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": {
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"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"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.561352
},
"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": 93
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 93
}
},
{
"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_1588": {
"type": "posts",
"id": "bayareabites_1588",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1588",
"score": null,
"sort": [
1225325739000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1225325739,
"format": "aside",
"disqusTitle": "Event: Cheese & Wine Dinner at Parcel 104",
"title": "Event: Cheese & Wine Dinner at Parcel 104",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/cheesedinner1.jpg\" alt=\"Cheese and Wine Dinner\">\u003c/p>\n\u003cp>In the Bay Area we pride ourselves on our knowledge of wine, chocolate and cheese. We have wonderful producers as well as experts. When it comes to American cheese, one of our local aficionados is Laura Werlin. She's the author of a number of books on the subject and has a thorough knowledge of producers and retailers. Her most recent excellent book on the subject, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584796278/kqedorg-20\">Laura Werlin's Cheese Essentials\u003c/a> is a combination cookbook and buying guide with great descriptions, explanations of styles, and tasting notes. \u003c/p>\n\u003cp>Restaurant \u003ca href=\"http://parcel104.com/\">Parcel 104\u003c/a>, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese. \u003c/p>\n\u003cp>Parcel 104 executive chef Robert Sapirman will be working with noted cheesemonger John Raymond of Raymond & Co. and cheesemongers will personally select which cheeses will be used. Laura Werlin will coordinate the appetizers for the cocktail hour using recipes from her books. Werlin will also be on hand to talk to guests about cheese, and sign cookbooks.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> 6th Annual Cheese & Wine Dinner\u003cbr>\n\u003cstrong>When:\u003c/strong> Saturday, November 8, 2008\u003cbr>\n\u003cstrong>Where:\u003c/strong> Parcel 104 at the Santa Clara Marriott, 2700 Mission College Boulevard, Santa Clara\u003cbr>\n\u003cstrong>How:\u003c/strong> $145 plus tax and gratuity. Book online via \u003ca href=\"http://www.opentable.com/single.aspx?rid=1846&restref=1846\">OpenTable\u003c/a> or call 408-970-6104.\u003cbr>\n \u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584796278/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/cheese-essential-bookcover.jpg\" alt=\"Cheese Essential book cover\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584796278/kqedorg-20\">Laura Werlin's Cheese Essentials\u003c/a> that is just right for cold Fall and Winter nights.\u003c/p>\n\u003cp>\u003cstrong>Reblochon and Potato Tartiflette\u003c/strong>\u003c/p>\n\u003cp>4 slices, thick sliced bacon, cut crosswise into 1/4 inch pieces or use 1/4 pound pancetta 1 medium onion sliced 1/4 inch thick 1 pound Yukon Gold or other waxy potatoes, peeled and sliced crosswise 1/4 inch thick Salt Freshly ground pepper 5 ounces Reblochon cheese, cut into 1/4 inch slices 1/2 cup cream\u003c/p>\n\u003cp>Preheat the oven to 375 degrees in a medium saute pan cook the bacon until brown and crisp. Drain on paper towel lined plate. Remove all but 1 tablespoon fat saute the onions in bacon fat until soft but not brown, about 5 minutes. Place half the potato slices in a 9-inch pie plate or shallow oval pan. Sprinkle with a touch of salt and pepper (remember that the cheese and bacon are both salty). Sprinkle half the onions over the potato slices followed by half the bacon, and half the cheese. Repeat with remaining potatoes, onions bacon and cheese. Pour cream over the top and around the edges.\u003c/p>\n\u003cp>Cover with foil and bake for 30 minutes. Remove foil and cook for 20 minutes or until the potatoes are soft and the tartiflette is brown and bubbly. Let sit 15 minutes before servicing. This allows the cream and potatoes to set up (otherwise, it's too runny).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 8 to 10\u003c/p>\n\n",
"disqusIdentifier": "1588 http://blogs.kqed.org/bayareabites/2008/10/29/event-cheese-wine-dinner-at-parcel-104/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/29/event-cheese-wine-dinner-at-parcel-104/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 513,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1225761948,
"excerpt": "Restaurant \u003ca href=\"http://parcel104.com/\">Parcel 104\u003c/a>, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Restaurant Parcel 104, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese. ",
"title": "Event: Cheese & Wine Dinner at Parcel 104 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: Cheese & Wine Dinner at Parcel 104",
"datePublished": "2008-10-29T17:15:39-07:00",
"dateModified": "2008-11-03T17:25:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-cheese-wine-dinner-at-parcel-104",
"status": "publish",
"path": "/bayareabites/1588/event-cheese-wine-dinner-at-parcel-104",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/cheesedinner1.jpg\" alt=\"Cheese and Wine Dinner\">\u003c/p>\n\u003cp>In the Bay Area we pride ourselves on our knowledge of wine, chocolate and cheese. We have wonderful producers as well as experts. When it comes to American cheese, one of our local aficionados is Laura Werlin. She's the author of a number of books on the subject and has a thorough knowledge of producers and retailers. Her most recent excellent book on the subject, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584796278/kqedorg-20\">Laura Werlin's Cheese Essentials\u003c/a> is a combination cookbook and buying guide with great descriptions, explanations of styles, and tasting notes. \u003c/p>\n\u003cp>Restaurant \u003ca href=\"http://parcel104.com/\">Parcel 104\u003c/a>, a restaurant specializing in seasonal, farm-fresh American fare will be holding a Cheese and Wine Dinner, featuring local artisan cheeses from around California on November 8th. Renowned Bay Area chefs Chris Schloss of Cin-Cin Wine Bar in Los Gatos, and Mark Dommen from One Market in San Francisco, and Arthur Wall of The Restaurant at Wente Vineyards will each develop a course inspired by a specific cheese. \u003c/p>\n\u003cp>Parcel 104 executive chef Robert Sapirman will be working with noted cheesemonger John Raymond of Raymond & Co. and cheesemongers will personally select which cheeses will be used. Laura Werlin will coordinate the appetizers for the cocktail hour using recipes from her books. Werlin will also be on hand to talk to guests about cheese, and sign cookbooks.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> 6th Annual Cheese & Wine Dinner\u003cbr>\n\u003cstrong>When:\u003c/strong> Saturday, November 8, 2008\u003cbr>\n\u003cstrong>Where:\u003c/strong> Parcel 104 at the Santa Clara Marriott, 2700 Mission College Boulevard, Santa Clara\u003cbr>\n\u003cstrong>How:\u003c/strong> $145 plus tax and gratuity. Book online via \u003ca href=\"http://www.opentable.com/single.aspx?rid=1846&restref=1846\">OpenTable\u003c/a> or call 408-970-6104.\u003cbr>\n \u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584796278/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/cheese-essential-bookcover.jpg\" alt=\"Cheese Essential book cover\">\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>Here's a recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584796278/kqedorg-20\">Laura Werlin's Cheese Essentials\u003c/a> that is just right for cold Fall and Winter nights.\u003c/p>\n\u003cp>\u003cstrong>Reblochon and Potato Tartiflette\u003c/strong>\u003c/p>\n\u003cp>4 slices, thick sliced bacon, cut crosswise into 1/4 inch pieces or use 1/4 pound pancetta 1 medium onion sliced 1/4 inch thick 1 pound Yukon Gold or other waxy potatoes, peeled and sliced crosswise 1/4 inch thick Salt Freshly ground pepper 5 ounces Reblochon cheese, cut into 1/4 inch slices 1/2 cup cream\u003c/p>\n\u003cp>Preheat the oven to 375 degrees in a medium saute pan cook the bacon until brown and crisp. Drain on paper towel lined plate. Remove all but 1 tablespoon fat saute the onions in bacon fat until soft but not brown, about 5 minutes. Place half the potato slices in a 9-inch pie plate or shallow oval pan. Sprinkle with a touch of salt and pepper (remember that the cheese and bacon are both salty). Sprinkle half the onions over the potato slices followed by half the bacon, and half the cheese. Repeat with remaining potatoes, onions bacon and cheese. Pour cream over the top and around the edges.\u003c/p>\n\u003cp>Cover with foil and bake for 30 minutes. Remove foil and cook for 20 minutes or until the potatoes are soft and the tartiflette is brown and bubbly. Let sit 15 minutes before servicing. This allows the cream and potatoes to set up (otherwise, it's too runny).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 8 to 10\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1588/event-cheese-wine-dinner-at-parcel-104",
"authors": [
"5020"
],
"categories": [
"bayareabites_50",
"bayareabites_12",
"bayareabites_119"
],
"tags": [
"bayareabites_14750"
],
"label": "bayareabites"
},
"bayareabites_1571": {
"type": "posts",
"id": "bayareabites_1571",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1571",
"score": null,
"sort": [
1224775738000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1224775738,
"format": "aside",
"disqusTitle": "Pumpkin Bread",
"title": "Pumpkin Bread",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\" align=\"left\">October is the official start of pumpkin bread season in our house. While other families wait for the December holidays to kick into gear before making this quick bread, our patience is limited. As soon as the pumpkins start appearing on porches for Halloween, everyone in my house knows pumpkin bread isn't far behind. The smell of baking bread with a hint of cinnamon and nutmeg wafting through the house is our clarion call for Fall.\u003c/p>\n\u003cp>Pumpkin bread is one of those recipes that is distinctly American (as is the pumpkin itself). I recently came upon a recipe that was originally published in 1846 and then \u003ca href=\"http://query.nytimes.com/mem/archive-free/pdf?_r=1&res=9B01E6DF153DE733A25751C0A9649C946596D6CF&oref=slogin\">reprinted in The New York Times in 1914\u003c/a>. The recipe, and the article itself, were fascinating. I was surprised that the ingredients list was far different than what is traditionally used today. Instead of making a batter with eggs, sugar and flour, the recipe produces a risen bread and uses corn meal -- or Indian meal -- along with yeast, salt and, of course, pumpkin. \u003c/p>\n\u003cp>When I found the recipe online, I couldn't stop looking at the little slip of scanned in paper. I was captivated by the idea of women making this bread in their kitchens (and I'm sure they were mostly women) and started pondering how the concept of pumpkin bread could have changed so drastically in the last hundred years. \u003c/p>\n\u003cp>Recipes are like little time capsules. The ingredients say so much about the era and place in which they were used and published. We use white flour and refined sugar today simply because our current economy makes these \"staples\" cheap and accessible. But when Alice B. Tregaskis -- the author of the recipe in the Times -- made her pumpkin bread, her staples were different. There was no driving to a local mega mart or Whole Foods to purchase processed white flour and canned pumpkin, even in New York City. Home cooks would create their own pumpkin purees and use corn meal ground locally or at home. These were items that were available on a seasonal and local level only. \u003c/p>\n\u003cp> I couldn’t help but wonder who Alice B. Tregaskis was and what cookbook she was using for the recipe. The one thing that seemed clear was that if she was writing in recipes to the NY Times in 1914, she was sort of a food blogger in her own time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So in honor of Alice B. Tragaskis, here’s my own pumpkin bread recipe.\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One loaf or 12 muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups of flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/4 tsp nutmeg\u003cbr>\n1/4 tsp ground ginger\u003cbr>\n1/2 cup softened butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n1 cup pureed pumpkin\u003cbr>\n2 Tbsp milk\u003cbr>\n1/2 cup walnuts or pecans\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2. Mix all dry ingredients in a large bowl.\u003cbr>\n3.\tBeat butter and sugar until creamy.\u003cbr>\n4.\tAdd in eggs and vanilla and cream thoroughly.\u003cbr>\n5.\tAdd pumpkin to egg and butter mixture.\u003cbr>\n6.\tIncorporate dry ingredients into wet mixture, but don’t overmix.\u003cbr>\n7.\tGently add in nuts.\u003cbr>\n8. Pour batter into a 9 by 5 by 3-inch loaf pan or a muffin pan that has been buttered or oiled.\u003cbr>\n9. Bake for about 40 minutes (use a cake tester to see if it comes out clean) if making one loaf, or 20 minutes if making muffins. \u003c/p>\n\n",
"disqusIdentifier": "1571 http://blogs.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 589,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1445583052,
"excerpt": "October is the official start of pumpkin bread season in our house. While other families wait for the December holidays to kick into gear before making this quick bread, our patience is limited. As soon as the pumpkins start appearing on porches for Halloween, everyone in my house knows pumpkin bread isn't far behind. The smell of baking bread with a hint of cinnamon and nutmeg wafting through the house is our clarion call for Fall.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "October is the official start of pumpkin bread season in our house. While other families wait for the December holidays to kick into gear before making this quick bread, our patience is limited. As soon as the pumpkins start appearing on porches for Halloween, everyone in my house knows pumpkin bread isn't far behind. The smell of baking bread with a hint of cinnamon and nutmeg wafting through the house is our clarion call for Fall.",
"title": "Pumpkin Bread | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pumpkin Bread",
"datePublished": "2008-10-23T08:28:58-07:00",
"dateModified": "2015-10-22T23:50:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pumpkin-bread-2",
"status": "publish",
"path": "/bayareabites/1571/pumpkin-bread-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\" align=\"left\">October is the official start of pumpkin bread season in our house. While other families wait for the December holidays to kick into gear before making this quick bread, our patience is limited. As soon as the pumpkins start appearing on porches for Halloween, everyone in my house knows pumpkin bread isn't far behind. The smell of baking bread with a hint of cinnamon and nutmeg wafting through the house is our clarion call for Fall.\u003c/p>\n\u003cp>Pumpkin bread is one of those recipes that is distinctly American (as is the pumpkin itself). I recently came upon a recipe that was originally published in 1846 and then \u003ca href=\"http://query.nytimes.com/mem/archive-free/pdf?_r=1&res=9B01E6DF153DE733A25751C0A9649C946596D6CF&oref=slogin\">reprinted in The New York Times in 1914\u003c/a>. The recipe, and the article itself, were fascinating. I was surprised that the ingredients list was far different than what is traditionally used today. Instead of making a batter with eggs, sugar and flour, the recipe produces a risen bread and uses corn meal -- or Indian meal -- along with yeast, salt and, of course, pumpkin. \u003c/p>\n\u003cp>When I found the recipe online, I couldn't stop looking at the little slip of scanned in paper. I was captivated by the idea of women making this bread in their kitchens (and I'm sure they were mostly women) and started pondering how the concept of pumpkin bread could have changed so drastically in the last hundred years. \u003c/p>\n\u003cp>Recipes are like little time capsules. The ingredients say so much about the era and place in which they were used and published. We use white flour and refined sugar today simply because our current economy makes these \"staples\" cheap and accessible. But when Alice B. Tregaskis -- the author of the recipe in the Times -- made her pumpkin bread, her staples were different. There was no driving to a local mega mart or Whole Foods to purchase processed white flour and canned pumpkin, even in New York City. Home cooks would create their own pumpkin purees and use corn meal ground locally or at home. These were items that were available on a seasonal and local level only. \u003c/p>\n\u003cp> I couldn’t help but wonder who Alice B. Tregaskis was and what cookbook she was using for the recipe. The one thing that seemed clear was that if she was writing in recipes to the NY Times in 1914, she was sort of a food blogger in her own time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So in honor of Alice B. Tragaskis, here’s my own pumpkin bread recipe.\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One loaf or 12 muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups of flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/4 tsp nutmeg\u003cbr>\n1/4 tsp ground ginger\u003cbr>\n1/2 cup softened butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n1 cup pureed pumpkin\u003cbr>\n2 Tbsp milk\u003cbr>\n1/2 cup walnuts or pecans\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2. Mix all dry ingredients in a large bowl.\u003cbr>\n3.\tBeat butter and sugar until creamy.\u003cbr>\n4.\tAdd in eggs and vanilla and cream thoroughly.\u003cbr>\n5.\tAdd pumpkin to egg and butter mixture.\u003cbr>\n6.\tIncorporate dry ingredients into wet mixture, but don’t overmix.\u003cbr>\n7.\tGently add in nuts.\u003cbr>\n8. Pour batter into a 9 by 5 by 3-inch loaf pan or a muffin pan that has been buttered or oiled.\u003cbr>\n9. Bake for about 40 minutes (use a cake tester to see if it comes out clean) if making one loaf, or 20 minutes if making muffins. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1571/pumpkin-bread-2",
"authors": [
"5016"
],
"categories": [
"bayareabites_1653",
"bayareabites_12"
],
"tags": [
"bayareabites_1511",
"bayareabites_1510"
],
"label": "bayareabites"
},
"bayareabites_1569": {
"type": "posts",
"id": "bayareabites_1569",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1569",
"score": null,
"sort": [
1224689454000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1224689454,
"format": "aside",
"disqusTitle": "Event: Public Jam",
"title": "Event: Public Jam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/jam.jpg\" alt=\"jam\" align=\"left\">\"A specter is haunting our cities: barren landscapes with foliage and flowers, but nothing to eat. Fruit can grow almost anywhere, and can be harvested by everyone. Our cities are planted with frivolous and ugly landscaping, sad shrubs and neglected trees, whereas they should burst with ripe produce. Great sums of money are spent on young trees, water and maintenance. While these trees are beautiful, they could be healthy, fruitful and beautiful.\"\u003c/p>\n\u003cp>-- From the Fallen Fruit manifesto\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://fallenfruit.org/\">Fallen Fruit\u003c/a> identifies where you can find free fruit that has fallen and encourages public consumption. The movement began in Los Angeles but public jam making events take place in various locations.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.ybca.org/visit/\">Yerba Buena Center for the Arts\u003c/a> you an will bring your own fresh fruit and clean jars and learn to make jam with the folks from Fallen Fruit. Fallen Fruit will also lead a discussion about the basics of jam and jelly making, pectin and bindings, the aesthetics of sweetness, as well as the communal power of shared food and the liberation of public fruit.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.ybca.org/tickets/production/view.aspx?id=8383\">Public Jam\u003c/a>, a fruit jam and jelly making event\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> YAAW Lounge, Yerba Buena, 700 Howard St, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> November 1, 2008\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Free, but tickets required call YBCA box office 415.978.2787\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Learn how to make jam, and at the end of the event trade jars with other participants.\u003c/p>\n\u003cp>One of the most common fruit found in backyards around the Bay Area is plums. Use purple plums for this recipe to make a small batch of fresh jam.\u003c/p>\n\u003cp>\u003cstrong>Plum Freezer Jam\u003c/strong>\u003cbr>\n3 cups pitted, coarsely chopped plums\u003cbr>\n1/3 cup sugar\u003cbr>\n1/3 cup water\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/8 teaspoon cinnamon\u003cbr>\n2 tablespoons honey\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all the ingredients except the honey in a medium saucepan. Bring to the boil, reduce heat and simmer. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey and taste, adjust seasonings as desired. Allow to cool to room temperature and pour into clean jars. Refrigerate for up to 2 weeks or freeze for up to one year.\u003c/p>\n\n",
"disqusIdentifier": "1569 http://blogs.kqed.org/bayareabites/2008/10/22/event-public-jam/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/22/event-public-jam/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 358,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1224689558,
"excerpt": "\u003ca href=\"http://fallenfruit.org/\">Fallen Fruit\u003c/a> identifies where you can find free fruit that has fallen and encourages public consumption. The movement began in Los Angeles but public jam making events take place in various locations. At \u003ca href=\"http://www.ybca.org/visit/\">YerbaBuena\u003c/a> Center for the Arts you an will bring your own fresh fruit and clean jars and learn to make jam with the folks from Fallen Fruit. Fallen Fruit will also lead a discussion about the basics of jam and jelly making, pectin and bindings, the aesthetics of sweetness, as well as the communal power of shared food and the liberation of public fruit.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Fallen Fruit identifies where you can find free fruit that has fallen and encourages public consumption. The movement began in Los Angeles but public jam making events take place in various locations. At YerbaBuena Center for the Arts you an will bring your own fresh fruit and clean jars and learn to make jam with the folks from Fallen Fruit. Fallen Fruit will also lead a discussion about the basics of jam and jelly making, pectin and bindings, the aesthetics of sweetness, as well as the communal power of shared food and the liberation of public fruit.\r\n",
"title": "Event: Public Jam | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: Public Jam",
"datePublished": "2008-10-22T08:30:54-07:00",
"dateModified": "2008-10-22T08:32:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-public-jam",
"status": "publish",
"path": "/bayareabites/1569/event-public-jam",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/jam.jpg\" alt=\"jam\" align=\"left\">\"A specter is haunting our cities: barren landscapes with foliage and flowers, but nothing to eat. Fruit can grow almost anywhere, and can be harvested by everyone. Our cities are planted with frivolous and ugly landscaping, sad shrubs and neglected trees, whereas they should burst with ripe produce. Great sums of money are spent on young trees, water and maintenance. While these trees are beautiful, they could be healthy, fruitful and beautiful.\"\u003c/p>\n\u003cp>-- From the Fallen Fruit manifesto\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://fallenfruit.org/\">Fallen Fruit\u003c/a> identifies where you can find free fruit that has fallen and encourages public consumption. The movement began in Los Angeles but public jam making events take place in various locations.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.ybca.org/visit/\">Yerba Buena Center for the Arts\u003c/a> you an will bring your own fresh fruit and clean jars and learn to make jam with the folks from Fallen Fruit. Fallen Fruit will also lead a discussion about the basics of jam and jelly making, pectin and bindings, the aesthetics of sweetness, as well as the communal power of shared food and the liberation of public fruit.\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.ybca.org/tickets/production/view.aspx?id=8383\">Public Jam\u003c/a>, a fruit jam and jelly making event\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> YAAW Lounge, Yerba Buena, 700 Howard St, 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>\n\u003cp>\u003cstrong>When:\u003c/strong> November 1, 2008\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Free, but tickets required call YBCA box office 415.978.2787\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Learn how to make jam, and at the end of the event trade jars with other participants.\u003c/p>\n\u003cp>One of the most common fruit found in backyards around the Bay Area is plums. Use purple plums for this recipe to make a small batch of fresh jam.\u003c/p>\n\u003cp>\u003cstrong>Plum Freezer Jam\u003c/strong>\u003cbr>\n3 cups pitted, coarsely chopped plums\u003cbr>\n1/3 cup sugar\u003cbr>\n1/3 cup water\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/8 teaspoon cinnamon\u003cbr>\n2 tablespoons honey\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all the ingredients except the honey in a medium saucepan. Bring to the boil, reduce heat and simmer. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey and taste, adjust seasonings as desired. Allow to cool to room temperature and pour into clean jars. Refrigerate for up to 2 weeks or freeze for up to one year.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1569/event-public-jam",
"authors": [
"5020"
],
"categories": [
"bayareabites_50",
"bayareabites_12"
],
"tags": [
"bayareabites_347"
],
"label": "bayareabites"
},
"bayareabites_1550": {
"type": "posts",
"id": "bayareabites_1550",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1550",
"score": null,
"sort": [
1224253024000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1224253024,
"format": "aside",
"disqusTitle": "The Fig: The Good Fruit with a Bad Name",
"title": "The Fig: The Good Fruit with a Bad Name",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/figs.jpg\" alt=\"figs\" align=\"left\">I love figs. They're on the short list of my favorite things, so I have always had difficulty with the phrase \"I couldn't give a fig.\" The meaning of the phrase, of course, is that to give a fig is to care little. To not give a fig means to care even less. Of course, the true purpose of the word \"fig\" in that phrase is commonly thought to be as a replacement for another, unprintable-on-this-website \"f\" word. And that depresses me. It's given the fig a bad name.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.phrases.org.uk/bulletin_board/47/messages/499.html\">The Phrase Finder \u003c/a> and numerous other sources, the saying is based upon the Spanish \u003cem>\"dar un fico\"\u003c/em> (substitute the \"o\" in \u003cem>fico\u003c/em> with an \"a\" and any Spanish speaker will know the not-so-subtle change in meaning), which gave its name to the traditionally obscene gesture of placing one's thumb between one's first and second fingers-- roughly the equivalent of giving someone the finger-- the third finger-- but \u003cem>en español\u003c/em>.\u003c/p>\n\u003cp>And the list goes on. There are several more unpleasant fig-related associations. Here are but a few:\u003c/p>\n\u003cp>The word \"sycophant\" (from the word \u003cem>sykon\u003c/em>) is derived from a Greek term roughly meaning \"to show the fig\". According to \u003ca href=\"http://www.yementimes.com/article.shtml?i=883&p=health&a=1\">one interesting source\u003c/a>, when valuable, sacred figs were stolen, a man sucking up to authority discovered the theft and revealed the figs and accused the robbers on the spot.\u003c/p>\n\u003cp>If one writes the word in all capital letters-- FIG-- one could be accused of referring to the Libyan terrorist group that once attempted to assassinate Mohammar Qaddafi. The attempt was made, I believe, in exasperation over their repeated attempts to force the press into settling on one official spelling of his name.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cleopatra took her own life with the bite of a snake hidden in a basket of figs.\u003c/p>\n\u003cp>And then, of course, there is the penchant of likening the fig to a certain part of the female anatomy, which may or may not be a bad thing, depending on your point of view. Fortunately, the reputed First Woman found that a large leaf from the fig tree would do nicely in concealing hers.\u003c/p>\n\u003cp>\u003cstrong>A Little Bit of History\u003c/strong>.\u003c/p>\n\u003cp>The fig is ancient. Remnants of the fruit have been found in excavations dating from 5,000 B.C.E. in Western Asia Minor. The tree and it's fruits quickly spread around the Mediterranean.\u003c/p>\n\u003cp>Demeter gave them to Dionysus. \u003ca href=\"http://www.adjustable-bed-center.com/adb/Article/Ancient-Fig-Trees-Through-History/9835\">Plato\u003c/a> mentioned that Greek athletes were fed on a diet of them to increase their strength and speed. Temporarily. Figs contain a high concentration of sugar (up to 50%). Think of them as ancient Power Bars. Jesus, in a fit of ungodly pique (Matthew 21:18), cursed a fig tree for not producing any fruit for Him as He passed by, thus killing the tree and ensuring there would be no second chances for it. Unless, that is, He chose, in His infinite goodness, to resurrect it at a later time.\u003c/p>\n\u003cp>The leaves of the tree have been used to provide shade, wrap food, and hide the naughty parts of statues. The tree itself was an easy source of quick-lighting firewood.\u003c/p>\n\u003cp>The fig is one of only five fruits mentioned in the Quraan along with olives, grapes, pomegranates, and dates. That's some good company.\u003c/p>\n\u003cp>\u003cstrong>Eat Them While You Still Can\u003c/strong>\u003c/p>\n\u003cp>Unpleasant associations aside, figs are inherently good on the inside. They are high in fiber, yet according to the ancient Egyptians, have a mild laxative quality to them.\u003c/p>\n\u003cp>They are rich in calcium, iron, phosphorus, and potassium. Less so in Vitamin C and B vitamins, but they are sourced there, too.\u003c/p>\n\u003cp>Figs are excellent dried, stewed, or eaten raw. They add a subtle depth to sweet dishes, and sweetness to savory ones.\u003c/p>\n\u003cp>How anyone could see their way to giving this simple fruit, one which exudes such sweetness, sexual suggestion, and history with every mouthful, is beyond me. And frankly, I simply couldn't give a fig about this poor fruit's detractors.\u003c/p>\n\u003cp>I shall think no more about it. Instead, I plan to continue making myself sick on them until the season is over.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/figsalad.jpg\" alt=\"fig salad\">\u003c/p>\n\u003cp>\u003cstrong>Fig Salad\u003c/strong>\u003c/p>\n\u003cp>I like this preparation because it basic-- if not as old as the hills, it is possibly older than the Bible. All the ingredients have been in common use in and around the Mediterranean for more than 7,000 years. That's about 1,000 older than the earth itself, according to \u003ca href=\"http://www.angelfire.com/mi/dinosaurs/images/ageEarth/timeline.jpg\">Young Earth creationists\u003c/a>.\u003c/p>\n\u003cp>I am not giving specific amounts for any of the ingredients because that would complicate such a perfectly simple dish. The amount of each ingredient is entirely up to your preference.\u003c/p>\n\u003cp>\u003cstrong>Serves as few or as many as you wish.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Ripe figs, well washed, to reduce the risk of poisoning from scheming Roman matrons.\u003c/p>\n\u003cp>Any soft, faintly salty sheep or goat milk cheese at room temperature. Goat cheese will add a wonderful tang to the dish, while sheep’s milk lends a certain \u003cem>umami\u003c/em> to the overall outcome. I do not recommend cow's milk cheese-- it's just not biblical.\u003c/p>\n\u003cp>Olive oil. Extra virgin.\u003c/p>\n\u003cp>Honey. I prefer mine warmed. If one replaces the period with a comma in this last sentence, the meaning is very much changed.\u003c/p>\n\u003cp>Chopped pistachios. Or almonds. Your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wash the figs well, dry and bisect. Place them on a serving dish with the cheese which you have broken into reasonably attractive chunks. Drizzle figs and cheese with olive oil and honey. Sprinkle dish with chopped nuts to garnish. Eat.\u003c/p>\n\n",
"disqusIdentifier": "1550 http://blogs.kqed.org/bayareabites/2008/10/17/the-fig-the-good-fruit-with-a-bad-name/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/17/the-fig-the-good-fruit-with-a-bad-name/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 934,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1224262509,
"excerpt": "I love figs. They're on the short list of my favorite things, so I have always had difficulty with the phrase \"I couldn't give a fig.\" The meaning of the phrase, of course, is that to give a fig is to care little. To not give a fig means to care even less. Of course, the true purpose of the word \"fig\" in that phrase is commonly thought to be as a replacement for another, unprintable-on-this-website \"f\" word. And that depresses me. It's given the fig a bad name.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I love figs. They're on the short list of my favorite things, so I have always had difficulty with the phrase "I couldn't give a fig." The meaning of the phrase, of course, is that to give a fig is to care little. To not give a fig means to care even less. Of course, the true purpose of the word "fig" in that phrase is commonly thought to be as a replacement for another, unprintable-on-this-website "f" word. And that depresses me. It's given the fig a bad name.",
"title": "The Fig: The Good Fruit with a Bad Name | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Fig: The Good Fruit with a Bad Name",
"datePublished": "2008-10-17T07:17:04-07:00",
"dateModified": "2008-10-17T09:55:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-fig-the-good-fruit-with-a-bad-name",
"status": "publish",
"path": "/bayareabites/1550/the-fig-the-good-fruit-with-a-bad-name",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/figs.jpg\" alt=\"figs\" align=\"left\">I love figs. They're on the short list of my favorite things, so I have always had difficulty with the phrase \"I couldn't give a fig.\" The meaning of the phrase, of course, is that to give a fig is to care little. To not give a fig means to care even less. Of course, the true purpose of the word \"fig\" in that phrase is commonly thought to be as a replacement for another, unprintable-on-this-website \"f\" word. And that depresses me. It's given the fig a bad name.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.phrases.org.uk/bulletin_board/47/messages/499.html\">The Phrase Finder \u003c/a> and numerous other sources, the saying is based upon the Spanish \u003cem>\"dar un fico\"\u003c/em> (substitute the \"o\" in \u003cem>fico\u003c/em> with an \"a\" and any Spanish speaker will know the not-so-subtle change in meaning), which gave its name to the traditionally obscene gesture of placing one's thumb between one's first and second fingers-- roughly the equivalent of giving someone the finger-- the third finger-- but \u003cem>en español\u003c/em>.\u003c/p>\n\u003cp>And the list goes on. There are several more unpleasant fig-related associations. Here are but a few:\u003c/p>\n\u003cp>The word \"sycophant\" (from the word \u003cem>sykon\u003c/em>) is derived from a Greek term roughly meaning \"to show the fig\". According to \u003ca href=\"http://www.yementimes.com/article.shtml?i=883&p=health&a=1\">one interesting source\u003c/a>, when valuable, sacred figs were stolen, a man sucking up to authority discovered the theft and revealed the figs and accused the robbers on the spot.\u003c/p>\n\u003cp>If one writes the word in all capital letters-- FIG-- one could be accused of referring to the Libyan terrorist group that once attempted to assassinate Mohammar Qaddafi. The attempt was made, I believe, in exasperation over their repeated attempts to force the press into settling on one official spelling of his name.\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>Cleopatra took her own life with the bite of a snake hidden in a basket of figs.\u003c/p>\n\u003cp>And then, of course, there is the penchant of likening the fig to a certain part of the female anatomy, which may or may not be a bad thing, depending on your point of view. Fortunately, the reputed First Woman found that a large leaf from the fig tree would do nicely in concealing hers.\u003c/p>\n\u003cp>\u003cstrong>A Little Bit of History\u003c/strong>.\u003c/p>\n\u003cp>The fig is ancient. Remnants of the fruit have been found in excavations dating from 5,000 B.C.E. in Western Asia Minor. The tree and it's fruits quickly spread around the Mediterranean.\u003c/p>\n\u003cp>Demeter gave them to Dionysus. \u003ca href=\"http://www.adjustable-bed-center.com/adb/Article/Ancient-Fig-Trees-Through-History/9835\">Plato\u003c/a> mentioned that Greek athletes were fed on a diet of them to increase their strength and speed. Temporarily. Figs contain a high concentration of sugar (up to 50%). Think of them as ancient Power Bars. Jesus, in a fit of ungodly pique (Matthew 21:18), cursed a fig tree for not producing any fruit for Him as He passed by, thus killing the tree and ensuring there would be no second chances for it. Unless, that is, He chose, in His infinite goodness, to resurrect it at a later time.\u003c/p>\n\u003cp>The leaves of the tree have been used to provide shade, wrap food, and hide the naughty parts of statues. The tree itself was an easy source of quick-lighting firewood.\u003c/p>\n\u003cp>The fig is one of only five fruits mentioned in the Quraan along with olives, grapes, pomegranates, and dates. That's some good company.\u003c/p>\n\u003cp>\u003cstrong>Eat Them While You Still Can\u003c/strong>\u003c/p>\n\u003cp>Unpleasant associations aside, figs are inherently good on the inside. They are high in fiber, yet according to the ancient Egyptians, have a mild laxative quality to them.\u003c/p>\n\u003cp>They are rich in calcium, iron, phosphorus, and potassium. Less so in Vitamin C and B vitamins, but they are sourced there, too.\u003c/p>\n\u003cp>Figs are excellent dried, stewed, or eaten raw. They add a subtle depth to sweet dishes, and sweetness to savory ones.\u003c/p>\n\u003cp>How anyone could see their way to giving this simple fruit, one which exudes such sweetness, sexual suggestion, and history with every mouthful, is beyond me. And frankly, I simply couldn't give a fig about this poor fruit's detractors.\u003c/p>\n\u003cp>I shall think no more about it. Instead, I plan to continue making myself sick on them until the season is over.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/figsalad.jpg\" alt=\"fig salad\">\u003c/p>\n\u003cp>\u003cstrong>Fig Salad\u003c/strong>\u003c/p>\n\u003cp>I like this preparation because it basic-- if not as old as the hills, it is possibly older than the Bible. All the ingredients have been in common use in and around the Mediterranean for more than 7,000 years. That's about 1,000 older than the earth itself, according to \u003ca href=\"http://www.angelfire.com/mi/dinosaurs/images/ageEarth/timeline.jpg\">Young Earth creationists\u003c/a>.\u003c/p>\n\u003cp>I am not giving specific amounts for any of the ingredients because that would complicate such a perfectly simple dish. The amount of each ingredient is entirely up to your preference.\u003c/p>\n\u003cp>\u003cstrong>Serves as few or as many as you wish.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Ripe figs, well washed, to reduce the risk of poisoning from scheming Roman matrons.\u003c/p>\n\u003cp>Any soft, faintly salty sheep or goat milk cheese at room temperature. Goat cheese will add a wonderful tang to the dish, while sheep’s milk lends a certain \u003cem>umami\u003c/em> to the overall outcome. I do not recommend cow's milk cheese-- it's just not biblical.\u003c/p>\n\u003cp>Olive oil. Extra virgin.\u003c/p>\n\u003cp>Honey. I prefer mine warmed. If one replaces the period with a comma in this last sentence, the meaning is very much changed.\u003c/p>\n\u003cp>Chopped pistachios. Or almonds. Your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wash the figs well, dry and bisect. Place them on a serving dish with the cheese which you have broken into reasonably attractive chunks. Drizzle figs and cheese with olive oil and honey. Sprinkle dish with chopped nuts to garnish. Eat.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1550/the-fig-the-good-fruit-with-a-bad-name",
"authors": [
"5017"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_1496"
],
"label": "bayareabites"
},
"bayareabites_1548": {
"type": "posts",
"id": "bayareabites_1548",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1548",
"score": null,
"sort": [
1224178897000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1224178897,
"format": "aside",
"disqusTitle": "One Last Tomato Hurrah",
"title": "One Last Tomato Hurrah",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/gazpacho.jpg\" alt=\"gazpacho\" align=\"left\">This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \u003c/p>\n\u003cp>This week, I had a pile of gorgeous \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_26.php\">Ella Bella\u003c/a> tomatoes—my favorite tomato vendor at the SF farmers' market who just pulled up stakes and moved to Hawaii, wah!—which were threatening to go bad (it's been a busy week!). So, as my one last hurrah, and in celebration of the amazingly sweet, delicious tomatoes I had on hand, I came up with this super fresh, super fast, and super easy gazpacho. It's a delicious way to bid tomatoes farewell for another year.\u003c/p>\n\u003cp>There are tons of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/\">versions\u003c/a> of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/\">gazpacho\u003c/a>, a soup that, at its best, lets the flavor of sweet, seasonal tomatoes shine. It is by far one of my favorite soups of all time, simple perfection on a hot summer day (well, at least for us in the Bay Area where it still seems to be summer). This Andalucian-style version is inspired by a recipe from \u003ca href=\"http://www.wildhoneyrestaurant.co.uk/\">Wild Honey restaurant\u003c/a> in London.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Last Hurrah Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 5–6 large ripe heirloom tomatoes\u003cbr>\n1/2 jar roasted piquillo peppers (about 5 peppers or 5 ounces)\u003cbr>\n1/2 English cucumber, peeled and seeded\u003cbr>\n1 small garlic clove\u003cbr>\n2 teaspoons Worcestershire\u003cbr>\n2 teaspoons rice vinegar\u003cbr>\n2 teaspoons white balsamic vinegar\u003cbr>\n1/4 cup good-quality extra-virgin olive oil\u003cbr>\nKosher salt\u003cbr>\nFreshly ground pepper\u003cbr>\nHot sauce, such as Melinda's habañero sauce\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For garnishing:\u003c/strong>\u003cbr>\nCucumber, peeled, seeded and diced\u003cbr>\nAvocado, peeled, seeded and diced\u003cbr>\nOlive oil, for drizzling\u003cbr>\nCroutons or sliced, toasted sourdough baguette\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Have ready a medium-mesh sieve set over a large bowl. Halve the tomatoes crosswise and squeeze the seeds into the sieve. Cut out the stem, chop the tomatoes and put in a blender. Add the juice from the bowl and discard the seeds.\u003c/p>\n\u003cp>2. Add the peppers, cucumber, garlic, Worcestershire, vinegars, and oil, and process until smooth. Season to taste with salt, pepper, and hot sauce. Pour the soup through the sieve set over the bowl. Transfer to an airtight container and chill for at least an hour, and up to a day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Garnish with cucumber, avocado, and a drizzle of olive oil. Serve with the croutons scattered over the top or toasted baguette.\u003c/p>\n\n",
"disqusIdentifier": "1548 http://blogs.kqed.org/bayareabites/2008/10/16/one-last-tomato-hurrah/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/16/one-last-tomato-hurrah/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 449,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1224196444,
"excerpt": "This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \r\n",
"title": "One Last Tomato Hurrah | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "One Last Tomato Hurrah",
"datePublished": "2008-10-16T10:41:37-07:00",
"dateModified": "2008-10-16T15:34:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "one-last-tomato-hurrah",
"status": "publish",
"path": "/bayareabites/1548/one-last-tomato-hurrah",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/gazpacho.jpg\" alt=\"gazpacho\" align=\"left\">This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \u003c/p>\n\u003cp>This week, I had a pile of gorgeous \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_26.php\">Ella Bella\u003c/a> tomatoes—my favorite tomato vendor at the SF farmers' market who just pulled up stakes and moved to Hawaii, wah!—which were threatening to go bad (it's been a busy week!). So, as my one last hurrah, and in celebration of the amazingly sweet, delicious tomatoes I had on hand, I came up with this super fresh, super fast, and super easy gazpacho. It's a delicious way to bid tomatoes farewell for another year.\u003c/p>\n\u003cp>There are tons of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/\">versions\u003c/a> of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/\">gazpacho\u003c/a>, a soup that, at its best, lets the flavor of sweet, seasonal tomatoes shine. It is by far one of my favorite soups of all time, simple perfection on a hot summer day (well, at least for us in the Bay Area where it still seems to be summer). This Andalucian-style version is inspired by a recipe from \u003ca href=\"http://www.wildhoneyrestaurant.co.uk/\">Wild Honey restaurant\u003c/a> in London.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Last Hurrah Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 5–6 large ripe heirloom tomatoes\u003cbr>\n1/2 jar roasted piquillo peppers (about 5 peppers or 5 ounces)\u003cbr>\n1/2 English cucumber, peeled and seeded\u003cbr>\n1 small garlic clove\u003cbr>\n2 teaspoons Worcestershire\u003cbr>\n2 teaspoons rice vinegar\u003cbr>\n2 teaspoons white balsamic vinegar\u003cbr>\n1/4 cup good-quality extra-virgin olive oil\u003cbr>\nKosher salt\u003cbr>\nFreshly ground pepper\u003cbr>\nHot sauce, such as Melinda's habañero sauce\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>For garnishing:\u003c/strong>\u003cbr>\nCucumber, peeled, seeded and diced\u003cbr>\nAvocado, peeled, seeded and diced\u003cbr>\nOlive oil, for drizzling\u003cbr>\nCroutons or sliced, toasted sourdough baguette\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Have ready a medium-mesh sieve set over a large bowl. Halve the tomatoes crosswise and squeeze the seeds into the sieve. Cut out the stem, chop the tomatoes and put in a blender. Add the juice from the bowl and discard the seeds.\u003c/p>\n\u003cp>2. Add the peppers, cucumber, garlic, Worcestershire, vinegars, and oil, and process until smooth. Season to taste with salt, pepper, and hot sauce. Pour the soup through the sieve set over the bowl. Transfer to an airtight container and chill for at least an hour, and up to a day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Garnish with cucumber, avocado, and a drizzle of olive oil. Serve with the croutons scattered over the top or toasted baguette.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1548/one-last-tomato-hurrah",
"authors": [
"5015"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_1214",
"bayareabites_1049"
],
"label": "bayareabites"
},
"bayareabites_1526": {
"type": "posts",
"id": "bayareabites_1526",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1526",
"score": null,
"sort": [
1223566205000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1223566205,
"format": "aside",
"disqusTitle": "Apple Cake",
"title": "Apple Cake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/apple-cake300.jpg\" alt=\"apple cake\" align=\"left\">I am lucky enough to have an apple tree in my backyard. Unfortunately, it has been diagnosed with fire blight, so I think this may be its last year. The aborist says it can't be saved, which makes me want to weep. Our beloved apple tree was already misshapen from years of neglect before we bought our house, but it now additionally has broken branches and peeling bark. Overall, it looks pretty shabby. But I don’t care how it looks. I adore the fruit it bears. \u003c/p>\n\u003cp>The apples from my tree aren't anything like what you get at a store. They are unique and part of an age when heirloom varieties grew in abundance. I never have it sprayed, so the cores may sometimes house a happy little worm, but the meat is beautiful, organic and tastes fantastic. Our apples are crisp and delicious right off the tree while also holding up well when cooked or baked. The thought of going to buy a replacement tree makes me depressed. I like the old scruffy tree we have.\u003c/p>\n\u003cp>One of the best things about having an apple tree is being able to go in my own backyard to pick apples to make a cake. I have quite a weakness for apple cake, especially when the apples are crisp and sweet. So, in honor of my tree and the many apples it has bestowed upon us for apple slices, apple tarts, apple butter, and, yes, apple cakes, I'd like to share my recipe. As you'll see, the cake is full of apples, but don't be alarmed that it looks like there are more apple pieces than batter. The abundance of apples makes the cake wonderfully moist. The apples also bake nicely into the batter so they don't detract from the cakiness of the texture. With a hint of cinnamon and some toasted walnuts, it's perfect for dessert, brunch, tea, or an afternoon snack. It's also easy and quick to make.\u003c/p>\n\u003cp>I am still hoping for a botanical miracle that will save our tree. Maybe I'm feeling sentimental because it's dying, but I've always seen it as a sentry of sorts in our backyard, marking the passing of time: blooming in the spring, bulging with fruit in the summer, dropping golden leaves in autumn, and standing bare and empty in winter. And then it does it all over again, or at least it did.\u003c/p>\n\u003cp>So in honor of my apple tree, here's the recipe. I hope you like it as much as we have over the years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/apple-cake400.jpg\" alt=\"apple cake\">\u003c/p>\n\u003cp>\u003cstrong>Apple Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 10 - 12 Servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup vegetable oil\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n2 cups flour\u003cbr>\n1 tsp baking soda\u003cbr>\n½ tsp salt\u003cbr>\n1 tsp cinnamon\u003cbr>\n4 heaping cups peeled and chopped apples (about ¼ inch thick cubes)\u003cbr>\n½ cups toasted walnuts (optional)\u003cbr>\n¼ cup brown sugar\u003cbr>\n1 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003cbr>\n2. Butter or oil a bundt pan or a 9x13 baking dish.\u003cbr>\n3. Combine oil, eggs and sugar in a large bowl.\u003cbr>\n4. In a separate bowl, mix together flour, baking soda, salt and cinnamon\u003cbr>\n5. Add flour mixture to egg and sugar mixture, being careful not to overstir.\u003cbr>\n6. Add apples and nuts (if using) to the batter.\u003cbr>\n7. If using a bundt pan, sprinkle the final ¼ cup of brown sugar and ½ tsp cinnamon on the bottom of the greased bundt pan.\u003cbr>\n8. Pour batter into your pan, spreading evenly.\u003cbr>\n9. If using a 9x13 baking dish, sprinkle the ¼ cup of brown sugar and ½ tsp cinnamon evenly on top of the batter.\u003cbr>\n10. Bake for 35 – 40 minutes, or until you can pull a toothpick out clean.\u003cbr>\n11. Sprinkle with powdered sugar when cool.\u003c/p>\n\n",
"disqusIdentifier": "1526 http://blogs.kqed.org/bayareabites/2008/10/09/apple-cake/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/09/apple-cake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 643,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1223566953,
"excerpt": "One of the best things about having an apple tree is being able to go in my own backyard to pick apples to make a cake. I have quite a weakness for apple cake, especially when the apples are crisp and sweet. So, in honor of my tree and the many apples it has bestowed upon us for apple slices, apple tarts, apple butter, and, yes, apple cakes, I'd like to share my recipe. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "One of the best things about having an apple tree is being able to go in my own backyard to pick apples to make a cake. I have quite a weakness for apple cake, especially when the apples are crisp and sweet. So, in honor of my tree and the many apples it has bestowed upon us for apple slices, apple tarts, apple butter, and, yes, apple cakes, I'd like to share my recipe. ",
"title": "Apple Cake | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Apple Cake",
"datePublished": "2008-10-09T08:30:05-07:00",
"dateModified": "2008-10-09T08:42:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "apple-cake",
"status": "publish",
"path": "/bayareabites/1526/apple-cake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/apple-cake300.jpg\" alt=\"apple cake\" align=\"left\">I am lucky enough to have an apple tree in my backyard. Unfortunately, it has been diagnosed with fire blight, so I think this may be its last year. The aborist says it can't be saved, which makes me want to weep. Our beloved apple tree was already misshapen from years of neglect before we bought our house, but it now additionally has broken branches and peeling bark. Overall, it looks pretty shabby. But I don’t care how it looks. I adore the fruit it bears. \u003c/p>\n\u003cp>The apples from my tree aren't anything like what you get at a store. They are unique and part of an age when heirloom varieties grew in abundance. I never have it sprayed, so the cores may sometimes house a happy little worm, but the meat is beautiful, organic and tastes fantastic. Our apples are crisp and delicious right off the tree while also holding up well when cooked or baked. The thought of going to buy a replacement tree makes me depressed. I like the old scruffy tree we have.\u003c/p>\n\u003cp>One of the best things about having an apple tree is being able to go in my own backyard to pick apples to make a cake. I have quite a weakness for apple cake, especially when the apples are crisp and sweet. So, in honor of my tree and the many apples it has bestowed upon us for apple slices, apple tarts, apple butter, and, yes, apple cakes, I'd like to share my recipe. As you'll see, the cake is full of apples, but don't be alarmed that it looks like there are more apple pieces than batter. The abundance of apples makes the cake wonderfully moist. The apples also bake nicely into the batter so they don't detract from the cakiness of the texture. With a hint of cinnamon and some toasted walnuts, it's perfect for dessert, brunch, tea, or an afternoon snack. It's also easy and quick to make.\u003c/p>\n\u003cp>I am still hoping for a botanical miracle that will save our tree. Maybe I'm feeling sentimental because it's dying, but I've always seen it as a sentry of sorts in our backyard, marking the passing of time: blooming in the spring, bulging with fruit in the summer, dropping golden leaves in autumn, and standing bare and empty in winter. And then it does it all over again, or at least it did.\u003c/p>\n\u003cp>So in honor of my apple tree, here's the recipe. I hope you like it as much as we have over the years.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/apple-cake400.jpg\" alt=\"apple cake\">\u003c/p>\n\u003cp>\u003cstrong>Apple Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 10 - 12 Servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup vegetable oil\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n2 cups flour\u003cbr>\n1 tsp baking soda\u003cbr>\n½ tsp salt\u003cbr>\n1 tsp cinnamon\u003cbr>\n4 heaping cups peeled and chopped apples (about ¼ inch thick cubes)\u003cbr>\n½ cups toasted walnuts (optional)\u003cbr>\n¼ cup brown sugar\u003cbr>\n1 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003cbr>\n2. Butter or oil a bundt pan or a 9x13 baking dish.\u003cbr>\n3. Combine oil, eggs and sugar in a large bowl.\u003cbr>\n4. In a separate bowl, mix together flour, baking soda, salt and cinnamon\u003cbr>\n5. Add flour mixture to egg and sugar mixture, being careful not to overstir.\u003cbr>\n6. Add apples and nuts (if using) to the batter.\u003cbr>\n7. If using a bundt pan, sprinkle the final ¼ cup of brown sugar and ½ tsp cinnamon on the bottom of the greased bundt pan.\u003cbr>\n8. Pour batter into your pan, spreading evenly.\u003cbr>\n9. If using a 9x13 baking dish, sprinkle the ¼ cup of brown sugar and ½ tsp cinnamon evenly on top of the batter.\u003cbr>\n10. Bake for 35 – 40 minutes, or until you can pull a toothpick out clean.\u003cbr>\n11. Sprinkle with powdered sugar when cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1526/apple-cake",
"authors": [
"5016"
],
"categories": [
"bayareabites_1653",
"bayareabites_12"
],
"tags": [
"bayareabites_1473",
"bayareabites_1255"
],
"label": "bayareabites"
},
"bayareabites_1516": {
"type": "posts",
"id": "bayareabites_1516",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1516",
"score": null,
"sort": [
1223109141000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1223109141,
"format": "aside",
"disqusTitle": "Nut and Fruit Oatcakes & Strawberry Oat Squares",
"title": "Nut and Fruit Oatcakes & Strawberry Oat Squares",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/oat-cakes.jpg\" alt=\"oat-cakes.jpg\" align=\"left\">Sunday mornings are special at my house. Instead of rushing around and trying to make breakfast for my daughters while finding homework or soccer shoes, I get to lounge around, reading the paper while my husband cooks up a pot of steel-cut oats. I live for Sunday mornings, with my hot cup of coffee and steaming bowl of oatmeal. \u003c/p>\n\u003cp>Because one batch of oats was never enough to feed the four of us, my husband started making two batches each Sunday. But two batches was just a bit too much for our crowd and I often ended up with about a cup of cooked oats leftover. With this little container of oaty goodness each weekend, I set out on a quest to find the perfect oat cake recipe. Remembering some lovely oatcakes I used to order at a little café when we lived on Nob Hill, I started experimenting. \u003c/p>\n\u003cp>After a few tries, I came up with a recipe that created great breakfast cakes: supple, yet still firm, with a hint of nuttiness, and just the right amount of fruit to add bits of sweetness to each bite. They are the perfect quick breakfast for a hungry child before school, and an antidote to a crazy Monday morning. \u003c/p>\n\u003cp>I’ve also added jam, instead of fruit and nuts, to create a Sunday dessert. The outcome is a pan of delicious oat squares filled with gooey strawberries. It’s a crowd pleaser for both kids and adults.\u003c/p>\n\u003cp>With either recipe, these oatcakes take only about five minutes to throw together. So now, in addition to benefiting from the treat of a lovingly cooked oatmeal breakfast on Sundays, I get the added perk of a nut and fruit oat cake on Monday mornings, or strawberry oat squares Sunday night. It’s a win/win/win situation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> For a great recipe detailing how to make steel-cut oats, see Kim Laidlaw’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">Steel-Cut My Oats\u003c/a>. Trader Joe’s also sells cooked steel-cut oats in their freezer department. I tried them in my recipe and it turned out great. So, if you’re not interested in making your own pot of porridge, this is a great alternative.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/fruitnut-oatcakes.jpg\" alt=\"nut and fruit steel-cut oatcakes\">\u003c/p>\n\u003cp>\u003cstrong>Nut and Fruit Oat Cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 9 servings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup cooked steel-cut oats\u003cbr>\n3/4 stick of softened butter\u003cbr>\n1 egg\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n1/4 cup cut up currants, prunes, raisins or dried apricots\u003cbr>\n1/4 cup chopped pecans, walnuts or almonds\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degree.\u003cbr>\n2.\tCombine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand.\u003cbr>\n3.\tAdd in the cooked oats, being sure to fully incorporate it into the mix.\u003cbr>\n4.\tMix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture.\u003cbr>\n5.\tAdd in fruit and nuts and mix until just incorporated (but not too much or the batter will become rubbery).\u003cbr>\n6.\tSpread the batter into a greased 8 x 8 pan.\u003cbr>\n7.\tBake for 20 minutes or until an inserted toothpick comes out clean.\u003cbr>\n8.\tCool and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/jam-squares.jpg\" alt=\"strawberry oat squares\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Oat Squares\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 9 servings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup cooked steel-cut oats\u003cbr>\n3/4 stick of softened butter\u003cbr>\n1 egg\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 cup strawberry or other fruit jam\u003cbr>\n2 Tbsp brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degree.\u003cbr>\n2.\tCombine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand.\u003cbr>\n3.\tAdd in the cooked oats, being sure to fully incorporate it into the mix.\u003cbr>\n4.\tMix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture.\u003cbr>\n5.\tSpread half the batter into a greased 8 x 8 pan.\u003cbr>\n6.\tTop with the jam, spreading it evenly over the batter.\u003cbr>\n7.\tSpread the remaining batter over the jam.\u003cbr>\n8.\tSprinkle brown sugar on top.\u003cbr>\n9.\tBake for 20 minutes or until an inserted toothpick comes out clean.\u003cbr>\n10.\tCool and serve.\u003c/p>\n\n",
"disqusIdentifier": "1516 http://blogs.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 716,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1223135707,
"excerpt": "Sunday mornings are special at my house. Instead of rushing around and trying to make breakfast for my daughters while finding homework or soccer shoes, I get to lounge around, reading the paper while my husband cooks up a pot of steel-cut oats. I live for Sunday mornings, with my hot cup of coffee and steaming bowl of oatmeal. \r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sunday mornings are special at my house. Instead of rushing around and trying to make breakfast for my daughters while finding homework or soccer shoes, I get to lounge around, reading the paper while my husband cooks up a pot of steel-cut oats. I live for Sunday mornings, with my hot cup of coffee and steaming bowl of oatmeal. \r\n\r\n",
"title": "Nut and Fruit Oatcakes & Strawberry Oat Squares | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Nut and Fruit Oatcakes & Strawberry Oat Squares",
"datePublished": "2008-10-04T01:32:21-07:00",
"dateModified": "2008-10-04T08:55:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares",
"status": "publish",
"path": "/bayareabites/1516/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/oat-cakes.jpg\" alt=\"oat-cakes.jpg\" align=\"left\">Sunday mornings are special at my house. Instead of rushing around and trying to make breakfast for my daughters while finding homework or soccer shoes, I get to lounge around, reading the paper while my husband cooks up a pot of steel-cut oats. I live for Sunday mornings, with my hot cup of coffee and steaming bowl of oatmeal. \u003c/p>\n\u003cp>Because one batch of oats was never enough to feed the four of us, my husband started making two batches each Sunday. But two batches was just a bit too much for our crowd and I often ended up with about a cup of cooked oats leftover. With this little container of oaty goodness each weekend, I set out on a quest to find the perfect oat cake recipe. Remembering some lovely oatcakes I used to order at a little café when we lived on Nob Hill, I started experimenting. \u003c/p>\n\u003cp>After a few tries, I came up with a recipe that created great breakfast cakes: supple, yet still firm, with a hint of nuttiness, and just the right amount of fruit to add bits of sweetness to each bite. They are the perfect quick breakfast for a hungry child before school, and an antidote to a crazy Monday morning. \u003c/p>\n\u003cp>I’ve also added jam, instead of fruit and nuts, to create a Sunday dessert. The outcome is a pan of delicious oat squares filled with gooey strawberries. It’s a crowd pleaser for both kids and adults.\u003c/p>\n\u003cp>With either recipe, these oatcakes take only about five minutes to throw together. So now, in addition to benefiting from the treat of a lovingly cooked oatmeal breakfast on Sundays, I get the added perk of a nut and fruit oat cake on Monday mornings, or strawberry oat squares Sunday night. It’s a win/win/win situation. \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>Note:\u003c/strong> For a great recipe detailing how to make steel-cut oats, see Kim Laidlaw’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">Steel-Cut My Oats\u003c/a>. Trader Joe’s also sells cooked steel-cut oats in their freezer department. I tried them in my recipe and it turned out great. So, if you’re not interested in making your own pot of porridge, this is a great alternative.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/fruitnut-oatcakes.jpg\" alt=\"nut and fruit steel-cut oatcakes\">\u003c/p>\n\u003cp>\u003cstrong>Nut and Fruit Oat Cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 9 servings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup cooked steel-cut oats\u003cbr>\n3/4 stick of softened butter\u003cbr>\n1 egg\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n1/4 cup cut up currants, prunes, raisins or dried apricots\u003cbr>\n1/4 cup chopped pecans, walnuts or almonds\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degree.\u003cbr>\n2.\tCombine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand.\u003cbr>\n3.\tAdd in the cooked oats, being sure to fully incorporate it into the mix.\u003cbr>\n4.\tMix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture.\u003cbr>\n5.\tAdd in fruit and nuts and mix until just incorporated (but not too much or the batter will become rubbery).\u003cbr>\n6.\tSpread the batter into a greased 8 x 8 pan.\u003cbr>\n7.\tBake for 20 minutes or until an inserted toothpick comes out clean.\u003cbr>\n8.\tCool and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/jam-squares.jpg\" alt=\"strawberry oat squares\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Oat Squares\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 9 servings\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup cooked steel-cut oats\u003cbr>\n3/4 stick of softened butter\u003cbr>\n1 egg\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 cup strawberry or other fruit jam\u003cbr>\n2 Tbsp brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degree.\u003cbr>\n2.\tCombine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand.\u003cbr>\n3.\tAdd in the cooked oats, being sure to fully incorporate it into the mix.\u003cbr>\n4.\tMix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture.\u003cbr>\n5.\tSpread half the batter into a greased 8 x 8 pan.\u003cbr>\n6.\tTop with the jam, spreading it evenly over the batter.\u003cbr>\n7.\tSpread the remaining batter over the jam.\u003cbr>\n8.\tSprinkle brown sugar on top.\u003cbr>\n9.\tBake for 20 minutes or until an inserted toothpick comes out clean.\u003cbr>\n10.\tCool and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1516/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares",
"authors": [
"5016"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_477",
"bayareabites_1455"
],
"label": "bayareabites"
},
"bayareabites_1514": {
"type": "posts",
"id": "bayareabites_1514",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1514",
"score": null,
"sort": [
1222961127000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1222961127,
"format": "aside",
"disqusTitle": "Bread and Butter Pudding",
"title": "Bread and Butter Pudding",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/bbpuds.jpg\" alt=\"bread and butter pudding\">\u003c/p>\n\u003cp>Having just recently returned from the UK, I am currently obsessed with a dessert that is considered, by many of my British friends and family, \"nursery food.\" I am speaking of bread and butter pudding. At its best, bread and butter pudding is both crispy and creamy, sweet and salty, simple and comforting, with just the right amount of butter, enough custard to soak through the layers of bread, a few sprinkles of raisins, and a toasty golden brown top. (At its worst it's a soggy, insipid, flavorless blob with too many raisins, but we don't have to go there.)\u003c/p>\n\u003cp>Lest you think it is the same thing as what we Americans call bread pudding, you are wrong. At least most of the bread puddings I've had here, which tend to be richer, heavier, and sweeter, with all sorts of extras thrown in (chocolate, fruit, etc). Don't get me wrong, when it's good—case in point: \u003ca href=\"http://www.tartinebakery.com/\">Tartine's bread pudding\u003c/a>—it's divine. \u003c/p>\n\u003cp>The timing could not have been better the very first time I ate bread and butter pudding. We had just arrived in London, on a cold wintry day in January, and were completely jetlagged. Our very good friends Andrew and Helen whipped one up, and I was in heaven. It was perfection, and made me feel like I’d been wrapped up in a squishy comforter in front of a roaring fire. The recipe they used (from \u003ca href=\"http://www.nytimes.com/2007/12/02/magazine/02food-t.html?_r=2&ref=magazine&oref=slogin&oref=slogin\">Simon Hopkinson's \u003cem>Roast Chicken and Other Stories\u003c/em>\u003c/a>, a very favorite cookbook of mine), was exceedingly simple, and simply perfect.\u003c/p>\n\u003cp>However, Hopkinson's recipe uses a few ingredients that are quite difficult to get here in the states, such as tea cakes (like little raisin rolls) and double cream. So I came up with a revised version for those of us on this side of the pond who have fond memories of British comfort food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>An American Bread and Butter Butter Pudding Tribute\u003c/strong>\u003cbr>\nBased on Simon Hopkinson's recipe from \u003cem>Roast Chicken and Other Stories\u003c/em>\u003c/p>\n\u003cp>Makes 1 big pudding; feeds 2 to 8 depending on how much comforting you need\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons raisins\u003cbr>\n2 tablespoons (sweet not \u003ca href=\"http://en.wikipedia.org/wiki/Peat\">peaty\u003c/a>) whisky or dark rum\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for greasing the pan\u003cbr>\n8 thick slices of stale challah bread\u003cbr>\n3 whole eggs\u003cbr>\n2 egg yolks\u003cbr>\n1 cup whole milk\u003cbr>\n1/4 cup whipping cream\u003cbr>\n1/3 cup sugar plus more for sprinkling\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\nsmall pinch of cinnamon (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> \u003c/p>\n\u003cp>1. Preheat the oven to 350F. In a small bowl, soak the raisins in the whisky to plump. Grease a baking dish large enough to hold all of the bread with butter. \u003c/p>\n\u003cp>2. Spread the sliced challah thickly and evenly with the 4 tablespoons butter, then cut the slices in half crosswise. \u003c/p>\n\u003cp>3. Drain the raisins, reserving the whisky. Lay the challah slices in the dish so they overlap slightly, sprinkling the raisins in between the bread slices.\u003c/p>\n\u003cp>4. In a bowl, whisk together the eggs, milk, cream, sugar, salt, cinnamon (if using), and reserved whisky. Pour over the bread evenly. Let stand for about 30 minutes so the bread soaks up the custard (I occasionally press down on the bread for extra absorption).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake the pudding until crisp and brown on top, about 35 minutes. Let stand for at least 10 minutes before serving big scoops. It is delicious with lightly whipped cream.\u003c/p>\n\n",
"disqusIdentifier": "1514 http://blogs.kqed.org/bayareabites/2008/10/02/bread-and-butter-pudding/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/02/bread-and-butter-pudding/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 585,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1222982605,
"excerpt": "Having just recently returned from the UK, I am currently obsessed with a dessert that is considered, by many of my British friends and family, \"nursery food.\" I am speaking of bread and butter pudding. At its best, bread and butter pudding is both crispy and creamy, sweet and salty, simple and comforting, with just the right amount of butter, enough custard to soak through the layers of bread, a few sprinkles of raisins, and a toasty golden brown top. (At its worst it's a soggy, insipid, flavorless blob with too many raisins, but we don't have to go there.)\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Having just recently returned from the UK, I am currently obsessed with a dessert that is considered, by many of my British friends and family, "nursery food." I am speaking of bread and butter pudding. At its best, bread and butter pudding is both crispy and creamy, sweet and salty, simple and comforting, with just the right amount of butter, enough custard to soak through the layers of bread, a few sprinkles of raisins, and a toasty golden brown top. (At its worst it's a soggy, insipid, flavorless blob with too many raisins, but we don't have to go there.)\r\n",
"title": "Bread and Butter Pudding | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bread and Butter Pudding",
"datePublished": "2008-10-02T08:25:27-07:00",
"dateModified": "2008-10-02T14:23:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bread-and-butter-pudding",
"status": "publish",
"path": "/bayareabites/1514/bread-and-butter-pudding",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/bbpuds.jpg\" alt=\"bread and butter pudding\">\u003c/p>\n\u003cp>Having just recently returned from the UK, I am currently obsessed with a dessert that is considered, by many of my British friends and family, \"nursery food.\" I am speaking of bread and butter pudding. At its best, bread and butter pudding is both crispy and creamy, sweet and salty, simple and comforting, with just the right amount of butter, enough custard to soak through the layers of bread, a few sprinkles of raisins, and a toasty golden brown top. (At its worst it's a soggy, insipid, flavorless blob with too many raisins, but we don't have to go there.)\u003c/p>\n\u003cp>Lest you think it is the same thing as what we Americans call bread pudding, you are wrong. At least most of the bread puddings I've had here, which tend to be richer, heavier, and sweeter, with all sorts of extras thrown in (chocolate, fruit, etc). Don't get me wrong, when it's good—case in point: \u003ca href=\"http://www.tartinebakery.com/\">Tartine's bread pudding\u003c/a>—it's divine. \u003c/p>\n\u003cp>The timing could not have been better the very first time I ate bread and butter pudding. We had just arrived in London, on a cold wintry day in January, and were completely jetlagged. Our very good friends Andrew and Helen whipped one up, and I was in heaven. It was perfection, and made me feel like I’d been wrapped up in a squishy comforter in front of a roaring fire. The recipe they used (from \u003ca href=\"http://www.nytimes.com/2007/12/02/magazine/02food-t.html?_r=2&ref=magazine&oref=slogin&oref=slogin\">Simon Hopkinson's \u003cem>Roast Chicken and Other Stories\u003c/em>\u003c/a>, a very favorite cookbook of mine), was exceedingly simple, and simply perfect.\u003c/p>\n\u003cp>However, Hopkinson's recipe uses a few ingredients that are quite difficult to get here in the states, such as tea cakes (like little raisin rolls) and double cream. So I came up with a revised version for those of us on this side of the pond who have fond memories of British comfort food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>An American Bread and Butter Butter Pudding Tribute\u003c/strong>\u003cbr>\nBased on Simon Hopkinson's recipe from \u003cem>Roast Chicken and Other Stories\u003c/em>\u003c/p>\n\u003cp>Makes 1 big pudding; feeds 2 to 8 depending on how much comforting you need\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons raisins\u003cbr>\n2 tablespoons (sweet not \u003ca href=\"http://en.wikipedia.org/wiki/Peat\">peaty\u003c/a>) whisky or dark rum\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for greasing the pan\u003cbr>\n8 thick slices of stale challah bread\u003cbr>\n3 whole eggs\u003cbr>\n2 egg yolks\u003cbr>\n1 cup whole milk\u003cbr>\n1/4 cup whipping cream\u003cbr>\n1/3 cup sugar plus more for sprinkling\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\nsmall pinch of cinnamon (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong> \u003c/p>\n\u003cp>1. Preheat the oven to 350F. In a small bowl, soak the raisins in the whisky to plump. Grease a baking dish large enough to hold all of the bread with butter. \u003c/p>\n\u003cp>2. Spread the sliced challah thickly and evenly with the 4 tablespoons butter, then cut the slices in half crosswise. \u003c/p>\n\u003cp>3. Drain the raisins, reserving the whisky. Lay the challah slices in the dish so they overlap slightly, sprinkling the raisins in between the bread slices.\u003c/p>\n\u003cp>4. In a bowl, whisk together the eggs, milk, cream, sugar, salt, cinnamon (if using), and reserved whisky. Pour over the bread evenly. Let stand for about 30 minutes so the bread soaks up the custard (I occasionally press down on the bread for extra absorption).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake the pudding until crisp and brown on top, about 35 minutes. Let stand for at least 10 minutes before serving big scoops. It is delicious with lightly whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1514/bread-and-butter-pudding",
"authors": [
"5015"
],
"categories": [
"bayareabites_1653",
"bayareabites_12"
],
"tags": [
"bayareabites_1446",
"bayareabites_1448",
"bayareabites_1449",
"bayareabites_1447"
],
"label": "bayareabites"
},
"bayareabites_1513": {
"type": "posts",
"id": "bayareabites_1513",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1513",
"score": null,
"sort": [
1222882659000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1222882659,
"format": "aside",
"disqusTitle": "Event: Asian Food Beyond Borders",
"title": "Event: Asian Food Beyond Borders",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/bhpPKzrSmzs&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/bhpPKzrSmzs&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Next weekend, the inaugural \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> kicks off at the San Francisco Ferry Building and the theme is Asian Food Beyond Borders. There will be tours, classes, workshops and panel discussions. Learn about chutneys, kimchi and sambal, how to pair wine with Asian food, all about Asian diasporas, the delights of South India and so much more. \u003c/p>\n\u003cp>One highlight of the weekend will be the program \u003cstrong>The Politics and Practicalities of Rice\u003c/strong>, a panel discussion and tasting, taking place on Saturday October 11th from 10-12 at the Ferry Building and tickets are only $20, $12 for students/seniors. On the panel will be Ross Koda, of Koda Farms, a Japanese American family rice farmer from the Central Valley, Kenneth Lee, president of Lotus Foods, specialty rice importer and distributor, Kent McKenzie, researcher and director of the California Rice Experiment Station and Raj Patel, food policy analyst and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933633492/kqedorg-20\">Stuffed and Starved\u003c/a>. Learn about farming techniques, global food policies, and environmental issues. You'll also get a chance to taste half a dozen different varieties of rice from California and around the world. \u003c/p>\n\u003cp>\u003cstrong>What: \u003c/strong>\u003ca href=\"http://www.asianculinaryforum.org/ACF/Asian_Culinary_Forum_-_Events.html\">Asian Food Beyond Borders\u003c/a> presented by the Asian Culinary Forum\u003c/p>\n\u003cp>\u003cstrong>Where: \u003c/strong> Events take place at the Ferry Building in San Francisco and at various other locations for tours\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>When: \u003c/strong> Friday October 10 - 12, 2008\u003cbr>\n\u003cstrong>How: \u003c/strong> \u003ca href=\"https://www.123signup.com/register?id=tppvb\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why: \u003c/strong>Hear from speakers ranging from Maddhur Jaffrey, to Martin Yan, local farmers and chefs with ties to Japan, Korea, Indonesia, India, Vietnam and more. Taste, talk, explore!\u003c/p>\n\u003cp>About 3 million people depend on rice for survival. This simple rice soup is almost endlessly versatile. Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>, by Asian Culinary Forum co-director and co-founder, Andrea Nguyen. \u003c/p>\n\u003cp>\u003cstrong>Basic Rice Soup \"Cháo\"\u003c/strong>\u003cbr>\nMakes about 8 cups, to serve 4 as a light lunch or 6 with 2 or 3 other dishes\u003c/p>\n\u003cp>3/4 long-grain rice\u003cbr>\n2 1/2 quarts (10 cups) chicken stock\u003cbr>\n4 quarter sized slices unpeeled fresh ginger\u003cbr>\n2 scallions, white part only\u003cbr>\nSalt\u003c/p>\n\u003cp>1. Put the rice in a 4 quart saucepan and add enough water to cover by 1 inch. Stir the rice with your hand 8 -10 times then let the rice settle. Drain the water and rinse the rice to remove some of the starch. \u003c/p>\n\u003cp>2. Add stock, ginger, and scallions and ring to a oil over high heat. Lower the heat to a vigorous simmer , and then cover partially. Cool for 5 minutes, stir the rice to make sure it is not sticking and gently simmer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Recover partially and continue cooking for one hour or until the rice has thickened and turned creamy white. Discard the ginger and scallions and salt as necessary. Use this soup base with chicken and cilantro, seafood, shredded pork or salted preserved eggs. \u003c/p>\n\n",
"disqusIdentifier": "1513 http://blogs.kqed.org/bayareabites/2008/10/01/event-asian-food-beyond-borders/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/01/event-asian-food-beyond-borders/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 469,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1222899893,
"excerpt": "Next weekend, the inaugural \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> kicks off at the San Francisco Ferry Building and the theme is Asian Food Beyond Borders. There will be tours, classes, workshops and panel discussions. Learn about chutneys, kimchi and sambal, how to pair wine with Asian food, all about Asian diasporas, the delights of South India and so much more. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Next weekend, the inaugural Asian Culinary Forum kicks off at the San Francisco Ferry Building and the theme is Asian Food Beyond Borders. There will be tours, classes, workshops and panel discussions. Learn about chutneys, kimchi and sambal, how to pair wine with Asian food, all about Asian diasporas, the delights of South India and so much more. \r\n",
"title": "Event: Asian Food Beyond Borders | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: Asian Food Beyond Borders",
"datePublished": "2008-10-01T10:37:39-07:00",
"dateModified": "2008-10-01T15:24:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-asian-food-beyond-borders",
"status": "publish",
"path": "/bayareabites/1513/event-asian-food-beyond-borders",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/bhpPKzrSmzs&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/bhpPKzrSmzs&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Next weekend, the inaugural \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> kicks off at the San Francisco Ferry Building and the theme is Asian Food Beyond Borders. There will be tours, classes, workshops and panel discussions. Learn about chutneys, kimchi and sambal, how to pair wine with Asian food, all about Asian diasporas, the delights of South India and so much more. \u003c/p>\n\u003cp>One highlight of the weekend will be the program \u003cstrong>The Politics and Practicalities of Rice\u003c/strong>, a panel discussion and tasting, taking place on Saturday October 11th from 10-12 at the Ferry Building and tickets are only $20, $12 for students/seniors. On the panel will be Ross Koda, of Koda Farms, a Japanese American family rice farmer from the Central Valley, Kenneth Lee, president of Lotus Foods, specialty rice importer and distributor, Kent McKenzie, researcher and director of the California Rice Experiment Station and Raj Patel, food policy analyst and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933633492/kqedorg-20\">Stuffed and Starved\u003c/a>. Learn about farming techniques, global food policies, and environmental issues. You'll also get a chance to taste half a dozen different varieties of rice from California and around the world. \u003c/p>\n\u003cp>\u003cstrong>What: \u003c/strong>\u003ca href=\"http://www.asianculinaryforum.org/ACF/Asian_Culinary_Forum_-_Events.html\">Asian Food Beyond Borders\u003c/a> presented by the Asian Culinary Forum\u003c/p>\n\u003cp>\u003cstrong>Where: \u003c/strong> Events take place at the Ferry Building in San Francisco and at various other locations for tours\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>When: \u003c/strong> Friday October 10 - 12, 2008\u003cbr>\n\u003cstrong>How: \u003c/strong> \u003ca href=\"https://www.123signup.com/register?id=tppvb\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why: \u003c/strong>Hear from speakers ranging from Maddhur Jaffrey, to Martin Yan, local farmers and chefs with ties to Japan, Korea, Indonesia, India, Vietnam and more. Taste, talk, explore!\u003c/p>\n\u003cp>About 3 million people depend on rice for survival. This simple rice soup is almost endlessly versatile. Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>, by Asian Culinary Forum co-director and co-founder, Andrea Nguyen. \u003c/p>\n\u003cp>\u003cstrong>Basic Rice Soup \"Cháo\"\u003c/strong>\u003cbr>\nMakes about 8 cups, to serve 4 as a light lunch or 6 with 2 or 3 other dishes\u003c/p>\n\u003cp>3/4 long-grain rice\u003cbr>\n2 1/2 quarts (10 cups) chicken stock\u003cbr>\n4 quarter sized slices unpeeled fresh ginger\u003cbr>\n2 scallions, white part only\u003cbr>\nSalt\u003c/p>\n\u003cp>1. Put the rice in a 4 quart saucepan and add enough water to cover by 1 inch. Stir the rice with your hand 8 -10 times then let the rice settle. Drain the water and rinse the rice to remove some of the starch. \u003c/p>\n\u003cp>2. Add stock, ginger, and scallions and ring to a oil over high heat. Lower the heat to a vigorous simmer , and then cover partially. Cool for 5 minutes, stir the rice to make sure it is not sticking and gently simmer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Recover partially and continue cooking for one hour or until the rice has thickened and turned creamy white. Discard the ginger and scallions and salt as necessary. Use this soup base with chicken and cilantro, seafood, shredded pork or salted preserved eggs. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1513/event-asian-food-beyond-borders",
"authors": [
"5020"
],
"categories": [
"bayareabites_50",
"bayareabites_12"
],
"tags": [
"bayareabites_1206"
],
"label": "bayareabites"
},
"bayareabites_1481": {
"type": "posts",
"id": "bayareabites_1481",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1481",
"score": null,
"sort": [
1222274680000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1222274680,
"format": "aside",
"disqusTitle": "Event: Rockridge - Picnic In the Street",
"title": "Event: Rockridge - Picnic In the Street",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/markethall.jpg\" alt=\"Rockridge Market Hall\">\u003c/p>\n\u003cp>As a part of \u003ca href=\"http://www.rockridgeoutandabout.com/\">Out and About in Rockridge\u003c/a>, Market Hall merchants will spill out onto College Avenue for their annual \"Picnic in the Street.\" Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://rockridgemarkethall.com/index.php\">Picnic in the Street\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> North Oakland's Rockridge Market Hall, along College Avenue between Shafter and Ocean View , adjacent to the Rockridge BART Station\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=market+hall+rockridge+ca&ie=UTF8&z=17&iwloc=B\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Sunday, September 28th, 2008, 11:00 AM – 6:00 PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Admission is free! Costs associated with some activities\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> At the Chefs Stage several cookbook authors and chefs will demonstrate recipes, discuss and sign their books including: \u003c/p>\n\u003cp>\u003cstrong>Joey Altman:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470130458/kqedorg-20\">Without Reservations, How to Make Bold, Creative Flavorful Food at Home\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/joeya.jpg\" alt=\"Joey Altman- Without Reservations, How to Make Bold, Creative Flavorful Food at Home\">\u003c/p>\n\u003cp>\u003cstrong>Janet Fletcher:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811865908/kqedorg-20\">Fresh from the Farmers Market—10th Anniversary Edition\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/janetf.jpg\" alt=\"Janet Fletcher- Fresh from the Farmers Market—10th Anniversary Edition\">\u003c/p>\n\u003cp>\u003cstrong>Alice Medrich:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652115/kqedorg-20\">Pure Dessert, true flavors, inspiring ingredients, and simple recipes\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/alicem.jpg\" alt=\"Alice Medrich- Pure Dessert, true flavors, inspiring ingredients, and simple recipes\">\u003c/p>\n\u003cp>\u003cstrong>Steve Sando:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/steves.gif\" alt=\"Steve Sando- Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\">\u003c/p>\n\u003cp>This recipe from the original edition of Janet Fletcher's \u003cstrong>Fresh from the Farmers' Market\u003c/strong>, Chronicle Books is perfect for Fall. Keep your eyes open for persimmons, coming into season this month and next. \u003c/p>\n\u003cp>\u003cstrong>Quick Persimmon \"Ice Cream\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe hachiya persimmons, about 1 pound total, frozen hard\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 teaspoon vanilla\u003cbr>\n1/2 cup buttermilk or half-and-half\u003cbr>\nApproximately 2 teaspoons fresh lemon juice\u003cbr>\nGingersnaps, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nQuarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Put the chunks in the food processor wit the sugar and process until the persimmon is broken up into small pieces. With the motor running, add the vanilla and the buttermilk or half-and-half though the feed tube. Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again. Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.\u003c/p>\n\n",
"disqusIdentifier": "1481 http://blogs.kqed.org/bayareabites/2008/09/24/event-rockridge-picnic-in-the-street/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/09/24/event-rockridge-picnic-in-the-street/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 373,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1222548162,
"excerpt": "As a part of \u003ca href=\"http://www.rockridgeoutandabout.com/\">Out and About in Rockridge\u003c/a>, Market Hall merchants will spill out onto College Avenue for their annual \"Picnic in the Street.\" Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As a part of Out and About in Rockridge, Market Hall merchants will spill out onto College Avenue for their annual "Picnic in the Street." Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). ",
"title": "Event: Rockridge - Picnic In the Street | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: Rockridge - Picnic In the Street",
"datePublished": "2008-09-24T09:44:40-07:00",
"dateModified": "2008-09-27T13:42:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-rockridge-picnic-in-the-street",
"status": "publish",
"path": "/bayareabites/1481/event-rockridge-picnic-in-the-street",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/markethall.jpg\" alt=\"Rockridge Market Hall\">\u003c/p>\n\u003cp>As a part of \u003ca href=\"http://www.rockridgeoutandabout.com/\">Out and About in Rockridge\u003c/a>, Market Hall merchants will spill out onto College Avenue for their annual \"Picnic in the Street.\" Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://rockridgemarkethall.com/index.php\">Picnic in the Street\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> North Oakland's Rockridge Market Hall, along College Avenue between Shafter and Ocean View , adjacent to the Rockridge BART Station\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=market+hall+rockridge+ca&ie=UTF8&z=17&iwloc=B\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Sunday, September 28th, 2008, 11:00 AM – 6:00 PM\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>How:\u003c/strong> Admission is free! Costs associated with some activities\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> At the Chefs Stage several cookbook authors and chefs will demonstrate recipes, discuss and sign their books including: \u003c/p>\n\u003cp>\u003cstrong>Joey Altman:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470130458/kqedorg-20\">Without Reservations, How to Make Bold, Creative Flavorful Food at Home\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/joeya.jpg\" alt=\"Joey Altman- Without Reservations, How to Make Bold, Creative Flavorful Food at Home\">\u003c/p>\n\u003cp>\u003cstrong>Janet Fletcher:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811865908/kqedorg-20\">Fresh from the Farmers Market—10th Anniversary Edition\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/janetf.jpg\" alt=\"Janet Fletcher- Fresh from the Farmers Market—10th Anniversary Edition\">\u003c/p>\n\u003cp>\u003cstrong>Alice Medrich:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652115/kqedorg-20\">Pure Dessert, true flavors, inspiring ingredients, and simple recipes\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/alicem.jpg\" alt=\"Alice Medrich- Pure Dessert, true flavors, inspiring ingredients, and simple recipes\">\u003c/p>\n\u003cp>\u003cstrong>Steve Sando:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/steves.gif\" alt=\"Steve Sando- Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\">\u003c/p>\n\u003cp>This recipe from the original edition of Janet Fletcher's \u003cstrong>Fresh from the Farmers' Market\u003c/strong>, Chronicle Books is perfect for Fall. Keep your eyes open for persimmons, coming into season this month and next. \u003c/p>\n\u003cp>\u003cstrong>Quick Persimmon \"Ice Cream\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe hachiya persimmons, about 1 pound total, frozen hard\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 teaspoon vanilla\u003cbr>\n1/2 cup buttermilk or half-and-half\u003cbr>\nApproximately 2 teaspoons fresh lemon juice\u003cbr>\nGingersnaps, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nQuarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Put the chunks in the food processor wit the sugar and process until the persimmon is broken up into small pieces. With the motor running, add the vanilla and the buttermilk or half-and-half though the feed tube. Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again. Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1481/event-rockridge-picnic-in-the-street",
"authors": [
"5020"
],
"categories": [
"bayareabites_50",
"bayareabites_12"
],
"tags": [
"bayareabites_600",
"bayareabites_1423",
"bayareabites_1422",
"bayareabites_1420",
"bayareabites_14757",
"bayareabites_279",
"bayareabites_1419",
"bayareabites_1421"
],
"label": "bayareabites"
},
"bayareabites_1469": {
"type": "posts",
"id": "bayareabites_1469",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1469",
"score": null,
"sort": [
1221846507000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1221846507,
"format": "aside",
"disqusTitle": " A Cake Turned Upside Down",
"title": " A Cake Turned Upside Down",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/upsidedownsmall.jpg\" alt=\"Pineapple Upside Down Cake\">\u003c/p>\n\u003cp>I've had this cake on my mind for some time. It has been years since I've eaten one-- not since childhood. I remembered it as being sticky and sweet, delicious and remarkably easy to prepare-- that is, I do not remember anyone ever slaving over the making of a Pineapple Upside Down Cake.\u003c/p>\n\u003cp>My fondness for the cake was shared-- to my great joy-- by a cartoon dragon who no one seems to remember any more, but has always been associated with the dessert in my head.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FuA8K1mQWMc&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/FuA8K1mQWMc&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The upside down cake is essentially a skillet cake-- begun on the stove top and finished in the oven. Plums, apples, and cherries were popular topping (or bottomings, depending on your point of view) in the 19th century. The \u003ca href=\"http://www.foodreference.com/html/fpineappleupsidedowncake.html\">pineapple upside down cake, according to foodreference.com\u003c/a>, dates to \"sometime after 1903, when Jim Dole invented canned pineapple.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Hawaiian Pineapple Company (now Dole) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping, and McCall's magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year. More than 60,000 recipes were sent in and 2,500 of them were for Pineapple Upside Down Cake. IF the cake was popular before the contest, the Hawaiian Pineapple Company took that popularity and ran with it, running ad campaigns based on the fact that so many recipes had been submitted.\u003c/p>\n\u003cp>I had a very specific reason for making upside down cake this week. I had planned on baking one in honor of the birthday of someone who had, well, turned my life upside down. And turn it he did. It was an obvious metaphor, certainly, but I loved the fact that this simple cake held a secret. Its fruits and its sweetness lay hidden as the cake develops and are then suddenly--almost violently-- brought to the surface.\u003c/p>\n\u003cp>In a way, I'm glad I didn't make him the cake-- it's too sweet and gooey for my tastes. It is insubstantial. And the thought of eating one now makes me sick to my stomach.\u003c/p>\n\u003cp>\u003cstrong>Pineapple Upside Down Cake\u003c/strong>\u003c/p>\n\u003cp>This is as close to the original recipe as I could find. Typically, the maraschino cherries are placed in the middle of the pineapple rings before baking. I have chosen to omit this step. This way, garnishing with them is still possible, but I can immediately yank them off upon consumption. I dislike maraschino cherries. Intensely.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 large can pineapple, crushed or sliced\u003cbr>\n2 cups flour, sifted\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup plus 2 tablespoons butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs, separated\u003cbr>\n1/2 cup milk\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup brown sugar\u003cbr>\nMaraschino cherries for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Drain the juice from the can of pineapple.\u003c/p>\n\u003cp>2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.\u003c/p>\n\u003cp>3. Cream 1/2 cup butter, gradually add 1 cup sugar; cream well.\u003c/p>\n\u003cp>4. Beat yolks and whites of eggs separately. Add yolks to creamed mixture, then add flour and milk alternately, mixing well.\u003c/p>\n\u003cp>5. Fold in the beaten egg whites and vanilla.\u003c/p>\n\u003cp>6. Melt 2 tablespoons butter in a large frying pan.\u003c/p>\n\u003cp>7. Spread 1 cup brown sugar over the pan.\u003c/p>\n\u003cp>8. Add pineapple, placing rings closely together in an attractive pattern.\u003c/p>\n\u003cp>9. Pour cake batter over fruit.\u003c/p>\n\u003cp>10. Bake for 45 minutes at 350 degrees.\u003c/p>\n\u003cp>11. Remove from oven, turn upside down onto serving plate and garnish with maraschino cherries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Promptly throw cake away.\u003c/p>\n\n",
"disqusIdentifier": "1469 http://blogs.kqed.org/bayareabites/2008/09/19/a-cake-turned-upside-down/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/09/19/a-cake-turned-upside-down/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 605,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1221860019,
"excerpt": "I've had this cake on my mind for some time. It has been years since I've eaten one-- not since childhood. I remembered it as being sticky and sweet, delicious and remarkably easy to prepare-- that is, I do not remember anyone ever slaving over the making of a Pineapple Upside Down Cake.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I've had this cake on my mind for some time. It has been years since I've eaten one-- not since childhood. I remembered it as being sticky and sweet, delicious and remarkably easy to prepare-- that is, I do not remember anyone ever slaving over the making of a Pineapple Upside Down Cake.",
"title": "A Cake Turned Upside Down | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": " A Cake Turned Upside Down",
"datePublished": "2008-09-19T10:48:27-07:00",
"dateModified": "2008-09-19T14:33:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-cake-turned-upside-down",
"status": "publish",
"path": "/bayareabites/1469/a-cake-turned-upside-down",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/upsidedownsmall.jpg\" alt=\"Pineapple Upside Down Cake\">\u003c/p>\n\u003cp>I've had this cake on my mind for some time. It has been years since I've eaten one-- not since childhood. I remembered it as being sticky and sweet, delicious and remarkably easy to prepare-- that is, I do not remember anyone ever slaving over the making of a Pineapple Upside Down Cake.\u003c/p>\n\u003cp>My fondness for the cake was shared-- to my great joy-- by a cartoon dragon who no one seems to remember any more, but has always been associated with the dessert in my head.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FuA8K1mQWMc&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/FuA8K1mQWMc&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The upside down cake is essentially a skillet cake-- begun on the stove top and finished in the oven. Plums, apples, and cherries were popular topping (or bottomings, depending on your point of view) in the 19th century. The \u003ca href=\"http://www.foodreference.com/html/fpineappleupsidedowncake.html\">pineapple upside down cake, according to foodreference.com\u003c/a>, dates to \"sometime after 1903, when Jim Dole invented canned pineapple.\"\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 Hawaiian Pineapple Company (now Dole) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping, and McCall's magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year. More than 60,000 recipes were sent in and 2,500 of them were for Pineapple Upside Down Cake. IF the cake was popular before the contest, the Hawaiian Pineapple Company took that popularity and ran with it, running ad campaigns based on the fact that so many recipes had been submitted.\u003c/p>\n\u003cp>I had a very specific reason for making upside down cake this week. I had planned on baking one in honor of the birthday of someone who had, well, turned my life upside down. And turn it he did. It was an obvious metaphor, certainly, but I loved the fact that this simple cake held a secret. Its fruits and its sweetness lay hidden as the cake develops and are then suddenly--almost violently-- brought to the surface.\u003c/p>\n\u003cp>In a way, I'm glad I didn't make him the cake-- it's too sweet and gooey for my tastes. It is insubstantial. And the thought of eating one now makes me sick to my stomach.\u003c/p>\n\u003cp>\u003cstrong>Pineapple Upside Down Cake\u003c/strong>\u003c/p>\n\u003cp>This is as close to the original recipe as I could find. Typically, the maraschino cherries are placed in the middle of the pineapple rings before baking. I have chosen to omit this step. This way, garnishing with them is still possible, but I can immediately yank them off upon consumption. I dislike maraschino cherries. Intensely.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 large can pineapple, crushed or sliced\u003cbr>\n2 cups flour, sifted\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup plus 2 tablespoons butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs, separated\u003cbr>\n1/2 cup milk\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup brown sugar\u003cbr>\nMaraschino cherries for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Drain the juice from the can of pineapple.\u003c/p>\n\u003cp>2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.\u003c/p>\n\u003cp>3. Cream 1/2 cup butter, gradually add 1 cup sugar; cream well.\u003c/p>\n\u003cp>4. Beat yolks and whites of eggs separately. Add yolks to creamed mixture, then add flour and milk alternately, mixing well.\u003c/p>\n\u003cp>5. Fold in the beaten egg whites and vanilla.\u003c/p>\n\u003cp>6. Melt 2 tablespoons butter in a large frying pan.\u003c/p>\n\u003cp>7. Spread 1 cup brown sugar over the pan.\u003c/p>\n\u003cp>8. Add pineapple, placing rings closely together in an attractive pattern.\u003c/p>\n\u003cp>9. Pour cake batter over fruit.\u003c/p>\n\u003cp>10. Bake for 45 minutes at 350 degrees.\u003c/p>\n\u003cp>11. Remove from oven, turn upside down onto serving plate and garnish with maraschino cherries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Promptly throw cake away.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1469/a-cake-turned-upside-down",
"authors": [
"5017"
],
"categories": [
"bayareabites_1653",
"bayareabites_12"
],
"tags": [
"bayareabites_1255",
"bayareabites_1403"
],
"label": "bayareabites"
},
"bayareabites_1465": {
"type": "posts",
"id": "bayareabites_1465",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1465",
"score": null,
"sort": [
1221670843000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1221670843,
"format": "aside",
"disqusTitle": "Event: The Toddler Cafe Cookbook Recipe Demo ",
"title": "Event: The Toddler Cafe Cookbook Recipe Demo ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/thetoddlercafe1.jpg\" alt=\"The Toddler Cafe\" align=\"left\">Local chef and blogger \u003ca href=\"http://thetoddlercafe.blogspot.com/\">Jennifer Carden\u003c/a> wrote the cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">The Toddler Café\u003c/a> for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn't so far from a very sophisticated Ravioli di Zucca. \u003c/p>\n\u003cp>The cookbook makes food fun, all the while introducing lots of flavors, textures and even temperatures to fussy eaters. Carden's book is whimsical and friendly and Matthew Carden's photos capture the joy of discovery and pleasure of eating. In the book you'll find over 50 recipes that are healthy, imaginative and stress free. Recipes have kid-friendly names and there are plenty of tips for toddlers, recipe notes and variations along the way. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Jennifer Carden demonstrates recipes from The Toddler Café\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Williams Sonoma flagship store, 340 Post St, Union Square, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> 12 - 2 pm, Saturday September 20th, 2008\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Free!\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> This is a great book for parents who care about what their kids eat. Get a chance to try before you buy at this in-store demo. A signed copy would make a great shower gift or holiday present. \u003c/p>\n\u003cp>Recipe from The Toddler Cafe, Chronicle Books. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Pockets\u003c/strong>\u003cbr>\nMakes 60 ravioli\u003c/p>\n\u003cp>8 ounces cream cheese\u003cbr>\none 15-ounce can pumpkin purée\u003cbr>\n1 teaspoon kosher salt plus 1 tablespoon for pasta water\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground cinnamon\u003cbr>\n1 package (60) round gyoza wrappers\u003cbr>\n2 tablespoons butter\u003cbr>\ngrated parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth. Place a 1/4 teaspoon-sized ball of filling in the center of each wrapper. Wet the edges with water, and fold the ravioli over to form half moons. Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float. (Depending on the size of the pot, you may have to cook them in batches.) Drain the pasta and toss them with butter and Parmesan.\u003c/p>\n\n",
"disqusIdentifier": "1465 http://blogs.kqed.org/bayareabites/2008/09/17/event-the-toddler-cafe-cookbook-demo-book-signing/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/09/17/event-the-toddler-cafe-cookbook-demo-book-signing/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 403,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1221690131,
"excerpt": "Local chef and blogger \u003ca href=\"http://thetoddlercafe.blogspot.com/\">Jennifer Carden\u003c/a> wrote the cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">The Toddler Café\u003c/a> for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn't so far from a very sophisticated Ravioli di Zucca. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Local chef and blogger Jennifer Carden wrote the cookbook The Toddler Café for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn't so far from a very sophisticated Ravioli di Zucca. \r\n",
"title": "Event: The Toddler Cafe Cookbook Recipe Demo | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: The Toddler Cafe Cookbook Recipe Demo ",
"datePublished": "2008-09-17T10:00:43-07:00",
"dateModified": "2008-09-17T15:22:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-the-toddler-cafe-cookbook-demo-book-signing",
"status": "publish",
"path": "/bayareabites/1465/event-the-toddler-cafe-cookbook-demo-book-signing",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/thetoddlercafe1.jpg\" alt=\"The Toddler Cafe\" align=\"left\">Local chef and blogger \u003ca href=\"http://thetoddlercafe.blogspot.com/\">Jennifer Carden\u003c/a> wrote the cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">The Toddler Café\u003c/a> for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn't so far from a very sophisticated Ravioli di Zucca. \u003c/p>\n\u003cp>The cookbook makes food fun, all the while introducing lots of flavors, textures and even temperatures to fussy eaters. Carden's book is whimsical and friendly and Matthew Carden's photos capture the joy of discovery and pleasure of eating. In the book you'll find over 50 recipes that are healthy, imaginative and stress free. Recipes have kid-friendly names and there are plenty of tips for toddlers, recipe notes and variations along the way. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Jennifer Carden demonstrates recipes from The Toddler Café\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Williams Sonoma flagship store, 340 Post St, Union Square, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> 12 - 2 pm, Saturday September 20th, 2008\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>How:\u003c/strong> Free!\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> This is a great book for parents who care about what their kids eat. Get a chance to try before you buy at this in-store demo. A signed copy would make a great shower gift or holiday present. \u003c/p>\n\u003cp>Recipe from The Toddler Cafe, Chronicle Books. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Pockets\u003c/strong>\u003cbr>\nMakes 60 ravioli\u003c/p>\n\u003cp>8 ounces cream cheese\u003cbr>\none 15-ounce can pumpkin purée\u003cbr>\n1 teaspoon kosher salt plus 1 tablespoon for pasta water\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground cinnamon\u003cbr>\n1 package (60) round gyoza wrappers\u003cbr>\n2 tablespoons butter\u003cbr>\ngrated parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth. Place a 1/4 teaspoon-sized ball of filling in the center of each wrapper. Wet the edges with water, and fold the ravioli over to form half moons. Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float. (Depending on the size of the pot, you may have to cook them in batches.) Drain the pasta and toss them with butter and Parmesan.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1465/event-the-toddler-cafe-cookbook-demo-book-signing",
"authors": [
"5020"
],
"categories": [
"bayareabites_50",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1391",
"bayareabites_1392",
"bayareabites_1393"
],
"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": 1104,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_1588",
"bayareabites_1571",
"bayareabites_1569",
"bayareabites_1550",
"bayareabites_1548",
"bayareabites_1526",
"bayareabites_1516",
"bayareabites_1514",
"bayareabites_1513",
"bayareabites_1481",
"bayareabites_1469",
"bayareabites_1465"
],
"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_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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_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_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
},
"bayareabites_1510": {
"type": "terms",
"id": "bayareabites_1510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1250,
"slug": "pumpkin-bread",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-bread"
},
"bayareabites_347": {
"type": "terms",
"id": "bayareabites_347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 312,
"slug": "jam",
"isLoading": false,
"link": "/bayareabites/tag/jam"
},
"bayareabites_1496": {
"type": "terms",
"id": "bayareabites_1496",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1496",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1242,
"slug": "fig",
"isLoading": false,
"link": "/bayareabites/tag/fig"
},
"bayareabites_1214": {
"type": "terms",
"id": "bayareabites_1214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gazpacho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gazpacho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1070,
"slug": "gazpacho",
"isLoading": false,
"link": "/bayareabites/tag/gazpacho"
},
"bayareabites_1049": {
"type": "terms",
"id": "bayareabites_1049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 950,
"slug": "tomato",
"isLoading": false,
"link": "/bayareabites/tag/tomato"
},
"bayareabites_1473": {
"type": "terms",
"id": "bayareabites_1473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apple cake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apple cake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1232,
"slug": "apple-cake",
"isLoading": false,
"link": "/bayareabites/tag/apple-cake"
},
"bayareabites_1255": {
"type": "terms",
"id": "bayareabites_1255",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1255",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1098,
"slug": "cake",
"isLoading": false,
"link": "/bayareabites/tag/cake"
},
"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_1455": {
"type": "terms",
"id": "bayareabites_1455",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1455",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steel-cut oats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steel-cut oats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1228,
"slug": "steel-cut-oats",
"isLoading": false,
"link": "/bayareabites/tag/steel-cut-oats"
},
"bayareabites_1446": {
"type": "terms",
"id": "bayareabites_1446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bread and butter pudding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bread and butter pudding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1224,
"slug": "bread-and-butter-pudding",
"isLoading": false,
"link": "/bayareabites/tag/bread-and-butter-pudding"
},
"bayareabites_1448": {
"type": "terms",
"id": "bayareabites_1448",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1448",
"found": true
},
"relationships": {},
"featImg": null,
"name": "British",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "British Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1226,
"slug": "british",
"isLoading": false,
"link": "/bayareabites/tag/british"
},
"bayareabites_1449": {
"type": "terms",
"id": "bayareabites_1449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nursery food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nursery food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1227,
"slug": "nursery-food",
"isLoading": false,
"link": "/bayareabites/tag/nursery-food"
},
"bayareabites_1447": {
"type": "terms",
"id": "bayareabites_1447",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1447",
"found": true
},
"relationships": {},
"featImg": null,
"name": "UK",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "UK Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1225,
"slug": "uk",
"isLoading": false,
"link": "/bayareabites/tag/uk"
},
"bayareabites_1206": {
"type": "terms",
"id": "bayareabites_1206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asian Culinary Forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asian Culinary Forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1062,
"slug": "asian-culinary-forum",
"isLoading": false,
"link": "/bayareabites/tag/asian-culinary-forum"
},
"bayareabites_600": {
"type": "terms",
"id": "bayareabites_600",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "600",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice medrich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice medrich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 565,
"slug": "alice-medrich",
"isLoading": false,
"link": "/bayareabites/tag/alice-medrich"
},
"bayareabites_1423": {
"type": "terms",
"id": "bayareabites_1423",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1423",
"found": true
},
"relationships": {},
"featImg": null,
"name": "janet fletcher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "janet fletcher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1215,
"slug": "janet-fletcher",
"isLoading": false,
"link": "/bayareabites/tag/janet-fletcher"
},
"bayareabites_1422": {
"type": "terms",
"id": "bayareabites_1422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joey altman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joey altman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1214,
"slug": "joey-altman",
"isLoading": false,
"link": "/bayareabites/tag/joey-altman"
},
"bayareabites_1420": {
"type": "terms",
"id": "bayareabites_1420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "market hall",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "market hall Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1212,
"slug": "market-hall",
"isLoading": false,
"link": "/bayareabites/tag/market-hall"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_279": {
"type": "terms",
"id": "bayareabites_279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "picnic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "picnic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 244,
"slug": "picnic",
"isLoading": false,
"link": "/bayareabites/tag/picnic"
},
"bayareabites_1419": {
"type": "terms",
"id": "bayareabites_1419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rockridge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rockridge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1211,
"slug": "rockridge",
"isLoading": false,
"link": "/bayareabites/tag/rockridge"
},
"bayareabites_1421": {
"type": "terms",
"id": "bayareabites_1421",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1421",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steve sando",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steve sando Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1213,
"slug": "steve-sando",
"isLoading": false,
"link": "/bayareabites/tag/steve-sando"
},
"bayareabites_1403": {
"type": "terms",
"id": "bayareabites_1403",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1403",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pineapple Upside Down Cake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pineapple Upside Down Cake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1198,
"slug": "pineapple-upside-down-cake",
"isLoading": false,
"link": "/bayareabites/tag/pineapple-upside-down-cake"
},
"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_1391": {
"type": "terms",
"id": "bayareabites_1391",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1391",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jennifer carden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jennifer carden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1194,
"slug": "jennifer-carden",
"isLoading": false,
"link": "/bayareabites/tag/jennifer-carden"
},
"bayareabites_1392": {
"type": "terms",
"id": "bayareabites_1392",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1392",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the toddler cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the toddler cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1195,
"slug": "the-toddler-cafe",
"isLoading": false,
"link": "/bayareabites/tag/the-toddler-cafe"
},
"bayareabites_1393": {
"type": "terms",
"id": "bayareabites_1393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "williams-sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "williams-sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1196,
"slug": "williams-sonoma",
"isLoading": false,
"link": "/bayareabites/tag/williams-sonoma"
}
},
"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": {}
}
}
}