window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_68026": {
"type": "attachments",
"id": "bayareabites_68026",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68026",
"found": true
},
"parent": 68020,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/bravo-640.jpg",
"width": 624,
"height": 466
}
},
"publishDate": 1376238031,
"modified": 1376238031,
"caption": "Waylynn makes fonuts. Photo: Screenshot from Bravo",
"description": "Waylynn makes fonuts.",
"title": "fonutwaylynn2",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67516": {
"type": "attachments",
"id": "bayareabites_67516",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67516",
"found": true
},
"parent": 66881,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/tour640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1375491544,
"modified": 1375491544,
"caption": "Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo",
"description": null,
"title": "tour640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67208": {
"type": "attachments",
"id": "bayareabites_67208",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67208",
"found": true
},
"parent": 67202,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/americastestkitchen-sm.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1375390473,
"modified": 1375390473,
"caption": null,
"description": "Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm.",
"title": "grilled-peaches",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_66515": {
"type": "attachments",
"id": "bayareabites_66515",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "66515",
"found": true
},
"parent": 66414,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall640.jpg",
"width": 640,
"height": 358
}
},
"publishDate": 1374963799,
"modified": 1374963799,
"caption": null,
"description": null,
"title": "Kyle-and-Melissa-Randall640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_65302": {
"type": "attachments",
"id": "bayareabites_65302",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65302",
"found": true
},
"parent": 65294,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/clockwork-orange-sm.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1373903261,
"modified": 1373903261,
"caption": null,
"description": "Food can tell us a lot about characters and worlds — this glass of milk reminds us that \u003cem>A Clockwork Orange\u003c/em>'s Alex is only a chil",
"title": "clo004ec",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_64395": {
"type": "attachments",
"id": "bayareabites_64395",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "64395",
"found": true
},
"parent": 64227,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/BAB-farmers640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1372711470,
"modified": 1372711470,
"caption": null,
"description": null,
"title": "BAB-farmers640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_63641": {
"type": "attachments",
"id": "bayareabites_63641",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "63641",
"found": true
},
"parent": 63535,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/jimmy-zhang-rose640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1371578968,
"modified": 1371578968,
"caption": null,
"description": null,
"title": "jimmy-zhang-rose640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61905": {
"type": "attachments",
"id": "bayareabites_61905",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61905",
"found": true
},
"parent": 61891,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/cp806group-set1000.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1368588680,
"modified": 1368588680,
"caption": "Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend",
"description": null,
"title": "cp806group-set1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61839": {
"type": "attachments",
"id": "bayareabites_61839",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61839",
"found": true
},
"parent": 61838,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/hadfieldtortilla-4b7ac41521bfa3514c7fa4aedd4751302691f486.jpg",
"width": 200,
"height": 150
}
},
"publishDate": 1368556706,
"modified": 1368556706,
"caption": null,
"description": "Commander Hadfield demonstrates how to make a sandwich, space station-style.",
"title": "Commander Hadfield demonstrates how to make a sandwich, space station-style.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61557": {
"type": "attachments",
"id": "bayareabites_61557",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61557",
"found": true
},
"parent": 61505,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/cp805-group400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1368061883,
"modified": 1368061883,
"caption": null,
"description": null,
"title": "cp805-group400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61471": {
"type": "attachments",
"id": "bayareabites_61471",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61471",
"found": true
},
"parent": 61436,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1367959597,
"modified": 1367959597,
"caption": null,
"description": null,
"title": "Tom-Llewellyn-chants-at-a-Prop-37-rally400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61318": {
"type": "attachments",
"id": "bayareabites_61318",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61318",
"found": true
},
"parent": 60738,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/04/Femme-Cartel-show400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1367861807,
"modified": 1367861807,
"caption": null,
"description": null,
"title": "Femme-Cartel-show400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_68020": {
"type": "authors",
"id": "byline_bayareabites_68020",
"meta": {
"override": true
},
"slug": "byline_bayareabites_68020",
"name": "Linda Holmes",
"isLoading": false
},
"byline_bayareabites_65294": {
"type": "authors",
"id": "byline_bayareabites_65294",
"meta": {
"override": true
},
"slug": "byline_bayareabites_65294",
"name": "Jason Sheehan",
"isLoading": false
},
"byline_bayareabites_61838": {
"type": "authors",
"id": "byline_bayareabites_61838",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61838",
"name": "Maria Godoy",
"isLoading": false
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"tildeherrera": {
"type": "authors",
"id": "5392",
"meta": {
"index": "authors_1716337520",
"id": "5392",
"found": true
},
"name": "Tilde Herrera",
"firstName": "Tilde",
"lastName": "Herrera",
"slug": "tildeherrera",
"email": "tildeherrera@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.",
"avatar": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Tilde Herrera | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tildeherrera"
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
}
},
"pagesReducer": {
"bayareabites_category_tv-film-video": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"score": 13.896311
},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"title": "tv, film, video, photography",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 11
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=tv-film-video",
"seeMore": false,
"paginated": true,
"page": 11
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_68020": {
"type": "posts",
"id": "bayareabites_68020",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68020",
"score": null,
"sort": [
1376238171000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376238171,
"format": "aside",
"disqusTitle": "The Real Foodwives: Bravo Found Some More Rich Ladies Who Gossip!",
"title": "The Real Foodwives: Bravo Found Some More Rich Ladies Who Gossip!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68025\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bravo-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bravo-full.jpg\" alt=\"Waylynn makes fonuts. Photo: Screenshot from Bravo\" width=\"1120\" height=\"837\" class=\"size-full wp-image-68025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waylynn makes fonuts. Photo: Screenshot from Bravo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/93702353/linda-holmes\">Linda Holmes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/monkeysee/2013/08/11/211060932/the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip\">Monkey See at NPR Food\u003c/a>\u003c/p>\n\u003cp>The first person we meet in Bravo's new rich-white-ladies-fighting show \u003cem>Eat Drink Love\u003c/em> is Waylynn. Waylynn is a pastry chef who has a store where she sells what she calls \"fonuts.\"\u003c/p>\n\u003cp>Point the first: There's supposed to be a mark indicating it's a long \"o,\" but I'm leaving it out for the sake of all of our dignity, because when you have to put pronunciation symbols directly in the name of your fonut shop, perhaps you should have called it something else, especially since \"fonut,\" derived from \"faux donut,\" makes it sound like they're made from recycled bicycle tires, when in fact they're just baked/steamed instead of fried, which means they are not faux anything. They are what the rest of us call \"cake.\"\u003c/p>\n\u003cp>Point the second: while attending press tour, I returned to my hotel room one afternoon to find that Bravo had delivered, along with the \u003cem>Eat Drink Love \u003c/em>screener, two fonuts, one strawberry and one chocolate. The next day, my fellow critics and I agreed (unanimously, as far as I could tell in my tiny survey sample of two or three people) that the strawberry one was quite good and the chocolate one was regrettable, to the point where we couldn't agree about what was sprinkled on top of it, other than \"something problematic.\" And thus did we begin passing around on Twitter a new social nicety: \"Do you want my fonuts? You can have them, really.\"\u003c/p>\n\u003cp>Where were we? Oh, right. Fonut Waylynn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along with Fonut Waylynn, there are four other well-off white ladies on this show about the L.A. food scene: Brenda Urban, a \"culinary publicist\"; Jessica Miller, a \"culinary marketing specialist\"; Kat Odell, a writer for Eater LA; and Nina Clemente, a private chef.\u003c/p>\n\u003cp>Initially, we are introduced to the women through their careers and their dating lives. Fonut Waylynn gets hit on all the time by dudes who come in and act like they've never seen a circle-shaped cake before. But she's a little reticent, so usually she does her twitchy, eye-rolly, \"Uh, time to make the fonuts\"-type dance, and she walks away. She just got out of a relationship with \"a high-profile chef\" they act like they're not going to name for a while, and then she accidentally maybe lets it slip that okay, you dragged it out of her, it's Michael Voltaggio from \u003cem>Top Chef\u003c/em>. She's sworn never to date a chef again, but how can she resist the taco-making genius from around the corner who's sending her flowers with incredibly cheesy notes attached to them? That kind of thing.\u003c/p>\n\u003cp>Jessica works for the restaurant organization that owns Pink Taco, and I just can't take her seriously after that. She uses her phone to spy on all the restaurants she oversees with security cameras, and then she goes and yells at people. I honestly doubt this is usually her job, but somehow it seems to be what fascinates Bravo. Jessica: Pink Taco Spy Chief.\u003c/p>\n\u003cp>It's not really Publicist Brenda's fault that when we watch her at work calling people up with pitches, I can only imagine the person on the other end of the line making a \"yap yap yap\" motion with one hand, but I bet they do. Her first big accomplishment we see is that she got a restaurant she represents mentioned in a story about oysters. She's also trying to get the same establishment into a Sexy Hotel Restaurants feature in \u003cem>Details\u003c/em>. That's probably worth a zillion dollars and everything, but as she says it, it does sound a little bit like Ultimate Food Industry Blah-Dee-Blah of the highest order. I mean, somewhere, there are people who say, \"We should go to this restaurant I saw in that list of Sexiest Hotel Restaurants in \u003cem>Details\u003c/em>,\" but I don't go to dinner with them.\u003c/p>\n\u003cp>Publicist Brenda has a tense relationship with Writer Kat, since Writer Kat makes her living (according to the show) holding the lives of restaurants in her tiny hand and cackling like Gargamel while deciding whether to crush them. Brenda doesn't want to be mean or anything, but you know, she says Kat has a reputation involving who she writes about and who she's having sex with, wink hint ick. (Actually, this entire show could be called \u003cem>Wink Hint Ick\u003c/em>. Cut, print.)\u003c/p>\n\u003cp>Private Chef Nina started out as an artist and then decided that food was her medium, which is why I couldn't even afford to have her make me a grilled cheese sandwich, I suspect. She started out not really having any training at all, but then she catered a party and happened to bump into a \u003cem>Vanity Fair\u003c/em> editor (as you do), and now she's in high demand to cook dinner for wealthy people with obstreperous toddlers. Or so it appears.\u003c/p>\n\u003cp>As with the Real Housewives, it's never clear how many of these women would be socializing with each other if they hadn't been cast on the same show (or whether any of them have ugly or uncool friends who eat at Olive Garden). They spend a lot of time talking about each other and sharing their stories – when Brenda tells the story of her divorce and gets to the part where she announces she's leaving her husband, Jessica responds with a thoughtful and supportive \"Ew!\"\u003c/p>\n\u003cp>Real Housewife shows never have had anything to do with houses or wives any more than they do with reality: after all, one of the most successful exploiters of the genre, Bethenny Frankel, was single when she was cast. What they have to do with is pouring a bunch of well-off women into a martini shaker, drowning them in tropes about sex and independence, and assuming that when you pour them into a glass with plenty of ice, they'll taste like distilled Bitch. (That is a word a lot of people don't particularly like, including me, but to use any other is to deny the fundamental worldview of the show and the cultural waters in which it's swimming.) These shows are, in fact, among the relatively few places on television where you will see a bunch of women on screen at the same time at all.\u003c/p>\n\u003cp>There's going to be plenty more of this before there's less – it makes sense (cynically) to combine the girlfight show cliché with the foodie show cliché. There's no reason to believe they'll run out of women who see this kind of thing as the fastest way to make the fonut the next cronut, or (as someone on the similarly constructed \u003cem>Princesses: Long Island\u003c/em> is trying to do) make the \u003ca href=\"http://www.drinkhanky.com/\">Drink Hanky\u003c/a> more than just a cloth sack you could make on a Barbie sewing machine that allows you to carry around a wet bag instead of a wet glass.\u003c/p>\n\u003cp>But honestly, if fighting and gossiping is the kind of thing that floats your boat, you could save a lot of time by just following the right jerks on Twitter.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=SaNjQ287DT0\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",
"disqusIdentifier": "68020 http://blogs.kqed.org/bayareabites/?p=68020",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/11/the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1238,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1376238171,
"excerpt": "Bravo has created an entire genre out of getting women to snipe at each other, and tonight, the new show \u003cem>Eat Drink Love\u003c/em> turns to the world of food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bravo has created an entire genre out of getting women to snipe at each other, and tonight, the new show Eat Drink Love turns to the world of food.",
"title": "The Real Foodwives: Bravo Found Some More Rich Ladies Who Gossip! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Real Foodwives: Bravo Found Some More Rich Ladies Who Gossip!",
"datePublished": "2013-08-11T09:22:51-07:00",
"dateModified": "2013-08-11T09:22:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=211060932&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Linda Holmes",
"nprStoryDate": "Sun, 11 Aug 2013 10:12:00 -0400",
"nprLastModifiedDate": "Sun, 11 Aug 2013 10:12:01 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/monkeysee/2013/08/11/211060932/the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip?ft=3&f=211060932",
"nprStoryId": "211060932",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 11 Aug 2013 10:12:00 -0400",
"path": "/bayareabites/68020/the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68025\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bravo-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bravo-full.jpg\" alt=\"Waylynn makes fonuts. Photo: Screenshot from Bravo\" width=\"1120\" height=\"837\" class=\"size-full wp-image-68025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Waylynn makes fonuts. Photo: Screenshot from Bravo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/93702353/linda-holmes\">Linda Holmes\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/monkeysee/2013/08/11/211060932/the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip\">Monkey See at NPR Food\u003c/a>\u003c/p>\n\u003cp>The first person we meet in Bravo's new rich-white-ladies-fighting show \u003cem>Eat Drink Love\u003c/em> is Waylynn. Waylynn is a pastry chef who has a store where she sells what she calls \"fonuts.\"\u003c/p>\n\u003cp>Point the first: There's supposed to be a mark indicating it's a long \"o,\" but I'm leaving it out for the sake of all of our dignity, because when you have to put pronunciation symbols directly in the name of your fonut shop, perhaps you should have called it something else, especially since \"fonut,\" derived from \"faux donut,\" makes it sound like they're made from recycled bicycle tires, when in fact they're just baked/steamed instead of fried, which means they are not faux anything. They are what the rest of us call \"cake.\"\u003c/p>\n\u003cp>Point the second: while attending press tour, I returned to my hotel room one afternoon to find that Bravo had delivered, along with the \u003cem>Eat Drink Love \u003c/em>screener, two fonuts, one strawberry and one chocolate. The next day, my fellow critics and I agreed (unanimously, as far as I could tell in my tiny survey sample of two or three people) that the strawberry one was quite good and the chocolate one was regrettable, to the point where we couldn't agree about what was sprinkled on top of it, other than \"something problematic.\" And thus did we begin passing around on Twitter a new social nicety: \"Do you want my fonuts? You can have them, really.\"\u003c/p>\n\u003cp>Where were we? Oh, right. Fonut Waylynn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along with Fonut Waylynn, there are four other well-off white ladies on this show about the L.A. food scene: Brenda Urban, a \"culinary publicist\"; Jessica Miller, a \"culinary marketing specialist\"; Kat Odell, a writer for Eater LA; and Nina Clemente, a private chef.\u003c/p>\n\u003cp>Initially, we are introduced to the women through their careers and their dating lives. Fonut Waylynn gets hit on all the time by dudes who come in and act like they've never seen a circle-shaped cake before. But she's a little reticent, so usually she does her twitchy, eye-rolly, \"Uh, time to make the fonuts\"-type dance, and she walks away. She just got out of a relationship with \"a high-profile chef\" they act like they're not going to name for a while, and then she accidentally maybe lets it slip that okay, you dragged it out of her, it's Michael Voltaggio from \u003cem>Top Chef\u003c/em>. She's sworn never to date a chef again, but how can she resist the taco-making genius from around the corner who's sending her flowers with incredibly cheesy notes attached to them? That kind of thing.\u003c/p>\n\u003cp>Jessica works for the restaurant organization that owns Pink Taco, and I just can't take her seriously after that. She uses her phone to spy on all the restaurants she oversees with security cameras, and then she goes and yells at people. I honestly doubt this is usually her job, but somehow it seems to be what fascinates Bravo. Jessica: Pink Taco Spy Chief.\u003c/p>\n\u003cp>It's not really Publicist Brenda's fault that when we watch her at work calling people up with pitches, I can only imagine the person on the other end of the line making a \"yap yap yap\" motion with one hand, but I bet they do. Her first big accomplishment we see is that she got a restaurant she represents mentioned in a story about oysters. She's also trying to get the same establishment into a Sexy Hotel Restaurants feature in \u003cem>Details\u003c/em>. That's probably worth a zillion dollars and everything, but as she says it, it does sound a little bit like Ultimate Food Industry Blah-Dee-Blah of the highest order. I mean, somewhere, there are people who say, \"We should go to this restaurant I saw in that list of Sexiest Hotel Restaurants in \u003cem>Details\u003c/em>,\" but I don't go to dinner with them.\u003c/p>\n\u003cp>Publicist Brenda has a tense relationship with Writer Kat, since Writer Kat makes her living (according to the show) holding the lives of restaurants in her tiny hand and cackling like Gargamel while deciding whether to crush them. Brenda doesn't want to be mean or anything, but you know, she says Kat has a reputation involving who she writes about and who she's having sex with, wink hint ick. (Actually, this entire show could be called \u003cem>Wink Hint Ick\u003c/em>. Cut, print.)\u003c/p>\n\u003cp>Private Chef Nina started out as an artist and then decided that food was her medium, which is why I couldn't even afford to have her make me a grilled cheese sandwich, I suspect. She started out not really having any training at all, but then she catered a party and happened to bump into a \u003cem>Vanity Fair\u003c/em> editor (as you do), and now she's in high demand to cook dinner for wealthy people with obstreperous toddlers. Or so it appears.\u003c/p>\n\u003cp>As with the Real Housewives, it's never clear how many of these women would be socializing with each other if they hadn't been cast on the same show (or whether any of them have ugly or uncool friends who eat at Olive Garden). They spend a lot of time talking about each other and sharing their stories – when Brenda tells the story of her divorce and gets to the part where she announces she's leaving her husband, Jessica responds with a thoughtful and supportive \"Ew!\"\u003c/p>\n\u003cp>Real Housewife shows never have had anything to do with houses or wives any more than they do with reality: after all, one of the most successful exploiters of the genre, Bethenny Frankel, was single when she was cast. What they have to do with is pouring a bunch of well-off women into a martini shaker, drowning them in tropes about sex and independence, and assuming that when you pour them into a glass with plenty of ice, they'll taste like distilled Bitch. (That is a word a lot of people don't particularly like, including me, but to use any other is to deny the fundamental worldview of the show and the cultural waters in which it's swimming.) These shows are, in fact, among the relatively few places on television where you will see a bunch of women on screen at the same time at all.\u003c/p>\n\u003cp>There's going to be plenty more of this before there's less – it makes sense (cynically) to combine the girlfight show cliché with the foodie show cliché. There's no reason to believe they'll run out of women who see this kind of thing as the fastest way to make the fonut the next cronut, or (as someone on the similarly constructed \u003cem>Princesses: Long Island\u003c/em> is trying to do) make the \u003ca href=\"http://www.drinkhanky.com/\">Drink Hanky\u003c/a> more than just a cloth sack you could make on a Barbie sewing machine that allows you to carry around a wet bag instead of a wet glass.\u003c/p>\n\u003cp>But honestly, if fighting and gossiping is the kind of thing that floats your boat, you could save a lot of time by just following the right jerks on Twitter.\u003c/p>\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/SaNjQ287DT0'\n title='//www.youtube.com/embed/SaNjQ287DT0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68020/the-real-foodwives-bravo-found-some-more-rich-ladies-who-gossip",
"authors": [
"byline_bayareabites_68020"
],
"categories": [
"bayareabites_10916",
"bayareabites_1593"
],
"tags": [
"bayareabites_10875",
"bayareabites_11004",
"bayareabites_47"
],
"featImg": "bayareabites_68026",
"label": "bayareabites"
},
"bayareabites_66881": {
"type": "posts",
"id": "bayareabites_66881",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66881",
"score": null,
"sort": [
1375887649000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375887649,
"format": "aside",
"disqusTitle": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"title": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n",
"disqusIdentifier": "66881 http://blogs.kqed.org/bayareabites/?p=66881",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/07/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1970,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1376075950,
"excerpt": "Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.",
"title": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours",
"datePublished": "2013-08-07T08:00:49-07:00",
"dateModified": "2013-08-09T12:19:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours",
"status": "publish",
"path": "/bayareabites/66881/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66881/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_12117",
"bayareabites_11449",
"bayareabites_12118",
"bayareabites_12110",
"bayareabites_9903",
"bayareabites_9242",
"bayareabites_12111",
"bayareabites_9966"
],
"featImg": "bayareabites_67516",
"label": "bayareabites"
},
"bayareabites_67202": {
"type": "posts",
"id": "bayareabites_67202",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67202",
"score": null,
"sort": [
1375393922000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375393922,
"format": "aside",
"disqusTitle": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
"title": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3\"] \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "67202 http://blogs.kqed.org/bayareabites/?p=67202",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/01/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 903,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1375394319,
"excerpt": "Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don't puff up like tennis balls.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don't puff up like tennis balls.",
"title": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers",
"datePublished": "2013-08-01T14:52:02-07:00",
"dateModified": "2013-08-01T14:58:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "americas-test-kitchen-on-grilling-peaches-tofu-and-burgers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=207858033&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Thu, 01 Aug 2013 11:00:00 -0400",
"nprLastModifiedDate": "Thu, 01 Aug 2013 13:26:51 -0400",
"nprHtmlLink": "http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers?ft=3&f=207858033",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=207858033",
"nprAudioM3u": "http://api.npr.org/m3u/1207898646-ebbcd5.m3u?orgId=1&topicId=1053&ft=3&f=207858033",
"nprStoryId": "207858033",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 01 Aug 2013 13:26:00 -0400",
"path": "/bayareabites/67202/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=207858033",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67209\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/americastestkitchen.jpg\" alt=\"Jack Bishop of <em>America's Test Kitchen</em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: mccun934/via Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-67209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop of \u003cem>America's Test Kitchen\u003c/em> says the trick to grilling peaches is using fruit that's ripe but firm. Photo: \u003ca href=\"http://www.flickr.com/photos/mccun934/\">mccun934/via Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/01/207858033/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers\">Fresh Air WHYY\u003c/a> at NPR Food (8/1/13) \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/08/20130801_fa_01.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>When Bridget Lancaster and Jack Bishop talk about preparing food on the public TV series \u003cem>America's Test Kitchen\u003c/em>, they're really good at explaining why the recipe works. Bishop is the editorial director of the show, and Lancaster is the lead instructor of its cooking school. They've both contributed to the new \u003cem>America's Test Kitchen DIY Cookbook\u003c/em>. They join \u003cem>Fresh Air\u003c/em>'s Terry Gross to talk about preparing summer foods, and to answer some cooking questions from the \u003cem>Fresh Air\u003c/em> staff.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diy.cookbook.jpg\" alt=\"The America's Test Kitchen D.I.Y. Cookbook 100+ Foolproof Kitchen Projects for the Adventurous Home Cook\" width=\"300\" height=\"367\" class=\"alignleft size-full wp-image-67210\">\u003c/a>\u003c/p>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On grilling the perfect burger\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"I think that if you're going to be grilling the hamburger, one of the reasons you want to be grilling it is to get that great crust on the outside, and in order to give the grill enough time to put a crust on it, it's going to have to be a fairly thick patty. If you're starting with a really thin patty, it's going to be overcooked by the time it gets well-browned on the outside, so make it fairly thick. ... I would say 3/4 [of an] inch to an inch is about right. ...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You're going to put a divot through the center ... because what happens is when the burger is on the grill, the muscle fibers shrink, and what is a flat patty turns into a tennis ball. You get this ... round burger that then is very difficult to put toppings on or put on a bun. So the way to prevent that is to anticipate the rounding and to put a divot in the top of it, so that means simply going around and pressing a half inch depression in the sort of center half of the top of the burger, and that will naturally puff up on the grill.\"\u003c/p>\n\u003cp>\u003cstrong>On massaging raw kale in order to soften it\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"You are basically putting the kale in the bowl, and with your hands just rubbing it. I guess what you're doing ... is you're breaking down the cellular structure very gently. You're not trying to mash it or mangle it, but you're making the leaves a little bit more tender. The outside of the leaves can be a little rough, and I think you're basically using your hands as emery boards. You're exfoliating with kale, so it seems a little bit more tender when you go to use it in a salad.\"\u003c/p>\n\u003cp>Lancaster: \"And it definitely preserves its fresh flavor, so you're not cooking the kale in order to soften it.\"\u003c/p>\n\u003cfigure id=\"attachment_67211\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/diycookbookovendriedtomatoes-290x217.jpg\" alt=\"The latest book from America's Test Kitchen includes recipes for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest book from America's Test Kitchen includes \u003ca href=\"http://www.npr.org/books/titles/207299443/the-americas-test-kitchen-do-it-yourself-cookbook-100-foolproof-kitchen-projects?tab=excerpt#excerpt\">recipes\u003c/a> for Oven-Dried Tomatoes (shown here), Chocolate Ice Cream Shells and Sour Dill Pickles. Photo: Anthony Tieuli/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How to grill and marinate tofu\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"It's a sponge. Tofu is a lot like eggplant, and that's a good thing in the sense that it's a blank canvas that will soak up whatever flavors you want to give it. Unlike meat, where marinating can take a fair amount of time, tofu — 20 minutes is going to be enough. So basically, marinate it as long as it takes you to get the grill going. The best way to do it — don't bother trying to cut it into cubes, skewer it. ... Take extra-firm tofu, don't try to do the soft tofu. Cut it cross-wise into eight slabs. ... You're basically cutting it into little rectangular cutlets. ... Put them in a baking dish, [using] any marinade you like. I think soy always makes sense with tofu — the salt makes most things taste better. Add something a little bit sweet, maybe a little hoisin or oyster sauce; add a little oil, a little vegetable so that it won't stick. You can add some spices — five-spice powder, chipotle chilies. You want to use the strong flavors with the tofu because the reverse of it being a blank canvas is that it can be very boring, and so if you don't use strong flavors in the marinade it will be a little bit boring. This is a good time to use [an] oiled paper towel to oil down that grill grate. ... Grill them just until they're lightly charred on each side, and it's a really great way to make a quick vegan summer grill entrée.\"\u003c/p>\n\u003cp>\u003cstrong>On grilling peaches\u003c/strong>\u003c/p>\n\u003cp>Bishop: \"Halve and pit them, brush them lightly with oil, and I think grilled peaches and pork is a natural combination. The only trick is you want to get ripe but still firm peaches. If it's a peach that's so ripe that it's going to run down your chin and neck as you're eating it, you're going to have a little trouble with it, probably, on the grill. You don't want to use the rock-hard, awful-tasting peaches, but you want to catch it right before it's soft, but when it's ripe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67202/americas-test-kitchen-on-grilling-peaches-tofu-and-burgers",
"authors": [
"5403"
],
"categories": [
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_12",
"bayareabites_1593"
],
"tags": [
"bayareabites_12147",
"bayareabites_1964",
"bayareabites_987",
"bayareabites_12150",
"bayareabites_11278",
"bayareabites_11817",
"bayareabites_2550",
"bayareabites_12149",
"bayareabites_12148",
"bayareabites_453"
],
"featImg": "bayareabites_67208",
"label": "bayareabites"
},
"bayareabites_66414": {
"type": "posts",
"id": "bayareabites_66414",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66414",
"score": null,
"sort": [
1375028868000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375028868,
"format": "aside",
"disqusTitle": "Local TV Watch: Who wants to be a Supermarket Superstar?",
"title": "Local TV Watch: Who wants to be a Supermarket Superstar?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"560\" height=\"315\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"560\" height=\"315\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>Who wants to be a \u003ca href=\"http://www.mylifetime.com/shows/supermarket-superstar\">\u003cstrong>Supermarket Superstar\u003c/strong>\u003c/a> and build the start of an empire... on TV? One San Francisco-based graphic design outfit can help: \u003ca href=\"http://99designs.com/\">99designs\u003c/a> is featured on a new reality show called Supermarket Superstar, airing on Lifetime Monday nights. Fans of \u003ca href=\"http://michaelchiarello.com/\">Michael Chiarello\u003c/a>, Stacy Keibler and Debbi Fields (of \u003ca href=\"http://www.mrsfields.com/\">Mrs. Fields cookie\u003c/a> fame) will find something of interest on the show, as well as anyone who has ever wondered what it’s like to try and create, market and sell a food product on a mass scale. The first episode on July 22 featured products like overly boozy \"Cake Buzz\" cakes (actually, this product has potential), peachy desserts with real Georgia peaches from a gospel singer, and cupcake cookies from the Princess Cake Lady, who kept viewers guessing about how crazy she is--seemingly an essential for the reality TV genre. The three contestants were able to tweak their concept, recipe and design in a mad dash to impress one person: a supermarket buyer from \u003ca href=\"https://twitter.com/AandPStores\">A&P\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66512\" class=\"wp-caption aligncenter\" style=\"max-width: 767px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\" alt=\"Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\" width=\"767\" height=\"429\" class=\"size-full wp-image-66512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\u003c/figcaption>\u003c/figure>\n\u003cp>The local Bay Area angle for this one is that \u003ca href=\"http://99designs.com/\">99designs\u003c/a> was approached by Supermarket Superstar’s producers (Project Runway, Shark Tank and Undercover Boss) to provide design assistance to contestants competing to get their homemade creations on grocery store shelves. The competition entails home chefs competing to win money and get their food products distributed at A&P supermarkets. Contestants pitch their actual products (which they've typically been honing for years), packaging design and branding concepts to judges. Each episode names a winner who scores $10,000 in cash and $100,000 in marketing support to produce actual samples as they'd be sold. In the finale airing later this year, those winners present their samples, and the grand prize-winner gets national supermarket distribution.\u003c/p>\n\u003cfigure id=\"attachment_66514\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\" alt=\"Latrice Pace and Matthew Basham discuss food packaging ideas\" width=\"765\" height=\"425\" class=\"size-full wp-image-66514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Latrice Pace and Matthew Basham discuss food packaging ideas\u003c/figcaption>\u003c/figure>\n\u003cp>99designs sent two in-house graphic design pros, Art Director \u003ca href=\"http://kylewailin.com/\">Kyle Wai Lin\u003c/a> and Visual Designer Matthew Basham, to Los Angeles to film the 10-episode series. Lin and Basham helped contestants create their final packaging designs on-air, and the design concepts were sourced through 99designs' global design community. 99designs has connected thousands of food entrepreneurs with designers around the world to source logos and product packaging designs, and this show is a way of educating would-be entrepreneurs about how important branding and design are to business success.\u003c/p>\n\u003cfigure id=\"attachment_66513\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\" alt=\"Kyle Lin on the set of Supermarket Superstar\" width=\"500\" class=\"size-full wp-image-66513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Lin on the set of Supermarket Superstar\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites caught up with Lin recently to find out what filming was like. Before 99designs, Lin previously worked in digital advertising at agencies R/GA and AKQA, and with a wide variety of brands from Apple and Nike to Walmart, Converse, Old Navy, eBay, Taco Bell and L'Oreal. In his free time he's an adjunct professor at Miami Ad School, teaching mobile, social media and product development classes. Lin’s comments have been edited for content and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to film the show and work with food-loving contestants angling to win thousands of dollars?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I had a fantastic experience working with food-loving contestants because you could really tell they didn't just love their food, but they also enjoyed creating a stronger brand narrative around their product. The \"thousands of dollars\" aspect added a lot of pressure on us, as well as the contestants. It definitely made for an interesting show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some contestants came in with a strong sense of what they wanted to communicate, but others didn't, which made it challenging because we had no idea what we were walking into with each episode. The first thing we'd ask was about them and their product narrative. Some contestants went straight into execution like choosing colors and fonts, while others needed more guidance. \u003c/p>\n\u003cp>One contestant came from a family with a lineage of seafood. She wanted to communicate something elegant and modern without losing the historical value of her brand. It was a bit of a balancing act of managing communication expectations; some contestants encouraged the visual design to flow harmoniously with the wording on their packaging, while others were much more literal with their communications and wanted to say too many things, thereby losing the value of a singular idea. Mostly, it was a lot of doing what we as designers love to do every day -- tell stories visually.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And how about hanging out with Stacy Keibler and Mrs. Fields' guru Debbie Fields? Any gossipy tidbits to share?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't say I wasn't a little starstruck. These are celebrities we've all seen and heard about and it was a bit surreal that Matt and I got to share the stage with them. I met Stacy and she's super nice -- and surprisingly tall! -- in person. Debbie is the nicest person I met on set, followed by a long line of others behind the scenes. Debbie's daughter was even backstage pitching in. The entire team, from the talent to the writers, producers and P.A.s, were awesome. I can't share any real gossip in the negative sense, just have great things to say about them all. What it boils down to is they're just regular people with incredible talent and business acumen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Michael Chiarello now has a San Francisco restaurant called \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. On the episode, he wasn't displaying his fun-loving side as much and was more of a hard ass. What are your thoughts on Chiarello?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Michael Chiarello is the boss! I think some of his comments were the most insightful and honest among all the judges. He is a genuine article, someone who really wanted contestants to succeed, even if it meant breaking a few hearts along the way. Everything that came out of his mouth came from a thoughtful and intelligent place, and he really helped improve contestants' products. With the filming of each episode I gained more and more respect for him and I think viewers will feel the same way. Here's my shameless self-promotion — Michael, if you need any design help with your next San Francisco venture, call us! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Did you get to sample the food? What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I got to taste most all of the food products, usually after their transformations with Michael. Some were better than others. Without divulging too much about future episodes, I'll just say that we got to sample a few things that we never thought we'd be eating in our entire lives! All the food was great, though I have a personal preference for seafood and tacos.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some familiar food products that show \"good\" design elements? And what products do not?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't speak for specific products on future episodes, but in general I believe the most successfully designed food products on the show have a compelling backstory, cultural history, family lineage or a strong and simple perspective. You can almost taste it in the food if the contestant really poured their heart into what they were making. \u003c/p>\n\u003cp>\"Good\" design in terms of food branding can come from many places and I suppose it all depends on the product's narrative. For example, I love kimchee. You can find a 1,000-year-old recipe someone's grandma sells in an inconspicuously marked plastic container at a Korean market in Daly City, or you can find a more modern vegan, organic, all-natural version at an upscale grocery story dressed in ultra modern design. Each tells a different product narrative, and both have their merits from a communication design perspective. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is Melissa Randall, the cupcake cookie contestant, as crazy as she seemed on the first episode?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Melissa was one of the most charismatic contestants and most fun to work with. Melissa might have been a little eccentric, but I have to say it's in the best possible way. She's the kind of crazy I love and that I'd love to have around every day. She lives and breathes her brand and people respect that kind of commitment. Although Melissa might not have won the episode, she has an interesting idea and the beginnings of a great brand. I wish her the best.\u003c/p>\n\n",
"disqusIdentifier": "66414 http://blogs.kqed.org/bayareabites/?p=66414",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/28/local-tv-watch-who-wants-to-be-a-supermarket-superstar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1415,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1377107034,
"excerpt": "Supermarket Superstar is the name of a new reality TV show that features Chef Michael Chiarello, Stacy Keibler and Debbi Fields (of Mrs. Fields Cookies) as judges. Contestants compete for cash prizes and 99designs, an SF-based design firm helps contestants with branding and packaging for their supermarket food products.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Supermarket Superstar is the name of a new reality TV show that features Chef Michael Chiarello, Stacy Keibler and Debbi Fields (of Mrs. Fields Cookies) as judges. Contestants compete for cash prizes and 99designs, an SF-based design firm helps contestants with branding and packaging for their supermarket food products.",
"title": "Local TV Watch: Who wants to be a Supermarket Superstar? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local TV Watch: Who wants to be a Supermarket Superstar?",
"datePublished": "2013-07-28T09:27:48-07:00",
"dateModified": "2013-08-21T10:43:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-tv-watch-who-wants-to-be-a-supermarket-superstar",
"status": "publish",
"path": "/bayareabites/66414/local-tv-watch-who-wants-to-be-a-supermarket-superstar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"560\" height=\"315\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=2520918751001&linkBaseURL=http%3A%2F%2Fet.tv%2F1cKVY2a&playerID=1250536613001&playerKey=AQ~~,AAABIWNF7qE~,EJbsvFObVfJEm7rEo1Xk3nNXqnvaIG9q&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"560\" height=\"315\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>Who wants to be a \u003ca href=\"http://www.mylifetime.com/shows/supermarket-superstar\">\u003cstrong>Supermarket Superstar\u003c/strong>\u003c/a> and build the start of an empire... on TV? One San Francisco-based graphic design outfit can help: \u003ca href=\"http://99designs.com/\">99designs\u003c/a> is featured on a new reality show called Supermarket Superstar, airing on Lifetime Monday nights. Fans of \u003ca href=\"http://michaelchiarello.com/\">Michael Chiarello\u003c/a>, Stacy Keibler and Debbi Fields (of \u003ca href=\"http://www.mrsfields.com/\">Mrs. Fields cookie\u003c/a> fame) will find something of interest on the show, as well as anyone who has ever wondered what it’s like to try and create, market and sell a food product on a mass scale. The first episode on July 22 featured products like overly boozy \"Cake Buzz\" cakes (actually, this product has potential), peachy desserts with real Georgia peaches from a gospel singer, and cupcake cookies from the Princess Cake Lady, who kept viewers guessing about how crazy she is--seemingly an essential for the reality TV genre. The three contestants were able to tweak their concept, recipe and design in a mad dash to impress one person: a supermarket buyer from \u003ca href=\"https://twitter.com/AandPStores\">A&P\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66512\" class=\"wp-caption aligncenter\" style=\"max-width: 767px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-and-Melissa-Randall.jpg\" alt=\"Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\" width=\"767\" height=\"429\" class=\"size-full wp-image-66512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Wai Lin and contestant Melissa Randall discuss logo ideas\u003c/figcaption>\u003c/figure>\n\u003cp>The local Bay Area angle for this one is that \u003ca href=\"http://99designs.com/\">99designs\u003c/a> was approached by Supermarket Superstar’s producers (Project Runway, Shark Tank and Undercover Boss) to provide design assistance to contestants competing to get their homemade creations on grocery store shelves. The competition entails home chefs competing to win money and get their food products distributed at A&P supermarkets. Contestants pitch their actual products (which they've typically been honing for years), packaging design and branding concepts to judges. Each episode names a winner who scores $10,000 in cash and $100,000 in marketing support to produce actual samples as they'd be sold. In the finale airing later this year, those winners present their samples, and the grand prize-winner gets national supermarket distribution.\u003c/p>\n\u003cfigure id=\"attachment_66514\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Latrice-Pace-Matthew.jpg\" alt=\"Latrice Pace and Matthew Basham discuss food packaging ideas\" width=\"765\" height=\"425\" class=\"size-full wp-image-66514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Latrice Pace and Matthew Basham discuss food packaging ideas\u003c/figcaption>\u003c/figure>\n\u003cp>99designs sent two in-house graphic design pros, Art Director \u003ca href=\"http://kylewailin.com/\">Kyle Wai Lin\u003c/a> and Visual Designer Matthew Basham, to Los Angeles to film the 10-episode series. Lin and Basham helped contestants create their final packaging designs on-air, and the design concepts were sourced through 99designs' global design community. 99designs has connected thousands of food entrepreneurs with designers around the world to source logos and product packaging designs, and this show is a way of educating would-be entrepreneurs about how important branding and design are to business success.\u003c/p>\n\u003cfigure id=\"attachment_66513\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kyle-on-set.jpg\" alt=\"Kyle Lin on the set of Supermarket Superstar\" width=\"500\" class=\"size-full wp-image-66513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kyle Lin on the set of Supermarket Superstar\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites caught up with Lin recently to find out what filming was like. Before 99designs, Lin previously worked in digital advertising at agencies R/GA and AKQA, and with a wide variety of brands from Apple and Nike to Walmart, Converse, Old Navy, eBay, Taco Bell and L'Oreal. In his free time he's an adjunct professor at Miami Ad School, teaching mobile, social media and product development classes. Lin’s comments have been edited for content and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to film the show and work with food-loving contestants angling to win thousands of dollars?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I had a fantastic experience working with food-loving contestants because you could really tell they didn't just love their food, but they also enjoyed creating a stronger brand narrative around their product. The \"thousands of dollars\" aspect added a lot of pressure on us, as well as the contestants. It definitely made for an interesting show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some contestants came in with a strong sense of what they wanted to communicate, but others didn't, which made it challenging because we had no idea what we were walking into with each episode. The first thing we'd ask was about them and their product narrative. Some contestants went straight into execution like choosing colors and fonts, while others needed more guidance. \u003c/p>\n\u003cp>One contestant came from a family with a lineage of seafood. She wanted to communicate something elegant and modern without losing the historical value of her brand. It was a bit of a balancing act of managing communication expectations; some contestants encouraged the visual design to flow harmoniously with the wording on their packaging, while others were much more literal with their communications and wanted to say too many things, thereby losing the value of a singular idea. Mostly, it was a lot of doing what we as designers love to do every day -- tell stories visually.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And how about hanging out with Stacy Keibler and Mrs. Fields' guru Debbie Fields? Any gossipy tidbits to share?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't say I wasn't a little starstruck. These are celebrities we've all seen and heard about and it was a bit surreal that Matt and I got to share the stage with them. I met Stacy and she's super nice -- and surprisingly tall! -- in person. Debbie is the nicest person I met on set, followed by a long line of others behind the scenes. Debbie's daughter was even backstage pitching in. The entire team, from the talent to the writers, producers and P.A.s, were awesome. I can't share any real gossip in the negative sense, just have great things to say about them all. What it boils down to is they're just regular people with incredible talent and business acumen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Michael Chiarello now has a San Francisco restaurant called \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. On the episode, he wasn't displaying his fun-loving side as much and was more of a hard ass. What are your thoughts on Chiarello?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Michael Chiarello is the boss! I think some of his comments were the most insightful and honest among all the judges. He is a genuine article, someone who really wanted contestants to succeed, even if it meant breaking a few hearts along the way. Everything that came out of his mouth came from a thoughtful and intelligent place, and he really helped improve contestants' products. With the filming of each episode I gained more and more respect for him and I think viewers will feel the same way. Here's my shameless self-promotion — Michael, if you need any design help with your next San Francisco venture, call us! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Did you get to sample the food? What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Matt and I got to taste most all of the food products, usually after their transformations with Michael. Some were better than others. Without divulging too much about future episodes, I'll just say that we got to sample a few things that we never thought we'd be eating in our entire lives! All the food was great, though I have a personal preference for seafood and tacos.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some familiar food products that show \"good\" design elements? And what products do not?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> I can't speak for specific products on future episodes, but in general I believe the most successfully designed food products on the show have a compelling backstory, cultural history, family lineage or a strong and simple perspective. You can almost taste it in the food if the contestant really poured their heart into what they were making. \u003c/p>\n\u003cp>\"Good\" design in terms of food branding can come from many places and I suppose it all depends on the product's narrative. For example, I love kimchee. You can find a 1,000-year-old recipe someone's grandma sells in an inconspicuously marked plastic container at a Korean market in Daly City, or you can find a more modern vegan, organic, all-natural version at an upscale grocery story dressed in ultra modern design. Each tells a different product narrative, and both have their merits from a communication design perspective. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is Melissa Randall, the cupcake cookie contestant, as crazy as she seemed on the first episode?\u003c/strong>\u003cbr>\n\u003cstrong>Lin:\u003c/strong> Melissa was one of the most charismatic contestants and most fun to work with. Melissa might have been a little eccentric, but I have to say it's in the best possible way. She's the kind of crazy I love and that I'd love to have around every day. She lives and breathes her brand and people respect that kind of commitment. Although Melissa might not have won the episode, she has an interesting idea and the beginnings of a great brand. I wish her the best.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66414/local-tv-watch-who-wants-to-be-a-supermarket-superstar",
"authors": [
"5092"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1593"
],
"tags": [
"bayareabites_12089",
"bayareabites_12090",
"bayareabites_11449",
"bayareabites_12088",
"bayareabites_10667",
"bayareabites_2267",
"bayareabites_14745",
"bayareabites_12085",
"bayareabites_12086"
],
"featImg": "bayareabites_66515",
"label": "bayareabites"
},
"bayareabites_65294": {
"type": "posts",
"id": "bayareabites_65294",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "65294",
"score": null,
"sort": [
1373903681000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1373903681,
"format": "aside",
"disqusTitle": "Food In Science Fiction: In The Future, We Will All Eat Lasers",
"title": "Food In Science Fiction: In The Future, We Will All Eat Lasers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65301\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/clockwork-orange.jpg\">\u003cimg class=\"size-large wp-image-65301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/clockwork-orange-1024x576.jpg\" alt=\"Food can tell us a lot about characters and worlds — this glass of milk reminds us that <em>A Clockwork Orange</em>'s Alex is only a child. Photo: Warner Bros.\" width=\"1024\" height=\"576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food can tell us a lot about characters and worlds — this glass of milk reminds us that \u003cem>A Clockwork Orange\u003c/em>'s Alex is only a child. Photo: Warner Bros.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jason Sheehan, \u003ca href=\"http://www.npr.org/2013/07/13/201181637/food-in-science-fiction-in-the-future-we-will-all-eat-lasers\">The Salt at NPR Food\u003c/a> (7/13/13)\u003c/p>\n\u003cp>Near the beginning of the \u003cem>Road Warrior\u003c/em> there is a scene in which Mel Gibson's character eats dog food.\u003c/p>\n\u003cp>It is a perfect moment, a beautiful moment, a completely \u003cem>defining\u003c/em> moment — a pause in the post-apocalyptic action where the writers gave us everything we needed to know about Gibson's Max Rockatansky in one, long, wordless scene. And it was a moment that — watching the movie at likely far too young an age on some long-gone Saturday night at the drive-in — messed me up for life.\u003c/p>\n\u003cp>Max is sitting with his mutt dog and a captive gyrocopter pilot when he slowly opens his can of Dinki-Di dog food — the sound of the can opener tearing through the metal like a tease. The noise wakes his dog, which stares at the can with rapt attention, and for a second you think, \"Oh, that's nice. He's going to feed that adorable, raggedy wolf-mutt some dinner ...\" But then the camera cuts to the gyrocopter pilot who is literally licking his lips in starving covetousness. Then it's back to Max who takes a fork out of his black leather jacket and digs out a heaping bite of chunky, drippy dog food and shoves it in his mouth.\u003c/p>\n\u003cp>Cut to: Interior, suburban kitchen, 1980-something, day, and my mom standing over me, dumbfounded, telling me she's not surprised I have a stomachache, and what was I doing eating the dog's food, anyway?\u003c/p>\n\u003cfigure id=\"attachment_65300\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/roadwarrior.jpg\">\u003cimg class=\"size-large wp-image-65300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/roadwarrior-1024x767.jpg\" alt=\"We see a fictional universe stripped of the most basic resources when Mel Gibson's character relishes a can of dog food in <em>Road Warrior</em>. Photo: The Kobal Collection\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We see a fictional universe stripped of the most basic resources when Mel Gibson's character relishes a can of dog food in \u003cem>Road Warrior\u003c/em>. Photo: The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>I survived my experiment in post-apocalyptic cuisine more or less unscathed, but I never forgot that scene. That dog food was what was for dinner in Max's world neatly described a fictional universe stripped of the most basic resources. That Max so plainly relished his meal marked him as both a survivor (a man willing to eat dog food) and someone who has obviously eaten much worse or much less on other, less fortunate evenings in the Wasteland. It was a single moment of pure genius laid down by a storyteller fully in command of his world. A history of lack and desperation completely told with nothing more than a hungry stare, a fork and a single can of Dinki-Di.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, perhaps unsurprisingly, the boy who ate the dog food grew up to become the man who writes about food for a living — and a science fiction novelist on the side.\u003c/p>\n\u003cp>In my new novel, \u003cem>A Private Little War\u003c/em>, food is rarely far from the minds of the mercenary biplane pilots of Flyboy Incorporated. They are men and women stuck hundreds of light-years from home on an alien world where, for two years, they have been fighting a losing war against an enemy they should've been able to conquer in days. They are lonely and they are tired. They're angry and bored and, in some cases, psychotic. All of them are starving, both for actual, recognizable food and the comfort that comes with it — leading to epic conversations about things like toast, one of those foods you never think about until you realize it's something you can no longer have.\u003c/p>\n\u003cp>I admit it: Being a food writer with a wicked sci-fi addiction, I am absolutely biased when I talk about the more edible aspects of stories. As a reader, it's the \u003cem>absence \u003c/em>of food that I find suspect (why do the soldiers in Robert Heinlein's \u003ca href=\"http://www.npr.org/books/titles/139100980/starship-troopers\">Starship Troopers\u003c/a> never seem to eat?), but as a writer, I just can't imagine why any other author would let such a powerful tool in their world-building kit rust.\u003c/p>\n\u003cp>I still drink Tsing Tao beer because it was the brand advertised on the ashtrays of the Chatsubo in William Gibson's \u003ca href=\"http://www.npr.org/2012/12/31/166478553/a-dangerous-world-of-hackers-and-ninjas\">Neuromancer\u003c/a>. We meet Alex Delarge over that most basic of food — a glass of milk — in the Korova Milk Bar at the beginning of \u003ca href=\"http://www.npr.org/books/titles/139099597/a-clockwork-orange\">A Clockwork Orange\u003c/a>. And for just a moment, through all the drugs and violence and clotted language and slang, we are reminded with slap-in-the-face obviousness that Alex is only a child.\u003c/p>\n\u003cp>In Cormac McCarthy's \u003ca href=\"http://www.npr.org/books/titles/137975933/the-road\">The Road\u003c/a>, the passage in which the Man gives the Boy the last Coca-Cola that will ever exist is heartbreaking. Their daily concerns over what to eat, how much there is to eat or how little, beds the scenes of horrifying cannibalism in a full and starveling reality and makes the discovery of the bomb shelter with its stocked shelves and canned fruit and chocolate an almost palpable relief to the reader.\u003c/p>\n\u003cp>No, not \u003cem>almost\u003c/em>. When I reached that scene for the first time, I had to put the book aside for a minute and just breathe. I was happy the two of them had made it to this place of safety, but knew (both because McCarthy is a cruel and brilliantly black-hearted sonofabitch and because the arc of the story demanded it) that his Man and his Boy were not going to be long for the peace and comforts of their little hole in the ground.\u003c/p>\n\u003cp>This is the power of food. The primal, beautiful force of it. In the voyeuristic intimacy of watching characters eat or hearing them speak of their hungers, we meet them in ways we never would otherwise.\u003c/p>\n\u003cp>Food can (and should) be a powerful grounding element in science fiction. It's a hook onto which readers can grab while the whole world around them swarms with spaceships, aliens, dinosaurs or hyperintelligent gerbils bent on world domination because it is something that is \u003cem>common\u003c/em> — that we all do, every day. Something that we have done for all of our combined history. Something that we will do until we all evolve into brains in jars or giant robots or whatever.\u003c/p>\n\u003cp>Food can (and should) be used to define the world and the people in it; to delineate relationships and power; even just to pause the action for that second-most-intimate of all human endeavors: the sharing of a meal.\u003c/p>\n\u003cp>What's more, food — finding it, making it, eating it, sharing it — is a thing that has gone on essentially unchanged since the invention of mouths. That means there's really no reason to think it will change in the future. We will someday travel by jet pack, flying car and oscillation overthruster. We will communicate in ways that none of us can predict with any accuracy. We will live forever and breathe noble gasses and see alien suns rise over alien horizons, but at the end of the day we will dine the way we always have — either richly or meanly, alone or together.\u003c/p>\n\u003cp>The future without food feels cold and sterile and stale to me. A stasis of human hunger which speaks to all the worst in peeking ahead of the curve of time. It is why I've never believed the people who prognosticate about food pills. It's why I still, to this day, occasionally look wantingly at the cans of dog food on the shelves at the grocery store.\u003c/p>\n\u003cp>I don't want to live in a future where we all eat lasers. Not while there is still one cheeseburger or plate of tacos left in the universe and a pretty girl to share them with.\u003c/p>\n\u003cp>\u003cem>Jason Sheehan is an ex-chef, a former restaurant critic and the current food editor of \u003c/em>\u003ca href=\"http://www.phillymag.com/index.html\">Philadelphia\u003c/a>\u003cem> magazine. But when no one is looking, he spends his time writing books about spaceships, aliens, giant robots and ray guns. \u003c/em>A Private Little War\u003cem> is his newest book.\u003c/em>\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",
"disqusIdentifier": "65294 http://blogs.kqed.org/bayareabites/?p=65294",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/15/food-in-science-fiction-in-the-future-we-will-all-eat-lasers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1351,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1551225502,
"excerpt": "Food is one of the most important world-building tools in a writer's kit — it defines a world and the people in it. Self-described \"food writer with a wicked sci-fi addiction\" Jason Sheehan muses on food in science fiction — and whether, in the future, we'll all be eating dinner in pill form.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Food is one of the most important world-building tools in a writer's kit — it defines a world and the people in it. Self-described "food writer with a wicked sci-fi addiction" Jason Sheehan muses on food in science fiction — and whether, in the future, we'll all be eating dinner in pill form.",
"title": "Food In Science Fiction: In The Future, We Will All Eat Lasers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food In Science Fiction: In The Future, We Will All Eat Lasers",
"datePublished": "2013-07-15T08:54:41-07:00",
"dateModified": "2019-02-26T15:58:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-in-science-fiction-in-the-future-we-will-all-eat-lasers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=201181637&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jason Sheehan",
"nprStoryDate": "Sat, 13 Jul 2013 07:00:00 -0400",
"nprLastModifiedDate": "Sat, 13 Jul 2013 14:44:54 -0400",
"nprHtmlLink": "http://www.npr.org/2013/07/13/201181637/food-in-science-fiction-in-the-future-we-will-all-eat-lasers?ft=3&f=201181637",
"nprStoryId": "201181637",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 13 Jul 2013 14:44:00 -0400",
"path": "/bayareabites/65294/food-in-science-fiction-in-the-future-we-will-all-eat-lasers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65301\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/clockwork-orange.jpg\">\u003cimg class=\"size-large wp-image-65301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/clockwork-orange-1024x576.jpg\" alt=\"Food can tell us a lot about characters and worlds — this glass of milk reminds us that <em>A Clockwork Orange</em>'s Alex is only a child. Photo: Warner Bros.\" width=\"1024\" height=\"576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food can tell us a lot about characters and worlds — this glass of milk reminds us that \u003cem>A Clockwork Orange\u003c/em>'s Alex is only a child. Photo: Warner Bros.\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jason Sheehan, \u003ca href=\"http://www.npr.org/2013/07/13/201181637/food-in-science-fiction-in-the-future-we-will-all-eat-lasers\">The Salt at NPR Food\u003c/a> (7/13/13)\u003c/p>\n\u003cp>Near the beginning of the \u003cem>Road Warrior\u003c/em> there is a scene in which Mel Gibson's character eats dog food.\u003c/p>\n\u003cp>It is a perfect moment, a beautiful moment, a completely \u003cem>defining\u003c/em> moment — a pause in the post-apocalyptic action where the writers gave us everything we needed to know about Gibson's Max Rockatansky in one, long, wordless scene. And it was a moment that — watching the movie at likely far too young an age on some long-gone Saturday night at the drive-in — messed me up for life.\u003c/p>\n\u003cp>Max is sitting with his mutt dog and a captive gyrocopter pilot when he slowly opens his can of Dinki-Di dog food — the sound of the can opener tearing through the metal like a tease. The noise wakes his dog, which stares at the can with rapt attention, and for a second you think, \"Oh, that's nice. He's going to feed that adorable, raggedy wolf-mutt some dinner ...\" But then the camera cuts to the gyrocopter pilot who is literally licking his lips in starving covetousness. Then it's back to Max who takes a fork out of his black leather jacket and digs out a heaping bite of chunky, drippy dog food and shoves it in his mouth.\u003c/p>\n\u003cp>Cut to: Interior, suburban kitchen, 1980-something, day, and my mom standing over me, dumbfounded, telling me she's not surprised I have a stomachache, and what was I doing eating the dog's food, anyway?\u003c/p>\n\u003cfigure id=\"attachment_65300\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/roadwarrior.jpg\">\u003cimg class=\"size-large wp-image-65300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/roadwarrior-1024x767.jpg\" alt=\"We see a fictional universe stripped of the most basic resources when Mel Gibson's character relishes a can of dog food in <em>Road Warrior</em>. Photo: The Kobal Collection\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We see a fictional universe stripped of the most basic resources when Mel Gibson's character relishes a can of dog food in \u003cem>Road Warrior\u003c/em>. Photo: The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>I survived my experiment in post-apocalyptic cuisine more or less unscathed, but I never forgot that scene. That dog food was what was for dinner in Max's world neatly described a fictional universe stripped of the most basic resources. That Max so plainly relished his meal marked him as both a survivor (a man willing to eat dog food) and someone who has obviously eaten much worse or much less on other, less fortunate evenings in the Wasteland. It was a single moment of pure genius laid down by a storyteller fully in command of his world. A history of lack and desperation completely told with nothing more than a hungry stare, a fork and a single can of Dinki-Di.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, perhaps unsurprisingly, the boy who ate the dog food grew up to become the man who writes about food for a living — and a science fiction novelist on the side.\u003c/p>\n\u003cp>In my new novel, \u003cem>A Private Little War\u003c/em>, food is rarely far from the minds of the mercenary biplane pilots of Flyboy Incorporated. They are men and women stuck hundreds of light-years from home on an alien world where, for two years, they have been fighting a losing war against an enemy they should've been able to conquer in days. They are lonely and they are tired. They're angry and bored and, in some cases, psychotic. All of them are starving, both for actual, recognizable food and the comfort that comes with it — leading to epic conversations about things like toast, one of those foods you never think about until you realize it's something you can no longer have.\u003c/p>\n\u003cp>I admit it: Being a food writer with a wicked sci-fi addiction, I am absolutely biased when I talk about the more edible aspects of stories. As a reader, it's the \u003cem>absence \u003c/em>of food that I find suspect (why do the soldiers in Robert Heinlein's \u003ca href=\"http://www.npr.org/books/titles/139100980/starship-troopers\">Starship Troopers\u003c/a> never seem to eat?), but as a writer, I just can't imagine why any other author would let such a powerful tool in their world-building kit rust.\u003c/p>\n\u003cp>I still drink Tsing Tao beer because it was the brand advertised on the ashtrays of the Chatsubo in William Gibson's \u003ca href=\"http://www.npr.org/2012/12/31/166478553/a-dangerous-world-of-hackers-and-ninjas\">Neuromancer\u003c/a>. We meet Alex Delarge over that most basic of food — a glass of milk — in the Korova Milk Bar at the beginning of \u003ca href=\"http://www.npr.org/books/titles/139099597/a-clockwork-orange\">A Clockwork Orange\u003c/a>. And for just a moment, through all the drugs and violence and clotted language and slang, we are reminded with slap-in-the-face obviousness that Alex is only a child.\u003c/p>\n\u003cp>In Cormac McCarthy's \u003ca href=\"http://www.npr.org/books/titles/137975933/the-road\">The Road\u003c/a>, the passage in which the Man gives the Boy the last Coca-Cola that will ever exist is heartbreaking. Their daily concerns over what to eat, how much there is to eat or how little, beds the scenes of horrifying cannibalism in a full and starveling reality and makes the discovery of the bomb shelter with its stocked shelves and canned fruit and chocolate an almost palpable relief to the reader.\u003c/p>\n\u003cp>No, not \u003cem>almost\u003c/em>. When I reached that scene for the first time, I had to put the book aside for a minute and just breathe. I was happy the two of them had made it to this place of safety, but knew (both because McCarthy is a cruel and brilliantly black-hearted sonofabitch and because the arc of the story demanded it) that his Man and his Boy were not going to be long for the peace and comforts of their little hole in the ground.\u003c/p>\n\u003cp>This is the power of food. The primal, beautiful force of it. In the voyeuristic intimacy of watching characters eat or hearing them speak of their hungers, we meet them in ways we never would otherwise.\u003c/p>\n\u003cp>Food can (and should) be a powerful grounding element in science fiction. It's a hook onto which readers can grab while the whole world around them swarms with spaceships, aliens, dinosaurs or hyperintelligent gerbils bent on world domination because it is something that is \u003cem>common\u003c/em> — that we all do, every day. Something that we have done for all of our combined history. Something that we will do until we all evolve into brains in jars or giant robots or whatever.\u003c/p>\n\u003cp>Food can (and should) be used to define the world and the people in it; to delineate relationships and power; even just to pause the action for that second-most-intimate of all human endeavors: the sharing of a meal.\u003c/p>\n\u003cp>What's more, food — finding it, making it, eating it, sharing it — is a thing that has gone on essentially unchanged since the invention of mouths. That means there's really no reason to think it will change in the future. We will someday travel by jet pack, flying car and oscillation overthruster. We will communicate in ways that none of us can predict with any accuracy. We will live forever and breathe noble gasses and see alien suns rise over alien horizons, but at the end of the day we will dine the way we always have — either richly or meanly, alone or together.\u003c/p>\n\u003cp>The future without food feels cold and sterile and stale to me. A stasis of human hunger which speaks to all the worst in peeking ahead of the curve of time. It is why I've never believed the people who prognosticate about food pills. It's why I still, to this day, occasionally look wantingly at the cans of dog food on the shelves at the grocery store.\u003c/p>\n\u003cp>I don't want to live in a future where we all eat lasers. Not while there is still one cheeseburger or plate of tacos left in the universe and a pretty girl to share them with.\u003c/p>\n\u003cp>\u003cem>Jason Sheehan is an ex-chef, a former restaurant critic and the current food editor of \u003c/em>\u003ca href=\"http://www.phillymag.com/index.html\">Philadelphia\u003c/a>\u003cem> magazine. But when no one is looking, he spends his time writing books about spaceships, aliens, giant robots and ray guns. \u003c/em>A Private Little War\u003cem> is his newest book.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/65294/food-in-science-fiction-in-the-future-we-will-all-eat-lasers",
"authors": [
"byline_bayareabites_65294"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_1593"
],
"tags": [
"bayareabites_12008",
"bayareabites_12003",
"bayareabites_10921"
],
"featImg": "bayareabites_65302",
"label": "bayareabites"
},
"bayareabites_64227": {
"type": "posts",
"id": "bayareabites_64227",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64227",
"score": null,
"sort": [
1372712193000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1372712193,
"format": "aside",
"disqusTitle": "Urban Farmers Offer 6 Tips for Turning Brown Thumbs Green",
"title": "Urban Farmers Offer 6 Tips for Turning Brown Thumbs Green",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-1.jpg\" alt='Lori Eanes, author of \"Backyard Roots: Lessons on Living Local From 35 Urban Farmers.\" Photo: Tilde Herrera' width=\"1000\" height=\"653\" class=\"size-full wp-image-64231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lori Eanes, author of \"Backyard Roots: Lessons on Living Local From 35 Urban Farmers.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Photographer Lori Eanes became fascinated with urban farmers after reading books about the downside of our industrial food system. \u003c/p>\n\u003cp>When the down economy left her with time on her hands and searching for a fun project, she focused her lens on the people who have turned their backyards into farms in West Coast cities from Berkeley up to Vancouver. Their farms and stories take center stage in her new book, \"\u003ca href=\"http://www.mountaineersbooks.org/Backyard-Roots-P1112.aspx\">Backyard Roots: Lessons on Living Local From 35 Urban Farmers.\u003c/a>\"\u003c/p>\n\u003cblockquote>\u003cp>\"They are all pretty unique, but many have the same goals,\" Eanes says. \"They want to eat healthy, they are usually into sustainability. They want organic [food], to not be a part of factory food.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64234\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://www.mountaineersbooks.org/Backyard-Roots-P1112.aspx\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-2.jpg\" alt='\"Backyard Roots: Lessons on Living Local From 35 Urban Farmers\"' width=\"200\" height=\"229\" class=\"size-full wp-image-64234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Backyard Roots: Lessons on living local from 35 urban farmers\"\u003c/figcaption>\u003c/figure>\n\u003cp>Yet each had different approaches to urban farming. Some were forced into activism and worked to changed laws, including Laura Allen of Oakland, an urban farmer whose efforts contributed to new regulations making it easier to use greywater for residential irrigation. \u003c/p>\n\u003cp>Others turned their backyard farms into business opportunities. Krista and David Arias, for example, transformed their Portland, Oregon, urban farm into a bed-and-breakfast; while Seattle's Joan Engelmeyer combined her art career and urban farm to create the \u003ca href=\"http://www.cityartfarm.com/City_Art_Farm/Home.html\">City Art Farm\u003c/a> program for kids. \u003c/p>\n\u003cp>Some, like Farm Saeturn, just had cool backstories that illustrated their connection to the soil. Saeturn -- yes, her first name is really Farm -- tends several plots in a Seattle community garden the same way her family once did before they were forced to flee her native Laos: with a machete.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I was just up there, she was chopping up plants with a machete on a wood block and adding it to the soil immediately,\" Eanes says. \"I love seeing her because she's always wearing these crazy patterns with a great big hat. She's from another world.\"\u003c/p>\n\u003cp>Eanes actually met more than 70 urban farmers but couldn't include them all in the book, so she started a \u003ca href=\"http://www.backyardrootsbook.com/\" title=\"Backyard Roots blog\" target=\"_blank\">blog\u003c/a> to continue the journey. Ultimately, she hopes the project will get people thinking about all the neat things they can grow in their own backyards or outdoor spaces, even if it's just a window ledge. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole book is about being inspired and getting ideas,\" she says. \"I just wanted this book to give some hope and show here's what you can do without a lot of money and it's really fun.\"\u003c/p>\u003c/blockquote>\n\u003cp>It's not too late to still take advantage of the Bay Area's 10-month growing season, says Birgitt Evans, an Alameda County master gardener spotlighted in Eanes' book and co-owner of \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm & Garden\u003c/a> in Oakland.\u003c/p>\n\u003cp>Between now and August, we can still plant many summer crops, such as zucchini, cucumber, beans, winter squash, basil, tomatoes (determinate tomatoes that take less time to produce), corn and all the root crops, including carrots, beets, parsnips and turnips, Evans says. In early August, she recommends starting seedlings for crops such as cauliflower, broccoli and kale, all of which can be transplanted into the ground in September. \u003c/p>\n\u003cfigure id=\"attachment_64241\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-3.jpg\" alt=\"Evans, a master gardener, recommends talking to neighbors to find out what grows well in your neighborhood. Photo credit: Lori Eanes\" width=\"500\" class=\"size-full wp-image-64241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evans recommends talking to neighbors to find out what grows well in your neighborhood. Photo credit: Lori Eanes\u003c/figcaption>\u003c/figure>\n\u003cp>You don't have to have the ambition of an urban farmer to grow simple edibles for your table, Evans and Eanes say. We asked both, along with Heidi Kooy, a San Francisco urban farmer in \"Backyard Roots,\" for advice to help people get started.\u003c/p>\n\u003ch2>1. Start small\u003c/h2>\n\u003cp>You don't need to invest a lot of money to get your garden off the ground. If you take on too much, you might get overwhelmed. Perhaps start with a couple quick wins, such as herbs and lettuces, before you begin experimenting and expanding.\u003c/p>\n\u003ch2>2. Take advantage of your available light and soil\u003c/h2>\n\u003cp>Pick the brightest spot in your outdoor space for most crops, but you can also take advantage of crops that grow well in partial sun, such as leafy greens. Kooy recommends doing an analysis of your soil to get an idea of any heavy metals that might be present. Build up the soil with compost mixed into the top soil before planting, or as a side dressing around crops already planted. Consider adding nitrogen and phosphorus fertilizers since most California soils are deficient in these nutrients, Evans says.\u003c/p>\n\u003cblockquote>\u003cp>\"Soil is the basis for everything in your garden,\" Evans says. \"That soil is going to help you get healthy plants, and healthy plants will resist diseases much better than unhealthy plants.\"\u003c/p>\u003c/blockquote>\n\u003ch2>3. Grow things you like to eat\u003c/h2>\n\u003cp>Eanes grows snow peas, greens and tomatoes in her backyard -- all things she loves to to eat, therefore ensuring nothing goes to waste.\u003c/p>\n\u003cfigure id=\"attachment_64238\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-4.jpg\" alt=\"Eanes showing off tomatoes planted in her rooftop garden in Bernal Heights. Photo: Tilde Herrera\" width=\"1000\" height=\"753\" class=\"size-full wp-image-64238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eanes grows tomato plants on her rooftop garden in Bernal Heights.\u003c/figcaption>\u003c/figure>\n\u003cp>\"People are forever asking what they should plant,\" Evans says. \"My answer is always: What do you like to eat? There's nothing sadder than growing something in your garden and have it end up in the compost pile. I say this from a personal experience.\"\u003c/p>\n\u003ch2>4. Grow things that grow well in your area\u003c/h2>\n\u003cp>Kooy knows she doesn't get much heat in her San Francisco backyard so she avoids tomatoes. \u003c/p>\n\u003cp>\"I know I can grow kale, lettuce and peas like nobody's business,\" Kooy says. \u003c/p>\n\u003cfigure id=\"attachment_64246\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-5.jpg\" alt=\"Heidi Kooy tends to produce and livestock in her Excelsior district backyard farm in San Francisco. Photo: Lori Eanes \" width=\"500\" class=\"size-full wp-image-64246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heidi Kooy tends to produce and livestock in her Excelsior district backyard farm in San Francisco. Photo: Lori Eanes\u003c/figcaption>\u003c/figure>\n\u003cp>Evans recommends talking with your neighbors who already grow edibles to find out what works well in your area. \u003c/p>\n\u003ch2>5. Work out how much you can eat\u003c/h2>\n\u003cp>It sounds like common sense, but once you harvest your crops, you have to eat them, Eanes says. Work out how much of a crop you can eat and plan accordingly. Give away or trade what you can't consume. \u003c/p>\n\u003cp>\"Crop swaps are becoming very popular,\" Evans says. \"I don't have chickens in my yard, but I know a lady who's got 25 chickens, so I trade various things with her in exchange for eggs.\"\u003c/p>\n\u003ch2>6. Just keep trying\u003c/h2>\n\u003cp>Many people think they have brown thumbs, but everyone, even accomplished urban farmers, feel the brown thumb syndrome at some point.\u003c/p>\n\u003cblockquote>\u003cp>\"You have to realize that failure is inevitable for every gardener,\" Kooy says.\u003c/p>\u003c/blockquote>\n\u003cp>The biggest challenge for aspiring gardeners is the fear of failing, Evans says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Many are afraid to take a packet of seeds and plant them because they're afraid they might fail,\" she says. \"But all of us fail, even those of us who've been doing this for 30-plus years. I just planted parsnips but I need to go back and replant parsnips because they didn't come up.\" \u003c/p>\n\u003cul>\n\u003cstrong>Where to buy \"Backyard Roots\"\u003c/strong>\n\u003cli>Online at \u003ca href=\"http://www.mountaineersbooks.org/Backyard-Roots-P1112.aspx\" title=\"Mountaineers Books\" target=\"_blank\">Mountaineers Books\u003c/a>\u003c/li>\n\u003cli>The Ecology Center in Berkeley; Books Inc., Green Arcade, Omnivore Books in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Additional resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://acmg.ucdavis.edu\" title=\"Alameda County Master Gardeners website\" target=\"_blank\">Alameda County Master Gardeners\u003c/a>\u003c/li>\n\u003cli>UC Master Gardener Program's \u003ca href=\"http://ucanr.edu/sites/gardenweb/\" title=\"California Garden Web\" target=\"_blank\">California Garden Web\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ipm.ucdavis.edu/\" title=\"Statewide Integrated Pest Management Program\" target=\"_blank\">Statewide Integrated Pest Management Program\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.eco-sf.org/\" title=\"Eco SF\" target=\"_blank\">The Ecology Center of San Francisco\u003c/a> (Eco SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfuaa.org/\" title=\"SF Agricultural Alliance\" target=\"_blank\">San Francisco Agriculture Alliance\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "64227 http://blogs.kqed.org/bayareabites/?p=64227",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/01/urban-farmers-offers-6-tips-for-turning-brown-thumbs-green/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1188,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1441392809,
"excerpt": "Author Lori Eanes and two Bay Area urban farmers share tips on how to get you growing crops in your backyard.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Author Lori Eanes and two Bay Area urban farmers share tips on how to get you growing crops in your backyard.",
"title": "Urban Farmers Offer 6 Tips for Turning Brown Thumbs Green | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Urban Farmers Offer 6 Tips for Turning Brown Thumbs Green",
"datePublished": "2013-07-01T13:56:33-07:00",
"dateModified": "2015-09-04T11:53:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "urban-farmers-offers-6-tips-for-turning-brown-thumbs-green",
"status": "publish",
"path": "/bayareabites/64227/urban-farmers-offers-6-tips-for-turning-brown-thumbs-green",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-1.jpg\" alt='Lori Eanes, author of \"Backyard Roots: Lessons on Living Local From 35 Urban Farmers.\" Photo: Tilde Herrera' width=\"1000\" height=\"653\" class=\"size-full wp-image-64231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lori Eanes, author of \"Backyard Roots: Lessons on Living Local From 35 Urban Farmers.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Photographer Lori Eanes became fascinated with urban farmers after reading books about the downside of our industrial food system. \u003c/p>\n\u003cp>When the down economy left her with time on her hands and searching for a fun project, she focused her lens on the people who have turned their backyards into farms in West Coast cities from Berkeley up to Vancouver. Their farms and stories take center stage in her new book, \"\u003ca href=\"http://www.mountaineersbooks.org/Backyard-Roots-P1112.aspx\">Backyard Roots: Lessons on Living Local From 35 Urban Farmers.\u003c/a>\"\u003c/p>\n\u003cblockquote>\u003cp>\"They are all pretty unique, but many have the same goals,\" Eanes says. \"They want to eat healthy, they are usually into sustainability. They want organic [food], to not be a part of factory food.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64234\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://www.mountaineersbooks.org/Backyard-Roots-P1112.aspx\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-2.jpg\" alt='\"Backyard Roots: Lessons on Living Local From 35 Urban Farmers\"' width=\"200\" height=\"229\" class=\"size-full wp-image-64234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Backyard Roots: Lessons on living local from 35 urban farmers\"\u003c/figcaption>\u003c/figure>\n\u003cp>Yet each had different approaches to urban farming. Some were forced into activism and worked to changed laws, including Laura Allen of Oakland, an urban farmer whose efforts contributed to new regulations making it easier to use greywater for residential irrigation. \u003c/p>\n\u003cp>Others turned their backyard farms into business opportunities. Krista and David Arias, for example, transformed their Portland, Oregon, urban farm into a bed-and-breakfast; while Seattle's Joan Engelmeyer combined her art career and urban farm to create the \u003ca href=\"http://www.cityartfarm.com/City_Art_Farm/Home.html\">City Art Farm\u003c/a> program for kids. \u003c/p>\n\u003cp>Some, like Farm Saeturn, just had cool backstories that illustrated their connection to the soil. Saeturn -- yes, her first name is really Farm -- tends several plots in a Seattle community garden the same way her family once did before they were forced to flee her native Laos: with a machete.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I was just up there, she was chopping up plants with a machete on a wood block and adding it to the soil immediately,\" Eanes says. \"I love seeing her because she's always wearing these crazy patterns with a great big hat. She's from another world.\"\u003c/p>\n\u003cp>Eanes actually met more than 70 urban farmers but couldn't include them all in the book, so she started a \u003ca href=\"http://www.backyardrootsbook.com/\" title=\"Backyard Roots blog\" target=\"_blank\">blog\u003c/a> to continue the journey. Ultimately, she hopes the project will get people thinking about all the neat things they can grow in their own backyards or outdoor spaces, even if it's just a window ledge. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole book is about being inspired and getting ideas,\" she says. \"I just wanted this book to give some hope and show here's what you can do without a lot of money and it's really fun.\"\u003c/p>\u003c/blockquote>\n\u003cp>It's not too late to still take advantage of the Bay Area's 10-month growing season, says Birgitt Evans, an Alameda County master gardener spotlighted in Eanes' book and co-owner of \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm & Garden\u003c/a> in Oakland.\u003c/p>\n\u003cp>Between now and August, we can still plant many summer crops, such as zucchini, cucumber, beans, winter squash, basil, tomatoes (determinate tomatoes that take less time to produce), corn and all the root crops, including carrots, beets, parsnips and turnips, Evans says. In early August, she recommends starting seedlings for crops such as cauliflower, broccoli and kale, all of which can be transplanted into the ground in September. \u003c/p>\n\u003cfigure id=\"attachment_64241\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-3.jpg\" alt=\"Evans, a master gardener, recommends talking to neighbors to find out what grows well in your neighborhood. Photo credit: Lori Eanes\" width=\"500\" class=\"size-full wp-image-64241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evans recommends talking to neighbors to find out what grows well in your neighborhood. Photo credit: Lori Eanes\u003c/figcaption>\u003c/figure>\n\u003cp>You don't have to have the ambition of an urban farmer to grow simple edibles for your table, Evans and Eanes say. We asked both, along with Heidi Kooy, a San Francisco urban farmer in \"Backyard Roots,\" for advice to help people get started.\u003c/p>\n\u003ch2>1. Start small\u003c/h2>\n\u003cp>You don't need to invest a lot of money to get your garden off the ground. If you take on too much, you might get overwhelmed. Perhaps start with a couple quick wins, such as herbs and lettuces, before you begin experimenting and expanding.\u003c/p>\n\u003ch2>2. Take advantage of your available light and soil\u003c/h2>\n\u003cp>Pick the brightest spot in your outdoor space for most crops, but you can also take advantage of crops that grow well in partial sun, such as leafy greens. Kooy recommends doing an analysis of your soil to get an idea of any heavy metals that might be present. Build up the soil with compost mixed into the top soil before planting, or as a side dressing around crops already planted. Consider adding nitrogen and phosphorus fertilizers since most California soils are deficient in these nutrients, Evans says.\u003c/p>\n\u003cblockquote>\u003cp>\"Soil is the basis for everything in your garden,\" Evans says. \"That soil is going to help you get healthy plants, and healthy plants will resist diseases much better than unhealthy plants.\"\u003c/p>\u003c/blockquote>\n\u003ch2>3. Grow things you like to eat\u003c/h2>\n\u003cp>Eanes grows snow peas, greens and tomatoes in her backyard -- all things she loves to to eat, therefore ensuring nothing goes to waste.\u003c/p>\n\u003cfigure id=\"attachment_64238\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-4.jpg\" alt=\"Eanes showing off tomatoes planted in her rooftop garden in Bernal Heights. Photo: Tilde Herrera\" width=\"1000\" height=\"753\" class=\"size-full wp-image-64238\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eanes grows tomato plants on her rooftop garden in Bernal Heights.\u003c/figcaption>\u003c/figure>\n\u003cp>\"People are forever asking what they should plant,\" Evans says. \"My answer is always: What do you like to eat? There's nothing sadder than growing something in your garden and have it end up in the compost pile. I say this from a personal experience.\"\u003c/p>\n\u003ch2>4. Grow things that grow well in your area\u003c/h2>\n\u003cp>Kooy knows she doesn't get much heat in her San Francisco backyard so she avoids tomatoes. \u003c/p>\n\u003cp>\"I know I can grow kale, lettuce and peas like nobody's business,\" Kooy says. \u003c/p>\n\u003cfigure id=\"attachment_64246\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BAB-farmers-5.jpg\" alt=\"Heidi Kooy tends to produce and livestock in her Excelsior district backyard farm in San Francisco. Photo: Lori Eanes \" width=\"500\" class=\"size-full wp-image-64246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heidi Kooy tends to produce and livestock in her Excelsior district backyard farm in San Francisco. Photo: Lori Eanes\u003c/figcaption>\u003c/figure>\n\u003cp>Evans recommends talking with your neighbors who already grow edibles to find out what works well in your area. \u003c/p>\n\u003ch2>5. Work out how much you can eat\u003c/h2>\n\u003cp>It sounds like common sense, but once you harvest your crops, you have to eat them, Eanes says. Work out how much of a crop you can eat and plan accordingly. Give away or trade what you can't consume. \u003c/p>\n\u003cp>\"Crop swaps are becoming very popular,\" Evans says. \"I don't have chickens in my yard, but I know a lady who's got 25 chickens, so I trade various things with her in exchange for eggs.\"\u003c/p>\n\u003ch2>6. Just keep trying\u003c/h2>\n\u003cp>Many people think they have brown thumbs, but everyone, even accomplished urban farmers, feel the brown thumb syndrome at some point.\u003c/p>\n\u003cblockquote>\u003cp>\"You have to realize that failure is inevitable for every gardener,\" Kooy says.\u003c/p>\u003c/blockquote>\n\u003cp>The biggest challenge for aspiring gardeners is the fear of failing, Evans says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Many are afraid to take a packet of seeds and plant them because they're afraid they might fail,\" she says. \"But all of us fail, even those of us who've been doing this for 30-plus years. I just planted parsnips but I need to go back and replant parsnips because they didn't come up.\" \u003c/p>\n\u003cul>\n\u003cstrong>Where to buy \"Backyard Roots\"\u003c/strong>\n\u003cli>Online at \u003ca href=\"http://www.mountaineersbooks.org/Backyard-Roots-P1112.aspx\" title=\"Mountaineers Books\" target=\"_blank\">Mountaineers Books\u003c/a>\u003c/li>\n\u003cli>The Ecology Center in Berkeley; Books Inc., Green Arcade, Omnivore Books in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Additional resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://acmg.ucdavis.edu\" title=\"Alameda County Master Gardeners website\" target=\"_blank\">Alameda County Master Gardeners\u003c/a>\u003c/li>\n\u003cli>UC Master Gardener Program's \u003ca href=\"http://ucanr.edu/sites/gardenweb/\" title=\"California Garden Web\" target=\"_blank\">California Garden Web\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ipm.ucdavis.edu/\" title=\"Statewide Integrated Pest Management Program\" target=\"_blank\">Statewide Integrated Pest Management Program\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.eco-sf.org/\" title=\"Eco SF\" target=\"_blank\">The Ecology Center of San Francisco\u003c/a> (Eco SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfuaa.org/\" title=\"SF Agricultural Alliance\" target=\"_blank\">San Francisco Agriculture Alliance\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64227/urban-farmers-offers-6-tips-for-turning-brown-thumbs-green",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_2554",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_10010",
"bayareabites_11449",
"bayareabites_11910",
"bayareabites_11912",
"bayareabites_2721"
],
"featImg": "bayareabites_64395",
"label": "bayareabites"
},
"bayareabites_63535": {
"type": "posts",
"id": "bayareabites_63535",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "63535",
"score": null,
"sort": [
1371579792000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1371579792,
"format": "aside",
"disqusTitle": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly ",
"title": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[youtube http://www.youtube.com/watch?v=TyH2yj7SgUY]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artchef.com/\">Jimmy Zhang\u003c/a>’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of \u003ca href=\"http://en.wikipedia.org/wiki/Vegetable_carving\">fruit and vegetable carving\u003c/a>. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.\u003c/p>\n\u003cfigure id=\"attachment_63541\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\" alt=\"Jimmy Zhang carves a rose. Photo: Anna Mindess\" width=\"960\" height=\"1012\" class=\"size-full wp-image-63541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang carves a rose. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”\u003c/p>\n\u003cp>“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes--where he met his future wife--but didn’t think his English improved much.\u003c/p>\n\u003cp>When he landed a job teaching Asian art and cooking in the \u003ca href=\"http://www.laney.edu/wp/culinary_arts/\">Culinary Arts Program at Oakland’s Laney College\u003c/a>, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”\u003c/p>\n\u003cfigure id=\"attachment_63539\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\" alt=\"Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\" width=\"960\" height=\"947\" class=\"size-full wp-image-63539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: \u003ca href=\"http://www.youtube.com/watch?v=Wzenr2cGJC4\">“A dolphin sleeps with one eye open.”\u003c/a> Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.\u003c/p>\n\u003cfigure id=\"attachment_63540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\" alt=\"Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\" width=\"1000\" height=\"916\" class=\"size-full wp-image-63540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)\u003c/p>\n\u003cp>Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, \u003ca href=\"http://www.artchef.com/classes.html\">Art Chef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\" alt=\"Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\" width=\"1000\" height=\"663\" class=\"size-full wp-image-63545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.\u003c/p>\n\u003cp>Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/artchef1\">Jimmy Zhang, Art Chef\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "63535 http://blogs.kqed.org/bayareabites/?p=63535",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/18/watch-master-fruit-vegetable-carver-jimmy-zhang-make-melons-bloom-and-carrots-fly/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 732,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1383301358,
"excerpt": "Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.",
"title": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly ",
"datePublished": "2013-06-18T11:23:12-07:00",
"dateModified": "2013-11-01T03:22:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "watch-master-fruit-vegetable-carver-jimmy-zhang-make-melons-bloom-and-carrots-fly",
"status": "publish",
"path": "/bayareabites/63535/watch-master-fruit-vegetable-carver-jimmy-zhang-make-melons-bloom-and-carrots-fly",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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/TyH2yj7SgUY'\n title='//www.youtube.com/embed/TyH2yj7SgUY'\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://www.artchef.com/\">Jimmy Zhang\u003c/a>’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of \u003ca href=\"http://en.wikipedia.org/wiki/Vegetable_carving\">fruit and vegetable carving\u003c/a>. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.\u003c/p>\n\u003cfigure id=\"attachment_63541\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\" alt=\"Jimmy Zhang carves a rose. Photo: Anna Mindess\" width=\"960\" height=\"1012\" class=\"size-full wp-image-63541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang carves a rose. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”\u003c/p>\n\u003cp>“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes--where he met his future wife--but didn’t think his English improved much.\u003c/p>\n\u003cp>When he landed a job teaching Asian art and cooking in the \u003ca href=\"http://www.laney.edu/wp/culinary_arts/\">Culinary Arts Program at Oakland’s Laney College\u003c/a>, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”\u003c/p>\n\u003cfigure id=\"attachment_63539\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\" alt=\"Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\" width=\"960\" height=\"947\" class=\"size-full wp-image-63539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: \u003ca href=\"http://www.youtube.com/watch?v=Wzenr2cGJC4\">“A dolphin sleeps with one eye open.”\u003c/a> Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.\u003c/p>\n\u003cfigure id=\"attachment_63540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\" alt=\"Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\" width=\"1000\" height=\"916\" class=\"size-full wp-image-63540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)\u003c/p>\n\u003cp>Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, \u003ca href=\"http://www.artchef.com/classes.html\">Art Chef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\" alt=\"Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\" width=\"1000\" height=\"663\" class=\"size-full wp-image-63545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.\u003c/p>\n\u003cp>Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/artchef1\">Jimmy Zhang, Art Chef\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/63535/watch-master-fruit-vegetable-carver-jimmy-zhang-make-melons-bloom-and-carrots-fly",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_63",
"bayareabites_64",
"bayareabites_2407",
"bayareabites_1763",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_11844",
"bayareabites_11846"
],
"featImg": "bayareabites_63641",
"label": "bayareabites"
},
"bayareabites_61891": {
"type": "posts",
"id": "bayareabites_61891",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61891",
"score": null,
"sort": [
1368676731000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368676731,
"format": "aside",
"disqusTitle": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"title": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">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 sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=a6JlhKSJMdo]\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",
"disqusIdentifier": "61891 http://blogs.kqed.org/bayareabites/?p=61891",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/15/hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 185,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1368811205,
"excerpt": "Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).",
"title": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"datePublished": "2013-05-15T20:58:51-07:00",
"dateModified": "2013-05-17T10:20:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews",
"status": "publish",
"path": "/bayareabites/61891/hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">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 sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\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/a6JlhKSJMdo'\n title='//www.youtube.com/embed/a6JlhKSJMdo'\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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61891/hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_763",
"bayareabites_11709",
"bayareabites_11708",
"bayareabites_867",
"bayareabites_9653",
"bayareabites_11707",
"bayareabites_11578",
"bayareabites_9538"
],
"featImg": "bayareabites_61905",
"label": "bayareabites"
},
"bayareabites_61838": {
"type": "posts",
"id": "bayareabites_61838",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61838",
"score": null,
"sort": [
1368557051000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368557051,
"format": "aside",
"disqusTitle": "Chris Hadfield: Space Chef In Chief",
"title": "Chris Hadfield: Space Chef In Chief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief\">The Salt at NPR Food\u003c/a> (5/14/13)\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=AZx0RIV0wss]\u003c/p>\n\u003cp>Amid the media phenomenon that is Commander Chris Hadfield, you may have overlooked his turn as the International Space Station's top chef.\u003c/p>\n\u003cp>The Canadian astronaut, who landed back on Earth Monday along with two other ISS crew members, wasn't just hamming it up during his five months in space. (Although ham it up he did: In the last couple of days, his \u003ca href=\"http://www.youtube.com/watch?v=KaOC9danxNo\">rendition\u003c/a> of David Bowie's \"Space Oddity,\" shot in orbit, has gotten nearly 7 million YouTube views.) While still aboard the space station, Hadfield also took the time to enlighten viewers on the intricacies of meal prep in space.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=KaOC9danxNo]\u003c/p>\n\u003cp>\"In the early days of space exploration,\" he informs us in \u003ca href=\"http://www.youtube.com/watch?v=AZx0RIV0wss\">one video\u003c/a>, \"food was mostly squeezed out of tubes and brought up in dehydrated packets. But today, we can have quite a variety of food. ... We just need some minor adaptations.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Such as swapping tortillas for bread when making sandwiches – mostly, he explains, because bread makes crumbs, and in space, crumbs don't fall, they float away. Apparently, the tortillas that astronauts eat are specially packaged in an oxygen-free environment, which makes them \"good for 18 months.\"\u003c/p>\n\u003cp>Still, dehydrated foods remain a reality of astronaut menus, as Hadfield demonstrates in \u003ca href=\"http://www.youtube.com/watch?v=iGiQZIb34_s\">another video\u003c/a> on prepping spinach (just add water). While it's great to see our space cadets getting in their vegetables, you'd be hard-pressed to call the mushy green concoction that Hadfield displays before the camera appetizing.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=iGiQZIb34_s]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So in the scheme of things, perhaps it's a blessing of sorts that in space, astronauts lose their sense of smell — a key factor in how we experience \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/20/174858265/dunking-science-do-cookies-really-taste-better-dipped-in-tea\">the flavor of food\u003c/a> — and get a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">hankering for hot sauce\u003c/a>. Faced with that spinach dish, we'd probably reach for the Tabasco, too.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61838 http://blogs.kqed.org/bayareabites/?p=61838",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/14/chris-hadfield-space-chef-in-chief/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 341,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1368557051,
"excerpt": "The Canadian astronaut didn't just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it's like to eat up there.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Canadian astronaut didn't just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it's like to eat up there.",
"title": "Chris Hadfield: Space Chef In Chief | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chris Hadfield: Space Chef In Chief",
"datePublished": "2013-05-14T11:44:11-07:00",
"dateModified": "2013-05-14T11:44:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chris-hadfield-space-chef-in-chief",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=183942357&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy",
"nprStoryDate": "Tue, 14 May 2013 14:03:00 -0400",
"nprLastModifiedDate": "Tue, 14 May 2013 14:14:56 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief?ft=3&f=183942357",
"nprStoryId": "183942357",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 14 May 2013 14:14:00 -0400",
"path": "/bayareabites/61838/chris-hadfield-space-chef-in-chief",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief\">The Salt at NPR Food\u003c/a> (5/14/13)\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/AZx0RIV0wss'\n title='//www.youtube.com/embed/AZx0RIV0wss'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Amid the media phenomenon that is Commander Chris Hadfield, you may have overlooked his turn as the International Space Station's top chef.\u003c/p>\n\u003cp>The Canadian astronaut, who landed back on Earth Monday along with two other ISS crew members, wasn't just hamming it up during his five months in space. (Although ham it up he did: In the last couple of days, his \u003ca href=\"http://www.youtube.com/watch?v=KaOC9danxNo\">rendition\u003c/a> of David Bowie's \"Space Oddity,\" shot in orbit, has gotten nearly 7 million YouTube views.) While still aboard the space station, Hadfield also took the time to enlighten viewers on the intricacies of meal prep in space.\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/KaOC9danxNo'\n title='//www.youtube.com/embed/KaOC9danxNo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"In the early days of space exploration,\" he informs us in \u003ca href=\"http://www.youtube.com/watch?v=AZx0RIV0wss\">one video\u003c/a>, \"food was mostly squeezed out of tubes and brought up in dehydrated packets. But today, we can have quite a variety of food. ... We just need some minor adaptations.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such as swapping tortillas for bread when making sandwiches – mostly, he explains, because bread makes crumbs, and in space, crumbs don't fall, they float away. Apparently, the tortillas that astronauts eat are specially packaged in an oxygen-free environment, which makes them \"good for 18 months.\"\u003c/p>\n\u003cp>Still, dehydrated foods remain a reality of astronaut menus, as Hadfield demonstrates in \u003ca href=\"http://www.youtube.com/watch?v=iGiQZIb34_s\">another video\u003c/a> on prepping spinach (just add water). While it's great to see our space cadets getting in their vegetables, you'd be hard-pressed to call the mushy green concoction that Hadfield displays before the camera appetizing.\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/iGiQZIb34_s'\n title='//www.youtube.com/embed/iGiQZIb34_s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So in the scheme of things, perhaps it's a blessing of sorts that in space, astronauts lose their sense of smell — a key factor in how we experience \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/20/174858265/dunking-science-do-cookies-really-taste-better-dipped-in-tea\">the flavor of food\u003c/a> — and get a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">hankering for hot sauce\u003c/a>. Faced with that spinach dish, we'd probably reach for the Tabasco, too.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61838/chris-hadfield-space-chef-in-chief",
"authors": [
"byline_bayareabites_61838"
],
"categories": [
"bayareabites_10916",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_11701",
"bayareabites_11700",
"bayareabites_11013",
"bayareabites_11703",
"bayareabites_11702",
"bayareabites_10921"
],
"featImg": "bayareabites_61839",
"label": "bayareabites"
},
"bayareabites_61505": {
"type": "posts",
"id": "bayareabites_61505",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61505",
"score": null,
"sort": [
1368081798000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368081798,
"format": "aside",
"disqusTitle": "Bocanova, Willi's Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews",
"title": "Bocanova, Willi's Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">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 fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=E3JM2xeLe1I]\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",
"disqusIdentifier": "61505 http://blogs.kqed.org/bayareabites/?p=61505",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 155,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1368585456,
"excerpt": "Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi's Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi's Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco). ",
"title": "Bocanova, Willi's Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bocanova, Willi's Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews",
"datePublished": "2013-05-08T23:43:18-07:00",
"dateModified": "2013-05-14T19:37:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews",
"status": "publish",
"path": "/bayareabites/61505/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">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 fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\u003c/strong>\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/E3JM2xeLe1I'\n title='//www.youtube.com/embed/E3JM2xeLe1I'\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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61505/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_11678",
"bayareabites_763",
"bayareabites_867",
"bayareabites_11578",
"bayareabites_11680",
"bayareabites_11679"
],
"featImg": "bayareabites_61557",
"label": "bayareabites"
},
"bayareabites_61436": {
"type": "posts",
"id": "bayareabites_61436",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61436",
"score": null,
"sort": [
1367965564000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1367965564,
"format": "aside",
"disqusTitle": "Next Meal: Engineering Food",
"title": "Next Meal: Engineering Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ydOIGtPRQZo]\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=KMdj5YycqdU]\u003c/p>\n\n",
"disqusIdentifier": "61436 http://blogs.kqed.org/bayareabites/?p=61436",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/07/next-meal-engineering-food/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 772,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1368376453,
"excerpt": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ",
"title": "Next Meal: Engineering Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Next Meal: Engineering Food",
"datePublished": "2013-05-07T15:26:04-07:00",
"dateModified": "2013-05-12T09:34:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "next-meal-engineering-food",
"status": "publish",
"path": "/bayareabites/61436/next-meal-engineering-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\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/ydOIGtPRQZo'\n title='//www.youtube.com/embed/ydOIGtPRQZo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\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/KMdj5YycqdU'\n title='//www.youtube.com/embed/KMdj5YycqdU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61436/next-meal-engineering-food",
"authors": [
"2100"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_129",
"bayareabites_11672",
"bayareabites_2608",
"bayareabites_11673",
"bayareabites_744",
"bayareabites_11674",
"bayareabites_11671",
"bayareabites_11675",
"bayareabites_10774",
"bayareabites_10775",
"bayareabites_215",
"bayareabites_11676",
"bayareabites_1049"
],
"featImg": "bayareabites_61471",
"label": "bayareabites"
},
"bayareabites_60738": {
"type": "posts",
"id": "bayareabites_60738",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60738",
"score": null,
"sort": [
1367863888000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1367863888,
"format": "aside",
"disqusTitle": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"title": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "60738 http://blogs.kqed.org/bayareabites/?p=60738",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/06/sip-savor-share-food-photography-show-in-sf-opens-may-9/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1536,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1367943800,
"excerpt": "Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.",
"title": "Sip. Savor. Share! Food Photography Show in SF Opens May 9 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"datePublished": "2013-05-06T11:11:28-07:00",
"dateModified": "2013-05-07T09:23:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sip-savor-share-food-photography-show-in-sf-opens-may-9",
"status": "publish",
"path": "/bayareabites/60738/sip-savor-share-food-photography-show-in-sf-opens-may-9",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60738/sip-savor-share-food-photography-show-in-sf-opens-may-9",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1244",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_10851",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_11656",
"bayareabites_11657",
"bayareabites_11658",
"bayareabites_11612",
"bayareabites_11660",
"bayareabites_3609",
"bayareabites_11661",
"bayareabites_11655",
"bayareabites_11659"
],
"featImg": "bayareabites_61318",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=tv-film-video": {
"isFetching": false,
"latestQuery": {
"from": 120,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 338,
"relation": "eq"
},
"items": [
"bayareabites_68020",
"bayareabites_66881",
"bayareabites_67202",
"bayareabites_66414",
"bayareabites_65294",
"bayareabites_64227",
"bayareabites_63535",
"bayareabites_61891",
"bayareabites_61838",
"bayareabites_61505",
"bayareabites_61436",
"bayareabites_60738"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_tv-film-video": {
"isLoading": true
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_10875": {
"type": "terms",
"id": "bayareabites_10875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bravo tv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bravo tv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5333,
"slug": "bravo-tv",
"isLoading": false,
"link": "/bayareabites/tag/bravo-tv"
},
"bayareabites_11004": {
"type": "terms",
"id": "bayareabites_11004",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11004",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reality tv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reality tv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5463,
"slug": "reality-tv",
"isLoading": false,
"link": "/bayareabites/tag/reality-tv"
},
"bayareabites_47": {
"type": "terms",
"id": "bayareabites_47",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "47",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2243,
"slug": "tv",
"isLoading": false,
"link": "/bayareabites/tag/tv"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_12117": {
"type": "terms",
"id": "bayareabites_12117",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12117",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food tours",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food tours Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6579,
"slug": "food-tours",
"isLoading": false,
"link": "/bayareabites/tag/food-tours"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_12118": {
"type": "terms",
"id": "bayareabites_12118",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12118",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jason priestley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jason priestley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6580,
"slug": "jason-priestley",
"isLoading": false,
"link": "/bayareabites/tag/jason-priestley"
},
"bayareabites_12110": {
"type": "terms",
"id": "bayareabites_12110",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12110",
"found": true
},
"relationships": {},
"featImg": null,
"name": "liam mayclem",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "liam mayclem Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6572,
"slug": "liam-mayclem",
"isLoading": false,
"link": "/bayareabites/tag/liam-mayclem"
},
"bayareabites_9903": {
"type": "terms",
"id": "bayareabites_9903",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9903",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nob hill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nob hill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4357,
"slug": "nob-hill",
"isLoading": false,
"link": "/bayareabites/tag/nob-hill"
},
"bayareabites_9242": {
"type": "terms",
"id": "bayareabites_9242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ravi Kapur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ravi Kapur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3696,
"slug": "ravi-kapur",
"isLoading": false,
"link": "/bayareabites/tag/ravi-kapur"
},
"bayareabites_12111": {
"type": "terms",
"id": "bayareabites_12111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ritz carlton san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ritz carlton san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6573,
"slug": "ritz-carlton-san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/ritz-carlton-san-francisco"
},
"bayareabites_9966": {
"type": "terms",
"id": "bayareabites_9966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tacolicious",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tacolicious Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4420,
"slug": "tacolicious",
"isLoading": false,
"link": "/bayareabites/tag/tacolicious"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_12147": {
"type": "terms",
"id": "bayareabites_12147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "americas test kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "americas test kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6609,
"slug": "americas-test-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/americas-test-kitchen"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_12150": {
"type": "terms",
"id": "bayareabites_12150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY cookbook",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY cookbook Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6612,
"slug": "diy-cookbook",
"isLoading": false,
"link": "/bayareabites/tag/diy-cookbook"
},
"bayareabites_11278": {
"type": "terms",
"id": "bayareabites_11278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Air",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Air Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5737,
"slug": "fresh-air",
"isLoading": false,
"link": "/bayareabites/tag/fresh-air"
},
"bayareabites_11817": {
"type": "terms",
"id": "bayareabites_11817",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11817",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled peaches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled peaches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6279,
"slug": "grilled-peaches",
"isLoading": false,
"link": "/bayareabites/tag/grilled-peaches"
},
"bayareabites_2550": {
"type": "terms",
"id": "bayareabites_2550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1838,
"slug": "grilling",
"isLoading": false,
"link": "/bayareabites/tag/grilling"
},
"bayareabites_12149": {
"type": "terms",
"id": "bayareabites_12149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6611,
"slug": "summer-food",
"isLoading": false,
"link": "/bayareabites/tag/summer-food"
},
"bayareabites_12148": {
"type": "terms",
"id": "bayareabites_12148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "terry gross",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "terry gross Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6610,
"slug": "terry-gross",
"isLoading": false,
"link": "/bayareabites/tag/terry-gross"
},
"bayareabites_453": {
"type": "terms",
"id": "bayareabites_453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 418,
"slug": "tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/tomatoes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_12089": {
"type": "terms",
"id": "bayareabites_12089",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12089",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cupcake cookie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cupcake cookie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6551,
"slug": "cupcake-cookie",
"isLoading": false,
"link": "/bayareabites/tag/cupcake-cookie"
},
"bayareabites_12090": {
"type": "terms",
"id": "bayareabites_12090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "debbi fields",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "debbi fields Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6552,
"slug": "debbi-fields",
"isLoading": false,
"link": "/bayareabites/tag/debbi-fields"
},
"bayareabites_12088": {
"type": "terms",
"id": "bayareabites_12088",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12088",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lifetime TV",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lifetime TV Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6550,
"slug": "lifetime-tv",
"isLoading": false,
"link": "/bayareabites/tag/lifetime-tv"
},
"bayareabites_10667": {
"type": "terms",
"id": "bayareabites_10667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael chiarello",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael chiarello Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5121,
"slug": "michael-chiarello",
"isLoading": false,
"link": "/bayareabites/tag/michael-chiarello"
},
"bayareabites_2267": {
"type": "terms",
"id": "bayareabites_2267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1690,
"slug": "peaches",
"isLoading": false,
"link": "/bayareabites/tag/peaches"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_12085": {
"type": "terms",
"id": "bayareabites_12085",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12085",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stacy keibler",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stacy keibler Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6547,
"slug": "stacy-keibler",
"isLoading": false,
"link": "/bayareabites/tag/stacy-keibler"
},
"bayareabites_12086": {
"type": "terms",
"id": "bayareabites_12086",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12086",
"found": true
},
"relationships": {},
"featImg": null,
"name": "supermarket superstar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "supermarket superstar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6548,
"slug": "supermarket-superstar",
"isLoading": false,
"link": "/bayareabites/tag/supermarket-superstar"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_12008": {
"type": "terms",
"id": "bayareabites_12008",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12008",
"found": true
},
"relationships": {},
"featImg": null,
"name": "A Private Little War",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "A Private Little War Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6470,
"slug": "a-private-little-war",
"isLoading": false,
"link": "/bayareabites/tag/a-private-little-war"
},
"bayareabites_12003": {
"type": "terms",
"id": "bayareabites_12003",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science fiction",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science fiction Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6465,
"slug": "science-fiction",
"isLoading": false,
"link": "/bayareabites/tag/science-fiction"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_10010": {
"type": "terms",
"id": "bayareabites_10010",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10010",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crop swaps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crop swaps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4464,
"slug": "crop-swaps",
"isLoading": false,
"link": "/bayareabites/tag/crop-swaps"
},
"bayareabites_11910": {
"type": "terms",
"id": "bayareabites_11910",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11910",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lori Eanes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lori Eanes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6372,
"slug": "lori-eanes",
"isLoading": false,
"link": "/bayareabites/tag/lori-eanes"
},
"bayareabites_11912": {
"type": "terms",
"id": "bayareabites_11912",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11912",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pollinate Garden and Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pollinate Garden and Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6374,
"slug": "pollinate-garden-and-farm",
"isLoading": false,
"link": "/bayareabites/tag/pollinate-garden-and-farm"
},
"bayareabites_2721": {
"type": "terms",
"id": "bayareabites_2721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1926,
"slug": "urban-gardening",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardening"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_11844": {
"type": "terms",
"id": "bayareabites_11844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jimmy Zhang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jimmy Zhang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6306,
"slug": "jimmy-zhang",
"isLoading": false,
"link": "/bayareabites/tag/jimmy-zhang"
},
"bayareabites_11846": {
"type": "terms",
"id": "bayareabites_11846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thai fruit carving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thai fruit carving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6308,
"slug": "thai-fruit-carving",
"isLoading": false,
"link": "/bayareabites/tag/thai-fruit-carving"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_11709": {
"type": "terms",
"id": "bayareabites_11709",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11709",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Guerilla Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Guerilla Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6171,
"slug": "guerilla-cafe",
"isLoading": false,
"link": "/bayareabites/tag/guerilla-cafe"
},
"bayareabites_11708": {
"type": "terms",
"id": "bayareabites_11708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hunan Home’s Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hunan Home’s Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6170,
"slug": "hunan-homes-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/hunan-homes-restaurant"
},
"bayareabites_867": {
"type": "terms",
"id": "bayareabites_867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2242,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/bayareabites/tag/leslie-sbrocco"
},
"bayareabites_9653": {
"type": "terms",
"id": "bayareabites_9653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radius",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radius Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4107,
"slug": "radius",
"isLoading": false,
"link": "/bayareabites/tag/radius"
},
"bayareabites_11707": {
"type": "terms",
"id": "bayareabites_11707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa barbara wines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa barbara wines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6169,
"slug": "santa-barbara-wines",
"isLoading": false,
"link": "/bayareabites/tag/santa-barbara-wines"
},
"bayareabites_11578": {
"type": "terms",
"id": "bayareabites_11578",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11578",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 8",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 8 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6040,
"slug": "season-8",
"isLoading": false,
"link": "/bayareabites/tag/season-8"
},
"bayareabites_9538": {
"type": "terms",
"id": "bayareabites_9538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3992,
"slug": "wine-tips",
"isLoading": false,
"link": "/bayareabites/tag/wine-tips"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_11701": {
"type": "terms",
"id": "bayareabites_11701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "astronaut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "astronaut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6163,
"slug": "astronaut",
"isLoading": false,
"link": "/bayareabites/tag/astronaut"
},
"bayareabites_11700": {
"type": "terms",
"id": "bayareabites_11700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Hadfield",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Hadfield Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6162,
"slug": "chris-hadfield",
"isLoading": false,
"link": "/bayareabites/tag/chris-hadfield"
},
"bayareabites_11013": {
"type": "terms",
"id": "bayareabites_11013",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11013",
"found": true
},
"relationships": {},
"featImg": null,
"name": "david bowie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "david bowie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5472,
"slug": "david-bowie",
"isLoading": false,
"link": "/bayareabites/tag/david-bowie"
},
"bayareabites_11703": {
"type": "terms",
"id": "bayareabites_11703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "space oddity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "space oddity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6165,
"slug": "space-oddity",
"isLoading": false,
"link": "/bayareabites/tag/space-oddity"
},
"bayareabites_11702": {
"type": "terms",
"id": "bayareabites_11702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spce food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spce food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6164,
"slug": "spce-food",
"isLoading": false,
"link": "/bayareabites/tag/spce-food"
},
"bayareabites_11678": {
"type": "terms",
"id": "bayareabites_11678",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11678",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bocanova",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bocanova Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6140,
"slug": "bocanova",
"isLoading": false,
"link": "/bayareabites/tag/bocanova"
},
"bayareabites_11680": {
"type": "terms",
"id": "bayareabites_11680",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11680",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Rotunda of Neiman Marcus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Rotunda of Neiman Marcus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6142,
"slug": "the-rotunda-of-neiman-marcus",
"isLoading": false,
"link": "/bayareabites/tag/the-rotunda-of-neiman-marcus"
},
"bayareabites_11679": {
"type": "terms",
"id": "bayareabites_11679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Willi's Wine Bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Willi's Wine Bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6141,
"slug": "willis-wine-bar",
"isLoading": false,
"link": "/bayareabites/tag/willis-wine-bar"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_129": {
"type": "terms",
"id": "bayareabites_129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 93,
"slug": "agriculture",
"isLoading": false,
"link": "/bayareabites/tag/agriculture"
},
"bayareabites_11672": {
"type": "terms",
"id": "bayareabites_11672",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11672",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought-tolerant crops",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought-tolerant crops Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6134,
"slug": "drought-tolerant-crops",
"isLoading": false,
"link": "/bayareabites/tag/drought-tolerant-crops"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_11673": {
"type": "terms",
"id": "bayareabites_11673",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11673",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Flavr Savr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Flavr Savr Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6135,
"slug": "flavr-savr",
"isLoading": false,
"link": "/bayareabites/tag/flavr-savr"
},
"bayareabites_744": {
"type": "terms",
"id": "bayareabites_744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 727,
"slug": "food",
"isLoading": false,
"link": "/bayareabites/tag/food"
},
"bayareabites_11674": {
"type": "terms",
"id": "bayareabites_11674",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11674",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically engineered crop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically engineered crop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6136,
"slug": "genetically-engineered-crop",
"isLoading": false,
"link": "/bayareabites/tag/genetically-engineered-crop"
},
"bayareabites_11671": {
"type": "terms",
"id": "bayareabites_11671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically engineered food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically engineered food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6133,
"slug": "genetically-engineered-food",
"isLoading": false,
"link": "/bayareabites/tag/genetically-engineered-food"
},
"bayareabites_11675": {
"type": "terms",
"id": "bayareabites_11675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "golden rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "golden rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6137,
"slug": "golden-rice",
"isLoading": false,
"link": "/bayareabites/tag/golden-rice"
},
"bayareabites_10774": {
"type": "terms",
"id": "bayareabites_10774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5228,
"slug": "labeling",
"isLoading": false,
"link": "/bayareabites/tag/labeling"
},
"bayareabites_10775": {
"type": "terms",
"id": "bayareabites_10775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Prop 37",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Prop 37 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5229,
"slug": "prop-37",
"isLoading": false,
"link": "/bayareabites/tag/prop-37"
},
"bayareabites_215": {
"type": "terms",
"id": "bayareabites_215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 180,
"slug": "rice",
"isLoading": false,
"link": "/bayareabites/tag/rice"
},
"bayareabites_11676": {
"type": "terms",
"id": "bayareabites_11676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sorghum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sorghum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6138,
"slug": "sorghum",
"isLoading": false,
"link": "/bayareabites/tag/sorghum"
},
"bayareabites_1049": {
"type": "terms",
"id": "bayareabites_1049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 950,
"slug": "tomato",
"isLoading": false,
"link": "/bayareabites/tag/tomato"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_11656": {
"type": "terms",
"id": "bayareabites_11656",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11656",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Aleksey Bochkovsky",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Aleksey Bochkovsky Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6118,
"slug": "aleksey-bochkovsky",
"isLoading": false,
"link": "/bayareabites/tag/aleksey-bochkovsky"
},
"bayareabites_11657": {
"type": "terms",
"id": "bayareabites_11657",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11657",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Andria Lo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Andria Lo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6119,
"slug": "andria-lo",
"isLoading": false,
"link": "/bayareabites/tag/andria-lo"
},
"bayareabites_11658": {
"type": "terms",
"id": "bayareabites_11658",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11658",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Anna Vignet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Anna Vignet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6120,
"slug": "anna-vignet",
"isLoading": false,
"link": "/bayareabites/tag/anna-vignet"
},
"bayareabites_11612": {
"type": "terms",
"id": "bayareabites_11612",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11612",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Femme Cartel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Femme Cartel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6074,
"slug": "femme-cartel",
"isLoading": false,
"link": "/bayareabites/tag/femme-cartel"
},
"bayareabites_11660": {
"type": "terms",
"id": "bayareabites_11660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Flee Kieselhorst",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Flee Kieselhorst Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6122,
"slug": "flee-kieselhorst",
"isLoading": false,
"link": "/bayareabites/tag/flee-kieselhorst"
},
"bayareabites_3609": {
"type": "terms",
"id": "bayareabites_3609",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3609",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food photography",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2390,
"slug": "food-photography",
"isLoading": false,
"link": "/bayareabites/tag/food-photography"
},
"bayareabites_11661": {
"type": "terms",
"id": "bayareabites_11661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gennesis Gastilo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gennesis Gastilo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6123,
"slug": "gennesis-gastilo",
"isLoading": false,
"link": "/bayareabites/tag/gennesis-gastilo"
},
"bayareabites_11655": {
"type": "terms",
"id": "bayareabites_11655",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11655",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Molly DeCoudreaux",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Molly DeCoudreaux Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6117,
"slug": "molly-decoudreaux",
"isLoading": false,
"link": "/bayareabites/tag/molly-decoudreaux"
},
"bayareabites_11659": {
"type": "terms",
"id": "bayareabites_11659",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11659",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sarah Deragon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sarah Deragon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6121,
"slug": "sarah-deragon",
"isLoading": false,
"link": "/bayareabites/tag/sarah-deragon"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}