Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home
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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139356":{"type":"posts","id":"bayareabites_139356","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139356","score":null,"sort":[1605802322000]},"guestAuthors":[],"slug":"attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home","title":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home","publishDate":1605802322,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>About a year and a half ago, smoked veggie duck unceremoniously disappeared from Love N' Haight's menu. At first, the disappearance of one of the vegetarian sandwich shop's most popular items seemed like a temporary blip. Owner Fey Chao wasn't sure what had happened—the vegan specialty just stopped arriving one day. Two months into the duck's disappearance, and tired of answering questions about it, she managed to update the menu board, hanging high on the wall above the order counter. \"OUT DUCK,\" she wrote in almost illegible Sharpie—the end of an era announced in a low key characteristic of the shop's general ethos.\u003c/p>\n\u003cp>The absence of the smoked veggie duck was upsetting for those of us who had eaten it with almost religious fervor for years. Over the last six months, each time I stepped through Love N' Haight's door, bell ringing above me, I checked to see if \"OUT DUCK\" was still on the board, then muttered the same thing. \"Man. That duck really is gone forever. But it's okay. As long as Love N' Haight stays open, everything is okay.\"\u003c/p>\n\u003cp>As you probably know by now, everything is not okay—Love N' Haight permanently closed its Lower Haight St. doors on Oct. 1, 2020. And it wasn't the \"OUT DUCK\" that was the problem. (We'd all just switched to the vegan chicken.) Like hundreds of businesses around the Bay Area, its closure was a side effect of the pandemic, exacerbated by an expiring lease. [aside postid='bayareabites_136148']\u003c/p>\n\u003cp>Losing Love N' Haight represents more than just the loss of a long-time veggie favorite. Its closure means the loss of a time capsule; a constant; a very special hole in the wall that steadfastly refused to change over the course of its 21 years in business. (Unless you count the one time prices went up by a dollar, or the disappearance of real meat from the menu in 2013.)\u003c/p>\n\u003cp>Make no mistake: Love N' Haight was weird in a quintessentially San Francisco way. Its interior walls and ceiling were decorated with a painting of the lost city of Atlantis, specifically designed to make you feel like you were underwater. The shop never played music, preferring instead to blast droning Buddhist chants, some of which were layered to the point of anxiety-inducing. The chairs and tables were mismatched and rickety. Inside, the only truly aesthetically pleasing sight was the immaculate Buddhist shrine, always replete with offerings. Love N' Haight stayed this way the entire time it was open, despite the gentrification going on outside its front door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason Love N' Haight didn't need to fuss, or create a fancy decor to keep its customers coming, was because its sandwiches were unmatched. (Yes, even in a region as vegetarian-friendly as the Bay Area.) Now that the shop has closed, those sandwiches remain unmatched. (Though it's worth noting that Rhea's Deli in the Mission comes close.) This leaves many of its patrons in the predicament of trying to recreate Love N' Haight sandwiches at home. And this week, I did just that.\u003c/p>\n\u003cp>Much of the initial battle revolved around locating the right kind of soy meat. Love N' Haight's was special—thick steaks that offered a chew much closer to real meat than the average seitan. This is not meat you can pick up in any regular supermarket, and it's not readily available within the confines of San Francisco. A pilgrimage to \u003ca href=\"https://www.vegelutiontrading.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Layonna Vegetarian Health Food Market\u003c/a> in Oakland’s Chinatown (accessible via BART), or to \u003ca href=\"https://www.facebook.com/saudagarcashandcarry/\" target=\"_blank\" rel=\"noopener noreferrer\">Saudagar Cash & Carry\u003c/a> in Hayward is first necessary. Both carry the \u003ca href=\"https://www.vegelutiontrading.com/ecommerce/frozen-food/frozen-food-smoked-chicken-legs-(small-package).html\" target=\"_blank\" rel=\"noopener noreferrer\">Meatless Smoked Drumsticks\u003c/a> that most closely resemble the smoked veggie duck of old.\u003c/p>\n\u003cp>Through a process of trial and error, I found that the only way to get them cooked to Love N' Haight perfection is to first defrost them, then throw them in the oven at 375° for 12-15 minutes. (The package suggests frying, sautéing, or grilling—none of which gave me an even cook because of the drumsticks' awkward shape.) After that, it's just about replicating your order (mine was always on sliced wheat with extra avocado and cucumber) and doing it with the care and meticulous attention that Fey Chao used to give it. Evenly layer those veggies like your life depends on it!\u003c/p>\n\u003cp>The sandwich I made, it turns out, was great. Extremely similar to the ones Chao used to make for me. It filled the hole in my stomach just fine—but the one in my heart still remains. Because never again will I eat one while chatting across the counter to Chao's sweet daughter, Virginia. Never again will my friends attempt to FedEx me a sandwich on my birthday because I'm out of town and they know it's my favorite. (This really happened.) And never again will I drunkenly leave Molotov's at 1am and fall into the comfort of a sober-up sandwich right across the street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the time of Love N' Haight's closing, \u003ca href=\"https://www.sfgate.com/food/article/Love-N-Haight-Deli-shutter-21-years-sandwich-15609977.php\" target=\"_blank\" rel=\"noopener noreferrer\">Fey Chao told SF Gate\u003c/a> that she intends to re-open in a new location once conditions return to normal. \"I can’t retire,\" she said, \"but right now it’s very difficult to open a new shop. This year, I will relax for a couple months, but I’ll find something to do for next year.\" Chao should relax while she can. As delicious as my home sandwich was, if and when Love N' Haight opens in a new location, I, and countless others like me, will enthusiastically return, \"OUT DUCK\" or not.\u003c/p>\n\n","blocks":[],"excerpt":"The closure of the San Francisco vegetarian sandwich staple is forcing long-time patrons to try and make them at home.","status":"publish","parent":0,"modified":1621555287,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":962},"headData":{"title":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home | KQED","description":"The closure of the San Francisco vegetarian sandwich staple is forcing long-time patrons to try and make them at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home","datePublished":"2020-11-19T16:12:02.000Z","dateModified":"2021-05-21T00:01:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139356 https://ww2.kqed.org/bayareabites/?p=139356","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/19/attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home/","disqusTitle":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139356/attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>About a year and a half ago, smoked veggie duck unceremoniously disappeared from Love N' Haight's menu. At first, the disappearance of one of the vegetarian sandwich shop's most popular items seemed like a temporary blip. Owner Fey Chao wasn't sure what had happened—the vegan specialty just stopped arriving one day. Two months into the duck's disappearance, and tired of answering questions about it, she managed to update the menu board, hanging high on the wall above the order counter. \"OUT DUCK,\" she wrote in almost illegible Sharpie—the end of an era announced in a low key characteristic of the shop's general ethos.\u003c/p>\n\u003cp>The absence of the smoked veggie duck was upsetting for those of us who had eaten it with almost religious fervor for years. Over the last six months, each time I stepped through Love N' Haight's door, bell ringing above me, I checked to see if \"OUT DUCK\" was still on the board, then muttered the same thing. \"Man. That duck really is gone forever. But it's okay. As long as Love N' Haight stays open, everything is okay.\"\u003c/p>\n\u003cp>As you probably know by now, everything is not okay—Love N' Haight permanently closed its Lower Haight St. doors on Oct. 1, 2020. And it wasn't the \"OUT DUCK\" that was the problem. (We'd all just switched to the vegan chicken.) Like hundreds of businesses around the Bay Area, its closure was a side effect of the pandemic, exacerbated by an expiring lease. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136148","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Losing Love N' Haight represents more than just the loss of a long-time veggie favorite. Its closure means the loss of a time capsule; a constant; a very special hole in the wall that steadfastly refused to change over the course of its 21 years in business. (Unless you count the one time prices went up by a dollar, or the disappearance of real meat from the menu in 2013.)\u003c/p>\n\u003cp>Make no mistake: Love N' Haight was weird in a quintessentially San Francisco way. Its interior walls and ceiling were decorated with a painting of the lost city of Atlantis, specifically designed to make you feel like you were underwater. The shop never played music, preferring instead to blast droning Buddhist chants, some of which were layered to the point of anxiety-inducing. The chairs and tables were mismatched and rickety. Inside, the only truly aesthetically pleasing sight was the immaculate Buddhist shrine, always replete with offerings. Love N' Haight stayed this way the entire time it was open, despite the gentrification going on outside its front door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason Love N' Haight didn't need to fuss, or create a fancy decor to keep its customers coming, was because its sandwiches were unmatched. (Yes, even in a region as vegetarian-friendly as the Bay Area.) Now that the shop has closed, those sandwiches remain unmatched. (Though it's worth noting that Rhea's Deli in the Mission comes close.) This leaves many of its patrons in the predicament of trying to recreate Love N' Haight sandwiches at home. And this week, I did just that.\u003c/p>\n\u003cp>Much of the initial battle revolved around locating the right kind of soy meat. Love N' Haight's was special—thick steaks that offered a chew much closer to real meat than the average seitan. This is not meat you can pick up in any regular supermarket, and it's not readily available within the confines of San Francisco. A pilgrimage to \u003ca href=\"https://www.vegelutiontrading.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Layonna Vegetarian Health Food Market\u003c/a> in Oakland’s Chinatown (accessible via BART), or to \u003ca href=\"https://www.facebook.com/saudagarcashandcarry/\" target=\"_blank\" rel=\"noopener noreferrer\">Saudagar Cash & Carry\u003c/a> in Hayward is first necessary. Both carry the \u003ca href=\"https://www.vegelutiontrading.com/ecommerce/frozen-food/frozen-food-smoked-chicken-legs-(small-package).html\" target=\"_blank\" rel=\"noopener noreferrer\">Meatless Smoked Drumsticks\u003c/a> that most closely resemble the smoked veggie duck of old.\u003c/p>\n\u003cp>Through a process of trial and error, I found that the only way to get them cooked to Love N' Haight perfection is to first defrost them, then throw them in the oven at 375° for 12-15 minutes. (The package suggests frying, sautéing, or grilling—none of which gave me an even cook because of the drumsticks' awkward shape.) After that, it's just about replicating your order (mine was always on sliced wheat with extra avocado and cucumber) and doing it with the care and meticulous attention that Fey Chao used to give it. Evenly layer those veggies like your life depends on it!\u003c/p>\n\u003cp>The sandwich I made, it turns out, was great. Extremely similar to the ones Chao used to make for me. It filled the hole in my stomach just fine—but the one in my heart still remains. Because never again will I eat one while chatting across the counter to Chao's sweet daughter, Virginia. Never again will my friends attempt to FedEx me a sandwich on my birthday because I'm out of town and they know it's my favorite. (This really happened.) And never again will I drunkenly leave Molotov's at 1am and fall into the comfort of a sober-up sandwich right across the street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the time of Love N' Haight's closing, \u003ca href=\"https://www.sfgate.com/food/article/Love-N-Haight-Deli-shutter-21-years-sandwich-15609977.php\" target=\"_blank\" rel=\"noopener noreferrer\">Fey Chao told SF Gate\u003c/a> that she intends to re-open in a new location once conditions return to normal. \"I can’t retire,\" she said, \"but right now it’s very difficult to open a new shop. This year, I will relax for a couple months, but I’ll find something to do for next year.\" Chao should relax while she can. As delicious as my home sandwich was, if and when Love N' Haight opens in a new location, I, and countless others like me, will enthusiastically return, \"OUT DUCK\" or not.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139356/attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home","authors":["11242"],"series":["bayareabites_16895"],"categories":["bayareabites_16558","bayareabites_17082","bayareabites_1873"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16536","bayareabites_16576","bayareabites_17007","bayareabites_1180","bayareabites_17008"],"featImg":"bayareabites_139366","label":"source_bayareabites_139356"},"bayareabites_139208":{"type":"posts","id":"bayareabites_139208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139208","score":null,"sort":[1602172834000]},"guestAuthors":[],"slug":"flavors-at-home-boiled-potatoes-and-tuna","title":"Boiled Potatoes and Tuna","publishDate":1602172834,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_138955,bayareabites_138836,bayareabites_138794' label='Even more Flavors at Home']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Another flavor, still at home. This week, it’s an elegant surprise with two pantry staples.","status":"publish","parent":0,"modified":1621632051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":569},"headData":{"title":"Boiled Potatoes and Tuna | KQED","description":"Another flavor, still at home. This week, it’s an elegant surprise with two pantry staples.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Boiled Potatoes and Tuna","datePublished":"2020-10-08T16:00:34.000Z","dateModified":"2021-05-21T21:20:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139208 https://ww2.kqed.org/bayareabites/?p=139208","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/08/flavors-at-home-boiled-potatoes-and-tuna/","disqusTitle":"Boiled Potatoes and Tuna","source":"Flavors at Home","path":"/bayareabites/139208/flavors-at-home-boiled-potatoes-and-tuna","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_138955,bayareabites_138836,bayareabites_138794","label":"Even more Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139208/flavors-at-home-boiled-potatoes-and-tuna","authors":["11625"],"series":["bayareabites_16895"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16536","bayareabites_300","bayareabites_1956"],"featImg":"bayareabites_139211","label":"source_bayareabites_139208"},"bayareabites_138836":{"type":"posts","id":"bayareabites_138836","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138836","score":null,"sort":[1597346898000]},"guestAuthors":[],"slug":"flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort","title":"Mom’s Nigerian Stew Is Three Generations of Comfort","publishDate":1597346898,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just like my mother did in the article, I want to dedicate my love for Nigerian stew to my mother and her passion for loving others through cooking. Enjoy!\u003c/span>\u003c/p>\n\u003cp>Here's the version my mom shared in her magazine article:\u003c/p>\n\u003ch2>Nigerian Stew\u003c/h2>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n[aside tag=\"flavors\" label=\"More Flavors at Home\"]\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Nigerian tomato stew has many versions and methods, but mom's is the best for Anthonia Onyejekwe","status":"publish","parent":0,"modified":1621633648,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":768},"headData":{"title":"Mom’s Nigerian Stew Is Three Generations of Comfort | KQED","description":"Nigerian tomato stew has many versions and methods, but mom's is the best for Anthonia Onyejekwe","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mom’s Nigerian Stew Is Three Generations of Comfort","datePublished":"2020-08-13T19:28:18.000Z","dateModified":"2021-05-21T21:47:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138836 https://ww2.kqed.org/bayareabites/?p=138836","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/13/flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort/","disqusTitle":"Mom’s Nigerian Stew Is Three Generations of Comfort","source":"Flavors at Home","nprByline":"Anthonia Onyejekwe","path":"/bayareabites/138836/flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was about 4-years-old my mother was featured in \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">San Francisco Focus Magazine\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, a publication once run by KQED. In the article, she talked about her stew and its connection to my grandmother, who was a chef in Lagos, Nigeria. Since then, my mother has taught me how to prepare the traditional dish growing up in Oakland. It came back to my mind recently after a family friend shared the article with me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every Nigerian stew is different, from its ingredients to the preparation. Some Nigerians like to add fresh garlic, while others might add a sage leaf. Ultimately, most settle on a method that works for them, and I strongly believe my mother has one of the best ways of making stew. The base starts with freshly pureed organic tomatoes and an array of herbs and spices like Maggi’s bouillon cubes, Lion’s yellow curry powder, fresh basil and red habanero peppers or ground Cameroon peppers. We love ours extra spicy, so we use both peppers. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138839\" class=\"wp-caption alignnone\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-138839\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg\" alt=\"Magazine photo of recipe\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/KQED-SF-Focus-Magazine-160x213.jpeg 160w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">When Anthonia Onyejekwe was about 4-years-old, her mom was featured in a magazine article talking about her version of Nigerian tomato stew. \u003ccite>(Anthonia Onyejekwe / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Depending on my mother’s stock, the stew can have assorted meats like beef, chicken, cow skin, goat meat or even fish. For this version, she used bone-in beef. First she places the beef inside a large pot filled with water, herbs, spices and fresh onions. Once that’s cooked, she begins making the stew. A cup of oil is poured into a hot pot, along with more onions, basil, bouillon cubes and curry powder. Next, she adds the blended tomatoes, salt, and ground Cameroon peppers. While the stew is bubbling, she then adds the beef. After the beef simmers and soaks up the flavors, it’s so tender that the meat is nearly falling off the bone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stew is served with fluffy parboiled rice, but it can also be paired with cassava yams and fried plantain. To thoroughly enjoy the stew, it’s best to eat it with a chilled bottle of malta, Hatuey preferably.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just like my mother did in the article, I want to dedicate my love for Nigerian stew to my mother and her passion for loving others through cooking. Enjoy!\u003c/span>\u003c/p>\n\u003cp>Here's the version my mom shared in her magazine article:\u003c/p>\n\u003ch2>Nigerian Stew\u003c/h2>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor the beef:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 lbs bone-in beef shank, cubed into 1-2 inch pieces*\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves of garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium ginger root, peeled\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red onion, cubed \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>For the stew:\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red large onion cubed\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup of canola oil or any other flavorless oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 red or orange habanero peppers blended\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon of Lion’s Curry Powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Salt to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 bunch of chopped fresh basil leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">8 Roma tomatoes, blended or 2 14-ounce cans tomato sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Ground Cameroon pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Maggi cubes \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>* If getting your beef from a butcher, ask them to cube it for you.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a large pot on medium-high heat, add beef, cubed red onions, one peeled ginger, 2 cloves of garlic, 2 Maggi cubes lion’s curry powder and 2 cups water. Bring to a boil then reduce to a simmer until beef is tender. Remove from heat and drain the excess water from the pot. set aside\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">for the stew, heat another pot to medium heat. Add oil, chopped fresh basil, red cubed onion, curry powder and Maggi cubes. Allow the ingredients to fry together until onions are translucent. Next add the fresh blended tomatoes or canned tomato sauce, then add the blended habanero peppers. Let the stew simmer for 15 minutes until the tomatoes are a deep reddish brown. Add the beef to the stew and add salt and Cameroon pepper to taste. Allow the stew simmer for another 15-20 minutes until beef is fall-off-the-bone tender. Serve with parboil rice, fried plantain, or cassava yams. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138836/flavors-at-home-moms-nigerian-stew-is-three-generations-of-comfort","authors":["byline_bayareabites_138836"],"series":["bayareabites_16895"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_16918","bayareabites_16919","bayareabites_14738"],"featImg":"bayareabites_138837","label":"source_bayareabites_138836"},"bayareabites_138794":{"type":"posts","id":"bayareabites_138794","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138794","score":null,"sort":[1596726008000]},"guestAuthors":[],"slug":"flavors-at-home-peaches-for-dinner","title":"This is How to Have Peaches for Dinner","publishDate":1596726008,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">The peaches were so remarkably sweet last July that my mom wondered out loud whether it was the last summer on earth. Her question came back to me this spring as a pandemic took over the world and longstanding protests against police brutality swelled into uprisings across the country. This year’s peaches aren’t as sweet. I wish I could prove it empirically, but all I have to compare is memories of their ambrosial sugariness. Even still, I’m eating my fair share of peaches this year. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy\">\u003cspan style=\"font-weight: 400\">Galettes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> have become a favorite way to enjoy them but I also keep coming back to enjoying them simply sliced up with some yogurt and honey. I started eating peaches this way on the many nights last summer when I craved a salad and dessert all at once. A few toppings and a dish is made out of a single fruit. It’s not an uncommon composition to pair the floral sweetness of a peach with a rich dairy thing. I love the tang yogurt provides especially when it’s laced with a slick trail of honey.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"flavorsathome\" label=\"More Flavors at Home”]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This summer is unlike the last for many reasons, but still I savor peaches for dinner. Sometimes I add a plum or a nectarine or pluot to the spread, splaying the slivers of each fruit on a plate before topping it off with yogurt and honey. If I have fresh basil on hand, I chop some up as a final touch. I do the same with thyme blossoms. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news\">\u003cspan style=\"font-weight: 400\">I’ve said enough\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about how cooking doesn’t bring me as much joy five months into a pandemic. My appetite for both food and the labor of cooking it is fickle. Each day is a repetition of chores, headlines and \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do\">\u003cspan style=\"font-weight: 400\">corporate posturing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the ceremony of dressing up a perfect peach still excites me. It’s a thoughtful ritual fit for one of summer’s best fruits. I believe that every ripe peach can be enjoyed over a sink with its juice dripping down turning your elbow into a faucet. But sometimes, a peach calls for decoration, and I oblige. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A simple ceremony of yogurt and honey to make a meal out of stone fruit.","status":"publish","parent":0,"modified":1621633671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":376},"headData":{"title":"This is How to Have Peaches for Dinner | KQED","description":"A simple ceremony of yogurt and honey to make a meal out of stone fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This is How to Have Peaches for Dinner","datePublished":"2020-08-06T15:00:08.000Z","dateModified":"2021-05-21T21:47:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138794 https://ww2.kqed.org/bayareabites/?p=138794","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/06/flavors-at-home-peaches-for-dinner/","disqusTitle":"This is How to Have Peaches for Dinner","source":"Flavors at Home","path":"/bayareabites/138794/flavors-at-home-peaches-for-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The peaches were so remarkably sweet last July that my mom wondered out loud whether it was the last summer on earth. Her question came back to me this spring as a pandemic took over the world and longstanding protests against police brutality swelled into uprisings across the country. This year’s peaches aren’t as sweet. I wish I could prove it empirically, but all I have to compare is memories of their ambrosial sugariness. Even still, I’m eating my fair share of peaches this year. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy\">\u003cspan style=\"font-weight: 400\">Galettes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> have become a favorite way to enjoy them but I also keep coming back to enjoying them simply sliced up with some yogurt and honey. I started eating peaches this way on the many nights last summer when I craved a salad and dessert all at once. A few toppings and a dish is made out of a single fruit. It’s not an uncommon composition to pair the floral sweetness of a peach with a rich dairy thing. I love the tang yogurt provides especially when it’s laced with a slick trail of honey.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavorsathome","label":"label=\"More Flavors at Home”"},"numeric":["label=\"More","Flavors","at","Home”"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This summer is unlike the last for many reasons, but still I savor peaches for dinner. Sometimes I add a plum or a nectarine or pluot to the spread, splaying the slivers of each fruit on a plate before topping it off with yogurt and honey. If I have fresh basil on hand, I chop some up as a final touch. I do the same with thyme blossoms. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news\">\u003cspan style=\"font-weight: 400\">I’ve said enough\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about how cooking doesn’t bring me as much joy five months into a pandemic. My appetite for both food and the labor of cooking it is fickle. Each day is a repetition of chores, headlines and \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do\">\u003cspan style=\"font-weight: 400\">corporate posturing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the ceremony of dressing up a perfect peach still excites me. It’s a thoughtful ritual fit for one of summer’s best fruits. I believe that every ripe peach can be enjoyed over a sink with its juice dripping down turning your elbow into a faucet. But sometimes, a peach calls for decoration, and I oblige. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138794/flavors-at-home-peaches-for-dinner","authors":["11625"],"series":["bayareabites_16895"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_16773"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_16621"],"featImg":"bayareabites_138796","label":"source_bayareabites_138794"},"bayareabites_138624":{"type":"posts","id":"bayareabites_138624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138624","score":null,"sort":[1596131503000]},"guestAuthors":[],"slug":"flavors-at-home-how-to-cook-together-virtually","title":"How to Cook Together Virtually","publishDate":1596131503,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.[aside tag=\"flavors\" label=\"More Flavors at Home.\"]\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n","blocks":[],"excerpt":"Cooking together virtually is now a thing of normalcy.","status":"publish","parent":0,"modified":1621633707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":450},"headData":{"title":"How to Cook Together Virtually | KQED","description":"Cooking together virtually is now a thing of normalcy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Cook Together Virtually","datePublished":"2020-07-30T17:51:43.000Z","dateModified":"2021-05-21T21:48:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138624 https://ww2.kqed.org/bayareabites/?p=138624","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/30/flavors-at-home-how-to-cook-together-virtually/","disqusTitle":"How to Cook Together Virtually","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138624/flavors-at-home-how-to-cook-together-virtually","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Not sure why it took 30 years of life and five months of sheltering in place to figure out how to cook together with friends in different states, but here we are. Virtual cooking friend dates, FaceTime watch parties and video chats have taken up space as new “hobbies” to help keep in touch.\u003c/p>\n\u003cp>The latest co-cooking adventure was with Isabelle, a good friend of mine in Minnesota. After putting together a shared document listing the ingredients we each had in our pantries and fridges, cross-referencing them with recipes that could use said ingredients (or take variants) and narrowing down a brainstorm of links, we settled on one dish and one cocktail.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors","label":"More Flavors at Home. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We made this \u003ca href=\"https://www.justonecookbook.com/vegetarian-japanese-curry/#wprm-recipe-container-92986\" target=\"_blank\" rel=\"noopener noreferrer\">Japanese curry\u003c/a> from Just One Cookbook, but with vegetables we had on hand. My version substituted green beans for asparagus, dried porcini mushrooms for oysters and shimeji, added a poblano to the pepper mix and nixed the kabocha. Isabelle’s also omitted the kabocha and added kale.\u003c/p>\n\u003cp>Without thinking, we both decided to mise en place before joining the call, a pro tip for anyone who wants to try a similar co-cooking adventure on their own. It helped save time and fingers (trying to dice and talk to a screen is not exactly an easy skill to master).\u003c/p>\n\u003cfigure id=\"attachment_138627\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138627\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg\" alt=\"cocktail making\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/IMG_1195-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Making a coconut-lime-basil cocktail before eating. \u003ccite>(Urmila Ramakrishnan / KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish, overall, was quite simple to make. It was the first time either of us had made a roux for a curry. With the Indian versions I’m used to making, it normally starts with a paste of ginger, garlic, onion and tomato. We chatted while comparing our roux coloration on the screen. It was surprising how in-sync we were throughout the whole process. As we let our vegetables simmer in vegetable broth, we caught up on the latest perils of working from home and the different hobbies we’ve collected since the last time we spoke. We reveled in the novelty of being able to cook together with hundreds of miles between us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the end of it all, we plated our curry over noodles, used more of our pantry staples to make this \u003ca href=\"https://www.mydiaryofus.com/blog/2014/3/10/refreshing-coconut-lime-and-basil-cocktails\">basil coconut cocktail\u003c/a> (shaken not blended) and dug in swiftly.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138624/flavors-at-home-how-to-cook-together-virtually","authors":["11689"],"series":["bayareabites_16895"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_1573","bayareabites_16557","bayareabites_16576","bayareabites_335","bayareabites_108"],"featImg":"bayareabites_138626","label":"source_bayareabites_138624"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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