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"disqusTitle": "You Could Be the Next Garlicky Cooking Star!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garlicbulbs-400x200.jpg\" alt=\"garlic bulbs\" align=\"left\">Have you ever entertained thoughts of becoming a cooking show personality?\u003c/p>\n\u003cp>Chances are, since you're currently reading a food blog, you've thought about it. Perhaps you have a running narrative flowing out of your mouth as you make your lunch, explaining in chatty style to your cat the origins of oil-packed tuna and how to make it shine. Maybe you've always wanted to be as perfect as Martha or, at least, body-check Rachel off camera and show her how it's really done.\u003c/p>\n\u003cp>If any of the above sounds familiar and you have a special affinity for garlic, this could be your big, fragrant chance at local stardom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a> is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\u003c/p>\n\u003cp>Submissions so far have been encouraging-- and interesting. All types of professional and amateur cooks have already submitted. A local master chef; a Pavarotti-lover who once got him to sign her package of veal in North Beach; a vegetarian Peace Corps volunteer (and “future film star”) who plans to cook lamb, stating that “eating is not destroying; everything is merely transferred.” That's one segment I'm going to want to see. I hope she makes it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All kinds of recipes have been submitted, too. Lamb dishes, chicken cacciatore, salads, and-- I only offer this as a warning-- a preponderance of soups. No one, so far, has been adventurous enough to submit a garlicky dessert recipe. Perhaps you can be the first.\u003c/p>\n\u003cp>No professional experience is required-- just a love of cooking, a bit of enthusiasm, and a knack for teaching. A clever introductory letter is helpful, beginning your letter (as one submitter did) with \"I'm not sure I'd make a great tv chef\" is not.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Sound like fun? Good. Just remember to be kind to the little people when you're famous.\u003c/p>\n\u003cp>\u003cstrong>How to apply:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Send them a letter, telling them why you would make a great \"TV Chef,\" and an original recipe that you would like to prepare live on KTEH. The recipe must feature garlic as an ingredient. Submissions must be received by September 15, 2008. (the date was extended from September 1, 2008)\u003c/p>\n\u003cp>\u003cstrong>Send Submission by Email or Postal Mail:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Garlicrecipe@KTEH.org\">Garlicrecipe@KTEH.org\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Postal Mail:\u003c/strong>\u003cbr>\nGarlic Recipe\u003cbr>\nKTEH\u003cbr>\n1585 Schallenberger Rd.\u003cbr>\nSan Jose, CA 95108\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> All recipes submitted become the property of KTEH and will be included (with your byline) in our KTEH Cooks with Garlic Cookbook.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong> KTEH will review the letters and recipes and invite selected viewers to video tape themselves preparing their recipe. These videos will be posted on our website.\u003c/p>\n\u003cp>\u003cstrong>Step 4:\u003c/strong> If you are selected, start your video camera and prepare your recipe as you would if you were on television. Then upload your video to their website (instructions to come) or send it to KTEH and they'll upload it for you.\u003c/p>\n\u003cp>\u003cstrong>Step 5:\u003c/strong> KTEH viewers will be invited to vote for the video they like best.\u003c/p>\n\u003cp>\u003cstrong>Step 6:\u003c/strong> Videos with the most votes will be reviewed by KTEH producers who will invite their favorite \"chefs\" to prepare their garlic recipe on their live special, KTEH Cooks with Garlic, December 3, 2008.\u003c/p>\n\u003cp>\u003cstrong>Step 7:\u003c/strong> If selected, you will be asked to provide all the ingredients for your recipe and a completed version of the dish. If your recipe is made in stages, you will need to provide a version in each stage-- just like Martha!\u003c/p>\n\u003cp>\u003cstrong>Step 8:\u003c/strong> The show! Chefs will be assigned a time slot and have 10 minutes to prepare their recipe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Step 9:\u003c/strong> Each TV Chef appearing on the show will receive a KTEH Cooks with Garlic Cookbook and a DVD of their appearance on the show.\u003c/p>\n\n",
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"excerpt": "Have you ever entertained thoughts of becoming a cooking show personality? \u003ca href=\"http://www.kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a> is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garlicbulbs-400x200.jpg\" alt=\"garlic bulbs\" align=\"left\">Have you ever entertained thoughts of becoming a cooking show personality?\u003c/p>\n\u003cp>Chances are, since you're currently reading a food blog, you've thought about it. Perhaps you have a running narrative flowing out of your mouth as you make your lunch, explaining in chatty style to your cat the origins of oil-packed tuna and how to make it shine. Maybe you've always wanted to be as perfect as Martha or, at least, body-check Rachel off camera and show her how it's really done.\u003c/p>\n\u003cp>If any of the above sounds familiar and you have a special affinity for garlic, this could be your big, fragrant chance at local stardom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a> is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\u003c/p>\n\u003cp>Submissions so far have been encouraging-- and interesting. All types of professional and amateur cooks have already submitted. A local master chef; a Pavarotti-lover who once got him to sign her package of veal in North Beach; a vegetarian Peace Corps volunteer (and “future film star”) who plans to cook lamb, stating that “eating is not destroying; everything is merely transferred.” That's one segment I'm going to want to see. I hope she makes it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All kinds of recipes have been submitted, too. Lamb dishes, chicken cacciatore, salads, and-- I only offer this as a warning-- a preponderance of soups. No one, so far, has been adventurous enough to submit a garlicky dessert recipe. Perhaps you can be the first.\u003c/p>\n\u003cp>No professional experience is required-- just a love of cooking, a bit of enthusiasm, and a knack for teaching. A clever introductory letter is helpful, beginning your letter (as one submitter did) with \"I'm not sure I'd make a great tv chef\" is not.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Sound like fun? Good. Just remember to be kind to the little people when you're famous.\u003c/p>\n\u003cp>\u003cstrong>How to apply:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Send them a letter, telling them why you would make a great \"TV Chef,\" and an original recipe that you would like to prepare live on KTEH. The recipe must feature garlic as an ingredient. Submissions must be received by September 15, 2008. (the date was extended from September 1, 2008)\u003c/p>\n\u003cp>\u003cstrong>Send Submission by Email or Postal Mail:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Garlicrecipe@KTEH.org\">Garlicrecipe@KTEH.org\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Postal Mail:\u003c/strong>\u003cbr>\nGarlic Recipe\u003cbr>\nKTEH\u003cbr>\n1585 Schallenberger Rd.\u003cbr>\nSan Jose, CA 95108\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> All recipes submitted become the property of KTEH and will be included (with your byline) in our KTEH Cooks with Garlic Cookbook.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong> KTEH will review the letters and recipes and invite selected viewers to video tape themselves preparing their recipe. These videos will be posted on our website.\u003c/p>\n\u003cp>\u003cstrong>Step 4:\u003c/strong> If you are selected, start your video camera and prepare your recipe as you would if you were on television. Then upload your video to their website (instructions to come) or send it to KTEH and they'll upload it for you.\u003c/p>\n\u003cp>\u003cstrong>Step 5:\u003c/strong> KTEH viewers will be invited to vote for the video they like best.\u003c/p>\n\u003cp>\u003cstrong>Step 6:\u003c/strong> Videos with the most votes will be reviewed by KTEH producers who will invite their favorite \"chefs\" to prepare their garlic recipe on their live special, KTEH Cooks with Garlic, December 3, 2008.\u003c/p>\n\u003cp>\u003cstrong>Step 7:\u003c/strong> If selected, you will be asked to provide all the ingredients for your recipe and a completed version of the dish. If your recipe is made in stages, you will need to provide a version in each stage-- just like Martha!\u003c/p>\n\u003cp>\u003cstrong>Step 8:\u003c/strong> The show! Chefs will be assigned a time slot and have 10 minutes to prepare their recipe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Step 9:\u003c/strong> Each TV Chef appearing on the show will receive a KTEH Cooks with Garlic Cookbook and a DVD of their appearance on the show.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/brendadickson1.jpg\" alt=\"brendadickson1.jpg\" align=\"left\">Oh, Golly. Where to start this morning?\u003c/p>\n\u003cp>I think I’ll just begin as I do every morning-- with fashion, diet, and exercise advice from \u003ca href=\"http://www.brendadickson.com/\"> Brenda Dickson\u003c/a>.\u003c/p>\n\u003cp>There are some people in this world who spend entirely too much time on YouTube. I count myself as one of them. One of my favorite discoveries has been Miss Dickson. She’s been somewhat of a sensation on the website over the past several months, elevating an otherwise forgettable actress to cult star status.\u003c/p>\n\u003cp>She’s been \u003ca href=\"http://www.youtube.com/watch?v=WALKbCNlU2c\">parodied dozens of times\u003c/a>, but her original, self-produced self-help video \"Welcome to My Home\" (1987) needs no added commentary to be both horrifying and hilarious-- it's so vain, yet so well intentioned that it’s impossible not to love. It is gorgeous, wonderful Camp. If you don't know what I’m talking about, I shall refer you to the late Susan Sontag-- \u003ca href=\"http://interglacial.com/~sburke/pub/prose/Susan_Sontag_-_Notes_on_Camp.html\">she can explain it all to you\u003c/a>.\u003c/p>\n\u003cp>And then I shall cry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is part two of Miss Dickson’s video. Her diet advice begins at 4:14, but warm up a little with her exercise routine (with her dog, Charles). There is nothing more to be said, there is only to watch.\u003c/p>\n\u003cp>Enjoy. Just remember: Salt can make your face puffy, and sugar causes wrinkles.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/pcO9czBxSsA&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/pcO9czBxSsA&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"disqusTitle": "Bethenny Frankel: The Corpse Bride Rises Again",
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"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/R-KHUWGMM8k&hl=en\">\u003cembed src=\"http://www.youtube.com/v/R-KHUWGMM8k&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Those of us who watched \u003ca href=\"http://www.televisionwithoutpity.com/show/the-apprentice-martha/\">Martha Stewart's aborted foray\u003c/a> into Donald Trump's \u003ci>Apprentice\u003c/i> realm will definitely remember Bethenny Frankel.\u003c/p>\n\u003cp>Three years ago, Bethenny Frankel was known as the show's runner up to actual winner...um, what was her name, again? Oh, right, \u003ca href=\"http://www.dawnastone.com/\">Dawna Stone\u003c/a>. (Oh, give me a break -- who would remember someone who would write a book called \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599956888/kqedorg-20\">\u003ci>Winning Nice\u003c/i>\u003c/a>?) In the \u003ca href=\"http://forums.televisionwithoutpity.com/index.php?showtopic=3134658&st=45&#entry9179531\">Television Without Pity forums\u003c/a>, Frankel's gaunt eye sockets, Grinch-like smile, and nasty attitude earned her the nickname of \"Corpse Bride.\" Where Dawna was nice and blond, Bethenny was evil and brown. Where Dawna founded a \u003ca href=\"http://hersports.com/\">sporty magazine for women\u003c/a>, Bethenny baked \u003ca href=\"http://bethennybakes.com/products.htm\">low fat, wheat free, egg free, dairy free, and refined sugar free products\u003c/a>. \u003c/p>\n\u003cp>Safely squirreled away in one of Martha's many magazines, Dawna has receded into relative obscurity while Bethenny has taken back the bitchlight. Not only is she \"starring\" on \u003ca href=\"http://www.bravotv.com/Real_Housewives_NYC/season/1/about/index.php\">\u003ci>The Real Housewives of New York\u003c/i>\u003c/a> as the, rather confusingly, only unmarried housewife, but she catalogs her television appearances and online cooking show on her very own, very \u003ca href=\"http://www.youtube.com/bethennybakes\">pink YouTube channel\u003c/a>, she has a food column in \u003ca href=\"http://www.health.com/health/\">\u003ci>Health\u003c/i>\u003c/a> magazine, and she maybe continues to bake. Back in the pre-Bravo days, the Bethenny Bakes website actually resembled that of one trying to push natural baked goods. Now, it just looks like \u003ca href=\"http://bethennybakes.com/\">a vanity site\u003c/a>.\u003c/p>\n\u003cp>Recently, the dressing room of the Wednesday taping of the \u003ca href=\"http://www.bravotv.com/alist/2008/about/index.php\">Bravo A-List Awards\u003c/a> beheld a scene straight out of \u003ci>The Women\u003c/i>. Just replace Paulette Goddard's pearly whites with Bethenny Frankel's Jungle Red nails. Apparently, scripted jokes about miles lived from beach and the minuteness of New York apartments \u003ca href=\"http://tvwatch.people.com/2008/06/06/the-real-housewives-of-nyc-and-oc-catfight/\">culminated in a fight\u003c/a> that required Tamra Barney (of \u003ca href=\"http://www.bravotv.com/Real_Housewives/season/2/\">\u003cem>The Real Housewives\u003c/em> Original Flavor\u003c/a>) to use daubs of makeup to mask the scratches on her sun-soaked arm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even after drawing first blood, Bethenny threatened that the cat fight was far from over, promising, \"Give me a can of hairspray and a match, and I'll take care of that in the dressing room later.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oddly enough, that's also her recipe for crème brûlée.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/R-KHUWGMM8k&hl=en\">\u003cembed src=\"http://www.youtube.com/v/R-KHUWGMM8k&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Those of us who watched \u003ca href=\"http://www.televisionwithoutpity.com/show/the-apprentice-martha/\">Martha Stewart's aborted foray\u003c/a> into Donald Trump's \u003ci>Apprentice\u003c/i> realm will definitely remember Bethenny Frankel.\u003c/p>\n\u003cp>Three years ago, Bethenny Frankel was known as the show's runner up to actual winner...um, what was her name, again? Oh, right, \u003ca href=\"http://www.dawnastone.com/\">Dawna Stone\u003c/a>. (Oh, give me a break -- who would remember someone who would write a book called \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599956888/kqedorg-20\">\u003ci>Winning Nice\u003c/i>\u003c/a>?) In the \u003ca href=\"http://forums.televisionwithoutpity.com/index.php?showtopic=3134658&st=45&#entry9179531\">Television Without Pity forums\u003c/a>, Frankel's gaunt eye sockets, Grinch-like smile, and nasty attitude earned her the nickname of \"Corpse Bride.\" Where Dawna was nice and blond, Bethenny was evil and brown. Where Dawna founded a \u003ca href=\"http://hersports.com/\">sporty magazine for women\u003c/a>, Bethenny baked \u003ca href=\"http://bethennybakes.com/products.htm\">low fat, wheat free, egg free, dairy free, and refined sugar free products\u003c/a>. \u003c/p>\n\u003cp>Safely squirreled away in one of Martha's many magazines, Dawna has receded into relative obscurity while Bethenny has taken back the bitchlight. Not only is she \"starring\" on \u003ca href=\"http://www.bravotv.com/Real_Housewives_NYC/season/1/about/index.php\">\u003ci>The Real Housewives of New York\u003c/i>\u003c/a> as the, rather confusingly, only unmarried housewife, but she catalogs her television appearances and online cooking show on her very own, very \u003ca href=\"http://www.youtube.com/bethennybakes\">pink YouTube channel\u003c/a>, she has a food column in \u003ca href=\"http://www.health.com/health/\">\u003ci>Health\u003c/i>\u003c/a> magazine, and she maybe continues to bake. Back in the pre-Bravo days, the Bethenny Bakes website actually resembled that of one trying to push natural baked goods. Now, it just looks like \u003ca href=\"http://bethennybakes.com/\">a vanity site\u003c/a>.\u003c/p>\n\u003cp>Recently, the dressing room of the Wednesday taping of the \u003ca href=\"http://www.bravotv.com/alist/2008/about/index.php\">Bravo A-List Awards\u003c/a> beheld a scene straight out of \u003ci>The Women\u003c/i>. Just replace Paulette Goddard's pearly whites with Bethenny Frankel's Jungle Red nails. Apparently, scripted jokes about miles lived from beach and the minuteness of New York apartments \u003ca href=\"http://tvwatch.people.com/2008/06/06/the-real-housewives-of-nyc-and-oc-catfight/\">culminated in a fight\u003c/a> that required Tamra Barney (of \u003ca href=\"http://www.bravotv.com/Real_Housewives/season/2/\">\u003cem>The Real Housewives\u003c/em> Original Flavor\u003c/a>) to use daubs of makeup to mask the scratches on her sun-soaked arm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even after drawing first blood, Bethenny threatened that the cat fight was far from over, promising, \"Give me a can of hairspray and a match, and I'll take care of that in the dressing room later.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oddly enough, that's also her recipe for crème brûlée.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Surrounded by the gentle hum and blue glow of the television from 11pm to 3am, I'm at my most productive. It's a routine I started in college. I was never able to concentrate in daylight, which might unveil a slightly vampiric side to my personality, and I needed noise to drown out the screaming silence of my room. Unfortunately, these work habits, while productive, mean I often stumble unwittingly into the terrifying world of infomercials.\u003c/p>\n\u003cp>The other night I was busily tapping away at something or other when I glanced up for an eye break and watched a thoroughly disgusting but completely enthralling infomercial for the \u003ca href=\"http://www.pedegg.com/\">PedEgg\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/IoHMd1yOBfM&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/IoHMd1yOBfM&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>This handy little vehicle of blood poisoning waiting to happen grates all the off your feet with just a few (reportedly) smooth strokes. The PedEgg has metal \"micro-files\" that will rasp off your rough patches but won't pop a balloon! (I long for the days of dual tin can and tomato cutting.) The PedEgg also has a handy little collection chamber where all your foot detritus gathers instead of falling to the floor. (Because that, well, that would be gross.)\u003c/p>\n\u003cp>The next time I took an eye break, I found myself watching the same commercial. Except this one wasn't grating dead skin, it was \u003ca href=\"http://thecookskitchen.com/browse_393\">grating cheese\u003c/a>. It had the SAME grater panel and the SAME handy little collection chamber. It's ingenious. It's a multi-use that even Alton Brown has to love! It's also bizarre and gross and the two commercials shouldn't be shown on the same channel within hours of each other! And FYI putting a \u003ca href=\"http://www.zaccardis.com/bw39447-boston-warehouse-cheese-grater.html\">cute little mouse\u003c/a> on it doesn't negate the foot factor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Do you think the PedEgg guy saw the cheese grater and thought, \"Cheese? Feet!\" Or did the CheeseEgg (not its real name) guy watch the happy old lady dumping her foot shavings in the trash can and think, \"Wow, I'll bet that would work really well with cheese.\" I've seen the cheese grater at Bed, Bath and Beyond. I've thought about buying it, testing it out, seeing if she really handles better than my beloved Microplane. But I can't quite bring myself to do it. I think I'm afraid the CheeseEgg will creep into my bathroom in the dead of night and perch on the edge on the tub. There it will sit, staring me down as I shower, taunting me, knowing how vainly I'm wrestling with my curiosity and my disgust. Knowing I will want to see if it grates my feet as well as it grates my cheese. Knowing that once I find out that answer, I will have to throw the thing out, disgusted by my weakness. Taunted by my smooth feet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These are the things that pass through the transom of my mind when I'm up being productive at 3am. (Don't even get me started on the \u003ca href=\"http://oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=61975\">Corn Stripper\u003c/a>.)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Surrounded by the gentle hum and blue glow of the television from 11pm to 3am, I'm at my most productive. It's a routine I started in college. I was never able to concentrate in daylight, which might unveil a slightly vampiric side to my personality, and I needed noise to drown out the screaming silence of my room. Unfortunately, these work habits, while productive, mean I often stumble unwittingly into the terrifying world of infomercials.\u003c/p>\n\u003cp>The other night I was busily tapping away at something or other when I glanced up for an eye break and watched a thoroughly disgusting but completely enthralling infomercial for the \u003ca href=\"http://www.pedegg.com/\">PedEgg\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/IoHMd1yOBfM&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/IoHMd1yOBfM&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>This handy little vehicle of blood poisoning waiting to happen grates all the off your feet with just a few (reportedly) smooth strokes. The PedEgg has metal \"micro-files\" that will rasp off your rough patches but won't pop a balloon! (I long for the days of dual tin can and tomato cutting.) The PedEgg also has a handy little collection chamber where all your foot detritus gathers instead of falling to the floor. (Because that, well, that would be gross.)\u003c/p>\n\u003cp>The next time I took an eye break, I found myself watching the same commercial. Except this one wasn't grating dead skin, it was \u003ca href=\"http://thecookskitchen.com/browse_393\">grating cheese\u003c/a>. It had the SAME grater panel and the SAME handy little collection chamber. It's ingenious. It's a multi-use that even Alton Brown has to love! It's also bizarre and gross and the two commercials shouldn't be shown on the same channel within hours of each other! And FYI putting a \u003ca href=\"http://www.zaccardis.com/bw39447-boston-warehouse-cheese-grater.html\">cute little mouse\u003c/a> on it doesn't negate the foot factor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Do you think the PedEgg guy saw the cheese grater and thought, \"Cheese? Feet!\" Or did the CheeseEgg (not its real name) guy watch the happy old lady dumping her foot shavings in the trash can and think, \"Wow, I'll bet that would work really well with cheese.\" I've seen the cheese grater at Bed, Bath and Beyond. I've thought about buying it, testing it out, seeing if she really handles better than my beloved Microplane. But I can't quite bring myself to do it. I think I'm afraid the CheeseEgg will creep into my bathroom in the dead of night and perch on the edge on the tub. There it will sit, staring me down as I shower, taunting me, knowing how vainly I'm wrestling with my curiosity and my disgust. Knowing I will want to see if it grates my feet as well as it grates my cheese. Knowing that once I find out that answer, I will have to throw the thing out, disgusted by my weakness. Taunted by my smooth feet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These are the things that pass through the transom of my mind when I'm up being productive at 3am. (Don't even get me started on the \u003ca href=\"http://oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=61975\">Corn Stripper\u003c/a>.)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=262\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 15:\u003c/p>\n\u003cp>1) \u003cstrong>The Grubstake\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=266\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=263\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=269\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Charanga\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=267\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=264\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Viognier\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=268\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=265\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"hidden-brain": {
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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