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_47209": {
"type": "attachments",
"id": "bayareabites_47209",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "47209",
"found": true
},
"parent": 47204,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/08/Lali-blintzes.jpeg",
"width": 560,
"height": 374
}
},
"publishDate": 1344811547,
"modified": 1344811547,
"caption": null,
"description": null,
"title": "Lali blintzes",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_47142": {
"type": "attachments",
"id": "bayareabites_47142",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "47142",
"found": true
},
"parent": 46867,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/08/john-fink-560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1344786496,
"modified": 1344786496,
"caption": null,
"description": null,
"title": "John Fink at Outside Lambs. Photo: Wendy Goodfriend",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_45977": {
"type": "attachments",
"id": "bayareabites_45977",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "45977",
"found": true
},
"parent": 45965,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/07/IMG_4377.jpg",
"width": 559,
"height": 314
}
},
"publishDate": 1342162470,
"modified": 1342162470,
"caption": null,
"description": null,
"title": "otg truck",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_44051": {
"type": "attachments",
"id": "bayareabites_44051",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "44051",
"found": true
},
"parent": 44049,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg",
"width": 559,
"height": 314
}
},
"publishDate": 1338500754,
"modified": 1338500754,
"caption": null,
"description": null,
"title": "soma streatfood park",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_43820": {
"type": "attachments",
"id": "bayareabites_43820",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43820",
"found": true
},
"parent": 43650,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/burger-3.jpg",
"width": 560,
"height": 314
}
},
"publishDate": 1338263384,
"modified": 1338263384,
"caption": null,
"description": null,
"title": "burger-3",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_43438": {
"type": "attachments",
"id": "bayareabites_43438",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43438",
"found": true
},
"parent": 43419,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/cp704group560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1337235770,
"modified": 1337235770,
"caption": null,
"description": null,
"title": "cp704group560",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_43073": {
"type": "attachments",
"id": "bayareabites_43073",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43073",
"found": true
},
"parent": 43032,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/sign560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1336526097,
"modified": 1336526097,
"caption": null,
"description": null,
"title": "Mission Dispatch",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42326": {
"type": "attachments",
"id": "bayareabites_42326",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42326",
"found": true
},
"parent": 42210,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/grubs-e1335307524244.jpg",
"width": 549,
"height": 358
}
},
"publishDate": 1335307489,
"modified": 1335307489,
"caption": null,
"description": null,
"title": "mealworms",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_41867": {
"type": "attachments",
"id": "bayareabites_41867",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "41867",
"found": true
},
"parent": 41861,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1334719975,
"modified": 1334719975,
"caption": null,
"description": null,
"title": "Inside The Dosa Republic",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40939": {
"type": "attachments",
"id": "bayareabites_40939",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40939",
"found": true
},
"parent": 40787,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/full-plate560.jpg",
"width": 560,
"height": 389
}
},
"publishDate": 1333067452,
"modified": 1427764726,
"caption": null,
"description": null,
"title": "De-Dog deconstructed",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40860": {
"type": "attachments",
"id": "bayareabites_40860",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40860",
"found": true
},
"parent": 40843,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/isointro560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1332911208,
"modified": 1332911208,
"caption": null,
"description": null,
"title": "Iso Rabins",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39950": {
"type": "attachments",
"id": "bayareabites_39950",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39950",
"found": true
},
"parent": 39945,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg",
"width": 550,
"height": 308
}
},
"publishDate": 1331095631,
"modified": 1331095631,
"caption": null,
"description": null,
"title": "classic burger",
"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": {
"brianu": {
"type": "authors",
"id": "6",
"meta": {
"index": "authors_1716337520",
"id": "6",
"found": true
},
"name": "Brian Underwood",
"firstName": "Brian",
"lastName": "Underwood",
"slug": "brianu",
"email": "bdu@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Brian is KQED's Director of Media Technology. He has spent quite a few years on the care and feeding of numerous geeky and technological aspects of KQED.org, as well as the site's occasional demolition and reconstruction (typically not in that order).",
"avatar": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "quest",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Brian Underwood | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/brianu"
},
"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"
},
"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"
},
"elainewu": {
"type": "authors",
"id": "5127",
"meta": {
"index": "authors_1716337520",
"id": "5127",
"found": true
},
"name": "Elaine Wu",
"firstName": "Elaine",
"lastName": "Wu",
"slug": "elainewu",
"email": "virgoblueproductions@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
"avatar": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Elaine Wu | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/elainewu"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"ellalawrence": {
"type": "authors",
"id": "5325",
"meta": {
"index": "authors_1716337520",
"id": "5325",
"found": true
},
"name": "Ella Lawrence",
"firstName": "Ella",
"lastName": "Lawrence",
"slug": "ellalawrence",
"email": "ella.lawrence@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Ella Lawrence is a freelance writer based out of San Francisco, California. She has written for Sunset magazine, San Francisco magazine, Time Out, and the San Francisco Chronicle, among other national and international publications. Ella’s ten-year stint as a champagne-fueled, designer-jeans-wearing waitress in some of the nation’s finest restaurants has given her an expert food and wine background, which she writes about with such gusto that she received an AAN Award in 2006.",
"avatar": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Ella Lawrence | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ellalawrence"
}
},
"pagesReducer": {
"bayareabites_category_street-food": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"score": 13.308565
},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"title": "street food and fast food",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 12
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=street-food",
"seeMore": false,
"paginated": true,
"page": 12
}
},
{
"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_47204": {
"type": "posts",
"id": "bayareabites_47204",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "47204",
"score": null,
"sort": [
1345129242000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1345129242,
"format": "aside",
"disqusTitle": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
"title": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "47204 http://blogs.kqed.org/bayareabites/?p=47204",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 927,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1345093937,
"excerpt": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with "Georgian salsa."",
"title": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
"datePublished": "2012-08-16T08:00:42-07:00",
"dateModified": "2012-08-15T22:12:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival",
"status": "publish",
"path": "/bayareabites/47204/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/47204/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_10679",
"bayareabites_10680",
"bayareabites_10678",
"bayareabites_295",
"bayareabites_10677",
"bayareabites_10676",
"bayareabites_2625",
"bayareabites_10683"
],
"featImg": "bayareabites_47209",
"label": "bayareabites"
},
"bayareabites_46867": {
"type": "posts",
"id": "bayareabites_46867",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "46867",
"score": null,
"sort": [
1344790124000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1344790124,
"format": "aside",
"disqusTitle": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "46867 http://blogs.kqed.org/bayareabites/?p=46867",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1102,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 49
},
"modified": 1344996020,
"excerpt": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"datePublished": "2012-08-12T09:48:44-07:00",
"dateModified": "2012-08-14T19:00:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "outside-lambs-a-moroccan-oasis-within-outside-lands",
"status": "publish",
"path": "/bayareabites/46867/outside-lambs-a-moroccan-oasis-within-outside-lands",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/46867/outside-lambs-a-moroccan-oasis-within-outside-lands",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_744",
"bayareabites_375",
"bayareabites_10487",
"bayareabites_619",
"bayareabites_243",
"bayareabites_3088",
"bayareabites_817",
"bayareabites_10660",
"bayareabites_2599",
"bayareabites_10681",
"bayareabites_10662",
"bayareabites_14749",
"bayareabites_10661"
],
"featImg": "bayareabites_47142",
"label": "bayareabites"
},
"bayareabites_45965": {
"type": "posts",
"id": "bayareabites_45965",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "45965",
"score": null,
"sort": [
1342196313000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1342196313,
"format": "aside",
"disqusTitle": "Off the Grid Rolls Into Southside Berkeley on Telegraph",
"title": "Off the Grid Rolls Into Southside Berkeley on Telegraph",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OffTheGridSF\">OffTheGridSF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/otgsf\">@otgsf\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "45965 http://blogs.kqed.org/bayareabites/?p=45965",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/07/13/off-the-grid-rolls-into-southside-berkeley-on-telegraph/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 122,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1342196313,
"excerpt": "The Off the Grid street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Off the Grid street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night.",
"title": "Off the Grid Rolls Into Southside Berkeley on Telegraph | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Off the Grid Rolls Into Southside Berkeley on Telegraph",
"datePublished": "2012-07-13T09:18:33-07:00",
"dateModified": "2012-07-13T09:18:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "off-the-grid-rolls-into-southside-berkeley-on-telegraph",
"status": "publish",
"path": "/bayareabites/45965/off-the-grid-rolls-into-southside-berkeley-on-telegraph",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OffTheGridSF\">OffTheGridSF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/otgsf\">@otgsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/45965/off-the-grid-rolls-into-southside-berkeley-on-telegraph",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_14751",
"bayareabites_10602",
"bayareabites_10599",
"bayareabites_9187",
"bayareabites_10600",
"bayareabites_9758",
"bayareabites_3078",
"bayareabites_10601",
"bayareabites_14749",
"bayareabites_10603",
"bayareabites_10598"
],
"featImg": "bayareabites_45977",
"label": "bayareabites"
},
"bayareabites_44049": {
"type": "posts",
"id": "bayareabites_44049",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "44049",
"score": null,
"sort": [
1338502649000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1338502649,
"format": "aside",
"disqusTitle": "A Preview of SoMa StrEat Food Park ",
"title": "A Preview of SoMa StrEat Food Park ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "44049 http://blogs.kqed.org/bayareabites/?p=44049",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/31/a-preview-of-soma-streat-food-park/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 307,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1338655415,
"excerpt": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
"title": "A Preview of SoMa StrEat Food Park | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Preview of SoMa StrEat Food Park ",
"datePublished": "2012-05-31T15:17:29-07:00",
"dateModified": "2012-06-02T09:43:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-preview-of-soma-streat-food-park",
"status": "publish",
"path": "/bayareabites/44049/a-preview-of-soma-streat-food-park",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/44049/a-preview-of-soma-streat-food-park",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_14745",
"bayareabites_10493",
"bayareabites_14749"
],
"featImg": "bayareabites_44051",
"label": "bayareabites"
},
"bayareabites_43650": {
"type": "posts",
"id": "bayareabites_43650",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43650",
"score": null,
"sort": [
1338309432000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1338309432,
"format": "aside",
"disqusTitle": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "43650 http://blogs.kqed.org/bayareabites/?p=43650",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1609,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 48
},
"modified": 1338309432,
"excerpt": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"datePublished": "2012-05-29T09:37:12-07:00",
"dateModified": "2012-05-29T09:37:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger",
"status": "publish",
"path": "/bayareabites/43650/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43650/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_10350",
"bayareabites_401",
"bayareabites_14773",
"bayareabites_9807",
"bayareabites_10344",
"bayareabites_2198",
"bayareabites_14757",
"bayareabites_9525",
"bayareabites_10467",
"bayareabites_10466"
],
"featImg": "bayareabites_43820",
"label": "bayareabites"
},
"bayareabites_43419": {
"type": "posts",
"id": "bayareabites_43419",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43419",
"score": null,
"sort": [
1337238145000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1337238145,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
"title": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "43419 http://blogs.kqed.org/bayareabites/?p=43419",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/17/check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 140,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/WiP7DEj7QmM"
],
"paragraphCount": 8
},
"modified": 1337632075,
"excerpt": "Restaurants reviewed: Rivoli Restaurant (Berkeley), The Chairman (Food Truck in San Francisco, Bay Area), Station House Café (Point Reyes Station)",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Restaurants reviewed: Rivoli Restaurant (Berkeley), The Chairman (Food Truck in San Francisco, Bay Area), Station House Café (Point Reyes Station)",
"title": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
"datePublished": "2012-05-17T00:02:25-07:00",
"dateModified": "2012-05-21T13:27:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe",
"status": "publish",
"path": "/bayareabites/43419/check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43419/check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_1593"
],
"tags": [
"bayareabites_14751",
"bayareabites_8721",
"bayareabites_763",
"bayareabites_8369",
"bayareabites_2339",
"bayareabites_9643",
"bayareabites_10446",
"bayareabites_10401",
"bayareabites_10447"
],
"featImg": "bayareabites_43438",
"label": "bayareabites"
},
"bayareabites_43032": {
"type": "posts",
"id": "bayareabites_43032",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43032",
"score": null,
"sort": [
1336528304000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336528304,
"format": "aside",
"disqusTitle": "Mission Dispatch Street Food Pod Launches in San Francisco",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "43032 http://blogs.kqed.org/bayareabites/?p=43032",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 832,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1336540309,
"excerpt": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mission Dispatch Street Food Pod Launches in San Francisco",
"datePublished": "2012-05-08T18:51:44-07:00",
"dateModified": "2012-05-08T22:11:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mission-dispatch-street-food-pod-launches-in-san-francisco",
"status": "publish",
"path": "/bayareabites/43032/mission-dispatch-street-food-pod-launches-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43032/mission-dispatch-street-food-pod-launches-in-san-francisco",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_2407",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_10418",
"bayareabites_8721",
"bayareabites_9187",
"bayareabites_9188",
"bayareabites_10419",
"bayareabites_388"
],
"featImg": "bayareabites_43073",
"label": "bayareabites"
},
"bayareabites_42210": {
"type": "posts",
"id": "bayareabites_42210",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42210",
"score": null,
"sort": [
1335538848000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335538848,
"format": "aside",
"disqusTitle": "QUEST: Edible Insects - Finger Lickin' Grub ",
"title": "QUEST: Edible Insects - Finger Lickin' Grub ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "42210 http://blogs.kqed.org/bayareabites/?p=42210",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/27/quest-edible-insects-finger-lickin-grub/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1173,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/hgqZe8Gn9Oc"
],
"paragraphCount": 22
},
"modified": 1352841940,
"excerpt": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, "Edible Insects: Finger Lickin' Grub," focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
"title": "QUEST: Edible Insects - Finger Lickin' Grub | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "QUEST: Edible Insects - Finger Lickin' Grub ",
"datePublished": "2012-04-27T08:00:48-07:00",
"dateModified": "2012-11-13T13:25:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quest-edible-insects-finger-lickin-grub",
"status": "publish",
"path": "/bayareabites/42210/quest-edible-insects-finger-lickin-grub",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\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>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42210/quest-edible-insects-finger-lickin-grub",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_10357",
"bayareabites_10366",
"bayareabites_10358",
"bayareabites_10359",
"bayareabites_9872",
"bayareabites_9873",
"bayareabites_10360",
"bayareabites_9551",
"bayareabites_10361",
"bayareabites_10362",
"bayareabites_10364",
"bayareabites_10365",
"bayareabites_359",
"bayareabites_2625",
"bayareabites_10363"
],
"featImg": "bayareabites_42326",
"label": "bayareabites"
},
"bayareabites_41861": {
"type": "posts",
"id": "bayareabites_41861",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "41861",
"score": null,
"sort": [
1334774327000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1334774327,
"format": "aside",
"disqusTitle": "Curry Up Now Wants You to Join The Dosa Republic",
"title": "Curry Up Now Wants You to Join The Dosa Republic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "41861 http://blogs.kqed.org/bayareabites/?p=41861",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/18/curry-up-now-wants-you-to-join-the-dosa-republic/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 631,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1334774703,
"excerpt": "Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.",
"title": "Curry Up Now Wants You to Join The Dosa Republic | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Curry Up Now Wants You to Join The Dosa Republic",
"datePublished": "2012-04-18T11:38:47-07:00",
"dateModified": "2012-04-18T11:45:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "curry-up-now-wants-you-to-join-the-dosa-republic",
"status": "publish",
"path": "/bayareabites/41861/curry-up-now-wants-you-to-join-the-dosa-republic",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\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>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/41861/curry-up-now-wants-you-to-join-the-dosa-republic",
"authors": [
"5127"
],
"categories": [
"bayareabites_2998",
"bayareabites_1807",
"bayareabites_181"
],
"tags": [
"bayareabites_8953",
"bayareabites_4190",
"bayareabites_324",
"bayareabites_9161",
"bayareabites_10338"
],
"featImg": "bayareabites_41867",
"label": "bayareabites"
},
"bayareabites_40787": {
"type": "posts",
"id": "bayareabites_40787",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40787",
"score": null,
"sort": [
1333282116000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1333282116,
"format": "aside",
"disqusTitle": "Defrankenfurtication: The Hot Dog Deconstructed",
"title": "Defrankenfurtication: The Hot Dog Deconstructed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"40991,40950,40990\"]\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "40787 http://blogs.kqed.org/bayareabites/?p=40787",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/01/defrankenfurtication-the-hot-dog-deconstructed/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 593,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1427765564,
"excerpt": "Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.",
"title": "Defrankenfurtication: The Hot Dog Deconstructed | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Defrankenfurtication: The Hot Dog Deconstructed",
"datePublished": "2012-04-01T05:08:36-07:00",
"dateModified": "2015-03-30T18:32:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "defrankenfurtication-the-hot-dog-deconstructed",
"status": "publish",
"path": "/bayareabites/40787/defrankenfurtication-the-hot-dog-deconstructed",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\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>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "40991,40950,40990",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40787/defrankenfurtication-the-hot-dog-deconstructed",
"authors": [
"6"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_3693",
"bayareabites_10278",
"bayareabites_10279",
"bayareabites_10280",
"bayareabites_1498"
],
"featImg": "bayareabites_40939",
"label": "bayareabites"
},
"bayareabites_40843": {
"type": "posts",
"id": "bayareabites_40843",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40843",
"score": null,
"sort": [
1333060649000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1333060649,
"format": "aside",
"disqusTitle": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n",
"disqusIdentifier": "40843 http://blogs.kqed.org/bayareabites/?p=40843",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1008,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1333219157,
"excerpt": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"datePublished": "2012-03-29T15:37:29-07:00",
"dateModified": "2012-03-31T11:39:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen",
"status": "publish",
"path": "/bayareabites/40843/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40843/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen",
"authors": [
"5325"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181",
"bayareabites_60"
],
"tags": [
"bayareabites_10271",
"bayareabites_10273",
"bayareabites_10270",
"bayareabites_8734",
"bayareabites_3389"
],
"featImg": "bayareabites_40860",
"label": "bayareabites"
},
"bayareabites_39945": {
"type": "posts",
"id": "bayareabites_39945",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39945",
"score": null,
"sort": [
1331305239000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331305239,
"format": "aside",
"disqusTitle": "New Burger on the Block: Flipside ",
"title": "New Burger on the Block: Flipside ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n",
"disqusIdentifier": "39945 http://blogs.kqed.org/bayareabites/?p=39945",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/09/new-burger-on-the-block-flipside/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 614,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1331274414,
"excerpt": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
"title": "New Burger on the Block: Flipside | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Burger on the Block: Flipside ",
"datePublished": "2012-03-09T07:00:39-08:00",
"dateModified": "2012-03-08T22:26:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-burger-on-the-block-flipside",
"status": "publish",
"path": "/bayareabites/39945/new-burger-on-the-block-flipside",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39945/new-burger-on-the-block-flipside",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_10204",
"bayareabites_10205",
"bayareabites_14773",
"bayareabites_10203",
"bayareabites_10207",
"bayareabites_10206",
"bayareabites_10213",
"bayareabites_14757",
"bayareabites_1965",
"bayareabites_3875"
],
"featImg": "bayareabites_39950",
"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=street-food": {
"isFetching": false,
"latestQuery": {
"from": 132,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 201,
"relation": "eq"
},
"items": [
"bayareabites_47204",
"bayareabites_46867",
"bayareabites_45965",
"bayareabites_44049",
"bayareabites_43650",
"bayareabites_43419",
"bayareabites_43032",
"bayareabites_42210",
"bayareabites_41861",
"bayareabites_40787",
"bayareabites_40843",
"bayareabites_39945"
],
"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_street-food": {
"isLoading": true
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"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_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_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_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_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_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_10679": {
"type": "terms",
"id": "bayareabites_10679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Georgia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Georgia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5133,
"slug": "georgia",
"isLoading": false,
"link": "/bayareabites/tag/georgia"
},
"bayareabites_10680": {
"type": "terms",
"id": "bayareabites_10680",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10680",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Georgian feasts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Georgian feasts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5134,
"slug": "georgian-feasts",
"isLoading": false,
"link": "/bayareabites/tag/georgian-feasts"
},
"bayareabites_10678": {
"type": "terms",
"id": "bayareabites_10678",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10678",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Georgian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Georgian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5132,
"slug": "georgian-food",
"isLoading": false,
"link": "/bayareabites/tag/georgian-food"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_10677": {
"type": "terms",
"id": "bayareabites_10677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lali Ghlonti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lali Ghlonti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5131,
"slug": "lali-ghlonti",
"isLoading": false,
"link": "/bayareabites/tag/lali-ghlonti"
},
"bayareabites_10676": {
"type": "terms",
"id": "bayareabites_10676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lali's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lali's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5130,
"slug": "lalis",
"isLoading": false,
"link": "/bayareabites/tag/lalis"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_10683": {
"type": "terms",
"id": "bayareabites_10683",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10683",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Street Food Festival SF Street Food Festival 2012",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Street Food Festival SF Street Food Festival 2012 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5137,
"slug": "sf-street-food-festival-sf-street-food-festival-2012",
"isLoading": false,
"link": "/bayareabites/tag/sf-street-food-festival-sf-street-food-festival-2012"
},
"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_744": {
"type": "terms",
"id": "bayareabites_744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 727,
"slug": "food",
"isLoading": false,
"link": "/bayareabites/tag/food"
},
"bayareabites_375": {
"type": "terms",
"id": "bayareabites_375",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "375",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 340,
"slug": "grill",
"isLoading": false,
"link": "/bayareabites/tag/grill"
},
"bayareabites_10487": {
"type": "terms",
"id": "bayareabites_10487",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10487",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john fink",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john fink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4941,
"slug": "john-fink",
"isLoading": false,
"link": "/bayareabites/tag/john-fink"
},
"bayareabites_619": {
"type": "terms",
"id": "bayareabites_619",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "619",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lamb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lamb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 584,
"slug": "lamb",
"isLoading": false,
"link": "/bayareabites/tag/lamb"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_3088": {
"type": "terms",
"id": "bayareabites_3088",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3088",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael mina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael mina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2144,
"slug": "michael-mina",
"isLoading": false,
"link": "/bayareabites/tag/michael-mina"
},
"bayareabites_817": {
"type": "terms",
"id": "bayareabites_817",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "817",
"found": true
},
"relationships": {},
"featImg": null,
"name": "moroccan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "moroccan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 823,
"slug": "moroccan",
"isLoading": false,
"link": "/bayareabites/tag/moroccan"
},
"bayareabites_10660": {
"type": "terms",
"id": "bayareabites_10660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lambs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lambs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5114,
"slug": "outside-lambs",
"isLoading": false,
"link": "/bayareabites/tag/outside-lambs"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_10681": {
"type": "terms",
"id": "bayareabites_10681",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10681",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands 2012",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands 2012 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5135,
"slug": "outside-lands-2012",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands-2012"
},
"bayareabites_10662": {
"type": "terms",
"id": "bayareabites_10662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "RN74",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "RN74 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5116,
"slug": "rn74",
"isLoading": false,
"link": "/bayareabites/tag/rn74"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"bayareabites_10661": {
"type": "terms",
"id": "bayareabites_10661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the whole beast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the whole beast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5115,
"slug": "the-whole-beast",
"isLoading": false,
"link": "/bayareabites/tag/the-whole-beast"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_10602": {
"type": "terms",
"id": "bayareabites_10602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Creme Brulee Truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Creme Brulee Truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5056,
"slug": "creme-brulee-truck",
"isLoading": false,
"link": "/bayareabites/tag/creme-brulee-truck"
},
"bayareabites_10599": {
"type": "terms",
"id": "bayareabites_10599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hapa SF",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hapa SF Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5053,
"slug": "hapa-sf",
"isLoading": false,
"link": "/bayareabites/tag/hapa-sf"
},
"bayareabites_9187": {
"type": "terms",
"id": "bayareabites_9187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "off the grid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "off the grid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3641,
"slug": "off-the-grid",
"isLoading": false,
"link": "/bayareabites/tag/off-the-grid"
},
"bayareabites_10600": {
"type": "terms",
"id": "bayareabites_10600",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10600",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Old World Food Truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Old World Food Truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5054,
"slug": "old-world-food-truck",
"isLoading": false,
"link": "/bayareabites/tag/old-world-food-truck"
},
"bayareabites_9758": {
"type": "terms",
"id": "bayareabites_9758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "senor sisig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "senor sisig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4212,
"slug": "senor-sisig",
"isLoading": false,
"link": "/bayareabites/tag/senor-sisig"
},
"bayareabites_3078": {
"type": "terms",
"id": "bayareabites_3078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern people",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern people Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2140,
"slug": "southern-people",
"isLoading": false,
"link": "/bayareabites/tag/southern-people"
},
"bayareabites_10601": {
"type": "terms",
"id": "bayareabites_10601",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10601",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Southern Sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Southern Sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5055,
"slug": "southern-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/southern-sandwich"
},
"bayareabites_10603": {
"type": "terms",
"id": "bayareabites_10603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sunrise Deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sunrise Deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5057,
"slug": "sunrise-deli",
"isLoading": false,
"link": "/bayareabites/tag/sunrise-deli"
},
"bayareabites_10598": {
"type": "terms",
"id": "bayareabites_10598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "telegraph avenue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "telegraph avenue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5052,
"slug": "telegraph-avenue",
"isLoading": false,
"link": "/bayareabites/tag/telegraph-avenue"
},
"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_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_10493": {
"type": "terms",
"id": "bayareabites_10493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soma streatfood park",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soma streatfood park Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4947,
"slug": "soma-streatfood-park",
"isLoading": false,
"link": "/bayareabites/tag/soma-streatfood-park"
},
"bayareabites_10350": {
"type": "terms",
"id": "bayareabites_10350",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10350",
"found": true
},
"relationships": {},
"featImg": null,
"name": "actual cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "actual cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4804,
"slug": "actual-cafe",
"isLoading": false,
"link": "/bayareabites/tag/actual-cafe"
},
"bayareabites_401": {
"type": "terms",
"id": "bayareabites_401",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "401",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 366,
"slug": "burger",
"isLoading": false,
"link": "/bayareabites/tag/burger"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_9807": {
"type": "terms",
"id": "bayareabites_9807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4261,
"slug": "hamburger",
"isLoading": false,
"link": "/bayareabites/tag/hamburger"
},
"bayareabites_10344": {
"type": "terms",
"id": "bayareabites_10344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kickstarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kickstarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4798,
"slug": "kickstarter",
"isLoading": false,
"link": "/bayareabites/tag/kickstarter"
},
"bayareabites_2198": {
"type": "terms",
"id": "bayareabites_2198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "memorial day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "memorial day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1634,
"slug": "memorial-day",
"isLoading": false,
"link": "/bayareabites/tag/memorial-day"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_9525": {
"type": "terms",
"id": "bayareabites_9525",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9525",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3979,
"slug": "restaurant",
"isLoading": false,
"link": "/bayareabites/tag/restaurant"
},
"bayareabites_10467": {
"type": "terms",
"id": "bayareabites_10467",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10467",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sal bednarz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sal bednarz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4921,
"slug": "sal-bednarz",
"isLoading": false,
"link": "/bayareabites/tag/sal-bednarz"
},
"bayareabites_10466": {
"type": "terms",
"id": "bayareabites_10466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "victory burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "victory burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4920,
"slug": "victory-burger",
"isLoading": false,
"link": "/bayareabites/tag/victory-burger"
},
"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_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_8721": {
"type": "terms",
"id": "bayareabites_8721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chairman bao",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chairman bao Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3174,
"slug": "chairman-bao",
"isLoading": false,
"link": "/bayareabites/tag/chairman-bao"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_2339": {
"type": "terms",
"id": "bayareabites_2339",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2339",
"found": true
},
"relationships": {},
"featImg": null,
"name": "point reyes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "point reyes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1795,
"slug": "point-reyes",
"isLoading": false,
"link": "/bayareabites/tag/point-reyes"
},
"bayareabites_9643": {
"type": "terms",
"id": "bayareabites_9643",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "point reyes station",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "point reyes station Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4097,
"slug": "point-reyes-station",
"isLoading": false,
"link": "/bayareabites/tag/point-reyes-station"
},
"bayareabites_10446": {
"type": "terms",
"id": "bayareabites_10446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rivoli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rivoli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4900,
"slug": "rivoli",
"isLoading": false,
"link": "/bayareabites/tag/rivoli"
},
"bayareabites_10401": {
"type": "terms",
"id": "bayareabites_10401",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10401",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 7",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 7 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4855,
"slug": "season-7",
"isLoading": false,
"link": "/bayareabites/tag/season-7"
},
"bayareabites_10447": {
"type": "terms",
"id": "bayareabites_10447",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10447",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the chairman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the chairman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4901,
"slug": "the-chairman",
"isLoading": false,
"link": "/bayareabites/tag/the-chairman"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10418": {
"type": "terms",
"id": "bayareabites_10418",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10418",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4872,
"slug": "bacon-bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon-bacon"
},
"bayareabites_9188": {
"type": "terms",
"id": "bayareabites_9188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "OtG",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "OtG Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3642,
"slug": "otg",
"isLoading": false,
"link": "/bayareabites/tag/otg"
},
"bayareabites_10419": {
"type": "terms",
"id": "bayareabites_10419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacific puffs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacific puffs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4873,
"slug": "pacific-puffs",
"isLoading": false,
"link": "/bayareabites/tag/pacific-puffs"
},
"bayareabites_388": {
"type": "terms",
"id": "bayareabites_388",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "388",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seoul on wheels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seoul on wheels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 353,
"slug": "seoul-on-wheels",
"isLoading": false,
"link": "/bayareabites/tag/seoul-on-wheels"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_10357": {
"type": "terms",
"id": "bayareabites_10357",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10357",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brian Fisher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brian Fisher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4811,
"slug": "brian-fisher",
"isLoading": false,
"link": "/bayareabites/tag/brian-fisher"
},
"bayareabites_10366": {
"type": "terms",
"id": "bayareabites_10366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california academy of sciences",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california academy of sciences Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4820,
"slug": "california-academy-of-sciences",
"isLoading": false,
"link": "/bayareabites/tag/california-academy-of-sciences"
},
"bayareabites_10358": {
"type": "terms",
"id": "bayareabites_10358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crickets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crickets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4812,
"slug": "crickets",
"isLoading": false,
"link": "/bayareabites/tag/crickets"
},
"bayareabites_10359": {
"type": "terms",
"id": "bayareabites_10359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Daniella Martin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Daniella Martin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4813,
"slug": "daniella-martin",
"isLoading": false,
"link": "/bayareabites/tag/daniella-martin"
},
"bayareabites_9872": {
"type": "terms",
"id": "bayareabites_9872",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "don bugito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "don bugito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4326,
"slug": "don-bugito",
"isLoading": false,
"link": "/bayareabites/tag/don-bugito"
},
"bayareabites_9873": {
"type": "terms",
"id": "bayareabites_9873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "edible insects",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "edible insects Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4327,
"slug": "edible-insects",
"isLoading": false,
"link": "/bayareabites/tag/edible-insects"
},
"bayareabites_10360": {
"type": "terms",
"id": "bayareabites_10360",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10360",
"found": true
},
"relationships": {},
"featImg": null,
"name": "entomophagy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "entomophagy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4814,
"slug": "entomophagy",
"isLoading": false,
"link": "/bayareabites/tag/entomophagy"
},
"bayareabites_9551": {
"type": "terms",
"id": "bayareabites_9551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kqed quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kqed quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4005,
"slug": "kqed-quest",
"isLoading": false,
"link": "/bayareabites/tag/kqed-quest"
},
"bayareabites_10361": {
"type": "terms",
"id": "bayareabites_10361",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10361",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mealworms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mealworms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4815,
"slug": "mealworms",
"isLoading": false,
"link": "/bayareabites/tag/mealworms"
},
"bayareabites_10362": {
"type": "terms",
"id": "bayareabites_10362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monica Martinez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monica Martinez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4816,
"slug": "monica-martinez",
"isLoading": false,
"link": "/bayareabites/tag/monica-martinez"
},
"bayareabites_10364": {
"type": "terms",
"id": "bayareabites_10364",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10364",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nerd nite",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nerd nite Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4818,
"slug": "nerd-nite",
"isLoading": false,
"link": "/bayareabites/tag/nerd-nite"
},
"bayareabites_10365": {
"type": "terms",
"id": "bayareabites_10365",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10365",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nightlife",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nightlife Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4819,
"slug": "nightlife",
"isLoading": false,
"link": "/bayareabites/tag/nightlife"
},
"bayareabites_359": {
"type": "terms",
"id": "bayareabites_359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 324,
"slug": "quest",
"isLoading": false,
"link": "/bayareabites/tag/quest"
},
"bayareabites_10363": {
"type": "terms",
"id": "bayareabites_10363",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10363",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sheraz sadiq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sheraz sadiq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4817,
"slug": "sheraz-sadiq",
"isLoading": false,
"link": "/bayareabites/tag/sheraz-sadiq"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_8953": {
"type": "terms",
"id": "bayareabites_8953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curry up now",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curry up now Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3406,
"slug": "curry-up-now",
"isLoading": false,
"link": "/bayareabites/tag/curry-up-now"
},
"bayareabites_4190": {
"type": "terms",
"id": "bayareabites_4190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dosa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dosa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2629,
"slug": "dosa",
"isLoading": false,
"link": "/bayareabites/tag/dosa"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_9161": {
"type": "terms",
"id": "bayareabites_9161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Mateo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3615,
"slug": "san-mateo",
"isLoading": false,
"link": "/bayareabites/tag/san-mateo"
},
"bayareabites_10338": {
"type": "terms",
"id": "bayareabites_10338",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10338",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Dosa Republic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Dosa Republic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4792,
"slug": "the-dosa-republic",
"isLoading": false,
"link": "/bayareabites/tag/the-dosa-republic"
},
"bayareabites_3693": {
"type": "terms",
"id": "bayareabites_3693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "april fools",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "april fools Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2442,
"slug": "april-fools",
"isLoading": false,
"link": "/bayareabites/tag/april-fools"
},
"bayareabites_10278": {
"type": "terms",
"id": "bayareabites_10278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deconstruction",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deconstruction Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4732,
"slug": "deconstruction",
"isLoading": false,
"link": "/bayareabites/tag/deconstruction"
},
"bayareabites_10279": {
"type": "terms",
"id": "bayareabites_10279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "defrankenfurtation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "defrankenfurtation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4733,
"slug": "defrankenfurtation",
"isLoading": false,
"link": "/bayareabites/tag/defrankenfurtation"
},
"bayareabites_10280": {
"type": "terms",
"id": "bayareabites_10280",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10280",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guerrilla greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guerrilla greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4734,
"slug": "guerrilla-greens",
"isLoading": false,
"link": "/bayareabites/tag/guerrilla-greens"
},
"bayareabites_1498": {
"type": "terms",
"id": "bayareabites_1498",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1498",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dog Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1244,
"slug": "hot-dog",
"isLoading": false,
"link": "/bayareabites/tag/hot-dog"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"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_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_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_10271": {
"type": "terms",
"id": "bayareabites_10271",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10271",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4725,
"slug": "forage",
"isLoading": false,
"link": "/bayareabites/tag/forage"
},
"bayareabites_10273": {
"type": "terms",
"id": "bayareabites_10273",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10273",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forage kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forage kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4727,
"slug": "forage-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/forage-kitchen"
},
"bayareabites_10270": {
"type": "terms",
"id": "bayareabites_10270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Iso Rabins. foragesf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Iso Rabins. foragesf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4724,
"slug": "iso-rabins-foragesf",
"isLoading": false,
"link": "/bayareabites/tag/iso-rabins-foragesf"
},
"bayareabites_8734": {
"type": "terms",
"id": "bayareabites_8734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sf underground market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sf underground market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3187,
"slug": "sf-underground-market",
"isLoading": false,
"link": "/bayareabites/tag/sf-underground-market"
},
"bayareabites_3389": {
"type": "terms",
"id": "bayareabites_3389",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3389",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2277,
"slug": "underground-farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/underground-farmers-market"
},
"bayareabites_10204": {
"type": "terms",
"id": "bayareabites_10204",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10204",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california sensation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california sensation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4658,
"slug": "california-sensation",
"isLoading": false,
"link": "/bayareabites/tag/california-sensation"
},
"bayareabites_10205": {
"type": "terms",
"id": "bayareabites_10205",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10205",
"found": true
},
"relationships": {},
"featImg": null,
"name": "classic burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "classic burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4659,
"slug": "classic-burger",
"isLoading": false,
"link": "/bayareabites/tag/classic-burger"
},
"bayareabites_10203": {
"type": "terms",
"id": "bayareabites_10203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flipside",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flipside Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4657,
"slug": "flipside",
"isLoading": false,
"link": "/bayareabites/tag/flipside"
},
"bayareabites_10207": {
"type": "terms",
"id": "bayareabites_10207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french fries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french fries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4661,
"slug": "french-fries",
"isLoading": false,
"link": "/bayareabites/tag/french-fries"
},
"bayareabites_10206": {
"type": "terms",
"id": "bayareabites_10206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4660,
"slug": "frings",
"isLoading": false,
"link": "/bayareabites/tag/frings"
},
"bayareabites_10213": {
"type": "terms",
"id": "bayareabites_10213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kwik-Way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kwik-Way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4667,
"slug": "kwik-way",
"isLoading": false,
"link": "/bayareabites/tag/kwik-way"
},
"bayareabites_1965": {
"type": "terms",
"id": "bayareabites_1965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "onion rings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "onion rings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1490,
"slug": "onion-rings",
"isLoading": false,
"link": "/bayareabites/tag/onion-rings"
},
"bayareabites_3875": {
"type": "terms",
"id": "bayareabites_3875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trueburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2478,
"slug": "trueburger",
"isLoading": false,
"link": "/bayareabites/tag/trueburger"
}
},
"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": {}
}
}
}