",
"found": true
},
"name": "Andrew Simmons",
"firstName": "Andrew",
"lastName": "Simmons",
"slug": "andrewsimmons",
"email": "adlsimmons@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.",
"avatar": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Andrew Simmons | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/andrewsimmons"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.559286
},
"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": 75
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 75
}
},
{
"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_15283": {
"type": "posts",
"id": "bayareabites_15283",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15283",
"score": null,
"sort": [
1280160596000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1280160596,
"format": "aside",
"disqusTitle": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"title": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n",
"disqusIdentifier": "15283 http://blogs.kqed.org/bayareabites/?p=15283",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/26/book-review-the-food-folklore-and-art-of-lowcountry-cooking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 894,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1280165541,
"excerpt": "Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ",
"title": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"datePublished": "2010-07-26T09:09:56-07:00",
"dateModified": "2010-07-26T10:32:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "book-review-the-food-folklore-and-art-of-lowcountry-cooking",
"status": "publish",
"path": "/bayareabites/15283/book-review-the-food-folklore-and-art-of-lowcountry-cooking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15283/book-review-the-food-folklore-and-art-of-lowcountry-cooking",
"authors": [
"5072"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_1244",
"bayareabites_588",
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_89",
"bayareabites_422"
],
"label": "bayareabites"
},
"bayareabites_15383": {
"type": "posts",
"id": "bayareabites_15383",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15383",
"score": null,
"sort": [
1280078658000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1280078658,
"format": "aside",
"disqusTitle": "Death of the Bees",
"title": "Death of the Bees",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "15383 http://blogs.kqed.org/bayareabites/?p=15383",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/25/death-of-the-bees/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1089,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1280252800,
"excerpt": "\"We're trying to turn this into something positive,\" says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of \"bee ambassadors\" who can do education and outreach all around the city, showing that there's a place for bees in the city, and that supporting pollinators is a good thing.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""We're trying to turn this into something positive," says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of "bee ambassadors" who can do education and outreach all around the city, showing that there's a place for bees in the city, and that supporting pollinators is a good thing.",
"title": "Death of the Bees | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Death of the Bees",
"datePublished": "2010-07-25T10:24:18-07:00",
"dateModified": "2010-07-27T10:46:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "death-of-the-bees",
"status": "publish",
"path": "/bayareabites/15383/death-of-the-bees",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\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>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15383/death-of-the-bees",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2554",
"bayareabites_2035",
"bayareabites_12",
"bayareabites_60"
],
"tags": [
"bayareabites_875",
"bayareabites_8283",
"bayareabites_877"
],
"label": "bayareabites"
},
"bayareabites_15349": {
"type": "posts",
"id": "bayareabites_15349",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15349",
"score": null,
"sort": [
1279905485000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279905485,
"format": "aside",
"disqusTitle": "Guacamole And The Five Year-Old Chinese Woman",
"title": "Guacamole And The Five Year-Old Chinese Woman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n",
"disqusIdentifier": "15349 http://blogs.kqed.org/bayareabites/?p=15349",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/23/guacamole-and-the-five-year-old-chinese-woman/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1424,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 68
},
"modified": 1279905725,
"excerpt": "Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\r\n\r\n\"I already have soft, beautiful skin,\" countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n"But India, it'll make your skin soft and beautiful," coaxed Zelly.\r\n\r\n"I already have soft, beautiful skin," countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n",
"title": "Guacamole And The Five Year-Old Chinese Woman | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guacamole And The Five Year-Old Chinese Woman",
"datePublished": "2010-07-23T10:18:05-07:00",
"dateModified": "2010-07-23T10:22:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guacamole-and-the-five-year-old-chinese-woman",
"status": "publish",
"path": "/bayareabites/15349/guacamole-and-the-five-year-old-chinese-woman",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\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>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15349/guacamole-and-the-five-year-old-chinese-woman",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_8278",
"bayareabites_664",
"bayareabites_475",
"bayareabites_3681"
],
"label": "bayareabites"
},
"bayareabites_15359": {
"type": "posts",
"id": "bayareabites_15359",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15359",
"score": null,
"sort": [
1279844142000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279844142,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area: Incontro Ristorante, Auntie April's, Butterfly ",
"title": "Check, Please! Bay Area: Incontro Ristorante, Auntie April's, Butterfly ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/22/check-please-bay-area-season-5-episode-6-506/\">\u003cimg src=\"http://blogs.kqed.org/checkplease/files/2010/07/cp506-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 6\" title=\"Check, Please! Bay Area Season 5 - episode 6\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 6 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 22nd\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/22/check-please-bay-area-season-5-episode-6-506/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003cstrong>Incontro Ristorante\u003c/strong> (San Ramon), \u003cstrong>Auntie April's Chicken, Waffles & Soul Food\u003c/strong> (San Francisco) and \u003cstrong>Butterfly Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "15359 http://blogs.kqed.org/bayareabites/?p=15359",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/22/check-please-bay-area-incontro-ristorante-auntie-aprils-butterfly-506/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 97,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1279844188,
"excerpt": "The sixth episode of the season features these restaurants: \u003cstrong>Incontro Ristorante\u003c/strong> (San Ramon), \u003cstrong>Auntie April's Chicken, Waffles & Soul Food\u003c/strong> (San Francisco) and \u003cstrong>Butterfly Restaurant\u003c/strong> (San Francisco).\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The sixth episode of the season features these restaurants: Incontro Ristorante (San Ramon), Auntie April's Chicken, Waffles & Soul Food (San Francisco) and Butterfly Restaurant (San Francisco).\r\n",
"title": "Check, Please! Bay Area: Incontro Ristorante, Auntie April's, Butterfly | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Incontro Ristorante, Auntie April's, Butterfly ",
"datePublished": "2010-07-22T17:15:42-07:00",
"dateModified": "2010-07-22T17:16:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-incontro-ristorante-auntie-aprils-butterfly-506",
"status": "publish",
"path": "/bayareabites/15359/check-please-bay-area-incontro-ristorante-auntie-aprils-butterfly-506",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/22/check-please-bay-area-season-5-episode-6-506/\">\u003cimg src=\"http://blogs.kqed.org/checkplease/files/2010/07/cp506-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 6\" title=\"Check, Please! Bay Area Season 5 - episode 6\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 6 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 22nd\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/22/check-please-bay-area-season-5-episode-6-506/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003cstrong>Incontro Ristorante\u003c/strong> (San Ramon), \u003cstrong>Auntie April's Chicken, Waffles & Soul Food\u003c/strong> (San Francisco) and \u003cstrong>Butterfly Restaurant\u003c/strong> (San Francisco).\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/15359/check-please-bay-area-incontro-ristorante-auntie-aprils-butterfly-506",
"authors": [
"5014"
],
"categories": [
"bayareabites_45",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_8279",
"bayareabites_8282",
"bayareabites_757",
"bayareabites_763",
"bayareabites_8281",
"bayareabites_8280"
],
"label": "bayareabites"
},
"bayareabites_15099": {
"type": "posts",
"id": "bayareabites_15099",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15099",
"score": null,
"sort": [
1279553557000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279553557,
"format": "aside",
"disqusTitle": "The Berry Bible: A Book Review",
"title": "The Berry Bible: A Book Review",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\" alt=\"The Berry Bible\" title=\"The Berry Bible\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-15104\">\u003c/a>\u003cbr>\nI received Janie Hibler's book, \u003ca href=\"http://www.amazon.com/Berry-Bible-Recipes-Cultivated-Berries/dp/1935597124/ref=sr_1_1?ie=UTF8&s=books&qid=1278259714&sr=1-1\">The Berry Bible\u003c/a>, in the mail recently. I was excited to check out a book that focused on preserving, putting up, baking and cooking with the dozens and dozens of different kinds of berries in the markets these days. Plus, Hibler's work is rock-solid. She's a contributing writer for Gourmet, Food and Wine and Bon Appetit and grew up in my neck of the woods (Arcata, CA) which immediately gives her a little clout in my book. \u003c/p>\n\u003cp>So I sat down with a glass of iced tea and started reading. To be fair, The Berry Bible isn't really a book that you'd sit down with a glass of iced tea and read from front to back. It's more of a reference with an A-Z Berry Enclyopedia that profiles berries and berrylike fruits--many of which I guarantee you've never heard of (mountain ash berry, anyone?). Then the book moves on to discuss Berry Basics, a section devoted to information such as freezing berries and making your own purees. Hibler raises the important point that so many berries are available year round now, but they're often not the best quality. She advises buying up good berries when they're in season or from the farmer's market and freezing them to preserve them throughout the year. The easiest way? Rinse, pour onto a baking sheet lined with a paper towel, pat dry, freeze on the sheet and then bag up in plastic bags or airtight containers. And then, of course, there are the 175 recipes spanning everything from spicy blackberry brandy to almond gooseberry cream pie. Many of the recipes are adapted from some of Hibler's favorites that she's gathered from friends, bakeries, and cookbooks spanning the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\" alt=\"Berries\" title=\"Berries\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15108\">\u003c/a>\u003cbr>\n\u003cem>Prepping for one of Hibler's recipes: Buttermilk Berry Muffins\u003c/em>\u003c/p>\n\u003cp>Hibler's obsession with berries began early. In the Introduction, she details growing up in Northern California and picking berries along the trails there. I can relate. I have vivid memories of wild berries growing in schoolyards, along major highways, and by the beach. I didn't realize how lucky we were. As a young adult, Hibler moved to Portland, OR where her love for berries turned more towards obsession. She made a point to learn all about the berries of the Pacific Northwest. She ran a cooking school and when visiting chefs would come to teach, she'd most look forward to some down time so she could drive them out to the berry fields. Her passion for cooking and baking with berries shines through each page, and the little tidbits of berry history and quotes about berries are usually endearing (some of the literary berry quotes start to feel a bit onerous at times). \u003c/p>\n\u003cp>For me, the highlight of the book is the Bread chapter. This is obviously because I'm much more of a baker than a cook. And I'm an occasional canner at best. But even for non-bakers, the Bread chapter is exciting in its variety and approach to baking with berries. From Dutch Pancakes with Cranberry Butter and Mrs. Roger's Bucket Dumpling to Ginger Scones with Lemon Blueberry Filling, Hibler includes old fashioned and contemporary recipes alike. I decided to try the Raspberry Buttermilk Biscuits. They're quick to put together and are a great way to use up leftover buttermilk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\" alt=\"Baking muffins\" title=\"Baking muffins\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-15105\">\u003c/a>\u003cbr>\n\u003cem>Muffins ready to go into the oven!\u003c/em>\u003c/p>\n\u003cp>I found them to be incredibly light and not too sweet--they're quite low on sugar; much of the sweetness comes from the berries themselves. They're a simple muffin without any complex spice profiles or long list of ingredients, but they're beautifully studded with warm oozing berries and bits of oats. A pretty and healthy celebration of the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\" alt=\"buttermilk berry muffins\" title=\"buttermilk berry muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15107\">\u003c/a>\u003cbr>\n\u003cem>25 Minutes later...they're ready\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berry Buttermilk Muffins\u003c/strong>\u003cbr>\n\u003cem>I adapted Jane's recipe by using 1/2 whole wheat flour and sprinkling oats on top. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes: 12 3-inch muffins or 9 jumbo muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\nGround cinnamon for sprinkling\u003cbr>\n1/2 cups sugar, plus sugar for sprinkling\u003cbr>\noats for sprinkling\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp. coarse salt\u003cbr>\n6 Tbsp. cold unsalted butter\u003cbr>\n1 large egg\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 pint (1 cup) frozen raspberries, blueberries, and/or blackberries\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 F. Grease a muffin tin.\u003cbr>\n2. Sift together 1 3/4 cups of the flour, the sugar, salt, and baking powder. Cut in the butter with 2 knives or a pastry blender.\u003cbr>\n3. In a small bowl, whisk together the egg and buttermilk and pour into the dry ingredients. Stir together until just combined. It will be lumpy.\u003cbr>\n4. Toss the berries in the remaining 1/4 cup flour and fold very gently into the batter. Fill the muffin cup to the top and sprinkle generously with sugar, cinnamon, and oats.\u003cbr>\n5. Bake for 20-25 minutes or until a knife comes out clean. Serve warm. \u003c/p>\n\n",
"disqusIdentifier": "15099 http://blogs.kqed.org/bayareabites/?p=15099",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/19/the-berry-bible-a-book-review/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 844,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1279553557,
"excerpt": "A review of Jane Hibler's new book, The Berry Bible, and an irresistible recipe for Berry Buttermilk Muffins.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A review of Jane Hibler's new book, The Berry Bible, and an irresistible recipe for Berry Buttermilk Muffins.",
"title": "The Berry Bible: A Book Review | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Berry Bible: A Book Review",
"datePublished": "2010-07-19T08:32:37-07:00",
"dateModified": "2010-07-19T08:32:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-berry-bible-a-book-review",
"status": "publish",
"path": "/bayareabites/15099/the-berry-bible-a-book-review",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\" alt=\"The Berry Bible\" title=\"The Berry Bible\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-15104\">\u003c/a>\u003cbr>\nI received Janie Hibler's book, \u003ca href=\"http://www.amazon.com/Berry-Bible-Recipes-Cultivated-Berries/dp/1935597124/ref=sr_1_1?ie=UTF8&s=books&qid=1278259714&sr=1-1\">The Berry Bible\u003c/a>, in the mail recently. I was excited to check out a book that focused on preserving, putting up, baking and cooking with the dozens and dozens of different kinds of berries in the markets these days. Plus, Hibler's work is rock-solid. She's a contributing writer for Gourmet, Food and Wine and Bon Appetit and grew up in my neck of the woods (Arcata, CA) which immediately gives her a little clout in my book. \u003c/p>\n\u003cp>So I sat down with a glass of iced tea and started reading. To be fair, The Berry Bible isn't really a book that you'd sit down with a glass of iced tea and read from front to back. It's more of a reference with an A-Z Berry Enclyopedia that profiles berries and berrylike fruits--many of which I guarantee you've never heard of (mountain ash berry, anyone?). Then the book moves on to discuss Berry Basics, a section devoted to information such as freezing berries and making your own purees. Hibler raises the important point that so many berries are available year round now, but they're often not the best quality. She advises buying up good berries when they're in season or from the farmer's market and freezing them to preserve them throughout the year. The easiest way? Rinse, pour onto a baking sheet lined with a paper towel, pat dry, freeze on the sheet and then bag up in plastic bags or airtight containers. And then, of course, there are the 175 recipes spanning everything from spicy blackberry brandy to almond gooseberry cream pie. Many of the recipes are adapted from some of Hibler's favorites that she's gathered from friends, bakeries, and cookbooks spanning the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\" alt=\"Berries\" title=\"Berries\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15108\">\u003c/a>\u003cbr>\n\u003cem>Prepping for one of Hibler's recipes: Buttermilk Berry Muffins\u003c/em>\u003c/p>\n\u003cp>Hibler's obsession with berries began early. In the Introduction, she details growing up in Northern California and picking berries along the trails there. I can relate. I have vivid memories of wild berries growing in schoolyards, along major highways, and by the beach. I didn't realize how lucky we were. As a young adult, Hibler moved to Portland, OR where her love for berries turned more towards obsession. She made a point to learn all about the berries of the Pacific Northwest. She ran a cooking school and when visiting chefs would come to teach, she'd most look forward to some down time so she could drive them out to the berry fields. Her passion for cooking and baking with berries shines through each page, and the little tidbits of berry history and quotes about berries are usually endearing (some of the literary berry quotes start to feel a bit onerous at times). \u003c/p>\n\u003cp>For me, the highlight of the book is the Bread chapter. This is obviously because I'm much more of a baker than a cook. And I'm an occasional canner at best. But even for non-bakers, the Bread chapter is exciting in its variety and approach to baking with berries. From Dutch Pancakes with Cranberry Butter and Mrs. Roger's Bucket Dumpling to Ginger Scones with Lemon Blueberry Filling, Hibler includes old fashioned and contemporary recipes alike. I decided to try the Raspberry Buttermilk Biscuits. They're quick to put together and are a great way to use up leftover buttermilk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\" alt=\"Baking muffins\" title=\"Baking muffins\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-15105\">\u003c/a>\u003cbr>\n\u003cem>Muffins ready to go into the oven!\u003c/em>\u003c/p>\n\u003cp>I found them to be incredibly light and not too sweet--they're quite low on sugar; much of the sweetness comes from the berries themselves. They're a simple muffin without any complex spice profiles or long list of ingredients, but they're beautifully studded with warm oozing berries and bits of oats. A pretty and healthy celebration of the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\" alt=\"buttermilk berry muffins\" title=\"buttermilk berry muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15107\">\u003c/a>\u003cbr>\n\u003cem>25 Minutes later...they're ready\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berry Buttermilk Muffins\u003c/strong>\u003cbr>\n\u003cem>I adapted Jane's recipe by using 1/2 whole wheat flour and sprinkling oats on top. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes: 12 3-inch muffins or 9 jumbo muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\nGround cinnamon for sprinkling\u003cbr>\n1/2 cups sugar, plus sugar for sprinkling\u003cbr>\noats for sprinkling\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp. coarse salt\u003cbr>\n6 Tbsp. cold unsalted butter\u003cbr>\n1 large egg\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 pint (1 cup) frozen raspberries, blueberries, and/or blackberries\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 F. Grease a muffin tin.\u003cbr>\n2. Sift together 1 3/4 cups of the flour, the sugar, salt, and baking powder. Cut in the butter with 2 knives or a pastry blender.\u003cbr>\n3. In a small bowl, whisk together the egg and buttermilk and pour into the dry ingredients. Stir together until just combined. It will be lumpy.\u003cbr>\n4. Toss the berries in the remaining 1/4 cup flour and fold very gently into the batter. Fill the muffin cup to the top and sprinkle generously with sugar, cinnamon, and oats.\u003cbr>\n5. Bake for 20-25 minutes or until a knife comes out clean. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15099/the-berry-bible-a-book-review",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_12",
"bayareabites_10"
],
"tags": [
"bayareabites_1182",
"bayareabites_746",
"bayareabites_2210",
"bayareabites_1314"
],
"label": "bayareabites"
},
"bayareabites_15211": {
"type": "posts",
"id": "bayareabites_15211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15211",
"score": null,
"sort": [
1279471997000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279471997,
"format": "aside",
"disqusTitle": "Double Berry Shortcake",
"title": "Double Berry Shortcake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\" alt=\"Stephanie Rosenbaum doing a cooking demo\" title=\"Stephanie Rosenbaum doing a cooking demo\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15257\">\u003c/a>\u003cbr>\n\u003cem>Stephanie at the Ferry Plaza Farmers' Market Berry Festival. Photos by Christina Vickory\u003c/em>\u003c/p>\n\u003cp>Doing a cooking demonstration for strangers is part Food Network, part Comedy Central. The first time I tossed a salad in front of an audience, at the Ferry Plaza Farmers' Market back in 2001, I was very nervous. Would my knife skills be sneered at? Would I forget to add some crucial ingredient, or go blank in the middle of an explanation of whisking or macerating? \u003c/p>\n\u003cp>Former Bay Area pastry chef \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a> set my mind at ease. \"Make them laugh! They just want to be entertained; no one's going to be watching what you do,\" he said, just before going out in front of the crowd and doing just that. Yes, on that day, if you watched carefully, you could learn how David made his truly excellent brownies, plus a dried-fruit compote with which to dress them up. But mostly, David made the crowd laugh. They had a good time with him, and what could make a brownie taste better? \u003c/p>\n\u003cp>So that's what I try to do, make 'em laugh--in between pleading with them to buy fresh baking powder, use a microplane for grating orange rind, and stop storing the spices over the stove (where they dry out and turn to dust so tasteless than no one could pick the rubbed sage from the smoked paprika). \u003c/p>\n\u003cp>But man, sometimes you guys are a tough crowd, clutching your xeroxed recipe sheets, staring up at the counter with all the enthusiasm of an after-lunch trigonometry class on the last day before summer vacation. Are you simply in it for the samples? Or do all my attempts to squeeze a little Liz Lemon into the soup just fall flat? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Be that as it may, I was booked as the talent yesterday at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s Berry Celebration, down at the Saturday Ferry Plaza Farmers' Market. So, a joyful reason to cook with berries was in order. \u003c/p>\n\u003cp>Now, in my house, \"cooking with berries\" rarely happens. Why? Because the berries go fast from carton to mouth. Sometimes they make it into the cereal bowl or the pancake batter; once a summer there is blueberry pie. In my opinion, cream is the only embellishment a perfect raspberry needs, and the best blackberry is the winey, sun-warmed one you pick yourself from a dusty tangle at the side of the road. \u003c/p>\n\u003cp>However, topping a bowl of Grape-Nuts with blueberries, or mashing them down into a bowl of vanilla ice cream, is a little short on the show biz a cooking demo requires. No, what I needed here was a little song, a little dance, a little seltzer down your pants...or in this case, a sassy how-to for \u003cstrong>Double Berry Shortcake\u003c/strong>, with warm orange-scented biscuits layered with triple-berry jam, honey whipped cream, and fresh berries. \u003c/p>\n\u003cp>Now, the first thing to know about making biscuits is that they die young. A warm biscuit fresh from the oven is a heavenly thing. A few hours later, meh. Starch and butter, never a bad thing, but nothing for which to thank your mama and the good Lord for bringing you into the world and giving you a mouth. So, for best results, bake your biscuits not more than an hour or two before serving. If you can get them to the table still slightly warm, all the better. (Blazing-hot biscuits will melt the whipped cream, however, so do let them cool for at least 15 minutes or so before using.)\u003c/p>\n\u003cp>The second thing is that baking powder, too, has a shelf life, and if you bought it three boyfriends ago, you need to splash out and spend the buck and a half to get a new container. There's an expiration date on the bottom of the can. Heed it. \u003c/p>\n\u003cp>Finally, the box grater. Mostly these are useless, except to grate carrots for carrot cake or potatoes for latkes. But they have one more use, as I remembered just minutes before Saturday's little show-and-tell. Rub your cold, firm stick of butter through the big holes into your bowl of flour, and you'll get a near-instant, pastry-perfect mix. Keep your hands gentle and your touch light, and stamp out your biscuits with a wavy-edged biscuit cutter for the cutest final product. \u003c/p>\n\u003cp>As for the berry filling, you can make it with any mixture of raspberries, blackberries, blueberries, ollalieberries, or marionberries. The secret? Quick-cooking tapioca. It thickens the berries up without any tell-tale lumps or bumps, giving it the texture of perfectly gelled pie filling. If you have any extra berry filling, spoon it into a clean jar, refrigerate and use within a couple of weeks. Because of the tapioca thickener, it should not be sealed in canning jars for room-temperature storage like regular homemade jam. If you've never used tapioca before, look for the little red box of Minute brand next to the boxes of Jell-O. \u003c/p>\n\u003cp>(And then save the rest to make Heidi Swanson's \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">creamy tapioca pudding\u003c/a>, on a night when nothing but sweet eggy custard will soothe your battered soul.)\u003c/p>\n\u003cp>As for the cream, you'd be surprised what goes into the average carton of supermarket cream, from mono- and di-glycerides to carrageenan. Instead, look for the Clover organic or Straus organic heavy cream, both made of fresh, dairy-sweet local cream and nothing but. \u003c/p>\n\u003cp>And finally, when it comes to the berries, be as generous as you can.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670175919/kqedorg-20\"> Blueberries for Sal\u003c/a>! Tayberries for You! Berries, berries everywhere! You cannot have too many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\" alt=\"Double Berry Shortcake\" title=\"Double Berry Shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15275\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Double Berry Shortcake with Honey Cream\u003cbr>\n\u003c/strong>\u003cbr>\nLight, fluffy biscuits get layered with a jammy berry filling, drenched with honey-sweetened whipped cream, and topped with more fresh berries.\u003cbr>\n\u003cem>\u003cbr>\nServes 6 to 8, depending on size of biscuits\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For Shortcake Biscuits:\u003c/strong>\u003cbr>\n2 cups all-purpose white flour, preferably unbleached\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\ngrated rind of 1 orange\u003cbr>\n8 TB (1 stick or 1/2 cup) butter, chilled\u003cbr>\n1 egg\u003cbr>\n1/2 cup milk plus 1 TB (you may need slightly more or less)\u003c/p>\n\u003cp>\u003cstrong>For Berry Filling:\u003c/strong>\u003cbr>\n2 TB water\u003cbr>\n1 TB quick-cooking tapioca, such as Minute brand\u003cbr>\njuice of half a lemon\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups mixed berries, such as blueberries, raspberries, and blackberries\u003cbr>\n2 tsp Chambord or cassis liqueur, optional\u003c/p>\n\u003cp>\u003cstrong>For Honey Cream:\u003c/strong>\u003cbr>\n1/2 pint heavy (whipping) cream\u003cbr>\n1 TB honey, or to taste\u003cbr>\na few drops of orange extract or orange liqueur (such as Grand Marnier), or 1/4 tsp grated orange rind, optional\u003c/p>\n\u003cp>\u003cstrong>For Assembly:\u003c/strong>\u003cbr>\n2 to 3 cups mixed fresh berries\u003c/p>\n\u003cp>1. To make shortcake biscuits: Preheat oven to 400°F. Lightly grease a round cake pan. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. \u003c/p>\n\u003cp>3. Using a box grater, grate chilled butter into flour mixture. (You can also pulse ingredients together in a food processor until just pebbly.) Toss buttter-flour mixture together lightly, until butter is covered with flour and evenly mixed throughout. \u003c/p>\n\u003cp>3. Measure 1/2 cup milk in a glass measuring cup, then break in egg and beat together. Drizzle over flour mixture and mix gently into a soft dough. If dough seems dry, add additional milk as needed. \u003c/p>\n\u003cp>4. Turn out onto a floured countertop or cutting board. Pat into an even 1-inch-thick round. Using a floured biscuit cutter or the rim of a small drinking glass, cut out 6 to 8 biscuits (number may vary depending on the size of your cutter). Fit biscuits into cake pan, sides touching. \u003c/p>\n\u003cp>5. Bake 15-20 minutes, until tops are pale gold. Remove from baking sheet and let cool on a rack. \u003c/p>\n\u003cp>6. To make quick berry filling: In a small, heavy-bottomed pot, mix water, tapioca, lemon juice, sugar, and berries together. Over medium-low heat, bring to a simmer. Simmer, stirring frequently, until berries have collapsed and mixture is deep purple and jammy, about 10 minutes. Remove from heat. Let cool (it will thicken as it cools) and refrigerate until needed. Stir in liqueur before serving, if desired.\u003c/p>\n\u003cp>7. To make honey cream: Pour cream into a chilled bowl and whip with a whisk or hand-held electric mixer until beater begins to leave traces on the surface of the cream. Add honey and extract or rind if desired. Continue beating until cream is thick enough to mound up on a spoon. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. To assemble shortcakes: Using a small sharp knife, split biscuit. Put bottom half on biscuit in a shallow bowl. Spread with a generous spoonful of preserves. Top with some fresh berries and a spoonful of cream. Top with top half of biscuit, more cream and fresh berries. Repeat with remaining biscuits. \u003c/p>\n\n",
"disqusIdentifier": "15211 http://blogs.kqed.org/bayareabites/?p=15211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/18/double-berry-shortcake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1486,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1279661087,
"excerpt": "It's berry time! And while nothing beats a juice-stained handful straight off the vine (or out of the carton), Double Berry Shortcake with Orange Biscuits and Honey Cream comes mighty close. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's berry time! And while nothing beats a juice-stained handful straight off the vine (or out of the carton), Double Berry Shortcake with Orange Biscuits and Honey Cream comes mighty close. ",
"title": "Double Berry Shortcake | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Double Berry Shortcake",
"datePublished": "2010-07-18T09:53:17-07:00",
"dateModified": "2010-07-20T14:24:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "double-berry-shortcake",
"status": "publish",
"path": "/bayareabites/15211/double-berry-shortcake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stephdemo500.jpg\" alt=\"Stephanie Rosenbaum doing a cooking demo\" title=\"Stephanie Rosenbaum doing a cooking demo\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15257\">\u003c/a>\u003cbr>\n\u003cem>Stephanie at the Ferry Plaza Farmers' Market Berry Festival. Photos by Christina Vickory\u003c/em>\u003c/p>\n\u003cp>Doing a cooking demonstration for strangers is part Food Network, part Comedy Central. The first time I tossed a salad in front of an audience, at the Ferry Plaza Farmers' Market back in 2001, I was very nervous. Would my knife skills be sneered at? Would I forget to add some crucial ingredient, or go blank in the middle of an explanation of whisking or macerating? \u003c/p>\n\u003cp>Former Bay Area pastry chef \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a> set my mind at ease. \"Make them laugh! They just want to be entertained; no one's going to be watching what you do,\" he said, just before going out in front of the crowd and doing just that. Yes, on that day, if you watched carefully, you could learn how David made his truly excellent brownies, plus a dried-fruit compote with which to dress them up. But mostly, David made the crowd laugh. They had a good time with him, and what could make a brownie taste better? \u003c/p>\n\u003cp>So that's what I try to do, make 'em laugh--in between pleading with them to buy fresh baking powder, use a microplane for grating orange rind, and stop storing the spices over the stove (where they dry out and turn to dust so tasteless than no one could pick the rubbed sage from the smoked paprika). \u003c/p>\n\u003cp>But man, sometimes you guys are a tough crowd, clutching your xeroxed recipe sheets, staring up at the counter with all the enthusiasm of an after-lunch trigonometry class on the last day before summer vacation. Are you simply in it for the samples? Or do all my attempts to squeeze a little Liz Lemon into the soup just fall flat? \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>Be that as it may, I was booked as the talent yesterday at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s Berry Celebration, down at the Saturday Ferry Plaza Farmers' Market. So, a joyful reason to cook with berries was in order. \u003c/p>\n\u003cp>Now, in my house, \"cooking with berries\" rarely happens. Why? Because the berries go fast from carton to mouth. Sometimes they make it into the cereal bowl or the pancake batter; once a summer there is blueberry pie. In my opinion, cream is the only embellishment a perfect raspberry needs, and the best blackberry is the winey, sun-warmed one you pick yourself from a dusty tangle at the side of the road. \u003c/p>\n\u003cp>However, topping a bowl of Grape-Nuts with blueberries, or mashing them down into a bowl of vanilla ice cream, is a little short on the show biz a cooking demo requires. No, what I needed here was a little song, a little dance, a little seltzer down your pants...or in this case, a sassy how-to for \u003cstrong>Double Berry Shortcake\u003c/strong>, with warm orange-scented biscuits layered with triple-berry jam, honey whipped cream, and fresh berries. \u003c/p>\n\u003cp>Now, the first thing to know about making biscuits is that they die young. A warm biscuit fresh from the oven is a heavenly thing. A few hours later, meh. Starch and butter, never a bad thing, but nothing for which to thank your mama and the good Lord for bringing you into the world and giving you a mouth. So, for best results, bake your biscuits not more than an hour or two before serving. If you can get them to the table still slightly warm, all the better. (Blazing-hot biscuits will melt the whipped cream, however, so do let them cool for at least 15 minutes or so before using.)\u003c/p>\n\u003cp>The second thing is that baking powder, too, has a shelf life, and if you bought it three boyfriends ago, you need to splash out and spend the buck and a half to get a new container. There's an expiration date on the bottom of the can. Heed it. \u003c/p>\n\u003cp>Finally, the box grater. Mostly these are useless, except to grate carrots for carrot cake or potatoes for latkes. But they have one more use, as I remembered just minutes before Saturday's little show-and-tell. Rub your cold, firm stick of butter through the big holes into your bowl of flour, and you'll get a near-instant, pastry-perfect mix. Keep your hands gentle and your touch light, and stamp out your biscuits with a wavy-edged biscuit cutter for the cutest final product. \u003c/p>\n\u003cp>As for the berry filling, you can make it with any mixture of raspberries, blackberries, blueberries, ollalieberries, or marionberries. The secret? Quick-cooking tapioca. It thickens the berries up without any tell-tale lumps or bumps, giving it the texture of perfectly gelled pie filling. If you have any extra berry filling, spoon it into a clean jar, refrigerate and use within a couple of weeks. Because of the tapioca thickener, it should not be sealed in canning jars for room-temperature storage like regular homemade jam. If you've never used tapioca before, look for the little red box of Minute brand next to the boxes of Jell-O. \u003c/p>\n\u003cp>(And then save the rest to make Heidi Swanson's \u003ca href=\"http://www.101cookbooks.com/archives/tapioca-pudding-recipe.html\">creamy tapioca pudding\u003c/a>, on a night when nothing but sweet eggy custard will soothe your battered soul.)\u003c/p>\n\u003cp>As for the cream, you'd be surprised what goes into the average carton of supermarket cream, from mono- and di-glycerides to carrageenan. Instead, look for the Clover organic or Straus organic heavy cream, both made of fresh, dairy-sweet local cream and nothing but. \u003c/p>\n\u003cp>And finally, when it comes to the berries, be as generous as you can.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670175919/kqedorg-20\"> Blueberries for Sal\u003c/a>! Tayberries for You! Berries, berries everywhere! You cannot have too many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berry-shortcake500.jpg\" alt=\"Double Berry Shortcake\" title=\"Double Berry Shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15275\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Double Berry Shortcake with Honey Cream\u003cbr>\n\u003c/strong>\u003cbr>\nLight, fluffy biscuits get layered with a jammy berry filling, drenched with honey-sweetened whipped cream, and topped with more fresh berries.\u003cbr>\n\u003cem>\u003cbr>\nServes 6 to 8, depending on size of biscuits\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For Shortcake Biscuits:\u003c/strong>\u003cbr>\n2 cups all-purpose white flour, preferably unbleached\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\ngrated rind of 1 orange\u003cbr>\n8 TB (1 stick or 1/2 cup) butter, chilled\u003cbr>\n1 egg\u003cbr>\n1/2 cup milk plus 1 TB (you may need slightly more or less)\u003c/p>\n\u003cp>\u003cstrong>For Berry Filling:\u003c/strong>\u003cbr>\n2 TB water\u003cbr>\n1 TB quick-cooking tapioca, such as Minute brand\u003cbr>\njuice of half a lemon\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups mixed berries, such as blueberries, raspberries, and blackberries\u003cbr>\n2 tsp Chambord or cassis liqueur, optional\u003c/p>\n\u003cp>\u003cstrong>For Honey Cream:\u003c/strong>\u003cbr>\n1/2 pint heavy (whipping) cream\u003cbr>\n1 TB honey, or to taste\u003cbr>\na few drops of orange extract or orange liqueur (such as Grand Marnier), or 1/4 tsp grated orange rind, optional\u003c/p>\n\u003cp>\u003cstrong>For Assembly:\u003c/strong>\u003cbr>\n2 to 3 cups mixed fresh berries\u003c/p>\n\u003cp>1. To make shortcake biscuits: Preheat oven to 400°F. Lightly grease a round cake pan. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. \u003c/p>\n\u003cp>3. Using a box grater, grate chilled butter into flour mixture. (You can also pulse ingredients together in a food processor until just pebbly.) Toss buttter-flour mixture together lightly, until butter is covered with flour and evenly mixed throughout. \u003c/p>\n\u003cp>3. Measure 1/2 cup milk in a glass measuring cup, then break in egg and beat together. Drizzle over flour mixture and mix gently into a soft dough. If dough seems dry, add additional milk as needed. \u003c/p>\n\u003cp>4. Turn out onto a floured countertop or cutting board. Pat into an even 1-inch-thick round. Using a floured biscuit cutter or the rim of a small drinking glass, cut out 6 to 8 biscuits (number may vary depending on the size of your cutter). Fit biscuits into cake pan, sides touching. \u003c/p>\n\u003cp>5. Bake 15-20 minutes, until tops are pale gold. Remove from baking sheet and let cool on a rack. \u003c/p>\n\u003cp>6. To make quick berry filling: In a small, heavy-bottomed pot, mix water, tapioca, lemon juice, sugar, and berries together. Over medium-low heat, bring to a simmer. Simmer, stirring frequently, until berries have collapsed and mixture is deep purple and jammy, about 10 minutes. Remove from heat. Let cool (it will thicken as it cools) and refrigerate until needed. Stir in liqueur before serving, if desired.\u003c/p>\n\u003cp>7. To make honey cream: Pour cream into a chilled bowl and whip with a whisk or hand-held electric mixer until beater begins to leave traces on the surface of the cream. Add honey and extract or rind if desired. Continue beating until cream is thick enough to mound up on a spoon. \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>8. To assemble shortcakes: Using a small sharp knife, split biscuit. Put bottom half on biscuit in a shallow bowl. Spread with a generous spoonful of preserves. Top with some fresh berries and a spoonful of cream. Top with top half of biscuit, more cream and fresh berries. Repeat with remaining biscuits. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15211/double-berry-shortcake",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_64",
"bayareabites_50",
"bayareabites_95",
"bayareabites_12"
],
"tags": [
"bayareabites_1182",
"bayareabites_8272",
"bayareabites_1066",
"bayareabites_233",
"bayareabites_1078"
],
"label": "bayareabites"
},
"bayareabites_15162": {
"type": "posts",
"id": "bayareabites_15162",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15162",
"score": null,
"sort": [
1279206046000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279206046,
"format": "aside",
"disqusTitle": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"title": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\" alt=\"\" title=\"updated chef salad\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15165\">\u003c/a>\u003c/p>\n\u003cp>Earlier this week I was in the mood for buttermilk dressing. NOT Hidden Valley Ranch Dressing in a plastic bottle, or any other facsimile. I wanted REAL buttermilk dressing. You know, the kind with actual buttermilk in it. If you've never tasted freshly made buttermilk dressing, you need to promptly make a batch (and it's super easy, so it really is quick). Dressing made with actual buttermilk, garlic, lemon and herbs is almost an entirely different food than the bottled variety sold on grocery store shelves. And, once you try it, you'll never go back.\u003c/p>\n\u003cp>So after whipping up a jar (in less than 5 minutes, I might add to entice you to do the same) and dipping some snap peas and little yellow tomatoes in it, I realized I wanted to do more with my dressing. My daughter Sophie loves a chef's salad, so I started playing with the idea of reinventing and updating this dish a bit for our dinner. My first change was to abandon the standard roasted turkey element. None of us like it all that much anyway, so why bother? And, as long as we had already bought some buttermilk, why not make fried chicken tenders coated in panko and Spanish paprika instead? Ham slices also sounded boring, so I opted for prosciutto drizzled with olive oil and slightly crisped in the oven as a substitute. Of course we needed tomatoes (as they are in season and so sweet this time of year), but with salty prosciutto and crispy chicken, I wanted my tomatoes to stand out. I therefore decided to roast them to draw out their maximum sweetness. Finally, I needed to ponder the merits of including hard boiled eggs. I do quite like them, but wasn't sure how to serve them with fried chicken on greens. That's when I came upon the idea of poaching the eggs instead. I adore how the cracked yolk in poached eggs add richness to Salad Lyonnais, and thought it would also work well with fried chicken, bitter greens and prosciutto. And, because I have a hard time leaving well enough alone, I added some Scarichi to the buttermilk dressing for a new dimension of vinegary heat.\u003c/p>\n\u003cp>Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Scarichi, the dressing added complexity and spiciness to the dish.\u003c/p>\n\u003cp>Better yet, both my kids loved this dish and ate lots of extra veggies on the side dipped in that luscious buttermilk dressing. You really can't ask for more in a family dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Reinvented Chef Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb clean rocket, arugula, or whatever green you like (I prefer the more bitter greens for this dish)\u003cbr>\n1 batch fried chicken tenders\u003cbr>\n6 pieces prosciutto\u003cbr>\n1 1/2 cup cherry tomatoes cut in half\u003cbr>\n1/4 lb Gruyere cheese cut into thin long strips\u003cbr>\n6 eggs gently poached (see instructions below)\u003cbr>\n1 batch fresh buttermilk salad dressing (with added \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\">Sriracha sauce\u003c/a> if that’s your thing, and it should be if you a like a little heat in your dressing)\u003cbr>\nOlive oil\u003cbr>\nSalt\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Heat oven to 400 degrees. \u003c/p>\n\u003cp>2. Sprinkle olive oil on a baking sheet and lay the cut tomatoes on top. Sprinkle on more olive oil and sea or kosher salt. In a separate pan, do the same thing for the prosciutto slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\" alt=\"\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15170\">\u003c/a>\u003c/p>\n\u003cp>3. Place the baking pans in the oven for 3-5 minutes or until the prosciutto is slightly crispy. Remove prosciutto from the oven. Continue cooking the tomatoes until they look slightly singed and roasted and then remove them from the oven. When prosciutto is cool, break into 1-inch pieces.\u003c/p>\n\u003cp>4. Set out serving plates and stack you greens (rocket, arugula, etc.) in the middle of each one. Top with prosciutto pieces. Sprinkle on some buttermilk dressing and then set your chicken tenders on the green, placing the strips of gruyere and tomatoes on top of the chicken and greens. Finally, set your poached egg on the top, sprinkle on a bit more dressing and serve.\u003c/p>\n\u003cp>5. Serve with bread, or, even better, fresh buttermilk biscuits!\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to lightly poach your egg as the salad tastes wonderful when the yolk mixes into the rest of the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\" alt=\"\" title=\"buttermilk dressing\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15166\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fresh Buttermilk Dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One batch\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1/3 cup mayonnaise\u003cbr>\n1/3 cup sour cream\u003cbr>\n3 small or 2 medium green onions minced\u003cbr>\n1 Tbsp Italian parsley minced\u003cbr>\n1/2 lemon\u003cbr>\nSalt and pepper to taste\u003cbr>\nScarichi, minced jalapenos, cayenne pepper or anything else spicy can be added to add some heat\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mince green onions (the white and green parts), parsley, and garlic. Set in a bowl.\u003c/p>\n\u003cp>2. Squeeze in your lemon and then add the buttermilk, sour cream and mayonnaise. Mix with a whisk.\u003c/p>\n\u003cp>3. Add salt and pepper to taste, and, if you want it a little spicy, 1 Tbsp Scarichi or 1/4 tsp cayenne pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\" alt=\"\" title=\"frying the chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Fried Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound chicken tenders (the inner part of the breast) or 1 pound cut up chicken breasts\u003cbr>\n1 cup buttermilk\u003cbr>\n1 egg\u003cbr>\n1 1/2 cup \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a>\u003cbr>\n1/2 cup flour\u003cbr>\n1 tsp Spanish paprika (or regular if you don’t have any)\u003cbr>\n1/4 tsp cayenne pepper (leave this out if you don’t want it mildly spicy)\u003cbr>\n1 tsp salt\u003cbr>\nEnough vegetable oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Place chicken in a bowl and cover with buttermilk. Let sit overnight, or for at least one hour. When ready to cook, mix in one raw scrambled egg and thoroughly coat each piece of chicken.\u003c/p>\n\u003cp>2. Place panko, flour, paprika, cayenne (if using) and salt in a bag and shake. In batches (being sure not to overcrowd) place chicken pieces in the bag and gently shake so each piece is thoroughly coated. Remove chicken from bag and repeat until all chicken is coated.\u003c/p>\n\u003cp>3. Heat enough oil in a large pan to cover the bottom by 1/4-inch and when oil is hot, place enough chicken pieces in the pan to line the bottom (but don’t crowd the pan or they won’t crisp up). Brown on each side until golden and then remove from pan. If you want your chicken hot in the salad, you should hold the chicken in a 250 degree oven until ready. Continue frying until all the chicken is cooked. If the pan gets too hot (and you’ll know it will be too hot because your chicken will brown too fast) just lower the heat.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\" alt=\"\" title=\"poaching eggs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tips for Poaching an Egg\u003c/strong>\u003c/p>\n\u003cp>1. Bring a medium pot of water to a slow simmer. Be sure not to fiercely boil the water. Also, you can add 1 tsp vinegar if you'd like, but it is not needed.\u003c/p>\n\u003cp>2. Crack egg in a dish and then gently slide the egg into the water. Gently capture any escaped white and push toward the egg.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Cook for about 2 minutes or until the whites are firm and then remove from the pot. Set on a dish until ready for use (no longer than 5 minutes).\u003c/p>\n\n",
"disqusIdentifier": "15162 http://blogs.kqed.org/bayareabites/?p=15162",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/15/chef-salad-reinvented-fresh-buttermilk-dressing-and-fried-chicken/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1243,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1279235744,
"excerpt": "Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto and bitter greens, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Sriracha sauce, the dressing added complexity and spiciness to the dish.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto and bitter greens, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Sriracha sauce, the dressing added complexity and spiciness to the dish.",
"title": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"datePublished": "2010-07-15T08:00:46-07:00",
"dateModified": "2010-07-15T16:15:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-salad-reinvented-fresh-buttermilk-dressing-and-fried-chicken",
"status": "publish",
"path": "/bayareabites/15162/chef-salad-reinvented-fresh-buttermilk-dressing-and-fried-chicken",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\" alt=\"\" title=\"updated chef salad\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15165\">\u003c/a>\u003c/p>\n\u003cp>Earlier this week I was in the mood for buttermilk dressing. NOT Hidden Valley Ranch Dressing in a plastic bottle, or any other facsimile. I wanted REAL buttermilk dressing. You know, the kind with actual buttermilk in it. If you've never tasted freshly made buttermilk dressing, you need to promptly make a batch (and it's super easy, so it really is quick). Dressing made with actual buttermilk, garlic, lemon and herbs is almost an entirely different food than the bottled variety sold on grocery store shelves. And, once you try it, you'll never go back.\u003c/p>\n\u003cp>So after whipping up a jar (in less than 5 minutes, I might add to entice you to do the same) and dipping some snap peas and little yellow tomatoes in it, I realized I wanted to do more with my dressing. My daughter Sophie loves a chef's salad, so I started playing with the idea of reinventing and updating this dish a bit for our dinner. My first change was to abandon the standard roasted turkey element. None of us like it all that much anyway, so why bother? And, as long as we had already bought some buttermilk, why not make fried chicken tenders coated in panko and Spanish paprika instead? Ham slices also sounded boring, so I opted for prosciutto drizzled with olive oil and slightly crisped in the oven as a substitute. Of course we needed tomatoes (as they are in season and so sweet this time of year), but with salty prosciutto and crispy chicken, I wanted my tomatoes to stand out. I therefore decided to roast them to draw out their maximum sweetness. Finally, I needed to ponder the merits of including hard boiled eggs. I do quite like them, but wasn't sure how to serve them with fried chicken on greens. That's when I came upon the idea of poaching the eggs instead. I adore how the cracked yolk in poached eggs add richness to Salad Lyonnais, and thought it would also work well with fried chicken, bitter greens and prosciutto. And, because I have a hard time leaving well enough alone, I added some Scarichi to the buttermilk dressing for a new dimension of vinegary heat.\u003c/p>\n\u003cp>Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Scarichi, the dressing added complexity and spiciness to the dish.\u003c/p>\n\u003cp>Better yet, both my kids loved this dish and ate lots of extra veggies on the side dipped in that luscious buttermilk dressing. You really can't ask for more in a family dinner.\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>Reinvented Chef Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb clean rocket, arugula, or whatever green you like (I prefer the more bitter greens for this dish)\u003cbr>\n1 batch fried chicken tenders\u003cbr>\n6 pieces prosciutto\u003cbr>\n1 1/2 cup cherry tomatoes cut in half\u003cbr>\n1/4 lb Gruyere cheese cut into thin long strips\u003cbr>\n6 eggs gently poached (see instructions below)\u003cbr>\n1 batch fresh buttermilk salad dressing (with added \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\">Sriracha sauce\u003c/a> if that’s your thing, and it should be if you a like a little heat in your dressing)\u003cbr>\nOlive oil\u003cbr>\nSalt\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Heat oven to 400 degrees. \u003c/p>\n\u003cp>2. Sprinkle olive oil on a baking sheet and lay the cut tomatoes on top. Sprinkle on more olive oil and sea or kosher salt. In a separate pan, do the same thing for the prosciutto slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\" alt=\"\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15170\">\u003c/a>\u003c/p>\n\u003cp>3. Place the baking pans in the oven for 3-5 minutes or until the prosciutto is slightly crispy. Remove prosciutto from the oven. Continue cooking the tomatoes until they look slightly singed and roasted and then remove them from the oven. When prosciutto is cool, break into 1-inch pieces.\u003c/p>\n\u003cp>4. Set out serving plates and stack you greens (rocket, arugula, etc.) in the middle of each one. Top with prosciutto pieces. Sprinkle on some buttermilk dressing and then set your chicken tenders on the green, placing the strips of gruyere and tomatoes on top of the chicken and greens. Finally, set your poached egg on the top, sprinkle on a bit more dressing and serve.\u003c/p>\n\u003cp>5. Serve with bread, or, even better, fresh buttermilk biscuits!\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to lightly poach your egg as the salad tastes wonderful when the yolk mixes into the rest of the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\" alt=\"\" title=\"buttermilk dressing\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15166\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fresh Buttermilk Dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One batch\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1/3 cup mayonnaise\u003cbr>\n1/3 cup sour cream\u003cbr>\n3 small or 2 medium green onions minced\u003cbr>\n1 Tbsp Italian parsley minced\u003cbr>\n1/2 lemon\u003cbr>\nSalt and pepper to taste\u003cbr>\nScarichi, minced jalapenos, cayenne pepper or anything else spicy can be added to add some heat\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mince green onions (the white and green parts), parsley, and garlic. Set in a bowl.\u003c/p>\n\u003cp>2. Squeeze in your lemon and then add the buttermilk, sour cream and mayonnaise. Mix with a whisk.\u003c/p>\n\u003cp>3. Add salt and pepper to taste, and, if you want it a little spicy, 1 Tbsp Scarichi or 1/4 tsp cayenne pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\" alt=\"\" title=\"frying the chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Fried Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound chicken tenders (the inner part of the breast) or 1 pound cut up chicken breasts\u003cbr>\n1 cup buttermilk\u003cbr>\n1 egg\u003cbr>\n1 1/2 cup \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a>\u003cbr>\n1/2 cup flour\u003cbr>\n1 tsp Spanish paprika (or regular if you don’t have any)\u003cbr>\n1/4 tsp cayenne pepper (leave this out if you don’t want it mildly spicy)\u003cbr>\n1 tsp salt\u003cbr>\nEnough vegetable oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Place chicken in a bowl and cover with buttermilk. Let sit overnight, or for at least one hour. When ready to cook, mix in one raw scrambled egg and thoroughly coat each piece of chicken.\u003c/p>\n\u003cp>2. Place panko, flour, paprika, cayenne (if using) and salt in a bag and shake. In batches (being sure not to overcrowd) place chicken pieces in the bag and gently shake so each piece is thoroughly coated. Remove chicken from bag and repeat until all chicken is coated.\u003c/p>\n\u003cp>3. Heat enough oil in a large pan to cover the bottom by 1/4-inch and when oil is hot, place enough chicken pieces in the pan to line the bottom (but don’t crowd the pan or they won’t crisp up). Brown on each side until golden and then remove from pan. If you want your chicken hot in the salad, you should hold the chicken in a 250 degree oven until ready. Continue frying until all the chicken is cooked. If the pan gets too hot (and you’ll know it will be too hot because your chicken will brown too fast) just lower the heat.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\" alt=\"\" title=\"poaching eggs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tips for Poaching an Egg\u003c/strong>\u003c/p>\n\u003cp>1. Bring a medium pot of water to a slow simmer. Be sure not to fiercely boil the water. Also, you can add 1 tsp vinegar if you'd like, but it is not needed.\u003c/p>\n\u003cp>2. Crack egg in a dish and then gently slide the egg into the water. Gently capture any escaped white and push toward the egg.\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>3. Cook for about 2 minutes or until the whites are firm and then remove from the pot. Set on a dish until ready for use (no longer than 5 minutes).\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15162/chef-salad-reinvented-fresh-buttermilk-dressing-and-fried-chicken",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12"
],
"tags": [
"bayareabites_8262",
"bayareabites_8261",
"bayareabites_8264",
"bayareabites_330",
"bayareabites_8263"
],
"label": "bayareabites"
},
"bayareabites_15116": {
"type": "posts",
"id": "bayareabites_15116",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15116",
"score": null,
"sort": [
1279033248000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1279033248,
"format": "aside",
"disqusTitle": "Spilling my Soup: A Recipe",
"title": "Spilling my Soup: A Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n",
"disqusIdentifier": "15116 http://blogs.kqed.org/bayareabites/?p=15116",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/13/spilling-my-soup-a-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1061,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1550616828,
"excerpt": "Things don't always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Things don't always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.",
"title": "Spilling my Soup: A Recipe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Spilling my Soup: A Recipe",
"datePublished": "2010-07-13T08:00:48-07:00",
"dateModified": "2019-02-19T14:53:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "spilling-my-soup-a-recipe",
"status": "publish",
"path": "/bayareabites/15116/spilling-my-soup-a-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15116/spilling-my-soup-a-recipe",
"authors": [
"5060"
],
"categories": [
"bayareabites_2695",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_8256",
"bayareabites_2345",
"bayareabites_11123",
"bayareabites_14738",
"bayareabites_439"
],
"label": "bayareabites"
},
"bayareabites_14935": {
"type": "posts",
"id": "bayareabites_14935",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14935",
"score": null,
"sort": [
1278860421000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278860421,
"format": "aside",
"disqusTitle": "Chickens, Eggs, & Southern Corn Pudding",
"title": "Chickens, Eggs, & Southern Corn Pudding",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n",
"disqusIdentifier": "14935 http://blogs.kqed.org/bayareabites/?p=14935",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1064,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1345694408,
"excerpt": "What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ",
"title": "Chickens, Eggs, & Southern Corn Pudding | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chickens, Eggs, & Southern Corn Pudding",
"datePublished": "2010-07-11T08:00:21-07:00",
"dateModified": "2012-08-22T21:00:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chickens-eggs-southern-corn-pudding",
"status": "publish",
"path": "/bayareabites/14935/chickens-eggs-southern-corn-pudding",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \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>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14935/chickens-eggs-southern-corn-pudding",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2554",
"bayareabites_12"
],
"tags": [
"bayareabites_8249",
"bayareabites_515",
"bayareabites_33",
"bayareabites_4074",
"bayareabites_814"
],
"label": "bayareabites"
},
"bayareabites_15045": {
"type": "posts",
"id": "bayareabites_15045",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15045",
"score": null,
"sort": [
1278687639000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278687639,
"format": "aside",
"disqusTitle": "'Round The Corner, Fudge Is Made",
"title": "'Round The Corner, Fudge Is Made",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\" alt=\"\" title=\"milk,milk,lemonade\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-15046\">\u003c/a>The other day, I heard someone utter a little children's rhyme:\u003c/p>\n\u003cp>Milk, milk, lemonade.\u003c/p>\n\u003cp>Round the corner, fudge is made.\u003c/p>\n\u003cp>Instantly, I had an uncontrollable urge for fudge. Imagine that. Here it is the beginning of summer, and I am craving an ultra-fatty confection that I typically associate with the Holidays.\u003c/p>\n\u003cp>Is this what is meant by Christmas in July? Highly doubtful, but it's an excuse for fudge, isn't it? Taking the old rhyme to heart, I popped around the corner to see where the fudge was made.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, whoever made up that charming little bit of nonsense does not live in my neighborhood. There isn't any fudge being made for public consumption within a mile of my apartment. If these alleged fudge-makers were perhaps making it in the privacy of their own homes, I was uncertain as to which doors I should knock upon.\u003c/p>\n\u003cp>Asking total strangers for fudge just seems a bit of an imposition in my book, so I decided to just go ahead and whip up a batch myself.\u003c/p>\n\u003cp>\u003cstrong>Hazelnut Fantasy Fudge\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\" alt=\"\" title=\"fudge is made\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-15047\">\u003c/a>\u003c/p>\n\u003cp>This is an adaptation of \u003ca href=\"http://simplyrecipes.com/recipes/dads_favorite_fudge\">Elise Bauer's father's favorite fudge recipe\u003c/a>. Now, I know neither Ms. Bauer nor her father, so I don't think they would be too upset if I changed things up a little, since it is highly unlikely that they will be consuming any of it. Rather than the traditional walnuts, I've instead added hazelnuts, since they are my current nut-of-choice. And I have halved the recipe, since the idea of having three pounds of fudge on my hands gave me a phantom sugar headache.\u003c/p>\n\u003cp>The addition of marshmallow-- specifically marshmallow creme-- even more specifically Kraft® Marshmallow Creme-- makes this particular style of fudge \"Fantasy Fudge.\" Apart from, say, Chuck Berry, I can't think of a single person who would ever entertain fudge fantasies, but there you have it. Fantasy Fudge it is, and Fantasy Fudge it will remain.\u003c/p>\n\u003cp>Sort of. Not only is there a paucity of fudge makers in my neighborhood, but hunting down a jar of marshmallow creme turned out to be a royal pain in the place 'round the corner, too. So, for this recipe, I made my own \"creme\" by melting down marshmallows gently over the steaming heat of a double boiler. It worked very well. If you cannot find marshmallow creme, I suggest you do the same.\u003c/p>\n\u003cp>\u003cstrong>Makes about 1 1/2 pounds of delicious fudge.\u003c/strong> You can more than likely squeeze about 40 chunks out, if you cut them into little, bit-sized squares.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate-150x150.jpg\" alt=\"chopped chocolate\" title=\"chopped chocolate\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15048\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts-150x150.jpg\" alt=\"toasted hazelnuts\" title=\"toasted hazelnuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15049\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003c/p>\n\u003cp>6 tablespoons of unsalted butter\u003c/p>\n\u003cp>1/3 cup evaporated milk\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 pound semi-sweet chocolate, chopped or in chip form, if you're into that kind of thing\u003c/p>\n\u003cp>4 oz marshmallow creme (about one half a jar)\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 cup of chopped, toasted hazelnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Line an 8 x 8 inch baking pan. Butter the pan to prevent future sticking. Make certain you have everything chopped, measured, and ready to go. You really don't want to be caught with your pants down when making fudge, believe me.\u003c/p>\n\u003cp>2. In a heavy-bottomed saucepan (3 qt. is excellent), bring sugar, milk, salt, and butter to a boil over medium heat, stirring constantly. Let the mixture come to a boil, stirring all the while to prevent burning. When it reaches the much-desired temperature of 234°F, remove from the heat and immediately stir in chocolate and marshmallow creme. Incorporate all ingredients until uniform in color, then add vanilla and hazelnuts. Fold in nuts.\u003c/p>\n\u003cp>3. Pour hot fudge into your prepared pan and spread evenly with a spatula. Refrigerate for about two hours before serving. Or let set at room temperature for much, much longer than that. Your call.\u003c/p>\n\u003cp>4. When the fudge has a nice, firm texture, run a sharp knife around the edges of the pan, invert onto a cutting board and cut into desired pieces.\u003c/p>\n\u003cp>5. To serve, pick up a small piece and raise it to mouth level. Open mouth, insert fudge, close mouth, and chew. It's really that easy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you do not trust yourself with so much fudge around the house, I suggest you pack some for your friends. They'll thank you for it later, believe me.\u003c/p>\n\n",
"disqusIdentifier": "15045 http://blogs.kqed.org/bayareabites/?p=15045",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/09/round-the-corner-fudge-is-made/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 738,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1278028146,
"excerpt": "The other day, I heard someone utter a little children's rhyme:\r\n\r\nMilk, milk, lemonade.\r\n\r\nRound the corner, fudge is made.\r\n\r\nInstantly, I had this uncontrollable urge for fudge.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The other day, I heard someone utter a little children's rhyme:\r\n\r\nMilk, milk, lemonade.\r\n\r\nRound the corner, fudge is made.\r\n\r\nInstantly, I had this uncontrollable urge for fudge.",
"title": "'Round The Corner, Fudge Is Made | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Round The Corner, Fudge Is Made",
"datePublished": "2010-07-09T08:00:39-07:00",
"dateModified": "2010-07-01T16:49:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "round-the-corner-fudge-is-made",
"status": "publish",
"path": "/bayareabites/15045/round-the-corner-fudge-is-made",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\" alt=\"\" title=\"milk,milk,lemonade\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-15046\">\u003c/a>The other day, I heard someone utter a little children's rhyme:\u003c/p>\n\u003cp>Milk, milk, lemonade.\u003c/p>\n\u003cp>Round the corner, fudge is made.\u003c/p>\n\u003cp>Instantly, I had an uncontrollable urge for fudge. Imagine that. Here it is the beginning of summer, and I am craving an ultra-fatty confection that I typically associate with the Holidays.\u003c/p>\n\u003cp>Is this what is meant by Christmas in July? Highly doubtful, but it's an excuse for fudge, isn't it? Taking the old rhyme to heart, I popped around the corner to see where the fudge was made.\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>Sadly, whoever made up that charming little bit of nonsense does not live in my neighborhood. There isn't any fudge being made for public consumption within a mile of my apartment. If these alleged fudge-makers were perhaps making it in the privacy of their own homes, I was uncertain as to which doors I should knock upon.\u003c/p>\n\u003cp>Asking total strangers for fudge just seems a bit of an imposition in my book, so I decided to just go ahead and whip up a batch myself.\u003c/p>\n\u003cp>\u003cstrong>Hazelnut Fantasy Fudge\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\" alt=\"\" title=\"fudge is made\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-15047\">\u003c/a>\u003c/p>\n\u003cp>This is an adaptation of \u003ca href=\"http://simplyrecipes.com/recipes/dads_favorite_fudge\">Elise Bauer's father's favorite fudge recipe\u003c/a>. Now, I know neither Ms. Bauer nor her father, so I don't think they would be too upset if I changed things up a little, since it is highly unlikely that they will be consuming any of it. Rather than the traditional walnuts, I've instead added hazelnuts, since they are my current nut-of-choice. And I have halved the recipe, since the idea of having three pounds of fudge on my hands gave me a phantom sugar headache.\u003c/p>\n\u003cp>The addition of marshmallow-- specifically marshmallow creme-- even more specifically Kraft® Marshmallow Creme-- makes this particular style of fudge \"Fantasy Fudge.\" Apart from, say, Chuck Berry, I can't think of a single person who would ever entertain fudge fantasies, but there you have it. Fantasy Fudge it is, and Fantasy Fudge it will remain.\u003c/p>\n\u003cp>Sort of. Not only is there a paucity of fudge makers in my neighborhood, but hunting down a jar of marshmallow creme turned out to be a royal pain in the place 'round the corner, too. So, for this recipe, I made my own \"creme\" by melting down marshmallows gently over the steaming heat of a double boiler. It worked very well. If you cannot find marshmallow creme, I suggest you do the same.\u003c/p>\n\u003cp>\u003cstrong>Makes about 1 1/2 pounds of delicious fudge.\u003c/strong> You can more than likely squeeze about 40 chunks out, if you cut them into little, bit-sized squares.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate-150x150.jpg\" alt=\"chopped chocolate\" title=\"chopped chocolate\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15048\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts-150x150.jpg\" alt=\"toasted hazelnuts\" title=\"toasted hazelnuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15049\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003c/p>\n\u003cp>6 tablespoons of unsalted butter\u003c/p>\n\u003cp>1/3 cup evaporated milk\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 pound semi-sweet chocolate, chopped or in chip form, if you're into that kind of thing\u003c/p>\n\u003cp>4 oz marshmallow creme (about one half a jar)\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 cup of chopped, toasted hazelnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Line an 8 x 8 inch baking pan. Butter the pan to prevent future sticking. Make certain you have everything chopped, measured, and ready to go. You really don't want to be caught with your pants down when making fudge, believe me.\u003c/p>\n\u003cp>2. In a heavy-bottomed saucepan (3 qt. is excellent), bring sugar, milk, salt, and butter to a boil over medium heat, stirring constantly. Let the mixture come to a boil, stirring all the while to prevent burning. When it reaches the much-desired temperature of 234°F, remove from the heat and immediately stir in chocolate and marshmallow creme. Incorporate all ingredients until uniform in color, then add vanilla and hazelnuts. Fold in nuts.\u003c/p>\n\u003cp>3. Pour hot fudge into your prepared pan and spread evenly with a spatula. Refrigerate for about two hours before serving. Or let set at room temperature for much, much longer than that. Your call.\u003c/p>\n\u003cp>4. When the fudge has a nice, firm texture, run a sharp knife around the edges of the pan, invert onto a cutting board and cut into desired pieces.\u003c/p>\n\u003cp>5. To serve, pick up a small piece and raise it to mouth level. Open mouth, insert fudge, close mouth, and chew. It's really that easy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you do not trust yourself with so much fudge around the house, I suggest you pack some for your friends. They'll thank you for it later, believe me.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15045/round-the-corner-fudge-is-made",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_12"
],
"tags": [
"bayareabites_8250",
"bayareabites_8251",
"bayareabites_707",
"bayareabites_1621"
],
"label": "bayareabites"
},
"bayareabites_14513": {
"type": "posts",
"id": "bayareabites_14513",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14513",
"score": null,
"sort": [
1278514840000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278514840,
"format": "aside",
"disqusTitle": "Wheat Berry Salad with Cranberries, Green Onion, and Feta",
"title": "Wheat Berry Salad with Cranberries, Green Onion, and Feta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3823.jpg\" alt=\"Wheat Berry Salad\" title=\"Wheat Berry Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14516\">\u003cbr>\n\u003cem>Wheat Berry Salad\u003c/em>\u003c/p>\n\u003cp>Ever since the great feedback I received from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a>, I've been itching to throw together another recipe featuring this healthy whole grain.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3810.jpg\" alt=\"Wheat Berries\" title=\"Wheat Berries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14515\">\u003cbr>\n\u003cem>Wheat Berries\u003c/em>\u003c/p>\n\u003cp>If you're unfamiliar with \u003cstrong>wheat berries\u003c/strong>, they are simply whole kernels of wheat -- the same stuff that flour is made of when ground down. They're a great source of fiber, and have a wonderful nutty flavor and hearty chew to them. \u003c/p>\n\u003cp>Inspiration for this \u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong> comes from the need to clean out my fridge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3804.jpg\" alt=\"Cranberries, Pecans, Green Onion\" title=\"Cranberries, Pecans, Green Onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14514\">\u003cbr>\n\u003cem>Dried Cranberries, Pecans, and Green Onion\u003c/em>\u003c/p>\n\u003cp>Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. \u003c/p>\n\u003cp>Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer... \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side dish)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n2 cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n½ cup finely chopped green onion\u003cbr>\n½ cup dried cranberries\u003cbr>\n½ cup toasted pecans, roughly chopped\u003cbr>\n4 ounces feta cheese, cubed\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n¼ olive oil\u003cbr>\n½ teaspoon whole grain Dijon mustard\u003cbr>\n1 teaspoon honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.\u003c/p>\n\u003cp>2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes. \u003c/p>\n\n",
"disqusIdentifier": "14513 http://blogs.kqed.org/bayareabites/?p=14513",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 446,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1277869711,
"excerpt": "Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta: A healthy, flavorful, and fast dish for your next summer BBQ.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta: A healthy, flavorful, and fast dish for your next summer BBQ.",
"title": "Wheat Berry Salad with Cranberries, Green Onion, and Feta | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wheat Berry Salad with Cranberries, Green Onion, and Feta",
"datePublished": "2010-07-07T08:00:40-07:00",
"dateModified": "2010-06-29T20:48:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wheat-berry-salad-with-cranberries-green-onion-and-feta",
"status": "publish",
"path": "/bayareabites/14513/wheat-berry-salad-with-cranberries-green-onion-and-feta",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3823.jpg\" alt=\"Wheat Berry Salad\" title=\"Wheat Berry Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14516\">\u003cbr>\n\u003cem>Wheat Berry Salad\u003c/em>\u003c/p>\n\u003cp>Ever since the great feedback I received from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a>, I've been itching to throw together another recipe featuring this healthy whole grain.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3810.jpg\" alt=\"Wheat Berries\" title=\"Wheat Berries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14515\">\u003cbr>\n\u003cem>Wheat Berries\u003c/em>\u003c/p>\n\u003cp>If you're unfamiliar with \u003cstrong>wheat berries\u003c/strong>, they are simply whole kernels of wheat -- the same stuff that flour is made of when ground down. They're a great source of fiber, and have a wonderful nutty flavor and hearty chew to them. \u003c/p>\n\u003cp>Inspiration for this \u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong> comes from the need to clean out my fridge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3804.jpg\" alt=\"Cranberries, Pecans, Green Onion\" title=\"Cranberries, Pecans, Green Onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14514\">\u003cbr>\n\u003cem>Dried Cranberries, Pecans, and Green Onion\u003c/em>\u003c/p>\n\u003cp>Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. \u003c/p>\n\u003cp>Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer... \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side dish)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n2 cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n½ cup finely chopped green onion\u003cbr>\n½ cup dried cranberries\u003cbr>\n½ cup toasted pecans, roughly chopped\u003cbr>\n4 ounces feta cheese, cubed\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n¼ olive oil\u003cbr>\n½ teaspoon whole grain Dijon mustard\u003cbr>\n1 teaspoon honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.\u003c/p>\n\u003cp>2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14513/wheat-berry-salad-with-cranberries-green-onion-and-feta",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_3682",
"bayareabites_3544",
"bayareabites_4274"
],
"label": "bayareabites"
},
"bayareabites_14884": {
"type": "posts",
"id": "bayareabites_14884",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14884",
"score": null,
"sort": [
1278342055000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278342055,
"format": "aside",
"disqusTitle": "Summer Scones",
"title": "Summer Scones",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\" alt=\"\" title=\"Cherry Hazelnut Scones\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14899\">\u003c/a>\u003c/p>\n\u003cp>I love Kim Boyce. I went to see her at Omnivore Books and basically told her as much. I wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/24/book-review-good-to-the-grain/\">review\u003c/a> about the cookbook, and I've featured a fabulous \u003ca href=\"http://asweetspoonful.com/2010/06/leaving-on-a-jet-plane-cookies.html\">cookie recipe\u003c/a> from it on my blog. I've convinced four friends to buy the book and I occasionally stalk Kim on \u003ca href=\"http://www.facebook.com/pages/Kim-Boyce/282485364813\">Facebook\u003c/a> and\u003ca href=\"http://twitter.com/kimboycebakes\"> twitter\u003c/a>. I did a little soul searching to try and identify the cause of my almost-obsession. After all, I own a heap of cookbooks--many of which inspire me daily. But \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> opens up a whole new world for those of us who love to bake and are also interested in whole grain flours, but have been stuck at the whole-wheat sign post, afraid to move on. Kim tested these recipes within an inch of their life and gave a tremendous amount of thought to which particular spices, fruits, and flavors would compliment each flour. The recipes are like jewels, really. \u003c/p>\n\u003cp>And that brings me to these scones. Ironically, after going on and on about\u003cem> Good to the Grain\u003c/em> and the tried and true recipes, I'm going to go ahead and do something odd. Change the recipe. And not because the original printed recipe for \u003ca href=\"http://beetsandbiscuits.blogspot.com/2010/05/strawberry-barley-scones_27.html\">Strawberry Barley Scones\u003c/a> isn't absolutely heavenly--because it is. I didn't make huge changes. The flour and butter ratios remain the same. But I wanted a little crunch so I toasted hazelnuts and added them in, and I love the flavor of cherry and hazelnut so I used black cherry jam instead of strawberry. Last, I used turbinado sugar on the top more for aesthetic reasons than anything--it browns up beautifully and leaves the top of each scone especially rustic looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\" alt=\"\" title=\"Spreading Jam on Scones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14900\">\u003c/a>\u003cbr>\n\u003cem>Spreading black cherry jam onto the bottom layer\u003c/em>\u003c/p>\n\u003cp>If you've never worked with barley flour before, get ready for a treat. It's a light, rather fine flour that lends a certain nutty, almost creaminess that would be otherwise impossible using 100% all-purpose or whole wheat flour. The bits of butter make the scones nice and crumbly, and the jam baked into the center practically caramelizes around the edges. They're lovely to look at and even lovelier to eat. With coffee. With tea. Alone. With friends. At midnight. You get the picture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\" alt=\"\" title=\"Making Cherry Hazelnut Scones\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14901\">\u003c/a>\u003cbr>\n\u003cem>Sprinkling toasted hazelnuts, buttering the top, slicing, and baking\u003c/em>\u003c/p>\n\u003cp>Another thing I admire about Kim Boyce is her absolute excitement about each grain, but also the encouraging way she asks you to experiment on your own. This isn't natural for bakers: we tend to be big measurers and followers. So while I think you need to get to know how the flours work first (each works well with a certain amount of liquid and a certain proportion of another kind of flour to balance its gluten content), have some fun. As Kim says, \"Once you are comfortable with the recipes, use them as your guide. Be creative. Experiment.\" So that I did. And Kim (and I) would encourage you to the same. \u003c/p>\n\u003cp>\u003cstrong>Black Cherry and Hazelnut Scones\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a>\u003cbr>\n\u003cem>Kim likes kosher salt in baked goods. It truly brings out the flavor. While you may find the quantity a bit more than you're used to, jump on the bandwagon. These scones are best right out of the oven or eaten the same day. Store in an air-tight container if you plan to keep them until the next morning. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>Dry Mix:\u003c/em>\u003cbr>\n1 cup plus 2 Tbsp. barley flour\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 tsp. baking powder\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1 1/4 tsp. kosher salt\u003c/p>\n\u003cp>\u003cem>Wet Mix:\u003c/em>\u003cbr>\n4 ounces (1 stick) cold unsalted butter\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 egg\u003c/p>\n\u003cp>\u003cem>To Finish: \u003c/em>\u003cbr>\n1/2 cup black cherry jam (or any jam of your choosing)\u003cbr>\n1 Tbsp. unsalted butter, melted\u003cbr>\n1/2 cup hazelnuts, toasted and chopped\u003cbr>\n1 Tbsp. turbinado (or raw) sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat the oven to 350 F. Place a rack in the center of the oven. Spray baking sheet with non-stick spray or rub lightly with butter.\u003cbr>\n2. Sift the dry ingredients into a bowl. Pour back into the bowl any bits remaining in the sifter.\u003cbr>\n3. On a separate baking sheet (not the one you buttered for the scones), toast the hazelnuts for ten minutes or until fragrant. Let cool and slough off majority of skin. Place in plastic bag; crush with a mallet or back end of a metal spoon until they're in small pieces.\u003cbr>\n4. Cut the butter into 1/2-inch pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers and the dry mixture, breaking it into smaller bits. Continue this until the butter is in sizes ranging from rice grains to small peas. Work quickly so the butter doesn't warm (important to this recipes).\u003cbr>\n5. In a small bowl, whisk buttermilk and egg, adding to dry mixture and mixing until barely combined.\u003cbr>\n6. Transfer the dough onto a well-floured surface. If the dough's too sticky to handle, dust with flour and fold a few more times.\u003cbr>\n7. Flour your hands, divide dough into two pieces, and pat each piece into a disk 3/4 inch thick and 7-8 inches in diameter.\u003cbr>\n8. Cover one disk with jam, then sprinkle toasted hazelnuts on top of this layer. Top the spread with the other disk, and press down gently so the dough settles onto the jam.\u003cbr>\n9. Brush the dough lightly with the melted butter and sprinkle the turbinado sugar on top. Use a sharp knife to slice into 8 triangular wedges and place on a baking sheet leaving a few inches between each.\u003cbr>\n10. Bake for 22-26 minutes, rotating the sheet halfway through. The scones are ready when they're golden brown on top and some of the jam is bubbling through the center. Let cool on a baking rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes: 8 scones\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "14884 http://blogs.kqed.org/bayareabites/?p=14884",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/05/summer-scones/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1009,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1277951485,
"excerpt": "The beauty of cooking and baking is altering recipes and making them your own based on the seasons, your taste, and what's inspiring you at the moment. Now, I haven't hidden my love for Kim Boyce's Good to the Grain--I've baked from it extensively. But today, it's finally become my own with this \"adapted from\" recipe that will surely become a permanent part of my repertoire. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The beauty of cooking and baking is altering recipes and making them your own based on the seasons, your taste, and what's inspiring you at the moment. Now, I haven't hidden my love for Kim Boyce's Good to the Grain--I've baked from it extensively. But today, it's finally become my own with this "adapted from" recipe that will surely become a permanent part of my repertoire. ",
"title": "Summer Scones | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Summer Scones",
"datePublished": "2010-07-05T08:00:55-07:00",
"dateModified": "2010-06-30T19:31:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "summer-scones",
"status": "publish",
"path": "/bayareabites/14884/summer-scones",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\" alt=\"\" title=\"Cherry Hazelnut Scones\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14899\">\u003c/a>\u003c/p>\n\u003cp>I love Kim Boyce. I went to see her at Omnivore Books and basically told her as much. I wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/24/book-review-good-to-the-grain/\">review\u003c/a> about the cookbook, and I've featured a fabulous \u003ca href=\"http://asweetspoonful.com/2010/06/leaving-on-a-jet-plane-cookies.html\">cookie recipe\u003c/a> from it on my blog. I've convinced four friends to buy the book and I occasionally stalk Kim on \u003ca href=\"http://www.facebook.com/pages/Kim-Boyce/282485364813\">Facebook\u003c/a> and\u003ca href=\"http://twitter.com/kimboycebakes\"> twitter\u003c/a>. I did a little soul searching to try and identify the cause of my almost-obsession. After all, I own a heap of cookbooks--many of which inspire me daily. But \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> opens up a whole new world for those of us who love to bake and are also interested in whole grain flours, but have been stuck at the whole-wheat sign post, afraid to move on. Kim tested these recipes within an inch of their life and gave a tremendous amount of thought to which particular spices, fruits, and flavors would compliment each flour. The recipes are like jewels, really. \u003c/p>\n\u003cp>And that brings me to these scones. Ironically, after going on and on about\u003cem> Good to the Grain\u003c/em> and the tried and true recipes, I'm going to go ahead and do something odd. Change the recipe. And not because the original printed recipe for \u003ca href=\"http://beetsandbiscuits.blogspot.com/2010/05/strawberry-barley-scones_27.html\">Strawberry Barley Scones\u003c/a> isn't absolutely heavenly--because it is. I didn't make huge changes. The flour and butter ratios remain the same. But I wanted a little crunch so I toasted hazelnuts and added them in, and I love the flavor of cherry and hazelnut so I used black cherry jam instead of strawberry. Last, I used turbinado sugar on the top more for aesthetic reasons than anything--it browns up beautifully and leaves the top of each scone especially rustic looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\" alt=\"\" title=\"Spreading Jam on Scones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14900\">\u003c/a>\u003cbr>\n\u003cem>Spreading black cherry jam onto the bottom layer\u003c/em>\u003c/p>\n\u003cp>If you've never worked with barley flour before, get ready for a treat. It's a light, rather fine flour that lends a certain nutty, almost creaminess that would be otherwise impossible using 100% all-purpose or whole wheat flour. The bits of butter make the scones nice and crumbly, and the jam baked into the center practically caramelizes around the edges. They're lovely to look at and even lovelier to eat. With coffee. With tea. Alone. With friends. At midnight. You get the picture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\" alt=\"\" title=\"Making Cherry Hazelnut Scones\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14901\">\u003c/a>\u003cbr>\n\u003cem>Sprinkling toasted hazelnuts, buttering the top, slicing, and baking\u003c/em>\u003c/p>\n\u003cp>Another thing I admire about Kim Boyce is her absolute excitement about each grain, but also the encouraging way she asks you to experiment on your own. This isn't natural for bakers: we tend to be big measurers and followers. So while I think you need to get to know how the flours work first (each works well with a certain amount of liquid and a certain proportion of another kind of flour to balance its gluten content), have some fun. As Kim says, \"Once you are comfortable with the recipes, use them as your guide. Be creative. Experiment.\" So that I did. And Kim (and I) would encourage you to the same. \u003c/p>\n\u003cp>\u003cstrong>Black Cherry and Hazelnut Scones\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a>\u003cbr>\n\u003cem>Kim likes kosher salt in baked goods. It truly brings out the flavor. While you may find the quantity a bit more than you're used to, jump on the bandwagon. These scones are best right out of the oven or eaten the same day. Store in an air-tight container if you plan to keep them until the next morning. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>Dry Mix:\u003c/em>\u003cbr>\n1 cup plus 2 Tbsp. barley flour\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 tsp. baking powder\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1 1/4 tsp. kosher salt\u003c/p>\n\u003cp>\u003cem>Wet Mix:\u003c/em>\u003cbr>\n4 ounces (1 stick) cold unsalted butter\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 egg\u003c/p>\n\u003cp>\u003cem>To Finish: \u003c/em>\u003cbr>\n1/2 cup black cherry jam (or any jam of your choosing)\u003cbr>\n1 Tbsp. unsalted butter, melted\u003cbr>\n1/2 cup hazelnuts, toasted and chopped\u003cbr>\n1 Tbsp. turbinado (or raw) sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat the oven to 350 F. Place a rack in the center of the oven. Spray baking sheet with non-stick spray or rub lightly with butter.\u003cbr>\n2. Sift the dry ingredients into a bowl. Pour back into the bowl any bits remaining in the sifter.\u003cbr>\n3. On a separate baking sheet (not the one you buttered for the scones), toast the hazelnuts for ten minutes or until fragrant. Let cool and slough off majority of skin. Place in plastic bag; crush with a mallet or back end of a metal spoon until they're in small pieces.\u003cbr>\n4. Cut the butter into 1/2-inch pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers and the dry mixture, breaking it into smaller bits. Continue this until the butter is in sizes ranging from rice grains to small peas. Work quickly so the butter doesn't warm (important to this recipes).\u003cbr>\n5. In a small bowl, whisk buttermilk and egg, adding to dry mixture and mixing until barely combined.\u003cbr>\n6. Transfer the dough onto a well-floured surface. If the dough's too sticky to handle, dust with flour and fold a few more times.\u003cbr>\n7. Flour your hands, divide dough into two pieces, and pat each piece into a disk 3/4 inch thick and 7-8 inches in diameter.\u003cbr>\n8. Cover one disk with jam, then sprinkle toasted hazelnuts on top of this layer. Top the spread with the other disk, and press down gently so the dough settles onto the jam.\u003cbr>\n9. Brush the dough lightly with the melted butter and sprinkle the turbinado sugar on top. Use a sharp knife to slice into 8 triangular wedges and place on a baking sheet leaving a few inches between each.\u003cbr>\n10. Bake for 22-26 minutes, rotating the sheet halfway through. The scones are ready when they're golden brown on top and some of the jam is bubbling through the center. Let cool on a baking rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes: 8 scones\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14884/summer-scones",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_588",
"bayareabites_12"
],
"tags": [
"bayareabites_477",
"bayareabites_8239",
"bayareabites_8238",
"bayareabites_245"
],
"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": 888,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_15283",
"bayareabites_15383",
"bayareabites_15349",
"bayareabites_15359",
"bayareabites_15099",
"bayareabites_15211",
"bayareabites_15162",
"bayareabites_15116",
"bayareabites_14935",
"bayareabites_15045",
"bayareabites_14513",
"bayareabites_14884"
],
"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_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_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_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_422": {
"type": "terms",
"id": "bayareabites_422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Southern food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Southern food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 387,
"slug": "southern-food",
"isLoading": false,
"link": "/bayareabites/tag/southern-food"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_875": {
"type": "terms",
"id": "bayareabites_875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 852,
"slug": "bees",
"isLoading": false,
"link": "/bayareabites/tag/bees"
},
"bayareabites_8283": {
"type": "terms",
"id": "bayareabites_8283",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8283",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hayes valley farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hayes valley farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2736,
"slug": "hayes-valley-farm",
"isLoading": false,
"link": "/bayareabites/tag/hayes-valley-farm"
},
"bayareabites_877": {
"type": "terms",
"id": "bayareabites_877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honeybees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honeybees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 854,
"slug": "honeybees",
"isLoading": false,
"link": "/bayareabites/tag/honeybees"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_8278": {
"type": "terms",
"id": "bayareabites_8278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "avocado face masks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "avocado face masks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2731,
"slug": "avocado-face-masks",
"isLoading": false,
"link": "/bayareabites/tag/avocado-face-masks"
},
"bayareabites_664": {
"type": "terms",
"id": "bayareabites_664",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "664",
"found": true
},
"relationships": {},
"featImg": null,
"name": "children",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "children Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 629,
"slug": "children",
"isLoading": false,
"link": "/bayareabites/tag/children"
},
"bayareabites_475": {
"type": "terms",
"id": "bayareabites_475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 440,
"slug": "chinese",
"isLoading": false,
"link": "/bayareabites/tag/chinese"
},
"bayareabites_3681": {
"type": "terms",
"id": "bayareabites_3681",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3681",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guacamole",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guacamole Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2432,
"slug": "guacamole",
"isLoading": false,
"link": "/bayareabites/tag/guacamole"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_8279": {
"type": "terms",
"id": "bayareabites_8279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Auntie April's Chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Auntie April's Chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2732,
"slug": "auntie-aprils-chicken",
"isLoading": false,
"link": "/bayareabites/tag/auntie-aprils-chicken"
},
"bayareabites_8282": {
"type": "terms",
"id": "bayareabites_8282",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Butterfly Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Butterfly Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2735,
"slug": "butterfly-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/butterfly-restaurant"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_8281": {
"type": "terms",
"id": "bayareabites_8281",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8281",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Incontro Ristorante",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Incontro Ristorante Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2734,
"slug": "incontro-ristorante",
"isLoading": false,
"link": "/bayareabites/tag/incontro-ristorante"
},
"bayareabites_8280": {
"type": "terms",
"id": "bayareabites_8280",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8280",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Waffles & Soul Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Waffles & Soul Food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2733,
"slug": "waffles-soul-food",
"isLoading": false,
"link": "/bayareabites/tag/waffles-soul-food"
},
"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_1182": {
"type": "terms",
"id": "bayareabites_1182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1041,
"slug": "berries",
"isLoading": false,
"link": "/bayareabites/tag/berries"
},
"bayareabites_746": {
"type": "terms",
"id": "bayareabites_746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berry recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berry recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 717,
"slug": "berry-recipes",
"isLoading": false,
"link": "/bayareabites/tag/berry-recipes"
},
"bayareabites_2210": {
"type": "terms",
"id": "bayareabites_2210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "book review",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "book review Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1644,
"slug": "book-review",
"isLoading": false,
"link": "/bayareabites/tag/book-review"
},
"bayareabites_1314": {
"type": "terms",
"id": "bayareabites_1314",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1314",
"found": true
},
"relationships": {},
"featImg": null,
"name": "muffins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "muffins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1151,
"slug": "muffins",
"isLoading": false,
"link": "/bayareabites/tag/muffins"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_8272": {
"type": "terms",
"id": "bayareabites_8272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berry celebration",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berry celebration Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2725,
"slug": "berry-celebration",
"isLoading": false,
"link": "/bayareabites/tag/berry-celebration"
},
"bayareabites_1066": {
"type": "terms",
"id": "bayareabites_1066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "David Lebovitz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "David Lebovitz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 964,
"slug": "david-lebovitz",
"isLoading": false,
"link": "/bayareabites/tag/david-lebovitz"
},
"bayareabites_233": {
"type": "terms",
"id": "bayareabites_233",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ferry building farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ferry building farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 198,
"slug": "ferry-building-farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/ferry-building-farmers-market"
},
"bayareabites_1078": {
"type": "terms",
"id": "bayareabites_1078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shortcake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shortcake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 968,
"slug": "shortcake",
"isLoading": false,
"link": "/bayareabites/tag/shortcake"
},
"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_8262": {
"type": "terms",
"id": "bayareabites_8262",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8262",
"found": true
},
"relationships": {},
"featImg": null,
"name": "buttermilk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "buttermilk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2715,
"slug": "buttermilk",
"isLoading": false,
"link": "/bayareabites/tag/buttermilk"
},
"bayareabites_8261": {
"type": "terms",
"id": "bayareabites_8261",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8261",
"found": true
},
"relationships": {},
"featImg": null,
"name": "buttermilk dressing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "buttermilk dressing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2714,
"slug": "buttermilk-dressing",
"isLoading": false,
"link": "/bayareabites/tag/buttermilk-dressing"
},
"bayareabites_8264": {
"type": "terms",
"id": "bayareabites_8264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chef salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chef salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2717,
"slug": "chef-salad",
"isLoading": false,
"link": "/bayareabites/tag/chef-salad"
},
"bayareabites_330": {
"type": "terms",
"id": "bayareabites_330",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "330",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fried chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fried chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 295,
"slug": "fried-chicken",
"isLoading": false,
"link": "/bayareabites/tag/fried-chicken"
},
"bayareabites_8263": {
"type": "terms",
"id": "bayareabites_8263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad dressing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad dressing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2716,
"slug": "salad-dressing",
"isLoading": false,
"link": "/bayareabites/tag/salad-dressing"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_8256": {
"type": "terms",
"id": "bayareabites_8256",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8256",
"found": true
},
"relationships": {},
"featImg": null,
"name": "500 club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "500 club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2709,
"slug": "500-club",
"isLoading": false,
"link": "/bayareabites/tag/500-club"
},
"bayareabites_2345": {
"type": "terms",
"id": "bayareabites_2345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bi Rite",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bi Rite Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1742,
"slug": "bi-rite",
"isLoading": false,
"link": "/bayareabites/tag/bi-rite"
},
"bayareabites_11123": {
"type": "terms",
"id": "bayareabites_11123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chickpeas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chickpeas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5582,
"slug": "chickpeas",
"isLoading": false,
"link": "/bayareabites/tag/chickpeas"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_8249": {
"type": "terms",
"id": "bayareabites_8249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chickens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chickens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2702,
"slug": "chickens",
"isLoading": false,
"link": "/bayareabites/tag/chickens"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_4074": {
"type": "terms",
"id": "bayareabites_4074",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4074",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2563,
"slug": "goats",
"isLoading": false,
"link": "/bayareabites/tag/goats"
},
"bayareabites_814": {
"type": "terms",
"id": "bayareabites_814",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "814",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pudding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pudding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 820,
"slug": "pudding",
"isLoading": false,
"link": "/bayareabites/tag/pudding"
},
"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_8250": {
"type": "terms",
"id": "bayareabites_8250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fudge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fudge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2703,
"slug": "fudge",
"isLoading": false,
"link": "/bayareabites/tag/fudge"
},
"bayareabites_8251": {
"type": "terms",
"id": "bayareabites_8251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hazelnut fantasy fudge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hazelnut fantasy fudge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2704,
"slug": "hazelnut-fantasy-fudge",
"isLoading": false,
"link": "/bayareabites/tag/hazelnut-fantasy-fudge"
},
"bayareabites_707": {
"type": "terms",
"id": "bayareabites_707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lemonade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lemonade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 672,
"slug": "lemonade",
"isLoading": false,
"link": "/bayareabites/tag/lemonade"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"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_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_3544": {
"type": "terms",
"id": "bayareabites_3544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat berries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat berries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2353,
"slug": "wheat-berries",
"isLoading": false,
"link": "/bayareabites/tag/wheat-berries"
},
"bayareabites_4274": {
"type": "terms",
"id": "bayareabites_4274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat berry salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat berry salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2663,
"slug": "wheat-berry-salad",
"isLoading": false,
"link": "/bayareabites/tag/wheat-berry-salad"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_8239": {
"type": "terms",
"id": "bayareabites_8239",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8239",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good to the Grain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good to the Grain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2692,
"slug": "good-to-the-grain",
"isLoading": false,
"link": "/bayareabites/tag/good-to-the-grain"
},
"bayareabites_8238": {
"type": "terms",
"id": "bayareabites_8238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "scones",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "scones Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2691,
"slug": "scones",
"isLoading": false,
"link": "/bayareabites/tag/scones"
},
"bayareabites_245": {
"type": "terms",
"id": "bayareabites_245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 210,
"slug": "whole-grains",
"isLoading": false,
"link": "/bayareabites/tag/whole-grains"
}
},
"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": {}
}
}
}