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"content": "\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "PBS is soliciting ideas, characters and locations for a new documentary by filmmaker Grace Lee with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language",
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"content": "\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n",
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"excerpt": "A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Documentary 'A Place At The Table' Is A Call To Action On Hunger",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/01/172040074/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cfigure id=\"attachment_57691\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\">\u003cimg class=\"size-full wp-image-57691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\" alt=\"The poster for the documentary A Place At The Table.\" width=\"300\" height=\"444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poster for the documentary \u003cem>A Place At The Table\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003cp>One nation underfed. Really?\u003c/p>\n\u003cp>Many of us don't think of the U.S. as the land of the underfed.\u003c/p>\n\u003cp>In this era of the expanding waistlines, we hear far more concern about obesity than we do about hunger. But the two are more closely connected that many of us realize.\u003c/p>\n\u003cp>A new documentary, \u003cem>A Place at the Table\u003c/em>, peels back the curtain on the problem of food insecurity, weaving the stories of low-income Americans who struggle to put healthy food on the table, despite the fact that they have jobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://m.npr.org/news/Health/160623735\">reported\u003c/a>, the U.S. Department of Agriculture estimates that about about 50 million Americans fall into this category of \"food insecure\" — meaning they don't always have the resources to buy the food they need. This includes nearly 17 million children in the U.S.\u003c/p>\n\u003cp>I attended a screening of the film - along with a panel discussion with the producers and folks from \u003ca href=\"http://www.participantmedia.com/\">Participant Media\u003c/a> (the people behind \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=105285829\">Food Inc.\u003c/a>). Judging from the reaction of the audience, the film works. At a gut level, the story of Barbie, a single mom from Philly who grew up in poverty, is wrenching.\u003c/p>\n\u003cp>As Barbie tries to break the cycle, she finds at times that she makes too much money to qualify for federal food assistance. And her paycheck runs out long before the end of the month.\u003c/p>\n\u003cp>As we watch her open cans of cheap pasta and peer into her near-empty fridge, our hearts leap.\u003c/p>\n\u003cp>The film includes the voices of hunger and nutrition experts, as well as advocates who criticize federal farm subsidies of crops such as wheat and corn. These crops supply the bulk of our nation's processed foods, which tend to be calorie dense, and nutrient poor.\u003c/p>\n\u003cp>Food policy expert Marion Nestle points out there are no subsidies for fruits and vegetables — one reason, perhaps, that they're so much more expensive. Raj Patel, author of \u003ca href=\"http://www.amazon.com/gp/product/1612191274?ie=UTF8&camp=1789&creativeASIN=1612191274&linkCode=xm2&tag=washpost-weekend-20\">Stuffed and Starved\u003c/a>, weighs in, too.\u003c/p>\n\u003cp>But as producer Lori Silverbush (married to chef \u003ca href=\"http://www.takepart.com/video/tom-colicchio-place-table-directors-kristi-jacobson-and-lori-silverbush\">Tom Colicchio,\u003c/a> who appears in the film) pointed out during the after-screening discussion, subsidies are just one part of a complex story.\u003c/p>\n\u003cp>The bottom line, according to hunger advocate Billy Shore of Share Our Strength: \"Childhood hunger in this nation is a solvable problem.\" Shore says we have enough food and good nutrition programs.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=ArI_ZHc-n5A]\u003c/p>\n\u003cp>\"What we need is to make sure the kids who need the food are able to access the programs,\" Shore says.\u003c/p>\n\u003cp>Participant Media, which helped embolden the food movement with \u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc\u003c/a>., is hoping that the film serves another call to action.\u003c/p>\n\u003cp>They've launched a \u003ca href=\"http://www.takepart.com/place-at-the-table\">website \u003c/a>that will serve as a hub for for all sorts of hunger-related advocacy. And groups including Bread for the World, Feeding America, FRAC and Share Our Strength are all represented.\u003c/p>\n\u003cp>And back to that idea that hunger and obesity live in close quarters. I think Michael O'Sullivan of the Washington Post summed it up best in a \u003ca href=\"http://www.washingtonpost.com/gog/movies/a-place-at-the-table,1244912/critic-review.html#reviewNum1\">review\u003c/a> of the documentary:\u003c/p>\n\u003cp>\"The problem, as \u003cem>Table\u003c/em> shows, isn't that the next meal never comes. It's that when it arrives, too often it is filled with empty calories,\" O'Sullivan writes.\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/01/172040074/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cfigure id=\"attachment_57691\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\">\u003cimg class=\"size-full wp-image-57691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\" alt=\"The poster for the documentary A Place At The Table.\" width=\"300\" height=\"444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poster for the documentary \u003cem>A Place At The Table\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003cp>One nation underfed. Really?\u003c/p>\n\u003cp>Many of us don't think of the U.S. as the land of the underfed.\u003c/p>\n\u003cp>In this era of the expanding waistlines, we hear far more concern about obesity than we do about hunger. But the two are more closely connected that many of us realize.\u003c/p>\n\u003cp>A new documentary, \u003cem>A Place at the Table\u003c/em>, peels back the curtain on the problem of food insecurity, weaving the stories of low-income Americans who struggle to put healthy food on the table, despite the fact that they have jobs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://m.npr.org/news/Health/160623735\">reported\u003c/a>, the U.S. Department of Agriculture estimates that about about 50 million Americans fall into this category of \"food insecure\" — meaning they don't always have the resources to buy the food they need. This includes nearly 17 million children in the U.S.\u003c/p>\n\u003cp>I attended a screening of the film - along with a panel discussion with the producers and folks from \u003ca href=\"http://www.participantmedia.com/\">Participant Media\u003c/a> (the people behind \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=105285829\">Food Inc.\u003c/a>). Judging from the reaction of the audience, the film works. At a gut level, the story of Barbie, a single mom from Philly who grew up in poverty, is wrenching.\u003c/p>\n\u003cp>As Barbie tries to break the cycle, she finds at times that she makes too much money to qualify for federal food assistance. And her paycheck runs out long before the end of the month.\u003c/p>\n\u003cp>As we watch her open cans of cheap pasta and peer into her near-empty fridge, our hearts leap.\u003c/p>\n\u003cp>The film includes the voices of hunger and nutrition experts, as well as advocates who criticize federal farm subsidies of crops such as wheat and corn. These crops supply the bulk of our nation's processed foods, which tend to be calorie dense, and nutrient poor.\u003c/p>\n\u003cp>Food policy expert Marion Nestle points out there are no subsidies for fruits and vegetables — one reason, perhaps, that they're so much more expensive. Raj Patel, author of \u003ca href=\"http://www.amazon.com/gp/product/1612191274?ie=UTF8&camp=1789&creativeASIN=1612191274&linkCode=xm2&tag=washpost-weekend-20\">Stuffed and Starved\u003c/a>, weighs in, too.\u003c/p>\n\u003cp>But as producer Lori Silverbush (married to chef \u003ca href=\"http://www.takepart.com/video/tom-colicchio-place-table-directors-kristi-jacobson-and-lori-silverbush\">Tom Colicchio,\u003c/a> who appears in the film) pointed out during the after-screening discussion, subsidies are just one part of a complex story.\u003c/p>\n\u003cp>The bottom line, according to hunger advocate Billy Shore of Share Our Strength: \"Childhood hunger in this nation is a solvable problem.\" Shore says we have enough food and good nutrition programs.\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/ArI_ZHc-n5A'\n title='//www.youtube.com/embed/ArI_ZHc-n5A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"What we need is to make sure the kids who need the food are able to access the programs,\" Shore says.\u003c/p>\n\u003cp>Participant Media, which helped embolden the food movement with \u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc\u003c/a>., is hoping that the film serves another call to action.\u003c/p>\n\u003cp>They've launched a \u003ca href=\"http://www.takepart.com/place-at-the-table\">website \u003c/a>that will serve as a hub for for all sorts of hunger-related advocacy. And groups including Bread for the World, Feeding America, FRAC and Share Our Strength are all represented.\u003c/p>\n\u003cp>And back to that idea that hunger and obesity live in close quarters. I think Michael O'Sullivan of the Washington Post summed it up best in a \u003ca href=\"http://www.washingtonpost.com/gog/movies/a-place-at-the-table,1244912/critic-review.html#reviewNum1\">review\u003c/a> of the documentary:\u003c/p>\n\u003cp>\"The problem, as \u003cem>Table\u003c/em> shows, isn't that the next meal never comes. It's that when it arrives, too often it is filled with empty calories,\" O'Sullivan writes.\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>",
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"content": "\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172431202/this-music-is-bananas-really\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cp>Fresh produce has never been hipper.\u003c/p>\n\u003cp>Need proof? Check out this video of Brooklyn-based songwriter-producer-artist extraordinaire Jonathan Dagan, better known as \u003ca href=\"http://www.jviewz.com/shop/wiplogin.php\">J.Viewz\u003c/a>, playing a beautiful — and just plain awesome — cover of Massive Attack's 1998 hit \"\u003ca href=\"http://www.youtube.com/watch?v=u7K72X4eo_s\">Teardrop\u003c/a>\" on a variety of fruits and vegetables.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=xvmTav3SYsc]\u003c/p>\n\u003cp>J.Viewz is using a cool little circuit board called the \u003ca href=\"http://www.makeymakey.com/\">MaKey MaKey\u003c/a> (pronounced \u003cem>may-kee may-kee\u003c/em>) that allows you to hook almost anything up to a keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57142\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\" alt=\"The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\" width=\"200\" height=\"127\" class=\"size-full wp-image-57142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The concept is simple. All you need to do is connect three things to the MaKey MaKey – a computer, a fun object, and yourself. By touching the object, you close the circuit, and a signal is sent to the MaKey MaKey. The circuit board then translates this electronic signal into a keyboard signal, which is sent to your computer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Your computer can't tell the difference between a signal coming from the MaKey MaKey and a signal coming from an actual keyboard. So this little chip basically allows you to transform any object that conducts even just a tiny bit of electricity into a keyboard key.\u003c/p>\n\u003cp>And if you've got a virtual piano keyboard program like \u003ca href=\"http://www.bgfl.org/custom/resources_ftp/client_ftp/ks2/music/piano/\">this one\u003c/a> pulled up on your computer, then you've just created your own unique musical instrument.\u003c/p>\n\u003cp>All J.Viewz did was to take it one step further by rewiring the circuit board to connect with an electronic piano keyboard instead of a computer keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57146\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey-290x217.jpg\" alt=\"Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Cool stuff, right?\u003c/p>\n\u003cp>We certainly thought so, and plenty of other people seem to agree.\u003c/p>\n\u003cp>Since the MaKey MaKey was released last year, people have been posting videos of themselves playing sweet tunes on all sorts of edibles, including \u003ca href=\"https://www.youtube.com/watch?v=Q8BdHhSEmKI\">oranges\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=jnoO2V_PTF4&list=FLigKQsaj4JSLRFsrskqlJWg\">doughnuts\u003c/a> and even \u003ca href=\"http://www.youtube.com/watch?v=IjULN7Ra1sI\">seafood\u003c/a>. But if you really want to impress your friends, we suggest you opt for a true classic: the \u003ca href=\"https://www.youtube.com/watch?v=K4Y_M4GpyOM\">banana piano\u003c/a>.\u003cbr clear=\"all\">\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172431202/this-music-is-bananas-really\">The Salt at NPR Food\u003c/a> (2/21/13)\u003c/p>\n\u003cp>Fresh produce has never been hipper.\u003c/p>\n\u003cp>Need proof? Check out this video of Brooklyn-based songwriter-producer-artist extraordinaire Jonathan Dagan, better known as \u003ca href=\"http://www.jviewz.com/shop/wiplogin.php\">J.Viewz\u003c/a>, playing a beautiful — and just plain awesome — cover of Massive Attack's 1998 hit \"\u003ca href=\"http://www.youtube.com/watch?v=u7K72X4eo_s\">Teardrop\u003c/a>\" on a variety of fruits and vegetables.\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/xvmTav3SYsc'\n title='//www.youtube.com/embed/xvmTav3SYsc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>J.Viewz is using a cool little circuit board called the \u003ca href=\"http://www.makeymakey.com/\">MaKey MaKey\u003c/a> (pronounced \u003cem>may-kee may-kee\u003c/em>) that allows you to hook almost anything up to a keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57142\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeymakey_custom-174b28ff35852dadef80e0a64152c8ed6bfcc838.jpg\" alt=\"The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\" width=\"200\" height=\"127\" class=\"size-full wp-image-57142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MaKey MaKey uses basic principles of circuitry to turn any object -- even an apple -- into a keyboard key. Illustration: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The concept is simple. All you need to do is connect three things to the MaKey MaKey – a computer, a fun object, and yourself. By touching the object, you close the circuit, and a signal is sent to the MaKey MaKey. The circuit board then translates this electronic signal into a keyboard signal, which is sent to your computer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Your computer can't tell the difference between a signal coming from the MaKey MaKey and a signal coming from an actual keyboard. So this little chip basically allows you to transform any object that conducts even just a tiny bit of electricity into a keyboard key.\u003c/p>\n\u003cp>And if you've got a virtual piano keyboard program like \u003ca href=\"http://www.bgfl.org/custom/resources_ftp/client_ftp/ks2/music/piano/\">this one\u003c/a> pulled up on your computer, then you've just created your own unique musical instrument.\u003c/p>\n\u003cp>All J.Viewz did was to take it one step further by rewiring the circuit board to connect with an electronic piano keyboard instead of a computer keyboard.\u003c/p>\n\u003cfigure id=\"attachment_57146\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/banana-pianomaKey-290x217.jpg\" alt=\"Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making a banana piano is easy with the MaKey MaKey. Photo: Jay Silver/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Cool stuff, right?\u003c/p>\n\u003cp>We certainly thought so, and plenty of other people seem to agree.\u003c/p>\n\u003cp>Since the MaKey MaKey was released last year, people have been posting videos of themselves playing sweet tunes on all sorts of edibles, including \u003ca href=\"https://www.youtube.com/watch?v=Q8BdHhSEmKI\">oranges\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=jnoO2V_PTF4&list=FLigKQsaj4JSLRFsrskqlJWg\">doughnuts\u003c/a> and even \u003ca href=\"http://www.youtube.com/watch?v=IjULN7Ra1sI\">seafood\u003c/a>. But if you really want to impress your friends, we suggest you opt for a true classic: the \u003ca href=\"https://www.youtube.com/watch?v=K4Y_M4GpyOM\">banana piano\u003c/a>.\u003cbr clear=\"all\">\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>",
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"disqusTitle": "Gooey Valentine's Day Baked S'mores",
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"content": "\u003cp>Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. \u003c/p>\n\u003cp>Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56278\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 graham crackers, broken in half\u003c/li>\n\u003cli>1 milk chocolate bar, broken into chunks\u003c/li>\n\u003cli>6 \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">homemade marshmallow hearts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. What is a Valentine's Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">my recipe for old-fashioned marshmallows\u003c/a> to learn how to make that cake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\" alt=\"Heart-Shaped Marshmallows\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56282\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\" alt=\"Graham Crackers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56281\">\u003c/a>\u003c/p>\n\u003cp>3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\" alt=\"Chocolate\" width=\"1000\" height=\"742\" class=\"alignnone size-full wp-image-56280\">\u003c/a>\u003c/p>\n\u003cp>4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\" alt=\"Making S'mores\" width=\"1000\" height=\"756\" class=\"alignnone size-full wp-image-56279\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the baking sheet and place a marshmallow atop each s'mores-to-be, pushing it gently into the gooey chocolate.\u003c/p>\n\u003cp>6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don't think there is a better smell than toasting marshmallows. It's intoxicating!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"910\" height=\"1000\" class=\"alignnone size-full wp-image-56276\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56277\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. \u003c/p>\n\u003cp>Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56278\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 graham crackers, broken in half\u003c/li>\n\u003cli>1 milk chocolate bar, broken into chunks\u003c/li>\n\u003cli>6 \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">homemade marshmallow hearts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. What is a Valentine's Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">my recipe for old-fashioned marshmallows\u003c/a> to learn how to make that cake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\" alt=\"Heart-Shaped Marshmallows\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56282\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\" alt=\"Graham Crackers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56281\">\u003c/a>\u003c/p>\n\u003cp>3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\" alt=\"Chocolate\" width=\"1000\" height=\"742\" class=\"alignnone size-full wp-image-56280\">\u003c/a>\u003c/p>\n\u003cp>4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\" alt=\"Making S'mores\" width=\"1000\" height=\"756\" class=\"alignnone size-full wp-image-56279\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the baking sheet and place a marshmallow atop each s'mores-to-be, pushing it gently into the gooey chocolate.\u003c/p>\n\u003cp>6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don't think there is a better smell than toasting marshmallows. It's intoxicating!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"910\" height=\"1000\" class=\"alignnone size-full wp-image-56276\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56277\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nothing quite beats an old-fashioned homemade marshmallow, especially if you toast it. Fresh and gooey...you will never buy store bought again!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Grapefruit & Habanero Margarita",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55238' label='Alternate Margarita Recipes']\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>What is the Big Game without a handful of tasty snacks on hand? Especially if they are homemade. Just one of the wonderful things about these roasted curry chickpeas. They are also big on flavor. The curry and cumin really complement the roasted legume and the coriander adds a bit of zing. Plus they are spicy too! \u003c/p>\n\u003cp>Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Coffee and Chili\u003c/a> mix or this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Maple and Sea Salt\u003c/a>? And go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Curry Chickpeas\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 15 ounce can of chickpeas\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>2 teaspoons cumin\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1/2 teaspoon coriander\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55727\">\u003c/a>\u003c/p>\n\u003cp>2. Strain the chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55728\">\u003c/a>\u003c/p>\n\u003cp>3. Place a paper towel on a flat surface and spread the chickpeas onto it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.\u003c/p>\n\u003cp>4. Toss the chickpeas with olive oil and then place them on a baking sheet lined with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55729\">\u003c/a>\u003c/p>\n\u003cp>5. Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.\u003c/p>\n\u003cp>6. Combine all of the spices plus the salt into a bowl large enough to hold the chickpeas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55730\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55731\">\u003c/a>\u003c/p>\n\u003cp>7 Add the chickpeas and toss until they are fully coated.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\" alt=\"Roasted Curry Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55732\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is the Big Game without a handful of tasty snacks on hand? Especially if they are homemade. Just one of the wonderful things about these roasted curry chickpeas. They are also big on flavor. The curry and cumin really complement the roasted legume and the coriander adds a bit of zing. Plus they are spicy too! \u003c/p>\n\u003cp>Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Coffee and Chili\u003c/a> mix or this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Maple and Sea Salt\u003c/a>? And go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Curry Chickpeas\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 15 ounce can of chickpeas\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>2 teaspoons cumin\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1/2 teaspoon coriander\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55727\">\u003c/a>\u003c/p>\n\u003cp>2. Strain the chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55728\">\u003c/a>\u003c/p>\n\u003cp>3. Place a paper towel on a flat surface and spread the chickpeas onto it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.\u003c/p>\n\u003cp>4. Toss the chickpeas with olive oil and then place them on a baking sheet lined with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55729\">\u003c/a>\u003c/p>\n\u003cp>5. Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.\u003c/p>\n\u003cp>6. Combine all of the spices plus the salt into a bowl large enough to hold the chickpeas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55730\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55731\">\u003c/a>\u003c/p>\n\u003cp>7 Add the chickpeas and toss until they are fully coated.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\" alt=\"Roasted Curry Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55732\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
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"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \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/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"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.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"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": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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/",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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",
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"meta": {
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"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/",
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"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",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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