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"disqusTitle": "(Cabbage) Heads Will Roll: How To Make A Food Network 'From Scratch'",
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"content": "\u003cfigure id=\"attachment_72167\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-ray.jpg\" alt=\"According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. "You have this all wrong," she told executives, "I'm beer in a bottle; you guys are champagne." Photo: Scott Gries/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to journalist Allen Salkin, Emeril Lagasse initially opposed bringing Rachael Ray, pictured here in 2007, onto the Food Network – and, at first, Ray agreed with him. \"You have this all wrong,\" she told executives, \"I'm beer in a bottle; you guys are champagne.\" Photo: Scott Gries/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/10/20131013_wesun_18.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/13/231527991/-cabbage-heads-will-roll-how-to-make-a-food-network-from-scratch\">The Salt at NPR Food\u003c/a> (10/13/13)\u003c/p>\n\u003cp>Mario Batali, Guy Fieri and Rachael Ray are just a few of the stars the Food Network helped create. But what the network gave, it could also take away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/223172349/from-scratch-inside-the-food-network\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-from-scratch.jpg\" alt=\"From Scratch: Inside the Food Network by Allen Salkin\" width=\"200\" class=\"alignleft size-full wp-image-72166\">\u003c/a>In \u003cem>From Scratch\u003c/em>, author Allen Salkin takes an unsparing look at the network's progression from struggling cable startup to global powerhouse, and the people — Emeril Lagasse, Paula Deen — who rose and fell along the way.\u003c/p>\n\u003cp>Salkin tells NPR's Rachel Martin\u003cstrong> \u003c/strong>that while the network was intended for cooks, it wasn't run by them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They were not trying to spread the gospel of kale and of shallots,\" he says. \"These were guys trying to make a media play and make some money.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what cooking shows were like before the Food Network\u003c/strong>\u003c/p>\n\u003cp>It was this thing relegated to weekend mornings on PBS with Julia Child, obviously, pioneering the format in the '60s with \u003cem>The French Chef\u003c/em>,\u003cem> \u003c/em>and then in the '80s with \u003cem>The Frugal Gourmet\u003c/em> and Martin Yan. And it really was sort of a ghetto of television. Nobody believed that anyone would ever want to watch this on primetime.\u003c/p>\n\u003cp>... Julia is a great figure and really showed the way to having some personality on food TV, but it was not being exploited. It fell to these cable TV pioneers to take a shot at it.\u003c/p>\n\u003cp>\u003cstrong>On the early, low-budget set for Mario Batali's show, \u003cem>Molto Mario\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>He was such a great host at first, telling these erudite stories about how he learned about a certain kind of ravioli in a certain village in Umbria, but there was no oven. So he would pretend to slide that tray of whatever he was making under the counter and stamp his foot on the floor to simulate an oven sound — which is, you know, great television.\u003c/p>\n\u003cp>\u003cstrong>On how Emeril Lagasse helped jump-start the network\u003c/strong>\u003c/p>\n\u003cp>Emeril was actually a guy from Fall River, Mass., and he had become famous because he sort of revolutionized and modernized Creole cuisine down in New Orleans. And he was first making appearances on the Nashville Network, and these producers down there basically pitched Emeril as a potential host.\u003c/p>\n\u003cp>... It was with \u003cem>Emeril Live\u003c/em> eventually, his third show on the network, that he was really the first breakthrough star. He took the original Julia Child dump-and-stir, if you will, format and married it with this \u003cem>Tonight Show\u003c/em> pizzazz of a monologue and a live band, and that was really the thing that started the Food Network on its way.\u003c/p>\n\u003cp>\u003cstrong>On the near-death of Emeril's \"Bam!\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_72165\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\" alt=\"Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for <em>The New York Times</em>. Photo: Earl Wilson\" width=\"200\" class=\"size-full wp-image-72165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for \u003cem>The New York Times\u003c/em>. Photo: Earl Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>A character on [\u003cem>The Larry Sanders Show\u003c/em>] used to say \"Hey now!\" all the time, and [Creative Director] Jonathan [Lynn] thought that Emeril's shtick with the \"Bam!\" and \"Hey now!\" and \"Let's kick it up a notch!\" was derivative, and so told him to kill the \"Bam!\" ... Can you imagine? It's like telling the Fonz not to say, \"Eyyy.\" [Emeril won] because Emeril, in his restaurants in New Orleans, was already getting a little bit of feedback with people shouting \"Bam!\" back at him. He knew he was working.\u003c/p>\n\u003cp>\u003cstrong>On Emeril's departure\u003c/strong>\u003c/p>\n\u003cp>Emeril had been the biggest star on the network for 10 years, and the network had started seeing him as this aging quarterback who could no longer take them to the Super Bowl — especially starting in the early 2000s, with \u003cem>Top Chef\u003c/em> competing against them on Bravo, and others. And the Food Network felt like his demographic — you know, it's always the same: His viewers are getting older, his ratings are going down a little, his program was more expensive. Ultimately, they treated him pretty shoddily. ... It really was the final, kind of, end of an era of this great star — who made the network, who was a chef, who was grounded in restaurant culture — being shown the door by a bunch of television executives.\u003c/p>\n\u003cp>\u003cstrong>On where the network stands today\u003c/strong>\u003c/p>\n\u003cp>If you look at it, their last breakthrough, household-name star was Guy Fieri, and he won, in 2006, [\u003cem>The\u003c/em>] \u003cem>Next Food Network Star\u003c/em>. So that's been seven years. ... In about 2002, 2003 this network was just generating household names: \u003cem>Barefoot Contessa\u003c/em>, Giada De Lorentiis, Paula Deen. And they are no longer doing that. In fact, they no longer even have their own internal production; they're not making their own cooking shows anymore. The network, at its heart, used to literally smell like apple pie and baking chickens, and now they're doing what every other network is doing: They're sending executives to have meetings with production companies in L.A., trying to find the next \u003cem>Duck Dynasty\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On Paula Deen\u003c/strong>\u003c/p>\n\u003cp>The Paula Deen problem started before this N-word controversy, which came from the racial and sexual discrimination lawsuit against her and a deposition she gave. The problems she had started way back in 2001. Her agent had negotiated a deal where the network was not participating in any of her businesses. In other words, they have the \u003cem>American Idol\u003c/em> model: You win \u003cem>American Idol\u003c/em>, you've got to give part of your record contract back to the people who make \u003cem>American Idol\u003c/em>. And that's what Food Network wants. They believe that their brand is so strong that they should take a cut of your cookbook sales, of your spatulas and everything else. They didn't get that from Paula so they were not really in business with her.\u003c/p>\n\u003cp>Secondly, the diabetes drug deal that she had made about a year and a half earlier, where the Queen of Butter and Sugar had all of a sudden admitted she had diabetes exactly at the time she was taking millions of dollars to endorse a diabetes drug, rather than before that. And none of her programming had been changed. The Food Network hired a crisis consultant company and was calling reporters on background and telling us, \"We had nothing to do with this, this is outrageous,\" and really distancing the network from this. So she already had a few strikes against her.\u003c/p>\n\u003cp>At the same time, these stand-and-stir cooking shows that Paula was doing were losing viewers. And this, ultimately, was a network that is trying to expand channels into South Africa, Singapore, all over Asia. And so when the N-word controversy happened, she already had two strikes against her and her contract was up at exactly the wrong time. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They were not trying to spread the gospel of kale and of shallots,\" he says. \"These were guys trying to make a media play and make some money.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what cooking shows were like before the Food Network\u003c/strong>\u003c/p>\n\u003cp>It was this thing relegated to weekend mornings on PBS with Julia Child, obviously, pioneering the format in the '60s with \u003cem>The French Chef\u003c/em>,\u003cem> \u003c/em>and then in the '80s with \u003cem>The Frugal Gourmet\u003c/em> and Martin Yan. And it really was sort of a ghetto of television. Nobody believed that anyone would ever want to watch this on primetime.\u003c/p>\n\u003cp>... Julia is a great figure and really showed the way to having some personality on food TV, but it was not being exploited. It fell to these cable TV pioneers to take a shot at it.\u003c/p>\n\u003cp>\u003cstrong>On the early, low-budget set for Mario Batali's show, \u003cem>Molto Mario\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>He was such a great host at first, telling these erudite stories about how he learned about a certain kind of ravioli in a certain village in Umbria, but there was no oven. So he would pretend to slide that tray of whatever he was making under the counter and stamp his foot on the floor to simulate an oven sound — which is, you know, great television.\u003c/p>\n\u003cp>\u003cstrong>On how Emeril Lagasse helped jump-start the network\u003c/strong>\u003c/p>\n\u003cp>Emeril was actually a guy from Fall River, Mass., and he had become famous because he sort of revolutionized and modernized Creole cuisine down in New Orleans. And he was first making appearances on the Nashville Network, and these producers down there basically pitched Emeril as a potential host.\u003c/p>\n\u003cp>... It was with \u003cem>Emeril Live\u003c/em> eventually, his third show on the network, that he was really the first breakthrough star. He took the original Julia Child dump-and-stir, if you will, format and married it with this \u003cem>Tonight Show\u003c/em> pizzazz of a monologue and a live band, and that was really the thing that started the Food Network on its way.\u003c/p>\n\u003cp>\u003cstrong>On the near-death of Emeril's \"Bam!\" \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_72165\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-network-allen-salkin.jpg\" alt=\"Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for <em>The New York Times</em>. Photo: Earl Wilson\" width=\"200\" class=\"size-full wp-image-72165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Salkin is an investigative journalist who's hosted a video series for AOL's Slashfood blog and written for \u003cem>The New York Times\u003c/em>. Photo: Earl Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>A character on [\u003cem>The Larry Sanders Show\u003c/em>] used to say \"Hey now!\" all the time, and [Creative Director] Jonathan [Lynn] thought that Emeril's shtick with the \"Bam!\" and \"Hey now!\" and \"Let's kick it up a notch!\" was derivative, and so told him to kill the \"Bam!\" ... Can you imagine? It's like telling the Fonz not to say, \"Eyyy.\" [Emeril won] because Emeril, in his restaurants in New Orleans, was already getting a little bit of feedback with people shouting \"Bam!\" back at him. He knew he was working.\u003c/p>\n\u003cp>\u003cstrong>On Emeril's departure\u003c/strong>\u003c/p>\n\u003cp>Emeril had been the biggest star on the network for 10 years, and the network had started seeing him as this aging quarterback who could no longer take them to the Super Bowl — especially starting in the early 2000s, with \u003cem>Top Chef\u003c/em> competing against them on Bravo, and others. And the Food Network felt like his demographic — you know, it's always the same: His viewers are getting older, his ratings are going down a little, his program was more expensive. Ultimately, they treated him pretty shoddily. ... It really was the final, kind of, end of an era of this great star — who made the network, who was a chef, who was grounded in restaurant culture — being shown the door by a bunch of television executives.\u003c/p>\n\u003cp>\u003cstrong>On where the network stands today\u003c/strong>\u003c/p>\n\u003cp>If you look at it, their last breakthrough, household-name star was Guy Fieri, and he won, in 2006, [\u003cem>The\u003c/em>] \u003cem>Next Food Network Star\u003c/em>. So that's been seven years. ... In about 2002, 2003 this network was just generating household names: \u003cem>Barefoot Contessa\u003c/em>, Giada De Lorentiis, Paula Deen. And they are no longer doing that. In fact, they no longer even have their own internal production; they're not making their own cooking shows anymore. The network, at its heart, used to literally smell like apple pie and baking chickens, and now they're doing what every other network is doing: They're sending executives to have meetings with production companies in L.A., trying to find the next \u003cem>Duck Dynasty\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>On Paula Deen\u003c/strong>\u003c/p>\n\u003cp>The Paula Deen problem started before this N-word controversy, which came from the racial and sexual discrimination lawsuit against her and a deposition she gave. The problems she had started way back in 2001. Her agent had negotiated a deal where the network was not participating in any of her businesses. In other words, they have the \u003cem>American Idol\u003c/em> model: You win \u003cem>American Idol\u003c/em>, you've got to give part of your record contract back to the people who make \u003cem>American Idol\u003c/em>. And that's what Food Network wants. They believe that their brand is so strong that they should take a cut of your cookbook sales, of your spatulas and everything else. They didn't get that from Paula so they were not really in business with her.\u003c/p>\n\u003cp>Secondly, the diabetes drug deal that she had made about a year and a half earlier, where the Queen of Butter and Sugar had all of a sudden admitted she had diabetes exactly at the time she was taking millions of dollars to endorse a diabetes drug, rather than before that. And none of her programming had been changed. The Food Network hired a crisis consultant company and was calling reporters on background and telling us, \"We had nothing to do with this, this is outrageous,\" and really distancing the network from this. So she already had a few strikes against her.\u003c/p>\n\u003cp>At the same time, these stand-and-stir cooking shows that Paula was doing were losing viewers. And this, ultimately, was a network that is trying to expand channels into South Africa, Singapore, all over Asia. And so when the N-word controversy happened, she already had two strikes against her and her contract was up at exactly the wrong time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Bayview Pop-Up Community Market @Market on Third",
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"content": "\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, 4634 Third St, San Francisco. Thursdays 5-7:30pm. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area reviews: Live Sushi, Chavez Supermarket & Taqueria, Bistro Vis à Vis",
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"content": "\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=mfdNd5686EI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mfdNd5686EI'\n title='//www.youtube.com/embed/mfdNd5686EI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
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"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=nNnjn-pIZCI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How Sensitive Do We Need to Be to Gluten-Sensitivity?",
"title": "How Sensitive Do We Need to Be to Gluten-Sensitivity?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Naschmarkt, Café Tiramisu, Wood Tavern",
"title": "Check, Please! Bay Area reviews: Naschmarkt, Café Tiramisu, Wood Tavern",
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"content": "\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=hKR_NDmACGc]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hKR_NDmACGc'\n title='//www.youtube.com/embed/hKR_NDmACGc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"title": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=kkicMBSiOo8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n",
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"excerpt": "This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kkicMBSiOo8'\n title='//www.youtube.com/embed/kkicMBSiOo8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_70022\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chipotle-scarecrow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chipotle-scarecrow.jpg\" alt=\"Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch. Photo: Business Wire\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chipotle Mexican Grill launched The Scarecrow, an arcade-style adventure game for iPhone, iPad and iPod touch. Photo: Business Wire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/12/221736558/taking-down-big-food-is-the-name-of-chipotles-new-game\">The Salt at NPR Food\u003c/a> (9/12/13)\u003c/p>\n\u003cp>Chipotle Mexican Grill prides itself on the fact that it serves only \"responsibly raised beef, pork and chicken.\" That means the meat it buys comes from animals raised outside or in comfy pens, who are never given antibiotics and are fed an additive-free, vegetarian diet.\u003c/p>\n\u003cp>Sourcing that meat \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211717907/chipotle-changes-antibiotic-free-policy-oops-no-it-doesnt\">is getting harder\u003c/a> as the chain has expanded to more than 1,500 stores. But the strategy of marketing itself as a fast food alternative to Big Food has clearly worked well for Chipotle.\u003c/p>\n\u003cp>Now Chipotle is betting that it can sell even more burritos by lambasting the Big Food companies that drug animals in the name of profit. That's the message of a new short film and game the company launched Thursday that takes a cue from advocacy films like \u003ca href=\"http://www.themeatrix.com\">The Meatrix\u003c/a>.\u003c/p>\n\u003cp>As the short film, \u003cem>The Scarecrow\u003c/em>, opens, we see a spindly scarecrow entering the monolithic factory of \"Crow Foods Incorporated,\" where conveyor belts ferry boxes of \"100% Beef-ish\" and eggs and chicken dubiously labeled \"all-natural.\" Through the cracks of a factory wall, the scarecrow spies chickens being injected with growth promoters. Inside a sky-scraping tower, he finds cows trapped in boxes staring blankly as they're pumped with something.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lUtnas5ScSE]\u003c/p>\n\u003cp>The soundtrack for this dystopian scene is \u003ca href=\"http://www.npr.org/artists/15183593/fiona-apple\">Fiona Apple\u003c/a> crooning the song \"Pure Imagination\" from the 1971 film classic \u003cem>Willy Wonka and the Chocolate Factory\u003c/em>.\u003c/p>\n\u003cp>The dejected scarecrow rides home on the subway, and sees an ad and then a billboard for \"farm fresh\" Crow Foods \"feeding the world\" as pernicious robotic crows flutter around.\u003c/p>\n\u003cp>But this scarecrow is a proactive fellow. Rather than eating this shameful food, he goes out to the garden and picks a bright red pepper (subtle, Chipotle). We see him cooking in his small kitchen, and then presto! Our sad little scarecrow has become a happy little street food vendor, selling fresh tacos out of red plastic baskets that look quite a lot like what you'll get at the Mexican chain.\u003c/p>\n\u003cp>Chipotle's gleaming, super-efficient stores and revenue of over $800 million are more Big Food than taco stand. But the chain seems to want to show solidarity with the emerging class of entrepreneurial artisans making food from scratch. We're the good guys, fighting the bad guys, it whispers.\u003c/p>\n\u003cp>The film, created in partnership with Academy Award-winning \u003ca href=\"http://moonbotstudios.com/the-scarecrow-chipotle-mexican-grill/\">Moonbot Studios\u003c/a>, is meant \"to help people better understand the difference between processed food and the real thing,\" says Mark Crumpacker, chief marketing officer at Chipotle, in a \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=1854278&highlight=\">statement.\u003c/a>\u003c/p>\n\u003cp>It's also a teaser for the game, which is available for free on iPhone and iPad, and is all about taking down Crow Foods. According to Chipotle, the game encourages players to \"tilt and tap your way through four unique worlds to protect vulnerable veggies, rescue caged animals, and bring fresh food to the citizens of Plenty, all while dodging the menacing Crowbots.\" Winners, for their earnestness, get points they can use toward Chipotle food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The game is, of course, fictional, and doesn't name any of the livestock producers that cage animals and pump them with growth promoters and antibiotics in real life. But the aspiration is clear: Chipotle and its customers are coming for you, Big Food.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"disqusTitle": "Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw",
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"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>[youtube //www.youtube.com/watch?v=HMF3kiNS3JQ]\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.",
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"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\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.",
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"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.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"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/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
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