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"content": "\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sippin' Ain't Easy: Bourbon & Branch",
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"content": "\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/01/speakeasy-and-carry-swizzle-stick.jsp\">I went\u003c/a>\u003c/b>, I drank, I conquered.\u003c/p>\n\u003cp>Although the reservation and password hoop-jumping smacks of exclusivity and a certain snobbishness, when you see the neighborhood you see why it might be practical. Right on the corner of O'Farrell and Jones, \u003cb>\u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon & Branch\u003c/a>\u003c/b> is firmly in the Tenderloin. I haven't exactly been taking advantage of restaurants, bars, shops, and cafes that are apparently turning this neighborhood into the Trendyloin, and now I know why. Maybe it's my Twin Cities upbringing, but I don't exactly relish walking down blocks that smell of urine and having local denizens spit at me and growl crazily as I try to look like I know where I'm going. Given that sort of thing, I understand why Bourbon & Branch might not want to have their unmarked door thrown wide to the general public.\u003c/p>\n\u003cp>Davina and I stood under the \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Anti-Saloon_League\">Anti-Saloon League\u003c/a>\u003c/b> sign while I grappled for the buzzer and croaked my password. The door swung open to reveal a smiling face and we were welcomed and ushered to our table. Inside, Bourbon & Branch is dark and darling. Spiky frosted glass chandeliers swing and toss their gentle cotton balls of light against mottled mirrors and the hammered copper ceiling. The cute little wooden booths have cute little wooden tables that are just wide enough to hold your drinks and just narrow enough remind you that this is not a restaurant.\u003c/p>\n\u003cp>After many trips to \u003cb>\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>\u003c/b>, I have finally drunk myself to a point where I had effectively sampled all the cocktails that interested me and could leave the rest. Faced with Bourbon & Branch's massive cocktail menu, I was back at square one. I'd light on a cocktail that I was definitely going to order and I'd be all, \"Check it out, this one has THYME in it!\" and then a few pages and a dozen cocktail descriptions later and I'd totally forget what that original cocktail was because, \"Ooh, hang on -- THIS one has pimento dram in it. Wait, what's \u003cb>\u003ca href=\"http://www.cocktailchronicles.com/2005/10/30/adventures-in-kitchen-mixology-pimento-dram/\">pimento dram\u003c/a>\u003c/b>? I'm getting that one. No, but hang on...\" and so on and so forth. I'll tell you what, I really could have used those shameless shopping stickies \u003ci>Lucky Magazine\u003c/i> is so proud of.\u003c/p>\n\u003cp>For some reason I was expecting all the cocktails to be upwards of fifteen dollars, but there were far more ten-dollar cocktails than anything else, and since that shruggingly seems to be the average price of cocktails in the Bay Area, I wasn't bothered. The drinks are pure and clean and inventive. After the delightful Prosecco-based amuse bouche cocktail they offered us -- a cocktail amuse bouche? I'm loving this idea! -- I started out with a delicious and refreshing Cracked Thumb (gin, lemon oil, elderflower syrup, mint). Given that I'm a gin girl and elderflower really crushes my ice, it was sort of a safe bet for me. What wasn't a safe bet was my order of an Aperol Spritz. Davina, who likes Campari, encouraged me, who does not like Campari, to give it a whirl. I did and I liked. Maybe it's the gentian and rhubarb, but I found the \u003cb>\u003ca href=\"http://www.campari.com/eng/brand/spirits/index.asp?id=30156\">Aperol\u003c/a>\u003c/b> to be a kinder, gentler version of its bitter, angry spinster aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My one complaint is that when Davina asked our server if the bartender could concoct something using gin and falernum, the server was clearly rattled. Bartenders do this all the time -- hello? It's pretty much their job description -- so this shouldn't have been a big deal. It's not like Davina asked for something bizarre like hot chocolate, benedictine, and Cynar. I don't blame the bartender, who did pour out something delicious, I just don't think the server should have acted as though it was a weird or inconvenient request.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Some out there are already sneering that B&B \"ripped off\" \u003cb>\u003ca href=\"http://www.mlkhny.com/newyork/\">Milk and Honey\u003c/a>\u003c/b>'s concept. Well, but see, Milk and Honey is in New York, and I'm in San Francisco and B&B is in San Francisco, so I say rip away! I mean really, isn't the country large enough for several of these speakeasies? I would certainly hope so.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/01/speakeasy-and-carry-swizzle-stick.jsp\">I went\u003c/a>\u003c/b>, I drank, I conquered.\u003c/p>\n\u003cp>Although the reservation and password hoop-jumping smacks of exclusivity and a certain snobbishness, when you see the neighborhood you see why it might be practical. Right on the corner of O'Farrell and Jones, \u003cb>\u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon & Branch\u003c/a>\u003c/b> is firmly in the Tenderloin. I haven't exactly been taking advantage of restaurants, bars, shops, and cafes that are apparently turning this neighborhood into the Trendyloin, and now I know why. Maybe it's my Twin Cities upbringing, but I don't exactly relish walking down blocks that smell of urine and having local denizens spit at me and growl crazily as I try to look like I know where I'm going. Given that sort of thing, I understand why Bourbon & Branch might not want to have their unmarked door thrown wide to the general public.\u003c/p>\n\u003cp>Davina and I stood under the \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Anti-Saloon_League\">Anti-Saloon League\u003c/a>\u003c/b> sign while I grappled for the buzzer and croaked my password. The door swung open to reveal a smiling face and we were welcomed and ushered to our table. Inside, Bourbon & Branch is dark and darling. Spiky frosted glass chandeliers swing and toss their gentle cotton balls of light against mottled mirrors and the hammered copper ceiling. The cute little wooden booths have cute little wooden tables that are just wide enough to hold your drinks and just narrow enough remind you that this is not a restaurant.\u003c/p>\n\u003cp>After many trips to \u003cb>\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>\u003c/b>, I have finally drunk myself to a point where I had effectively sampled all the cocktails that interested me and could leave the rest. Faced with Bourbon & Branch's massive cocktail menu, I was back at square one. I'd light on a cocktail that I was definitely going to order and I'd be all, \"Check it out, this one has THYME in it!\" and then a few pages and a dozen cocktail descriptions later and I'd totally forget what that original cocktail was because, \"Ooh, hang on -- THIS one has pimento dram in it. Wait, what's \u003cb>\u003ca href=\"http://www.cocktailchronicles.com/2005/10/30/adventures-in-kitchen-mixology-pimento-dram/\">pimento dram\u003c/a>\u003c/b>? I'm getting that one. No, but hang on...\" and so on and so forth. I'll tell you what, I really could have used those shameless shopping stickies \u003ci>Lucky Magazine\u003c/i> is so proud of.\u003c/p>\n\u003cp>For some reason I was expecting all the cocktails to be upwards of fifteen dollars, but there were far more ten-dollar cocktails than anything else, and since that shruggingly seems to be the average price of cocktails in the Bay Area, I wasn't bothered. The drinks are pure and clean and inventive. After the delightful Prosecco-based amuse bouche cocktail they offered us -- a cocktail amuse bouche? I'm loving this idea! -- I started out with a delicious and refreshing Cracked Thumb (gin, lemon oil, elderflower syrup, mint). Given that I'm a gin girl and elderflower really crushes my ice, it was sort of a safe bet for me. What wasn't a safe bet was my order of an Aperol Spritz. Davina, who likes Campari, encouraged me, who does not like Campari, to give it a whirl. I did and I liked. Maybe it's the gentian and rhubarb, but I found the \u003cb>\u003ca href=\"http://www.campari.com/eng/brand/spirits/index.asp?id=30156\">Aperol\u003c/a>\u003c/b> to be a kinder, gentler version of its bitter, angry spinster aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My one complaint is that when Davina asked our server if the bartender could concoct something using gin and falernum, the server was clearly rattled. Bartenders do this all the time -- hello? It's pretty much their job description -- so this shouldn't have been a big deal. It's not like Davina asked for something bizarre like hot chocolate, benedictine, and Cynar. I don't blame the bartender, who did pour out something delicious, I just don't think the server should have acted as though it was a weird or inconvenient request.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Some out there are already sneering that B&B \"ripped off\" \u003cb>\u003ca href=\"http://www.mlkhny.com/newyork/\">Milk and Honey\u003c/a>\u003c/b>'s concept. Well, but see, Milk and Honey is in New York, and I'm in San Francisco and B&B is in San Francisco, so I say rip away! I mean really, isn't the country large enough for several of these speakeasies? I would certainly hope so.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Memories of Philippine Kitchens",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>, then dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. Each of us wrote our own account of the evening, which follows...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/babs-bistroaix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABette's Feast\u003c/strong>\u003cbr>by wendygee\u003c/p>\n\u003cp>It was a treat to meet & eat with the BAB bloggers. There was a constant hum of food-related banter, critiques, stories and \u003ca href=\"http://en.wikipedia.org/wiki/Six_degrees_of_separation\">\u003cstrong>six degrees of separation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>We had a mellow 3 flight wine tasting at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a> prior to dining a few doors down at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. The wine descriptions are designed as foreplay for the date & mate crowd. And, of course, we had to read them out loud to each other prior to embarking on each flight. My fave from the \"Bubbles Flight\" was the Schramsberg Blanc de Blancs. If you haven't visited \u003ca href=\"http://www.schramsberg.com/\">\u003cstrong>Schramsberg\u003c/strong>\u003c/a>, tasted their bubbly, and toured their wine caves you must go -- but be sure to \u003ca href=\"http://www.schramsberg.com/tours_and_tasting.htm\">\u003cstrong>make reservations\u003c/strong>\u003c/a>. On the \"Bad-Assed Red Flight\" I enjoyed the 2002 X Winery and on the \"Anything but Chard\" flight the 2003 Alois Lageder Pinot Grigio was light and fruity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> was especially tasty since I was dining with three foodies and we all shared. In general, the food was all very fresh, prepared simply yet elegantly, and delicious. The highlights for me were the Tempura Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro appetizer, the Grilled Top Sirloin with Maitre'd Butter, French Fries and Watercress, and the Tahitian Vanilla Bean Creme Brulee. The calamari was cooked just right, light, plump, and with tangy seasoning. The steak was perfectly medium-rare and juicy and the fries were light, crispy on the outside and creamy on the inside. The creme brulee had a crisp carmelized top with a flavorful smooth creme filling. Even the little cookie accessory that came with the brulee was tasty. The waiter steered us in the right direction with the wine selection and we had two excellent bottles, a Chinon and a Vacqueryas. The service was great, the atmosphere was relaxed and unpretentious -- we sat outside on the enclosed patio which was comfortably heated. I would definitely go back to \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nectar-strip1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABs About Town\u003c/strong>\u003cbr>by KimG\u003c/p>\n\u003cp>Stephanie, Wendy and I had 9 wine glasses in front of us when Amy strolled in to \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a>. I'm sure we were a sight with our 3 flights of wine (one bubbly, one white, and one red), but she jumped right in as we took turns reading the rather sultry wine descriptions aloud dramatically and then relentlessly gave our wine critiques. \u003c/p>\n\u003cp>Shortly before we were due to arrive next door at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> for our reservation we decided that we needed to get some food before all that wine made us too loopy to remember that we had a reservation. The restaurant was fairly empty but a glance toward the back revealed where everyone was hiding. The enclosed back patio was warmed from the glow of heat lamps. Stephanie and I gleefully ordered a Chinon (taking me back to a summer evening in Paris) after the waiter agreed it was an excellent choice. Light and refreshing it was a perfect complement to the array of salads, the perfectly fried herb-spiked calamari, and the rich broth-based bean soup that we ordered. As with the flights of wine, and the rest of the meal, we shared everything. Yet another highlight to the evening. (As Amy mentioned in her review, and like most foodies I know, I like to try as many dishes as possible when I go to a restaurant so I'm always into sharing. I'm happy with just taking a bite or two of a dish and then moving on to the next.) \u003c/p>\n\u003cp>For the main event we moved on to a more full-bodied Vacqueryas (suggested by our wine-savvy waiter), and ordered exclusively from the specials menu: hearty potato gnocchi with black trumpet mushrooms and asparagus, tender lamb shank, fresh seared halibut, and a perfectly medium-rare steak frites. My favorites dishes were the lamb, rubbed with fresh herbs and served atop creamy polenta, and the steak. I'm a big fan of gnocchi, but it is rare when I think it is done incredibly well. The best gnocchi I've ever had were made by friends (albeit, one was a chef and the other an Italian who was food-obsessed and an excellent cook). Anyway, the gnocchi was okay, but didn't hold a candle to the meat and the fish dishes we tried.\u003c/p>\n\u003cp>Finally, with as much wine as we could drink and remain standing (or actually, sitting, since we had not left yet), we moved on to the desserts, which frankly Amy did a fantastic job of describing. We did order all 4 desserts on their menu, and they were all delicious, but my favorites were the strawberry-filled crepe and the creme brulee. In fact, I think the brulee rivaled the best I've ever had.\u003c/p>\n\u003cp>All in all, we got a lot out of the evening. We found a great new wine bar, a fantastic French restaurant that I will certainly frequent, and we had a great time together. I can't wait until our next BAB culinary adventure!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bistro-aix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Aix Marks the Spot\u003c/strong>\u003cbr>by Stephanie\u003c/p>\n\u003cp>My memory is a little fuzzy from the most excellent Chinon and the Vacqueryras we had with dinner, but I believe I can recall the night's revelries pretty well. After sharing three flights of wine at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> -- with every flight we giggled more at the thoroughly lascivious, but thoroughly delightful wine descriptions -- we BABers staggered next door for dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> on Chestnut and Steiner. Out on the patio, we were kept warm by an overhead tarp and heat lamps that got downright toasty as the night and wine flowed on. \u003c/p>\n\u003cp>I'm sitting here thinking about our starters and I can't decide which I liked the best. They all seemed to fill a mood for me. Wendy's salad was a simple, perfect plate of butter lettuce and herb vinaigrette. Kim's baked goat cheese salad with mesclun greens (or maybe it was spring mix) was pretty much what I've had at Chez Panisse but still quite nice. If I had been in the soup mood, Amy's clear broth soup with butter beans and kale would have really hit the spot. In fact, it's actually something I'd really hanker for when my stomach is out of sorts, but the truth of it is, I've been feeling beety these days and my beet salad was just what I needed. It struck that perfect balance between all the important elements: tangy, creamy chevre, deep earthy beets, tender spinach, and just a zing of orange zest to brighten everything up. The calamari was a tangle of spicy daikon radish greens and shredded cabbage drizzled with a piquant, peppery aioli. It wasn't overly battered or greasy, and the squid itself was tender and chewable -- not so rubbery that your jaw snaps back when you try to bite into it.\u003c/p>\n\u003cp>On to the mains. Kim's gnocchi dish was quite delicious with delicate trumpet mushrooms and lightly sauteed greens but the gnocchi themselves were a little heavy for me. As summer comes on, I'm not a big fan of dense pasta dishes -- I want my gnocchi light and ethereal. Yes, that gnocchi can be found, I found it at Quince last October and I dream of it to this day. Amy's main was lamb shank. Now, I'm a lamb lover but I've never actually had lamb shank. I probably won't again, either. It's not that the lamb shank was bad, mind you, I'm just not a fan of stew meat. It's why I usually steer clear of Boeuf Bourguignonne as well as short rib dishes. Braised is not the way I like my red meat. I like it bloody. On that note, Wendy's steak was tops. Perfectly seasoned and perfectly medium-rare without a hint of grey on the edges. That's how I like to judge a good restaurant -- forget the tired foams, gelees, and nicotine cocktails -- if I ask for medium-rare beef and I actually get medium-rare beef, I'm coming back. My halibut with butter beans and baby artichokes was light, full-flavored, and deeply satisfying. I had been craving halibut ever since halibut season started and this was a wonderful way to satisfy my yen. \u003c/p>\n\u003cp>Of all the desserts, I believe a few of us (chocoholics not included) felt very \"meh\" about it. For me, it was just like every other flourless chocolate cake on every other menu -- nothing more, nothing less. The sliced strawberries folded into blessedly thin crepes was a delicious reminder of my mother's perfect crepes and I really enjoyed the apple tart as well. However, what really got to me was the creme brulee. I am usually not a fan of either creme brulee or creme caramel. I sort of think the creme jiggles and wiggles too much like snot. I also have serious mental trauma associated with \u003ca href=\"http://www.grubreport.com/soupdujour/caramel.html\">\u003cstrong>caramel\u003c/strong>\u003c/a>. However, this creme brulee proved to me that there are creme brulees out there that I could grow to love, adore, and quite possibly cherish. The wonderfully hard sugar crust cracked appealingly to reveal velvety vanilla depths and I really had to restrain myself in the presence of the other BAB-ers not to run into a corner with the little ramekin and start licking.\u003c/p>\n\u003cp>Basically, it was good food, good conversation, and good people -- I don't ask for much more than that on a night out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/4desserts-bistroaix1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>My Dinner with BAB\u003c/strong>\u003cbr>by Amy Sherman\u003c/p>\n\u003cp>So when it comes to dessert there are several different kinds of people. The chocolate people and the not-so-chocolate people. The pastry people and the give-me-creme-brulee-or-give-me-death people and the \"please call it crehp, not crayp\" people. We had all those people represented at our first BAB blogger dinner. Fortunately the one thing we all had in common is something I have begun to hypothesize all foodies may have in common--a desire to share. \u003c/p>\n\u003cp>Foodies share opinions and share meals, they even share the very food off their plate. What's mine is yours and what's yours is mine. The only foodie I know who refuses to share dessert is my husband who had a terrible incident where his chocolate mousse got passed around the table and the poor boy never got a bite. As a result of this trauma he became a dessert protectionist. He's also only a foodie by association, so perhaps he doesn't really qualify anyway.\u003c/p>\n\u003cp>The desserts were as follows: vanilla creme brulee, flourless chocolate \"cloud\" cake with raspberry sauce, a free-form apple pie with vanilla ice cream and crepes with strawberries and cream. I was most happy with chocolate cake, it was light and fluffy and chocolatey, just what I look for in a chocolate cake. Have I given myself away as the chocolate person? The creme brulee was so good it convinced a non-brulee eater of its merits. The crepes were delicate and filled with fresh, succulent berries. The apple pie was more of a tart really and while not the best ever, certainly respectable. \u003c/p>\n\u003cp>Like good little children there were empty plates all around and no fighting. Ultimately the story had a happy ending and everyone found something to love.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>\u003cbr>3330 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.345.1377\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>\u003cbr>3340 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.202.0100\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Monday April 4, KQED's Bay Area Bites bloggers went out on the town (well, out to the Marina) -- drinks at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>, then dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. Each of us wrote our own account of the evening, which follows...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/babs-bistroaix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABette's Feast\u003c/strong>\u003cbr>by wendygee\u003c/p>\n\u003cp>It was a treat to meet & eat with the BAB bloggers. There was a constant hum of food-related banter, critiques, stories and \u003ca href=\"http://en.wikipedia.org/wiki/Six_degrees_of_separation\">\u003cstrong>six degrees of separation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>We had a mellow 3 flight wine tasting at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a> prior to dining a few doors down at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>. The wine descriptions are designed as foreplay for the date & mate crowd. And, of course, we had to read them out loud to each other prior to embarking on each flight. My fave from the \"Bubbles Flight\" was the Schramsberg Blanc de Blancs. If you haven't visited \u003ca href=\"http://www.schramsberg.com/\">\u003cstrong>Schramsberg\u003c/strong>\u003c/a>, tasted their bubbly, and toured their wine caves you must go -- but be sure to \u003ca href=\"http://www.schramsberg.com/tours_and_tasting.htm\">\u003cstrong>make reservations\u003c/strong>\u003c/a>. On the \"Bad-Assed Red Flight\" I enjoyed the 2002 X Winery and on the \"Anything but Chard\" flight the 2003 Alois Lageder Pinot Grigio was light and fruity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> was especially tasty since I was dining with three foodies and we all shared. In general, the food was all very fresh, prepared simply yet elegantly, and delicious. The highlights for me were the Tempura Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro appetizer, the Grilled Top Sirloin with Maitre'd Butter, French Fries and Watercress, and the Tahitian Vanilla Bean Creme Brulee. The calamari was cooked just right, light, plump, and with tangy seasoning. The steak was perfectly medium-rare and juicy and the fries were light, crispy on the outside and creamy on the inside. The creme brulee had a crisp carmelized top with a flavorful smooth creme filling. Even the little cookie accessory that came with the brulee was tasty. The waiter steered us in the right direction with the wine selection and we had two excellent bottles, a Chinon and a Vacqueryas. The service was great, the atmosphere was relaxed and unpretentious -- we sat outside on the enclosed patio which was comfortably heated. I would definitely go back to \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nectar-strip1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>BABs About Town\u003c/strong>\u003cbr>by KimG\u003c/p>\n\u003cp>Stephanie, Wendy and I had 9 wine glasses in front of us when Amy strolled in to \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar\u003c/strong>\u003c/a>. I'm sure we were a sight with our 3 flights of wine (one bubbly, one white, and one red), but she jumped right in as we took turns reading the rather sultry wine descriptions aloud dramatically and then relentlessly gave our wine critiques. \u003c/p>\n\u003cp>Shortly before we were due to arrive next door at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> for our reservation we decided that we needed to get some food before all that wine made us too loopy to remember that we had a reservation. The restaurant was fairly empty but a glance toward the back revealed where everyone was hiding. The enclosed back patio was warmed from the glow of heat lamps. Stephanie and I gleefully ordered a Chinon (taking me back to a summer evening in Paris) after the waiter agreed it was an excellent choice. Light and refreshing it was a perfect complement to the array of salads, the perfectly fried herb-spiked calamari, and the rich broth-based bean soup that we ordered. As with the flights of wine, and the rest of the meal, we shared everything. Yet another highlight to the evening. (As Amy mentioned in her review, and like most foodies I know, I like to try as many dishes as possible when I go to a restaurant so I'm always into sharing. I'm happy with just taking a bite or two of a dish and then moving on to the next.) \u003c/p>\n\u003cp>For the main event we moved on to a more full-bodied Vacqueryas (suggested by our wine-savvy waiter), and ordered exclusively from the specials menu: hearty potato gnocchi with black trumpet mushrooms and asparagus, tender lamb shank, fresh seared halibut, and a perfectly medium-rare steak frites. My favorites dishes were the lamb, rubbed with fresh herbs and served atop creamy polenta, and the steak. I'm a big fan of gnocchi, but it is rare when I think it is done incredibly well. The best gnocchi I've ever had were made by friends (albeit, one was a chef and the other an Italian who was food-obsessed and an excellent cook). Anyway, the gnocchi was okay, but didn't hold a candle to the meat and the fish dishes we tried.\u003c/p>\n\u003cp>Finally, with as much wine as we could drink and remain standing (or actually, sitting, since we had not left yet), we moved on to the desserts, which frankly Amy did a fantastic job of describing. We did order all 4 desserts on their menu, and they were all delicious, but my favorites were the strawberry-filled crepe and the creme brulee. In fact, I think the brulee rivaled the best I've ever had.\u003c/p>\n\u003cp>All in all, we got a lot out of the evening. We found a great new wine bar, a fantastic French restaurant that I will certainly frequent, and we had a great time together. I can't wait until our next BAB culinary adventure!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bistro-aix.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Aix Marks the Spot\u003c/strong>\u003cbr>by Stephanie\u003c/p>\n\u003cp>My memory is a little fuzzy from the most excellent Chinon and the Vacqueryras we had with dinner, but I believe I can recall the night's revelries pretty well. After sharing three flights of wine at \u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> -- with every flight we giggled more at the thoroughly lascivious, but thoroughly delightful wine descriptions -- we BABers staggered next door for dinner at \u003ca href=\"http://www.bistroaix.com/\">\u003cstrong>Bistro AIX\u003c/strong>\u003c/a> on Chestnut and Steiner. Out on the patio, we were kept warm by an overhead tarp and heat lamps that got downright toasty as the night and wine flowed on. \u003c/p>\n\u003cp>I'm sitting here thinking about our starters and I can't decide which I liked the best. They all seemed to fill a mood for me. Wendy's salad was a simple, perfect plate of butter lettuce and herb vinaigrette. Kim's baked goat cheese salad with mesclun greens (or maybe it was spring mix) was pretty much what I've had at Chez Panisse but still quite nice. If I had been in the soup mood, Amy's clear broth soup with butter beans and kale would have really hit the spot. In fact, it's actually something I'd really hanker for when my stomach is out of sorts, but the truth of it is, I've been feeling beety these days and my beet salad was just what I needed. It struck that perfect balance between all the important elements: tangy, creamy chevre, deep earthy beets, tender spinach, and just a zing of orange zest to brighten everything up. The calamari was a tangle of spicy daikon radish greens and shredded cabbage drizzled with a piquant, peppery aioli. It wasn't overly battered or greasy, and the squid itself was tender and chewable -- not so rubbery that your jaw snaps back when you try to bite into it.\u003c/p>\n\u003cp>On to the mains. Kim's gnocchi dish was quite delicious with delicate trumpet mushrooms and lightly sauteed greens but the gnocchi themselves were a little heavy for me. As summer comes on, I'm not a big fan of dense pasta dishes -- I want my gnocchi light and ethereal. Yes, that gnocchi can be found, I found it at Quince last October and I dream of it to this day. Amy's main was lamb shank. Now, I'm a lamb lover but I've never actually had lamb shank. I probably won't again, either. It's not that the lamb shank was bad, mind you, I'm just not a fan of stew meat. It's why I usually steer clear of Boeuf Bourguignonne as well as short rib dishes. Braised is not the way I like my red meat. I like it bloody. On that note, Wendy's steak was tops. Perfectly seasoned and perfectly medium-rare without a hint of grey on the edges. That's how I like to judge a good restaurant -- forget the tired foams, gelees, and nicotine cocktails -- if I ask for medium-rare beef and I actually get medium-rare beef, I'm coming back. My halibut with butter beans and baby artichokes was light, full-flavored, and deeply satisfying. I had been craving halibut ever since halibut season started and this was a wonderful way to satisfy my yen. \u003c/p>\n\u003cp>Of all the desserts, I believe a few of us (chocoholics not included) felt very \"meh\" about it. For me, it was just like every other flourless chocolate cake on every other menu -- nothing more, nothing less. The sliced strawberries folded into blessedly thin crepes was a delicious reminder of my mother's perfect crepes and I really enjoyed the apple tart as well. However, what really got to me was the creme brulee. I am usually not a fan of either creme brulee or creme caramel. I sort of think the creme jiggles and wiggles too much like snot. I also have serious mental trauma associated with \u003ca href=\"http://www.grubreport.com/soupdujour/caramel.html\">\u003cstrong>caramel\u003c/strong>\u003c/a>. However, this creme brulee proved to me that there are creme brulees out there that I could grow to love, adore, and quite possibly cherish. The wonderfully hard sugar crust cracked appealingly to reveal velvety vanilla depths and I really had to restrain myself in the presence of the other BAB-ers not to run into a corner with the little ramekin and start licking.\u003c/p>\n\u003cp>Basically, it was good food, good conversation, and good people -- I don't ask for much more than that on a night out.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/4desserts-bistroaix1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>My Dinner with BAB\u003c/strong>\u003cbr>by Amy Sherman\u003c/p>\n\u003cp>So when it comes to dessert there are several different kinds of people. The chocolate people and the not-so-chocolate people. The pastry people and the give-me-creme-brulee-or-give-me-death people and the \"please call it crehp, not crayp\" people. We had all those people represented at our first BAB blogger dinner. Fortunately the one thing we all had in common is something I have begun to hypothesize all foodies may have in common--a desire to share. \u003c/p>\n\u003cp>Foodies share opinions and share meals, they even share the very food off their plate. What's mine is yours and what's yours is mine. The only foodie I know who refuses to share dessert is my husband who had a terrible incident where his chocolate mousse got passed around the table and the poor boy never got a bite. As a result of this trauma he became a dessert protectionist. He's also only a foodie by association, so perhaps he doesn't really qualify anyway.\u003c/p>\n\u003cp>The desserts were as follows: vanilla creme brulee, flourless chocolate \"cloud\" cake with raspberry sauce, a free-form apple pie with vanilla ice cream and crepes with strawberries and cream. I was most happy with chocolate cake, it was light and fluffy and chocolatey, just what I look for in a chocolate cake. Have I given myself away as the chocolate person? The creme brulee was so good it convinced a non-brulee eater of its merits. The crepes were delicate and filled with fresh, succulent berries. The apple pie was more of a tart really and while not the best ever, certainly respectable. \u003c/p>\n\u003cp>Like good little children there were empty plates all around and no fighting. Ultimately the story had a happy ending and everyone found something to love.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nectarwinelounge.com/\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a>\u003cbr>3330 Steiner Street\u003cbr>San Francisco, CA \u003cbr>415.345.1377\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"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?",
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"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.",
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},
"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.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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