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"content": "\u003cp>This is the month of the cranberry. Well, for me at least. I have \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">roasted them\u003c/a>, put them in a grilled cheese sandwich, and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up next!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53176\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Gooey White Cheddar and Cranberry Dip\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 ounces of cream cheese, softened\u003c/li>\n\u003cli>4 ounces of sharp white cheddar, shredded\u003c/li>\n\u003cli>1 cup of fresh cranberries\u003c/li>\n\u003cli>1 French baguette\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, thoroughly mix together the shredded white cheddar cheese and the cream cheese. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\" alt=\"Cheese Mix\" title=\"Cheese Mix\" width=\"560\" class=\"alignnone size-full wp-image-53172\">\u003c/a>\u003c/p>\n\u003cp>2. Fold in the fresh cranberries and transfer the mixture to a ramekin. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\" alt=\"White Cheddar and Cranberry Dip\" title=\" White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53177\">\u003c/a>\u003c/p>\n\u003cp>3. Bake the mixture in a preheated oven at 375 degrees for about 30 minutes. The cheese dip will be boiling and golden brown on top when ready. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\" alt=\"Bread\" title=\"Bread\" width=\"560\" class=\"alignnone size-full wp-image-53173\">\u003c/a>\u003c/p>\n\u003cp>4. During that thirty minutes when the cheese dip is cooking, prepare the crostini. Slice the French baguette into even pieces and place them on a baking sheet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\" alt=\"Making Crostini\" title=\"Making Crostini\" width=\"560\" class=\"alignnone size-full wp-image-53174\">\u003c/a>\u003c/p>\n\u003cp>5. Lightly coat them with the olive oil. When the cheese dip is about done, around 20 minutes or so, place the baking sheet in the oven and bake them for about 10 minutes. Keep an eye on them though, they can burn easily.\u003c/p>\n\u003cp>6. When both the crostini and the cheese dip are done, remove them from the oven and let them cool a bit. Personally, I cannot wait and find myself burning my mouth a lot. But it is completely worth it! \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53175\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the month of the cranberry for me. I have roasted them, put them in grilled cheese and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This is the month of the cranberry. Well, for me at least. I have \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">roasted them\u003c/a>, put them in a grilled cheese sandwich, and now this lovely, gooey cheese dip. And wait until you see the rosemary and cranberry sangria I have coming up next!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7972.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53176\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Gooey White Cheddar and Cranberry Dip\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 ounces of cream cheese, softened\u003c/li>\n\u003cli>4 ounces of sharp white cheddar, shredded\u003c/li>\n\u003cli>1 cup of fresh cranberries\u003c/li>\n\u003cli>1 French baguette\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, thoroughly mix together the shredded white cheddar cheese and the cream cheese. \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/24/2012/12/ss_cheesemix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_cheesemix.jpg\" alt=\"Cheese Mix\" title=\"Cheese Mix\" width=\"560\" class=\"alignnone size-full wp-image-53172\">\u003c/a>\u003c/p>\n\u003cp>2. Fold in the fresh cranberries and transfer the mixture to a ramekin. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7803.jpg\" alt=\"White Cheddar and Cranberry Dip\" title=\" White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53177\">\u003c/a>\u003c/p>\n\u003cp>3. Bake the mixture in a preheated oven at 375 degrees for about 30 minutes. The cheese dip will be boiling and golden brown on top when ready. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_bread.jpg\" alt=\"Bread\" title=\"Bread\" width=\"560\" class=\"alignnone size-full wp-image-53173\">\u003c/a>\u003c/p>\n\u003cp>4. During that thirty minutes when the cheese dip is cooking, prepare the crostini. Slice the French baguette into even pieces and place them on a baking sheet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ss_slicedofbreadoil.jpg\" alt=\"Making Crostini\" title=\"Making Crostini\" width=\"560\" class=\"alignnone size-full wp-image-53174\">\u003c/a>\u003c/p>\n\u003cp>5. Lightly coat them with the olive oil. When the cheese dip is about done, around 20 minutes or so, place the baking sheet in the oven and bake them for about 10 minutes. Keep an eye on them though, they can burn easily.\u003c/p>\n\u003cp>6. When both the crostini and the cheese dip are done, remove them from the oven and let them cool a bit. Personally, I cannot wait and find myself burning my mouth a lot. But it is completely worth it! \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7994.jpg\" alt=\"Gooey White Cheddar and Cranberry Dip\" title=\"Gooey White Cheddar and Cranberry Dip\" width=\"560\" class=\"alignnone size-full wp-image-53175\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Curried Sweet Potato Latkes with Maple Yogurt",
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"content": "\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "This recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato...you are missing out. Make these latkes for a festive and unique way to celebrate Hanukkah!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52186\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Roasted Persimmon & Brie Salad\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">fuyu persimmons\u003c/a>\u003c/li>\n\u003cli>1 ounce brie, preferably triple cream\u003c/li>\n\u003cli>1 serving of mixed greens\u003c/li>\n\u003cli>1/8 cup pine nuts\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Trim, quarter and remove the seeds from the persimmons. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6201.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6201.jpg\" alt=\"Sliced Persimmon\" title=\"Sliced Persimmon\" width=\"560\" class=\"alignnone size-full wp-image-52185\">\u003c/a>\u003c/p>\n\u003cp>2. Place the persimmons on a baking sheet, and bake them in a pre-heated oven at 400 degrees for about 40 minutes, turning them over at half time. \u003c/p>\n\u003cp>3. In a large mixing bowl, add the mixed greens, pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add the salt and pepper and toss the salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\" alt=\"Tossed Salad\" title=\"Tossed Salad\" width=\"560\" class=\"alignnone size-full wp-image-52188\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the persimmons from the oven when done -- they should be slightly browned but still firm. Let them cool a bit. \u003c/p>\n\u003cp>5. Plate the greens with the brie and top the salad with the roasted persimmons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52187\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one--I'm a little late. But that is okay, this roasted persimmon salad is worth waiting for!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7328.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52186\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Roasted Persimmon & Brie Salad\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">fuyu persimmons\u003c/a>\u003c/li>\n\u003cli>1 ounce brie, preferably triple cream\u003c/li>\n\u003cli>1 serving of mixed greens\u003c/li>\n\u003cli>1/8 cup pine nuts\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Trim, quarter and remove the seeds from the persimmons. \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/24/2012/12/IMG_6201.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6201.jpg\" alt=\"Sliced Persimmon\" title=\"Sliced Persimmon\" width=\"560\" class=\"alignnone size-full wp-image-52185\">\u003c/a>\u003c/p>\n\u003cp>2. Place the persimmons on a baking sheet, and bake them in a pre-heated oven at 400 degrees for about 40 minutes, turning them over at half time. \u003c/p>\n\u003cp>3. In a large mixing bowl, add the mixed greens, pine nuts and olive oil. You want just enough oil to lightly coat the leaves. Add the salt and pepper and toss the salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7311.jpg\" alt=\"Tossed Salad\" title=\"Tossed Salad\" width=\"560\" class=\"alignnone size-full wp-image-52188\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the persimmons from the oven when done -- they should be slightly browned but still firm. Let them cool a bit. \u003c/p>\n\u003cp>5. Plate the greens with the brie and top the salad with the roasted persimmons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7320.jpg\" alt=\"Persimmon Brie Salad\" title=\"Persimmon Brie Salad\" width=\"560\" class=\"alignnone size-full wp-image-52187\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Small food business partners Valerie Luu & Katie Kwan of \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.\u003c/p>\n\u003cfigure id=\"attachment_51970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\" alt=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" title=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" width=\"560\" height=\"308\" class=\"size-full wp-image-51970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rice Paper Scissors - Valerie Luu and Katie Kwan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricepapersf\">@ricepapersf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ricepaperscissors\">Rice Paper Scissors\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Small food business partners Valerie Luu & Katie Kwan of \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.\u003c/p>\n\u003cfigure id=\"attachment_51970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\" alt=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" title=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" width=\"560\" height=\"308\" class=\"size-full wp-image-51970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rice Paper Scissors - Valerie Luu and Katie Kwan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricepapersf\">@ricepapersf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ricepaperscissors\">Rice Paper Scissors\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ricotta Stuffed Sweet Potato Pancakes",
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"content": "\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\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/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"title": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n",
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"headline": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"id": "bayareabites_50825",
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"id": "50825",
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1352005698000
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"site": "bayareabites"
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"publishDate": 1352005698,
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"disqusTitle": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
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"description": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars | KQED",
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"headline": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"datePublished": "2012-11-03T22:08:18-07:00",
"dateModified": "2013-11-04T15:29:06-08:00",
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"slug": "photos-of-san-franciscos-day-of-the-dead-procession-and-festival-of-altars",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
"title": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Restaurants reviewed for final episode of Season 7: Roti Indian Bistro (Burlingame), Chop Bar (Oakland), Park Tavern (San Francisco). This special episode included guests: Andrea Kissack, Senior Science Editor at KQED; Raj Mathai, News Anchor; and Thuy Vu, Journalist / Program Host. Host Leslie Sbrocco shares her wine tips about Pinot Envy.",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1QtCRPDI31Q'\n title='//www.youtube.com/embed/1QtCRPDI31Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan",
"title": "Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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