window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_76034": {
"type": "attachments",
"id": "bayareabites_76034",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76034",
"found": true
},
"parent": 75933,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/crabs640x3601.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1388807113,
"modified": 1388807113,
"caption": null,
"description": null,
"title": "crabs640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74943": {
"type": "attachments",
"id": "bayareabites_74943",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74943",
"found": true
},
"parent": 74879,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/egg-souffle-waffle640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386643023,
"modified": 1386643023,
"caption": null,
"description": null,
"title": "egg-souffle-waffle640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74902": {
"type": "attachments",
"id": "bayareabites_74902",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74902",
"found": true
},
"parent": 72938,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/indysf-guide640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386625615,
"modified": 1386625615,
"caption": null,
"description": null,
"title": "indysf-guide640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74780": {
"type": "attachments",
"id": "bayareabites_74780",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74780",
"found": true
},
"parent": 74774,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/stuffed640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386197648,
"modified": 1386197648,
"caption": null,
"description": null,
"title": "stuffed640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74714": {
"type": "attachments",
"id": "bayareabites_74714",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74714",
"found": true
},
"parent": 74693,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/judyrogers640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386105436,
"modified": 1386105436,
"caption": null,
"description": null,
"title": "judyrogers640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74674": {
"type": "attachments",
"id": "bayareabites_74674",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74674",
"found": true
},
"parent": 67695,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/mead640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386007850,
"modified": 1386007850,
"caption": null,
"description": null,
"title": "mead640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74638": {
"type": "attachments",
"id": "bayareabites_74638",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74638",
"found": true
},
"parent": 74626,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/supermarketsweet.jpg",
"width": 550,
"height": 366
}
},
"publishDate": 1385575403,
"modified": 1385575403,
"caption": null,
"description": null,
"title": "supermarketsweep",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73736": {
"type": "attachments",
"id": "bayareabites_73736",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73736",
"found": true
},
"parent": 73515,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/localmissionmarket-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383952781,
"modified": 1383952781,
"caption": null,
"description": null,
"title": "localmissionmarket-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72977": {
"type": "attachments",
"id": "bayareabites_72977",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72977",
"found": true
},
"parent": 71715,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/CCSF_Culinary640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383006164,
"modified": 1383006164,
"caption": "Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg",
"description": null,
"title": "CCSF_Culinary640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73416": {
"type": "attachments",
"id": "bayareabites_73416",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73416",
"found": true
},
"parent": 73289,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/dayofthedead-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383619041,
"modified": 1383619041,
"caption": null,
"description": null,
"title": "dayofthedead-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73180": {
"type": "attachments",
"id": "bayareabites_73180",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73180",
"found": true
},
"parent": 73159,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383294673,
"modified": 1383294673,
"caption": null,
"description": null,
"title": "640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73116": {
"type": "attachments",
"id": "bayareabites_73116",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73116",
"found": true
},
"parent": 72334,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/smitten-icecream640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383250934,
"modified": 1383250934,
"caption": null,
"description": null,
"title": "smitten-icecream640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"skalantari": {
"type": "authors",
"id": "46",
"meta": {
"index": "authors_1716337520",
"id": "46",
"found": true
},
"name": "Shuka Kalantari",
"firstName": "Shuka",
"lastName": "Kalantari",
"slug": "skalantari",
"email": "skalantari@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shuka Kalantari is a Bay Area journalist reporting on health, food, culture and immigrant communities in California and internationally. She's reported for Public Radio International’s The World, BBC World News Service’s Outlook, Philosophy Talk, Vice Magazine. Shuka is also a frequent contributor to KQED Public Media. You can follow her \u003ca href=\"https://twitter.com/skalantari\">@skalantari\u003c/a> on Twitter and \u003ca href=\"https://instagram.com/skalantari/\">Instagram\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "news",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "stateofhealth",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shuka Kalantari | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/skalantari"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"ginascialabba": {
"type": "authors",
"id": "2451",
"meta": {
"index": "authors_1716337520",
"id": "2451",
"found": true
},
"name": "Gina Scialabba",
"firstName": "Gina",
"lastName": "Scialabba",
"slug": "ginascialabba",
"email": "ginajournalist@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Gina Scialabba is a journalist and practicing attorney based in San Francisco. She's a regular contributor to KQED Pop and now Bay Area Bites. When she's not reading a novel, newspaper or watching Mad Men, Sons of Anarchy or Anthony Bourdain, she's taking advantage of the richness and diversity of Bay Area culinary life. She also loves to travel. Next Stop: Vietnam, Thailand and Korea.",
"avatar": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g",
"twitter": "Journalist_Gina",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "pop",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Gina Scialabba | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ginascialabba"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"naomifliss": {
"type": "authors",
"id": "5368",
"meta": {
"index": "authors_1716337520",
"id": "5368",
"found": true
},
"name": "Naomi Fiss",
"firstName": "Naomi",
"lastName": "Fiss",
"slug": "naomifliss",
"email": "naomi@naomifiss.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Naomi started her career working for graphic design and television graphics companies, but quickly traded-in the corporate world to follow her passion for photography. Fast-forward 15 years and Naomi is still deeply committed to capturing the world through her photographic lens. She has focused her work on the local people and events in her community, specifically related to the vibrant food culture of the Bay Area. She has photographed several feature stories for San Francisco Chronicle's Inside Scoop, San Francisco Edible Magazine, the Eat Real Festival and Slow Food Nation. When not behind her camera, Naomi is busy following latest food policy issues, canning in her kitchen, and setting up and implementing the curriculum for her children's Mission District new school garden.",
"avatar": "https://secure.gravatar.com/avatar/eb7ebd301d3428b198ee3827f3d43c64?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Naomi Fiss | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/eb7ebd301d3428b198ee3827f3d43c64?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/eb7ebd301d3428b198ee3827f3d43c64?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/naomifliss"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
},
"laurensloss1": {
"type": "authors",
"id": "5507",
"meta": {
"index": "authors_1716337520",
"id": "5507",
"found": true
},
"name": "Lauren Sloss",
"firstName": "Lauren",
"lastName": "Sloss",
"slug": "laurensloss1",
"email": "laurensloss@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Lauren Sloss is a food, music, and lifestyle writer based in San Francisco. She is a frequent contributor to Serious Eats and The Bold Italic; her work has also appeared in Indie Shuffle, Fodors, and on RollingStone.com. Some of her favorite things include guacamole, goat gouda, and The Black Keys.",
"avatar": "https://secure.gravatar.com/avatar/24880fc2ba71ef918db6581df1fe2b25?s=600&d=blank&r=g",
"twitter": "laurensloss",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Lauren Sloss | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/24880fc2ba71ef918db6581df1fe2b25?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/24880fc2ba71ef918db6581df1fe2b25?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laurensloss1"
}
},
"pagesReducer": {
"bayareabites_category_san-francisco": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"score": 10.726667
},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"title": "san francisco",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 21
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=san-francisco",
"seeMore": false,
"paginated": true,
"page": 21
}
},
{
"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_75933": {
"type": "posts",
"id": "bayareabites_75933",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75933",
"score": null,
"sort": [
1388859928000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1388859928,
"format": "aside",
"disqusTitle": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"title": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025\"]\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n",
"disqusIdentifier": "75933 http://blogs.kqed.org/bayareabites/?p=75933",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1309,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1455313072,
"excerpt": "Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ",
"title": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"datePublished": "2014-01-04T10:25:28-08:00",
"dateModified": "2016-02-12T13:37:52-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/",
"source": "Cooking Techniques and Tips",
"path": "/bayareabites/75933/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \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>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75933/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial",
"authors": [
"5038",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_90"
],
"tags": [
"bayareabites_564",
"bayareabites_523"
],
"featImg": "bayareabites_76034",
"label": "source_bayareabites_75933"
},
"bayareabites_74879": {
"type": "posts",
"id": "bayareabites_74879",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74879",
"score": null,
"sort": [
1386712934000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386712934,
"format": "aside",
"disqusTitle": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "74879 http://blogs.kqed.org/bayareabites/?p=74879",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/10/linea-caffe-the-tiny-mission-cafe-hit-the-coffee-and-waffle-sweet-spot/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 827,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1386777306,
"excerpt": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"datePublished": "2013-12-10T14:02:14-08:00",
"dateModified": "2013-12-11T07:55:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "linea-caffe-the-tiny-mission-cafe-hit-the-coffee-and-waffle-sweet-spot",
"status": "publish",
"path": "/bayareabites/74879/linea-caffe-the-tiny-mission-cafe-hit-the-coffee-and-waffle-sweet-spot",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\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>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74879/linea-caffe-the-tiny-mission-cafe-hit-the-coffee-and-waffle-sweet-spot",
"authors": [
"5485"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1248"
],
"tags": [
"bayareabites_12773",
"bayareabites_3951",
"bayareabites_125",
"bayareabites_12772",
"bayareabites_12771",
"bayareabites_229",
"bayareabites_9546",
"bayareabites_3508"
],
"featImg": "bayareabites_74943",
"label": "bayareabites"
},
"bayareabites_72938": {
"type": "posts",
"id": "bayareabites_72938",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72938",
"score": null,
"sort": [
1386634982000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386634982,
"format": "aside",
"disqusTitle": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"title": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "72938 http://blogs.kqed.org/bayareabites/?p=72938",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/09/going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 879,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1386713632,
"excerpt": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
"title": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"datePublished": "2013-12-09T16:23:02-08:00",
"dateModified": "2013-12-10T14:13:52-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after",
"status": "publish",
"path": "/bayareabites/72938/going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\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>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72938/going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after",
"authors": [
"5507"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1806",
"bayareabites_12765",
"bayareabites_12770",
"bayareabites_12764",
"bayareabites_12766",
"bayareabites_12768",
"bayareabites_219",
"bayareabites_12767",
"bayareabites_12769"
],
"featImg": "bayareabites_74902",
"label": "bayareabites"
},
"bayareabites_74774": {
"type": "posts",
"id": "bayareabites_74774",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74774",
"score": null,
"sort": [
1386200083000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386200083,
"format": "aside",
"disqusTitle": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
"title": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "74774 http://blogs.kqed.org/bayareabites/?p=74774",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/04/stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 880,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1386368926,
"excerpt": "Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.",
"title": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
"datePublished": "2013-12-04T15:34:43-08:00",
"dateModified": "2013-12-06T14:28:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission",
"status": "publish",
"path": "/bayareabites/74774/stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\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>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74774/stuffed-pierogi-joint-is-positioned-to-be-a-solid-alternative-to-taquerias-in-the-mission",
"authors": [
"5485"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_229",
"bayareabites_12749",
"bayareabites_12748",
"bayareabites_2383"
],
"featImg": "bayareabites_74780",
"label": "bayareabites"
},
"bayareabites_74693": {
"type": "posts",
"id": "bayareabites_74693",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74693",
"score": null,
"sort": [
1386107714000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386107714,
"format": "aside",
"disqusTitle": "In Memoriam: Judy Rodgers of Zuni Café",
"title": "In Memoriam: Judy Rodgers of Zuni Café",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n[youtube //www.youtube.com/watch?v=kLfELvVGWlw]\n\n",
"disqusIdentifier": "74693 http://blogs.kqed.org/bayareabites/?p=74693",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1205,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1386626341,
"excerpt": "In remembrance of iconic San Francisco chef Judy Rodgers of Zuni Café, who passed away at age 57. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In remembrance of iconic San Francisco chef Judy Rodgers of Zuni Café, who passed away at age 57. ",
"title": "In Memoriam: Judy Rodgers of Zuni Café | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In Memoriam: Judy Rodgers of Zuni Café",
"datePublished": "2013-12-03T13:55:14-08:00",
"dateModified": "2013-12-09T13:59:01-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-memoriam-judy-rodgers-of-zuni-cafe",
"status": "publish",
"path": "/bayareabites/74693/in-memoriam-judy-rodgers-of-zuni-cafe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \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>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kLfELvVGWlw'\n title='//www.youtube.com/embed/kLfELvVGWlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74693/in-memoriam-judy-rodgers-of-zuni-cafe",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_4000",
"bayareabites_12740",
"bayareabites_4031",
"bayareabites_408",
"bayareabites_12743"
],
"featImg": "bayareabites_74714",
"label": "bayareabites"
},
"bayareabites_67695": {
"type": "posts",
"id": "bayareabites_67695",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67695",
"score": null,
"sort": [
1386010077000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386010077,
"format": "aside",
"disqusTitle": "San Francisco Mead Company: What's the Buzz?",
"title": "San Francisco Mead Company: What's the Buzz?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "67695 http://blogs.kqed.org/bayareabites/?p=67695",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1283,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1388510756,
"excerpt": "Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ",
"title": "San Francisco Mead Company: What's the Buzz? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "San Francisco Mead Company: What's the Buzz?",
"datePublished": "2013-12-02T10:47:57-08:00",
"dateModified": "2013-12-31T09:25:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-francisco-mead-company-whats-the-buzz",
"status": "publish",
"path": "/bayareabites/67695/san-francisco-mead-company-whats-the-buzz",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \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>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67695/san-francisco-mead-company-whats-the-buzz",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_11296",
"bayareabites_875",
"bayareabites_11329",
"bayareabites_876",
"bayareabites_12047",
"bayareabites_12739"
],
"featImg": "bayareabites_74674",
"label": "bayareabites"
},
"bayareabites_74626": {
"type": "posts",
"id": "bayareabites_74626",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74626",
"score": null,
"sort": [
1385744223000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385744223,
"format": "aside",
"disqusTitle": "Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks ",
"title": "Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "74626 http://blogs.kqed.org/bayareabites/?p=74626",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/29/cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 101,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 3
},
"modified": 1386010195,
"excerpt": "The 8th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco and Marin Food Banks. This year's event takes place on Saturday, December 7. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The 8th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco and Marin Food Banks. This year's event takes place on Saturday, December 7. ",
"title": "Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks ",
"datePublished": "2013-11-29T08:57:03-08:00",
"dateModified": "2013-12-02T10:49:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks",
"status": "publish",
"path": "/bayareabites/74626/cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74626/cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_3032",
"bayareabites_90"
],
"tags": [
"bayareabites_9218",
"bayareabites_9687",
"bayareabites_9947",
"bayareabites_9946",
"bayareabites_248",
"bayareabites_12738",
"bayareabites_9945"
],
"featImg": "bayareabites_74638",
"label": "bayareabites"
},
"bayareabites_73515": {
"type": "posts",
"id": "bayareabites_73515",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73515",
"score": null,
"sort": [
1383952874000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383952874,
"format": "aside",
"disqusTitle": "First Impression: Local Mission Market",
"title": "First Impression: Local Mission Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73713,73716,73683,73719,73704,73691\"]\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73687,73712,73690\"]\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73720,73714,73708\"]\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "73515 http://blogs.kqed.org/bayareabites/?p=73515",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/08/first-impression-local-mission-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1261,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1384378471,
"excerpt": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
"title": "First Impression: Local Mission Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Impression: Local Mission Market",
"datePublished": "2013-11-08T15:21:14-08:00",
"dateModified": "2013-11-13T13:34:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-impression-local-mission-market",
"status": "publish",
"path": "/bayareabites/73515/first-impression-local-mission-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73713,73716,73683,73719,73704,73691",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73687,73712,73690",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73720,73714,73708",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73515/first-impression-local-mission-market",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_11840",
"bayareabites_12670",
"bayareabites_9152",
"bayareabites_12671"
],
"featImg": "bayareabites_73736",
"label": "bayareabites"
},
"bayareabites_71715": {
"type": "posts",
"id": "bayareabites_71715",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71715",
"score": null,
"sort": [
1383758607000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383758607,
"format": "aside",
"disqusTitle": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "71715 http://blogs.kqed.org/bayareabites/?p=71715",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/06/san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1950,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 52
},
"modified": 1552433636,
"excerpt": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"datePublished": "2013-11-06T09:23:27-08:00",
"dateModified": "2019-03-12T16:33:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college",
"status": "publish",
"path": "/bayareabites/71715/san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\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>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71715/san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college",
"authors": [
"2451"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_64",
"bayareabites_1962",
"bayareabites_1146",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_9576",
"bayareabites_12519",
"bayareabites_219",
"bayareabites_4030",
"bayareabites_12522"
],
"featImg": "bayareabites_72977",
"label": "bayareabites"
},
"bayareabites_73289": {
"type": "posts",
"id": "bayareabites_73289",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73289",
"score": null,
"sort": [
1383620403000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383620403,
"format": "aside",
"disqusTitle": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"title": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\" alt=\"Memorial altar. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73308\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial altar. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most revered local celebrations, \u003ca href=\"http://www.dayofthedeadsf.org/\">San Francisco's Día de los Muertos\u003c/a> (\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Day of the Dead\u003c/a>), took place on Saturday, November 2 in the Mission District. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us and provides the time to acknowledge and reflect on the importance of those who have died.\u003c/p>\n\u003cp>A candlelight procession began at 22nd and Bryant, snaked its way through the streets of the Mission, and returned to the starting point. Local voices were heard loud and clear throughout the event -- some expressed frustration at the \u003ca href=\"http://www.nbcbayarea.com/news/local/Ellis-Act-Evictions-Rising-in-San-Francisco-229183291.html\">current Ellis Act evictions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\" alt=\"Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Concurrently, festivities took place at Garfield Park with The Festival of Altars, where artists created beautiful and heartfelt memorials. This year's celebration included performance art, altars in honor of those who have died due to hunger or migrant farming, and awe-inspiring works of art. Please enjoy these images which show the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003ch3>ALTARS\u003c/h3>\n\u003cfigure id=\"attachment_73312\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73313\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73307,73309,73311,73314,73315,73316,73317,73318,73319,73320,73310,73321\"]\u003c/p>\n\u003ch3>FACES OF DIA DE LOS MUERTOS\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\" alt=\"Two girls with light toys. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73365\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73362,73363,73355,73358,73353,73357,73361,73359,73364,73360,73356,73352\"]\u003c/p>\n\u003ch3>MISSION STREET SCENES SUGAR SKULLS AND PAN DE MUERTO\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\" alt=\"Sugar skull makers. Photo: Naomi Fiss\" width=\"906\" height=\"700\" class=\"aligncenter size-full wp-image-73385\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73371,73372,73373,73374,73375,73376,73380,73379,73382,73383,73384,73386\"]\u003c/p>\n\u003ch3>CANDLELIGHT VIGIL\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\" alt=\"Candlelight memorial for Eddie, Lou Reed and others. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73393\">\u003c/a>\u003cbr>\n[gallery link=\"file\" ids=\"73395,73394,73391\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879-680x1024.jpg\" alt=\"Woman lights candle during candlelight vigil. Photo: Naomi Fiss\" width=\"680\" height=\"1024\" class=\"aligncenter size-large wp-image-73392\">\u003c/a>\u003c/p>\n\u003ch3>THE PROCESSION\u003c/h3>\n\u003cp>[gallery link=\"file\" ids=\"73400,73401,73402,73403,73404,73405,73406,73408,73410\"]\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\" alt=\"Skeleton dancer. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"aligncenter size-full wp-image-73409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "73289 http://blogs.kqed.org/bayareabites/?p=73289",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/04/hauntingly-beautiful-photos-from-san-franciscos-celebration-of-dia-de-los-muertos-day-of-the-dead/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 298,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1383759006,
"excerpt": "One of the most revered local celebrations, San Francisco’s Día de los Muertos (Day of the Dead), took place on Saturday, November 2 in the Mission District. Naomi Fiss' photos reveal the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "One of the most revered local celebrations, San Francisco’s Día de los Muertos (Day of the Dead), took place on Saturday, November 2 in the Mission District. Naomi Fiss' photos reveal the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.",
"title": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hauntingly Beautiful Photos from San Francisco's Celebration of Día de los Muertos (Day of the Dead) ",
"datePublished": "2013-11-04T19:00:03-08:00",
"dateModified": "2013-11-06T09:30:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hauntingly-beautiful-photos-from-san-franciscos-celebration-of-dia-de-los-muertos-day-of-the-dead",
"status": "publish",
"path": "/bayareabites/73289/hauntingly-beautiful-photos-from-san-franciscos-celebration-of-dia-de-los-muertos-day-of-the-dead",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73308\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar2-6923.jpg\" alt=\"Memorial altar. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73308\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial altar. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most revered local celebrations, \u003ca href=\"http://www.dayofthedeadsf.org/\">San Francisco's Día de los Muertos\u003c/a> (\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Day of the Dead\u003c/a>), took place on Saturday, November 2 in the Mission District. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us and provides the time to acknowledge and reflect on the importance of those who have died.\u003c/p>\n\u003cp>A candlelight procession began at 22nd and Bryant, snaked its way through the streets of the Mission, and returned to the starting point. Local voices were heard loud and clear throughout the event -- some expressed frustration at the \u003ca href=\"http://www.nbcbayarea.com/news/local/Ellis-Act-Evictions-Rising-in-San-Francisco-229183291.html\">current Ellis Act evictions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street11-6905.jpg\" alt=\"Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eviction mural and offerings at 24th and Bryant in the Mission. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Concurrently, festivities took place at Garfield Park with The Festival of Altars, where artists created beautiful and heartfelt memorials. This year's celebration included performance art, altars in honor of those who have died due to hunger or migrant farming, and awe-inspiring works of art. Please enjoy these images which show the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003ch3>ALTARS\u003c/h3>\n\u003cfigure id=\"attachment_73312\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar6-6971.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73313\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_altar7-6970.jpg\" alt=\"Memorial to the homeless. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"size-full wp-image-73313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial to the homeless.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73307,73309,73311,73314,73315,73316,73317,73318,73319,73320,73310,73321",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>FACES OF DIA DE LOS MUERTOS\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_facesHERO-7030.jpg\" alt=\"Two girls with light toys. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73365\">\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73362,73363,73355,73358,73353,73357,73361,73359,73364,73360,73356,73352",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>MISSION STREET SCENES SUGAR SKULLS AND PAN DE MUERTO\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_street15-6903.jpg\" alt=\"Sugar skull makers. Photo: Naomi Fiss\" width=\"906\" height=\"700\" class=\"aligncenter size-full wp-image-73385\">\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73371,73372,73373,73374,73375,73376,73380,73379,73382,73383,73384,73386",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>CANDLELIGHT VIGIL\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-7010.jpg\" alt=\"Candlelight memorial for Eddie, Lou Reed and others. Photo: Naomi Fiss\" width=\"980\" height=\"700\" class=\"aligncenter size-full wp-image-73393\">\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73395,73394,73391",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_vigil-6879-680x1024.jpg\" alt=\"Woman lights candle during candlelight vigil. Photo: Naomi Fiss\" width=\"680\" height=\"1024\" class=\"aligncenter size-large wp-image-73392\">\u003c/a>\u003c/p>\n\u003ch3>THE PROCESSION\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73400,73401,73402,73403,73404,73405,73406,73408,73410",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss_procession-7039.jpg\" alt=\"Skeleton dancer. Photo: Naomi Fiss\" width=\"700\" height=\"980\" class=\"aligncenter size-full wp-image-73409\">\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73289/hauntingly-beautiful-photos-from-san-franciscos-celebration-of-dia-de-los-muertos-day-of-the-dead",
"authors": [
"5368"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2407",
"bayareabites_1763",
"bayareabites_10851",
"bayareabites_2035",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_8487",
"bayareabites_10812",
"bayareabites_12653",
"bayareabites_12659",
"bayareabites_12654"
],
"featImg": "bayareabites_73416",
"label": "bayareabites"
},
"bayareabites_73159": {
"type": "posts",
"id": "bayareabites_73159",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73159",
"score": null,
"sort": [
1383321625000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383321625,
"format": "aside",
"disqusTitle": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" ids=\"73197,73198,73199,73192,73191,73193,73203,73206,73202\"]\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n",
"disqusIdentifier": "73159 http://blogs.kqed.org/bayareabites/?p=73159",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/01/food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1415,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [
"https://w.soundcloud.com/player/"
],
"paragraphCount": 24
},
"modified": 1441393383,
"excerpt": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"datePublished": "2013-11-01T09:00:25-07:00",
"dateModified": "2015-09-04T12:03:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas",
"status": "publish",
"path": "/bayareabites/73159/food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"ids": "73197,73198,73199,73192,73191,73193,73203,73206,73202",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73159/food-spirituality-using-plants-as-medicine-in-san-francisco-botanicas",
"authors": [
"46",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_12493",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90"
],
"tags": [
"bayareabites_12633",
"bayareabites_12636",
"bayareabites_12640",
"bayareabites_12637",
"bayareabites_8487",
"bayareabites_10812",
"bayareabites_12639",
"bayareabites_12635",
"bayareabites_12638"
],
"featImg": "bayareabites_73180",
"label": "bayareabites"
},
"bayareabites_72334": {
"type": "posts",
"id": "bayareabites_72334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72334",
"score": null,
"sort": [
1383254393000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383254393,
"format": "aside",
"disqusTitle": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"title": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "72334 http://blogs.kqed.org/bayareabites/?p=72334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 966,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1567626716,
"excerpt": "BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ",
"title": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"datePublished": "2013-10-31T14:19:53-07:00",
"dateModified": "2019-09-04T12:51:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pumpkin-ice-cream-throwdown",
"status": "publish",
"path": "/bayareabites/72334/pumpkin-ice-cream-throwdown",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72334/pumpkin-ice-cream-throwdown",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_464",
"bayareabites_13419",
"bayareabites_41",
"bayareabites_1511",
"bayareabites_12624"
],
"featImg": "bayareabites_73116",
"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=san-francisco": {
"isFetching": false,
"latestQuery": {
"from": 240,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 641,
"relation": "eq"
},
"items": [
"bayareabites_75933",
"bayareabites_74879",
"bayareabites_72938",
"bayareabites_74774",
"bayareabites_74693",
"bayareabites_67695",
"bayareabites_74626",
"bayareabites_73515",
"bayareabites_71715",
"bayareabites_73289",
"bayareabites_73159",
"bayareabites_72334"
],
"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_san-francisco": {
"isLoading": true
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"source_bayareabites_75933": {
"type": "terms",
"id": "source_bayareabites_75933",
"meta": {
"override": true
},
"name": "Cooking Techniques and Tips",
"link": "https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/",
"isLoading": false
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_564": {
"type": "terms",
"id": "bayareabites_564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 529,
"slug": "crab",
"isLoading": false,
"link": "/bayareabites/tag/crab"
},
"bayareabites_523": {
"type": "terms",
"id": "bayareabites_523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dungeness crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dungeness crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 488,
"slug": "dungeness-crab",
"isLoading": false,
"link": "/bayareabites/tag/dungeness-crab"
},
"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_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_12773": {
"type": "terms",
"id": "bayareabites_12773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Andrew Barnett",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Andrew Barnett Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7236,
"slug": "andrew-barnett",
"isLoading": false,
"link": "/bayareabites/tag/andrew-barnett"
},
"bayareabites_3951": {
"type": "terms",
"id": "bayareabites_3951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony myint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony myint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2510,
"slug": "anthony-myint",
"isLoading": false,
"link": "/bayareabites/tag/anthony-myint"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_12772": {
"type": "terms",
"id": "bayareabites_12772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Duc Loi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Duc Loi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7235,
"slug": "duc-loi",
"isLoading": false,
"link": "/bayareabites/tag/duc-loi"
},
"bayareabites_12771": {
"type": "terms",
"id": "bayareabites_12771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "linea caffe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "linea caffe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7234,
"slug": "linea-caffe",
"isLoading": false,
"link": "/bayareabites/tag/linea-caffe"
},
"bayareabites_229": {
"type": "terms",
"id": "bayareabites_229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 194,
"slug": "mission",
"isLoading": false,
"link": "/bayareabites/tag/mission"
},
"bayareabites_9546": {
"type": "terms",
"id": "bayareabites_9546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4000,
"slug": "mission-chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-chinese-food"
},
"bayareabites_3508": {
"type": "terms",
"id": "bayareabites_3508",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3508",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waffle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waffle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2332,
"slug": "waffle",
"isLoading": false,
"link": "/bayareabites/tag/waffle"
},
"bayareabites_1806": {
"type": "terms",
"id": "bayareabites_1806",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1806",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bar Crudo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bar Crudo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1416,
"slug": "bar-crudo",
"isLoading": false,
"link": "/bayareabites/tag/bar-crudo"
},
"bayareabites_12765": {
"type": "terms",
"id": "bayareabites_12765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bean bag cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bean bag cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7228,
"slug": "bean-bag-cafe",
"isLoading": false,
"link": "/bayareabites/tag/bean-bag-cafe"
},
"bayareabites_12770": {
"type": "terms",
"id": "bayareabites_12770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Club Waziema",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Club Waziema Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7233,
"slug": "club-waziema",
"isLoading": false,
"link": "/bayareabites/tag/club-waziema"
},
"bayareabites_12764": {
"type": "terms",
"id": "bayareabites_12764",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12764",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Divisadero",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Divisadero Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7227,
"slug": "divisadero",
"isLoading": false,
"link": "/bayareabites/tag/divisadero"
},
"bayareabites_12766": {
"type": "terms",
"id": "bayareabites_12766",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mojo bicycle cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mojo bicycle cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7229,
"slug": "mojo-bicycle-cafe",
"isLoading": false,
"link": "/bayareabites/tag/mojo-bicycle-cafe"
},
"bayareabites_12768": {
"type": "terms",
"id": "bayareabites_12768",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12768",
"found": true
},
"relationships": {},
"featImg": null,
"name": "music venue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "music venue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7231,
"slug": "music-venue",
"isLoading": false,
"link": "/bayareabites/tag/music-venue"
},
"bayareabites_219": {
"type": "terms",
"id": "bayareabites_219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 184,
"slug": "nopa",
"isLoading": false,
"link": "/bayareabites/tag/nopa"
},
"bayareabites_12767": {
"type": "terms",
"id": "bayareabites_12767",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12767",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the independent",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the independent Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7230,
"slug": "the-independent",
"isLoading": false,
"link": "/bayareabites/tag/the-independent"
},
"bayareabites_12769": {
"type": "terms",
"id": "bayareabites_12769",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12769",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ziryab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ziryab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7232,
"slug": "ziryab",
"isLoading": false,
"link": "/bayareabites/tag/ziryab"
},
"bayareabites_12749": {
"type": "terms",
"id": "bayareabites_12749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pierogi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pierogi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7212,
"slug": "pierogi",
"isLoading": false,
"link": "/bayareabites/tag/pierogi"
},
"bayareabites_12748": {
"type": "terms",
"id": "bayareabites_12748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Stuffed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Stuffed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7211,
"slug": "stuffed",
"isLoading": false,
"link": "/bayareabites/tag/stuffed"
},
"bayareabites_2383": {
"type": "terms",
"id": "bayareabites_2383",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2383",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1770,
"slug": "the-mission",
"isLoading": false,
"link": "/bayareabites/tag/the-mission"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_4000": {
"type": "terms",
"id": "bayareabites_4000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california cuisine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2528,
"slug": "california-cuisine",
"isLoading": false,
"link": "/bayareabites/tag/california-cuisine"
},
"bayareabites_12740": {
"type": "terms",
"id": "bayareabites_12740",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "judy rodgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "judy rodgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7203,
"slug": "judy-rodgers",
"isLoading": false,
"link": "/bayareabites/tag/judy-rodgers"
},
"bayareabites_4031": {
"type": "terms",
"id": "bayareabites_4031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zuni",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zuni Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2543,
"slug": "zuni",
"isLoading": false,
"link": "/bayareabites/tag/zuni"
},
"bayareabites_408": {
"type": "terms",
"id": "bayareabites_408",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "408",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zuni Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zuni Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 373,
"slug": "zuni-cafe",
"isLoading": false,
"link": "/bayareabites/tag/zuni-cafe"
},
"bayareabites_12743": {
"type": "terms",
"id": "bayareabites_12743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zuni chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zuni chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7206,
"slug": "zuni-chicken",
"isLoading": false,
"link": "/bayareabites/tag/zuni-chicken"
},
"bayareabites_11296": {
"type": "terms",
"id": "bayareabites_11296",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11296",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bayview",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bayview Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5755,
"slug": "bayview",
"isLoading": false,
"link": "/bayareabites/tag/bayview"
},
"bayareabites_875": {
"type": "terms",
"id": "bayareabites_875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 852,
"slug": "bees",
"isLoading": false,
"link": "/bayareabites/tag/bees"
},
"bayareabites_11329": {
"type": "terms",
"id": "bayareabites_11329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5788,
"slug": "brewing",
"isLoading": false,
"link": "/bayareabites/tag/brewing"
},
"bayareabites_876": {
"type": "terms",
"id": "bayareabites_876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 853,
"slug": "honey",
"isLoading": false,
"link": "/bayareabites/tag/honey"
},
"bayareabites_12047": {
"type": "terms",
"id": "bayareabites_12047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mead",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mead Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6509,
"slug": "mead",
"isLoading": false,
"link": "/bayareabites/tag/mead"
},
"bayareabites_12739": {
"type": "terms",
"id": "bayareabites_12739",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Mead Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Mead Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7202,
"slug": "san-francisco-mead-company",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-mead-company"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_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_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_9218": {
"type": "terms",
"id": "bayareabites_9218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3672,
"slug": "bicycle",
"isLoading": false,
"link": "/bayareabites/tag/bicycle"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_9947": {
"type": "terms",
"id": "bayareabites_9947",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9947",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food drive",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food drive Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4401,
"slug": "food-drive",
"isLoading": false,
"link": "/bayareabites/tag/food-drive"
},
"bayareabites_9946": {
"type": "terms",
"id": "bayareabites_9946",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9946",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food pantry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food pantry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4400,
"slug": "food-pantry",
"isLoading": false,
"link": "/bayareabites/tag/food-pantry"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_12738": {
"type": "terms",
"id": "bayareabites_12738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco and marin food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco and marin food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7201,
"slug": "san-francisco-and-marin-food-banks",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-and-marin-food-banks"
},
"bayareabites_9945": {
"type": "terms",
"id": "bayareabites_9945",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9945",
"found": true
},
"relationships": {},
"featImg": null,
"name": "supermarket street sweep",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "supermarket street sweep Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4399,
"slug": "supermarket-street-sweep",
"isLoading": false,
"link": "/bayareabites/tag/supermarket-street-sweep"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_11840": {
"type": "terms",
"id": "bayareabites_11840",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11840",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery stores",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery stores Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6302,
"slug": "grocery-stores",
"isLoading": false,
"link": "/bayareabites/tag/grocery-stores"
},
"bayareabites_12670": {
"type": "terms",
"id": "bayareabites_12670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local Mission market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local Mission market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7133,
"slug": "local-mission-market",
"isLoading": false,
"link": "/bayareabites/tag/local-mission-market"
},
"bayareabites_9152": {
"type": "terms",
"id": "bayareabites_9152",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9152",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Local: Mission Eatery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Local: Mission Eatery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3606,
"slug": "local-mission-eatery",
"isLoading": false,
"link": "/bayareabites/tag/local-mission-eatery"
},
"bayareabites_12671": {
"type": "terms",
"id": "bayareabites_12671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yaron Milgrim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yaron Milgrim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7134,
"slug": "yaron-milgrim",
"isLoading": false,
"link": "/bayareabites/tag/yaron-milgrim"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_9576": {
"type": "terms",
"id": "bayareabites_9576",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9576",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bi-rite market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bi-rite market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4030,
"slug": "bi-rite-market",
"isLoading": false,
"link": "/bayareabites/tag/bi-rite-market"
},
"bayareabites_12519": {
"type": "terms",
"id": "bayareabites_12519",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "City College of San Francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "City College of San Francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6982,
"slug": "city-college-of-san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/city-college-of-san-francisco"
},
"bayareabites_4030": {
"type": "terms",
"id": "bayareabites_4030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2542,
"slug": "nopalito",
"isLoading": false,
"link": "/bayareabites/tag/nopalito"
},
"bayareabites_12522": {
"type": "terms",
"id": "bayareabites_12522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Palio D’Asti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Palio D’Asti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6985,
"slug": "palio-dasti",
"isLoading": false,
"link": "/bayareabites/tag/palio-dasti"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_8487": {
"type": "terms",
"id": "bayareabites_8487",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8487",
"found": true
},
"relationships": {},
"featImg": null,
"name": "day of the dead",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "day of the dead Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2940,
"slug": "day-of-the-dead",
"isLoading": false,
"link": "/bayareabites/tag/day-of-the-dead"
},
"bayareabites_10812": {
"type": "terms",
"id": "bayareabites_10812",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10812",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dia de los muertos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dia de los muertos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5266,
"slug": "dia-de-los-muertos",
"isLoading": false,
"link": "/bayareabites/tag/dia-de-los-muertos"
},
"bayareabites_12653": {
"type": "terms",
"id": "bayareabites_12653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Día de Muertos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Día de Muertos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7116,
"slug": "dia-de-muertos",
"isLoading": false,
"link": "/bayareabites/tag/dia-de-muertos"
},
"bayareabites_12659": {
"type": "terms",
"id": "bayareabites_12659",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12659",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ellis Act",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ellis Act Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7122,
"slug": "ellis-act",
"isLoading": false,
"link": "/bayareabites/tag/ellis-act"
},
"bayareabites_12654": {
"type": "terms",
"id": "bayareabites_12654",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12654",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eviction",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eviction Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7117,
"slug": "eviction",
"isLoading": false,
"link": "/bayareabites/tag/eviction"
},
"bayareabites_12493": {
"type": "terms",
"id": "bayareabites_12493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6956,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/category/food-spirituality"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_12633": {
"type": "terms",
"id": "bayareabites_12633",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "botanica",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "botanica Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7096,
"slug": "botanica",
"isLoading": false,
"link": "/bayareabites/tag/botanica"
},
"bayareabites_12636": {
"type": "terms",
"id": "bayareabites_12636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Botanica Los Sueños",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Botanica Los Sueños Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7099,
"slug": "botanica-los-suenos",
"isLoading": false,
"link": "/bayareabites/tag/botanica-los-suenos"
},
"bayareabites_12640": {
"type": "terms",
"id": "bayareabites_12640",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Botanica Santa Muerte",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Botanica Santa Muerte Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7103,
"slug": "botanica-santa-muerte",
"isLoading": false,
"link": "/bayareabites/tag/botanica-santa-muerte"
},
"bayareabites_12637": {
"type": "terms",
"id": "bayareabites_12637",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curandera",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curandera Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7100,
"slug": "curandera",
"isLoading": false,
"link": "/bayareabites/tag/curandera"
},
"bayareabites_12639": {
"type": "terms",
"id": "bayareabites_12639",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12639",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plants as medicine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plants as medicine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7102,
"slug": "plants-as-medicine",
"isLoading": false,
"link": "/bayareabites/tag/plants-as-medicine"
},
"bayareabites_12635": {
"type": "terms",
"id": "bayareabites_12635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Santa Muerte",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Santa Muerte Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7098,
"slug": "santa-muerte",
"isLoading": false,
"link": "/bayareabites/tag/santa-muerte"
},
"bayareabites_12638": {
"type": "terms",
"id": "bayareabites_12638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santeria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7101,
"slug": "santeria",
"isLoading": false,
"link": "/bayareabites/tag/santeria"
},
"bayareabites_464": {
"type": "terms",
"id": "bayareabites_464",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "464",
"found": true
},
"relationships": {},
"featImg": null,
"name": "autumn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "autumn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 429,
"slug": "autumn",
"isLoading": false,
"link": "/bayareabites/tag/autumn"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"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_12624": {
"type": "terms",
"id": "bayareabites_12624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7087,
"slug": "pumpkin-ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-ice-cream"
}
},
"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": {}
}
}
}