Instant Ramen: How a Simple Cup of Noodles Can Expand a Palate
The Reliable Comfort of Jajangmyeon
Yi Mian: The Long Life Noodle Filled with Nostalgia and History
This is How to Have Peaches for Dinner
Galettes to Cure Kitchen Apathy
Newlyweds, Virtual Cooking and Biryani
Missing Family During Mango Season
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, I loved Maruchan’s Instant Ramen noodles in a cup, specifically the shrimp flavor. I loved how they were portable, cheap and easy to make—just pour boiling water over them and wait for them to cook. Salt and pepper were the only seasonings I used to enhance my ramen. Though they weren’t much, I felt like that perfect duo took my noodles to another level. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All that changed when I entered high school. One day at lunch, the usual massive line of cool kids ditched the packaged, unflavored school lunch for ramen noodles in a cup. Displayed on the microwave table near the lunch table was an array of spices and flavorings beyond my trusted salt and pepper: Latin brands of hot sauce and a green bottle of squeezable lemon juice. My eyes widened as I watched my peers douse their noodles with these spicy, sour ingredients. My friend, who stood next to me, even sprinkled a few Flamin’ Hot Cheetos on her noodles. I quickly became curious about trying it on my own unflavored cup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After studying peers who went before me, I followed suit and added a good amount of hot sauce and lemon juice. I stirred the noodles around slowly to ensure that every noodle was equally coated, with specks of hot sauce floating around the broth. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138979\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138979\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg\" alt=\"Array of instant ramen noodles\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Matt Chriss / Unsplash\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I twirled the noodles with my plastic fork and took a bite. My world turned into that scene from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ratatouille \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">where Remy discovered flavor combinations for the very first time. The saltiness from the broth was balanced nicely with the acidity of the lemon juice. The hot sauce tingled on my tongue right after saltiness and acidity dissipated. From that moment, I was a convert. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I’ve gotten older, I've discovered many methods to dress my instant ramen: sauteed garlic pepper prawns, fried sunny side up eggs, teriyaki salmon skewers with sesame seeds—I’ve tried them all. Elevating this simple cup of noodles, so familiar and comfortable, offered a permission for curiosity and ways to explore more new flavor combinations—with the exception of the sprinkled Flamin’ Hot Cheetos on my ramen. I don’t think I'll ever be convinced to try that. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All that changed when I entered high school. One day at lunch, the usual massive line of cool kids ditched the packaged, unflavored school lunch for ramen noodles in a cup. Displayed on the microwave table near the lunch table was an array of spices and flavorings beyond my trusted salt and pepper: Latin brands of hot sauce and a green bottle of squeezable lemon juice. My eyes widened as I watched my peers douse their noodles with these spicy, sour ingredients. My friend, who stood next to me, even sprinkled a few Flamin’ Hot Cheetos on her noodles. I quickly became curious about trying it on my own unflavored cup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After studying peers who went before me, I followed suit and added a good amount of hot sauce and lemon juice. I stirred the noodles around slowly to ensure that every noodle was equally coated, with specks of hot sauce floating around the broth. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138979\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138979\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg\" alt=\"Array of instant ramen noodles\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/matt-chris-pua-vQQJeTpBmmM-unsplash.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Matt Chriss / Unsplash\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I twirled the noodles with my plastic fork and took a bite. My world turned into that scene from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ratatouille \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">where Remy discovered flavor combinations for the very first time. The saltiness from the broth was balanced nicely with the acidity of the lemon juice. The hot sauce tingled on my tongue right after saltiness and acidity dissipated. From that moment, I was a convert. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">My first encounter with jajangmyeon was a revelatory experience. Two years ago, I was in Seoul with my grandmother, eating our way through her home city\u003c/span> \u003cspan style=\"font-weight: 400\">when we ended up on a dedicated noodle journey. Yesterday’s lunch had been a chilled metal bowl of \u003c/span>\u003ca href=\"https://seonkyounglongest.com/naengmyeon/\">\u003cspan style=\"font-weight: 400\">naengmyeon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, extremely chewy buckwheat noodles served in a cold beef broth punched up with acidic kimchi juice and chalky slices of hard boiled egg. The day before, sweating in the June humidity at a stall in Gwangjang market, we’d slurped down \u003c/span>\u003ca href=\"https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/\">\u003cspan style=\"font-weight: 400\">kal guksu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, knife cut noodles served with beef broth, carrots, cabbage, and shredded toasted seaweed on top. Just when I was certain there was no room left in my heart, or stomach, for another breathtaking bowl of noodles, we went to a fancy Chinese restaurant in Gangnam. The host led us to our table in a darkly lit room filled with stylish people in designer clothes and my grandmother ordered us heaping bowls of jajangmyeon. We tucked our napkins into our shirt collars and dug our chopsticks in to mix the noodles until they were slick with black sauce. The hand-pulled noodles were balanced: not too thick, gummy, or ethereal, with a bouncy chew. My grandmother and I slurped our bowls clean, waddled back to our Airbnb, and spent the rest of the trip talking about how incredible those noodles were. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not an exaggeration to say that I could write sonnets about jajangmyeon. The elements are all there: toothsome, chewy noodles topped with chunjang, a thick fermented black bean sauce cooked with small pieces of fatty pork, zucchini, and onion. The glossy sauce is adorned with crunchy, electric-yellow pickled danmuji (daikon), raw white onion, and matchstick cut cucumber. The richness of the chunjang, rivaling that of a slow-cooked bolognese, is balanced by the sweet acidity of danmuji cutting through the savoriness like a breath of fresh air. To me jajangmyeon is a comfort food to end all comfort foods, a healing salve for all occasions. It’s for filling a cavernously empty stomach, for soothing period cramps, and for nights when the world sits too heavily on your shoulders. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139175\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139175\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg\" alt=\"Granddaughter and grandmother eating\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olivia and her grandmother \u003ccite>(Courtesy of Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience noodles are remarkable starting points for larger conversations about cultural history, politics, and diaspora. That naengmyeon lunch led to a discussion about the dish’s North Korean origin and my grandmother’s thoughts on reunification. Photos of kal guksu yielded a 30-minute lecture from my father about how wheat-based noodles became popularized during the Korean war, when American wheat flour was distributed with rations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jajangmyeon proves to be no different, as its nation-spanning origins can spark feisty debates about the dish’s cultural heritage. The dish arrived in Korea when Chinese immigrants brought Shandong-style zhajiangmian to Incheon. From its diasporic beginnings, the Koreanized Chinese dish evolved in context to become a unique phenomenon in Korean culture. Popularly eaten on \u003c/span>\u003ca href=\"https://www.seriouseats.com/2019/04/introduction-to-black-day.html\">\u003cspan style=\"font-weight: 400\">Black Day\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> —the anti-Valentine’s holiday for sad singles— the dish is the most common takeout food in the nation. It has also spawned an extremely gushy \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JfG93JVUAiw\">\u003cspan style=\"font-weight: 400\">subgenre of ASMR mukbangs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Regardless of how you choose to classify jajangmyeon, the dish in mainstream Bay Area food culture still lives in shocking anonymity. You can order jajangmyeon at Chinese, Korean and Korean-Chinese restaurants under its many names (meat sauce noodles, zha jiang mian, jajangmyeon) and determine which interpretation best satisfies your particular palate (\u003c/span>\u003ca href=\"https://thebolditalic.com/best-places-to-get-zha-jiang-mian-the-bold-italic-san-francisco-b5f8d8480c83\">\u003cspan style=\"font-weight: 400\">one writer, driven by a craving much like mine, did so for restaurants in San Francisco)\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As months of pandemic-induced isolation ticked by and my mental health increasingly deteriorated, the specter of my perfect bowl of jajangmyeon began to haunt me. I followed \u003c/span>\u003ca href=\"https://www.maangchi.com/recipe/jjajangmyeon\">\u003cspan style=\"font-weight: 400\">Maangchi’s recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to make decent at-home versions, but they never quite hit the spot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything changed when a friend directed me to \u003c/span>\u003ca href=\"https://www.yelp.com/biz/yu-yu-za-zang-oakland\">\u003cspan style=\"font-weight: 400\">Yu Yu Za Zang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Telegraph Ave in Oakland. I must have driven by the storefront hundreds of times on frequent trips to Koreana Plaza throughout my life, but I had overlooked it, even with the neon lettering in the window displaying the dish’s name in hangul (of course, when I asked my grandmother if she had tried this spot, it turned out that it’s her preferred restaurant in Oakland for jajangmyeon). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In its takeout form from Yu Yu Za Zang, the dish comes with sauce and noodles in separate containers, radish and onion fixings in tiny plastic cups. I mixed the noodles and promptly splattered black sauce everywhere with furious slurping. I had found my glass slipper, my ideal jajangmyeon, hidden in plain sight just a few blocks from my apartment. It was a rom-com moment of falling in love with the person next-door, but with noodles. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish’s allure comes from the comforting assurance that even during the worst of times, the perfect noodles, with their magic power to soothe all ailments, can be slurped down while ugly-crying in pajamas. Jajangmyeon may elude easy classification, but when it exists somewhere out there, there is the certain promise of feeling okay. Because when one’s belly is full of noodles, it’s easier to believe that better days will come.\u003c/span>\u003c/p>\n\n",
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"excerpt": "A love letter to a noodle dish that warms the belly and satitates the soul.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">My first encounter with jajangmyeon was a revelatory experience. Two years ago, I was in Seoul with my grandmother, eating our way through her home city\u003c/span> \u003cspan style=\"font-weight: 400\">when we ended up on a dedicated noodle journey. Yesterday’s lunch had been a chilled metal bowl of \u003c/span>\u003ca href=\"https://seonkyounglongest.com/naengmyeon/\">\u003cspan style=\"font-weight: 400\">naengmyeon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, extremely chewy buckwheat noodles served in a cold beef broth punched up with acidic kimchi juice and chalky slices of hard boiled egg. The day before, sweating in the June humidity at a stall in Gwangjang market, we’d slurped down \u003c/span>\u003ca href=\"https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/\">\u003cspan style=\"font-weight: 400\">kal guksu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, knife cut noodles served with beef broth, carrots, cabbage, and shredded toasted seaweed on top. Just when I was certain there was no room left in my heart, or stomach, for another breathtaking bowl of noodles, we went to a fancy Chinese restaurant in Gangnam. The host led us to our table in a darkly lit room filled with stylish people in designer clothes and my grandmother ordered us heaping bowls of jajangmyeon. We tucked our napkins into our shirt collars and dug our chopsticks in to mix the noodles until they were slick with black sauce. The hand-pulled noodles were balanced: not too thick, gummy, or ethereal, with a bouncy chew. My grandmother and I slurped our bowls clean, waddled back to our Airbnb, and spent the rest of the trip talking about how incredible those noodles were. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not an exaggeration to say that I could write sonnets about jajangmyeon. The elements are all there: toothsome, chewy noodles topped with chunjang, a thick fermented black bean sauce cooked with small pieces of fatty pork, zucchini, and onion. The glossy sauce is adorned with crunchy, electric-yellow pickled danmuji (daikon), raw white onion, and matchstick cut cucumber. The richness of the chunjang, rivaling that of a slow-cooked bolognese, is balanced by the sweet acidity of danmuji cutting through the savoriness like a breath of fresh air. To me jajangmyeon is a comfort food to end all comfort foods, a healing salve for all occasions. It’s for filling a cavernously empty stomach, for soothing period cramps, and for nights when the world sits too heavily on your shoulders. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139175\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139175\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg\" alt=\"Granddaughter and grandmother eating\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olivia and her grandmother \u003ccite>(Courtesy of Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience noodles are remarkable starting points for larger conversations about cultural history, politics, and diaspora. That naengmyeon lunch led to a discussion about the dish’s North Korean origin and my grandmother’s thoughts on reunification. Photos of kal guksu yielded a 30-minute lecture from my father about how wheat-based noodles became popularized during the Korean war, when American wheat flour was distributed with rations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jajangmyeon proves to be no different, as its nation-spanning origins can spark feisty debates about the dish’s cultural heritage. The dish arrived in Korea when Chinese immigrants brought Shandong-style zhajiangmian to Incheon. From its diasporic beginnings, the Koreanized Chinese dish evolved in context to become a unique phenomenon in Korean culture. Popularly eaten on \u003c/span>\u003ca href=\"https://www.seriouseats.com/2019/04/introduction-to-black-day.html\">\u003cspan style=\"font-weight: 400\">Black Day\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> —the anti-Valentine’s holiday for sad singles— the dish is the most common takeout food in the nation. It has also spawned an extremely gushy \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JfG93JVUAiw\">\u003cspan style=\"font-weight: 400\">subgenre of ASMR mukbangs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Regardless of how you choose to classify jajangmyeon, the dish in mainstream Bay Area food culture still lives in shocking anonymity. You can order jajangmyeon at Chinese, Korean and Korean-Chinese restaurants under its many names (meat sauce noodles, zha jiang mian, jajangmyeon) and determine which interpretation best satisfies your particular palate (\u003c/span>\u003ca href=\"https://thebolditalic.com/best-places-to-get-zha-jiang-mian-the-bold-italic-san-francisco-b5f8d8480c83\">\u003cspan style=\"font-weight: 400\">one writer, driven by a craving much like mine, did so for restaurants in San Francisco)\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As months of pandemic-induced isolation ticked by and my mental health increasingly deteriorated, the specter of my perfect bowl of jajangmyeon began to haunt me. I followed \u003c/span>\u003ca href=\"https://www.maangchi.com/recipe/jjajangmyeon\">\u003cspan style=\"font-weight: 400\">Maangchi’s recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to make decent at-home versions, but they never quite hit the spot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything changed when a friend directed me to \u003c/span>\u003ca href=\"https://www.yelp.com/biz/yu-yu-za-zang-oakland\">\u003cspan style=\"font-weight: 400\">Yu Yu Za Zang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Telegraph Ave in Oakland. I must have driven by the storefront hundreds of times on frequent trips to Koreana Plaza throughout my life, but I had overlooked it, even with the neon lettering in the window displaying the dish’s name in hangul (of course, when I asked my grandmother if she had tried this spot, it turned out that it’s her preferred restaurant in Oakland for jajangmyeon). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In its takeout form from Yu Yu Za Zang, the dish comes with sauce and noodles in separate containers, radish and onion fixings in tiny plastic cups. I mixed the noodles and promptly splattered black sauce everywhere with furious slurping. I had found my glass slipper, my ideal jajangmyeon, hidden in plain sight just a few blocks from my apartment. It was a rom-com moment of falling in love with the person next-door, but with noodles. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish’s allure comes from the comforting assurance that even during the worst of times, the perfect noodles, with their magic power to soothe all ailments, can be slurped down while ugly-crying in pajamas. Jajangmyeon may elude easy classification, but when it exists somewhere out there, there is the certain promise of feeling okay. Because when one’s belly is full of noodles, it’s easier to believe that better days will come.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yi Mian: The Long Life Noodle Filled with Nostalgia and History",
"title": "Yi Mian: The Long Life Noodle Filled with Nostalgia and History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">I once believed that noodles could help me live forever. It wasn't so long ago when my grandmother repeated noodle myths from the Han dynasty around the dinner table in San Francisco’s Chinatown. She'd order heaping plates of yi mian (\u003c/span>\u003cspan style=\"font-weight: 400\">伊面\u003c/span>\u003cspan style=\"font-weight: 400\">), known as e-fu noodles, and twirl the generous noodles with her spoon. \"Long noodles mean long life, so don't waste!\" she'd say as she scooped another serving onto my plate. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her words stuck with me. Every holiday dinner at Chef Hung’s in Chinatown, my sister and I scanned the menu, determined to hunt down our favorite yi mian dish (we \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">were \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">trying to live forever). Fortunately for us, it was instantly recognizable on the list, garnished with juicy lobster and stubby mushrooms, and rolled off our youthful tongues. Even when yi mian was not on the menu, grandma would wave down a waiter and send in a special order. And wherever we went, the restaurant came up with the ingredients. Like magic. Towards the end of our eight-course meal, after stuffing ourselves silly, a mountain of yi mian arrived, steamy and fragrant. But even then, the sheer amount of noodles never seemed to faze us — we slurped it all up.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139063\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139063\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-800x505.jpg\" alt=\"illustration of a woman wrapped in noodles with bowls of noodles around her\" width=\"800\" height=\"505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-1020x644.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-1536x970.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-2048x1294.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-1920x1213.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Besides loving yi mian’s taste, I embraced these noodles for another, less taste-related reason. I wanted to believe my grandma. I wanted to become the oldest person to ever live. \u003ccite>(Julianna Eng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I got older, I gravitated toward these springy noodles every chance I could. For their addictive texture and seasoning, rigorous packaging process, and as I learned recently, the dough’s secret ingredient: sodium bicarbonate, or soda water. After adding this secret ingredient to the dough, strips of dough are boiled, deep-fried, and pressed into round cakes for instant cooking. Today, you’ll find yi mian, the supposed ancestor of Momofuku Ando’s instant noodles, lining the shelves of Chinese grocers and atop of every table during Chinese New Year. Holiday or not, I seized any opportunity to get my hands on yi mian.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139060\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139060\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-800x533.jpg\" alt=\"Bowl of yi mian\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Today, you’ll find yi mian, the supposed ancestor of Momofuku Ando’s instant noodles, lining the shelves of Chinese grocers and atop of every table during Chinese New Year \u003ccite>(Jess Eng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Besides loving yi mian’s taste, I embraced these noodles for another, less taste-related reason. I wanted to believe my grandma. I wanted to become\u003c/span>\u003cspan style=\"font-weight: 400\"> the oldest person to ever live. And I believed I could do it, if I followed my grandma’s advice. After many years of hearing her same stories\u003c/span>\u003cspan style=\"font-weight: 400\">, told with authority and reassurance, I can recount four different myths claiming to know yi mian’s origins and its connections to longevity.\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My grandmother’s favorite myth goes all the way back to the Han Dynasty. Embracing my face with her two hands, she told me stories of Emperor Wu, who joked that the length of one’s face, specifically the distance between a person’s nose and upper lip, determined one’s longevity. As she explained, because the Chinese pronunciation for face (liăn) sounds similar to the character for noodles (miàn), people started to associate noodles with a long life. Like the Han people two thousand years ago, I too keep this association close to me.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139061\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139061\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-800x640.png\" alt=\"Bowl of long life noodles and illustration of Chinese characters\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-800x640.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-1020x816.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-160x128.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-768x614.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-1536x1229.png 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-2048x1638.png 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-1920x1536.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">‘Long noodles mean long life, so don't waste!’ she'd say as she scooped another serving onto my plate. \u003ccite>(Jess Eng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">After telling me about the connection between longevity and noodles, she dived into her yi mian specific myths, including one that features a court official with the surname 伊 (Yi). She enjoyed telling me this story because the main character embodied characteristics she wanted me to have — gratitude, responsibility, and honor — points she made sure to emphasize throughout her story. That Yi’s people sent him gifts of long noodles to show appreciation for his leadership. That he deep fried the noodles to preserve his surplus and redistributed them to his people. That the families named the dish e-fu noodles (伊府麵), which translates to Yi family noodles, to honor him. The cult of yi mian was born, with my grandmother’s myths to thank for the introduction. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My grandma, who once beamed with passion telling me myths, now refuses to indulge in the same narratives. In her older age, she chooses practicality over myth, and as a result, I rarely rehear her stories as I did when I was younger. However, even without story after story around the dinner table, the magic of her noodle myths continues to linger. Now, these stories drum up a series of questions: Will people still associate yi mian with longevity in one thousand years? What will yi mian taste like then? What if chefs embrace mistakes while cooking, instead of striving for perfection? These questions, spurred by my grandmother’s myths, contain no answers. But they have opened up the once intimidating, whimsical future of noodles to me.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, I’ll often crave a bowl of springy yi mian noodles. I’ll hear my grandmother’s voice, commanding me to eat more noodles to ensure my long life. I’ll picture a glistening mountain of noodles, twice-cooked and stir-fried to perfection. I’ll remember the legendary characters who shaped yi mian into the mythological noodle I know today. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I once believed that noodles could help me live forever. It wasn't so long ago when my grandmother repeated noodle myths from the Han dynasty around the dinner table in San Francisco’s Chinatown. She'd order heaping plates of yi mian (\u003c/span>\u003cspan style=\"font-weight: 400\">伊面\u003c/span>\u003cspan style=\"font-weight: 400\">), known as e-fu noodles, and twirl the generous noodles with her spoon. \"Long noodles mean long life, so don't waste!\" she'd say as she scooped another serving onto my plate. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her words stuck with me. Every holiday dinner at Chef Hung’s in Chinatown, my sister and I scanned the menu, determined to hunt down our favorite yi mian dish (we \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">were \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">trying to live forever). Fortunately for us, it was instantly recognizable on the list, garnished with juicy lobster and stubby mushrooms, and rolled off our youthful tongues. Even when yi mian was not on the menu, grandma would wave down a waiter and send in a special order. And wherever we went, the restaurant came up with the ingredients. Like magic. Towards the end of our eight-course meal, after stuffing ourselves silly, a mountain of yi mian arrived, steamy and fragrant. But even then, the sheer amount of noodles never seemed to faze us — we slurped it all up.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139063\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139063\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-800x505.jpg\" alt=\"illustration of a woman wrapped in noodles with bowls of noodles around her\" width=\"800\" height=\"505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-1020x644.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-1536x970.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-2048x1294.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles2-1920x1213.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Besides loving yi mian’s taste, I embraced these noodles for another, less taste-related reason. I wanted to believe my grandma. I wanted to become the oldest person to ever live. \u003ccite>(Julianna Eng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I got older, I gravitated toward these springy noodles every chance I could. For their addictive texture and seasoning, rigorous packaging process, and as I learned recently, the dough’s secret ingredient: sodium bicarbonate, or soda water. After adding this secret ingredient to the dough, strips of dough are boiled, deep-fried, and pressed into round cakes for instant cooking. Today, you’ll find yi mian, the supposed ancestor of Momofuku Ando’s instant noodles, lining the shelves of Chinese grocers and atop of every table during Chinese New Year. Holiday or not, I seized any opportunity to get my hands on yi mian.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139060\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139060\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-800x533.jpg\" alt=\"Bowl of yi mian\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/original_photo2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Today, you’ll find yi mian, the supposed ancestor of Momofuku Ando’s instant noodles, lining the shelves of Chinese grocers and atop of every table during Chinese New Year \u003ccite>(Jess Eng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Besides loving yi mian’s taste, I embraced these noodles for another, less taste-related reason. I wanted to believe my grandma. I wanted to become\u003c/span>\u003cspan style=\"font-weight: 400\"> the oldest person to ever live. And I believed I could do it, if I followed my grandma’s advice. After many years of hearing her same stories\u003c/span>\u003cspan style=\"font-weight: 400\">, told with authority and reassurance, I can recount four different myths claiming to know yi mian’s origins and its connections to longevity.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My grandmother’s favorite myth goes all the way back to the Han Dynasty. Embracing my face with her two hands, she told me stories of Emperor Wu, who joked that the length of one’s face, specifically the distance between a person’s nose and upper lip, determined one’s longevity. As she explained, because the Chinese pronunciation for face (liăn) sounds similar to the character for noodles (miàn), people started to associate noodles with a long life. Like the Han people two thousand years ago, I too keep this association close to me.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139061\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139061\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-800x640.png\" alt=\"Bowl of long life noodles and illustration of Chinese characters\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-800x640.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-1020x816.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-160x128.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-768x614.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-1536x1229.png 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-2048x1638.png 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/art_noodles-1920x1536.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">‘Long noodles mean long life, so don't waste!’ she'd say as she scooped another serving onto my plate. \u003ccite>(Jess Eng)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">After telling me about the connection between longevity and noodles, she dived into her yi mian specific myths, including one that features a court official with the surname 伊 (Yi). She enjoyed telling me this story because the main character embodied characteristics she wanted me to have — gratitude, responsibility, and honor — points she made sure to emphasize throughout her story. That Yi’s people sent him gifts of long noodles to show appreciation for his leadership. That he deep fried the noodles to preserve his surplus and redistributed them to his people. That the families named the dish e-fu noodles (伊府麵), which translates to Yi family noodles, to honor him. The cult of yi mian was born, with my grandmother’s myths to thank for the introduction. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My grandma, who once beamed with passion telling me myths, now refuses to indulge in the same narratives. In her older age, she chooses practicality over myth, and as a result, I rarely rehear her stories as I did when I was younger. However, even without story after story around the dinner table, the magic of her noodle myths continues to linger. Now, these stories drum up a series of questions: Will people still associate yi mian with longevity in one thousand years? What will yi mian taste like then? What if chefs embrace mistakes while cooking, instead of striving for perfection? These questions, spurred by my grandmother’s myths, contain no answers. But they have opened up the once intimidating, whimsical future of noodles to me.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, I’ll often crave a bowl of springy yi mian noodles. I’ll hear my grandmother’s voice, commanding me to eat more noodles to ensure my long life. I’ll picture a glistening mountain of noodles, twice-cooked and stir-fried to perfection. I’ll remember the legendary characters who shaped yi mian into the mythological noodle I know today. With San Francisco as my home base, I’ll never be too far away from delicious long-life noodles on Clement Street or Noriega Street and in Chinatown. But these fleeting noodle myths must find new homes, new brains to disentangle their meanings, and I’m prepared to let them soar.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"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>",
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"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>",
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"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>The only way I can shake off apathy in my kitchen these days is by raising the stakes. Lately, the risk and the reward have come in the form of galettes. Risk because I dislike baking. Or rather, I never liked the precision its recipes demand of me. Cooking is more forgiving. You can taste and adjust along the way. But with baking, corrections don’t seem like an option. It’s loyalty to a process that the oven hardens into permanence. It’s writing with a pen, and I prefer pencils.\u003c/p>\n\u003cp>But some days ago, three big yellow peaches too soft for the warm weather were eyeing me from their new home in the fridge, so I decided to make them into a galette . And because everything else is uninspiring, especially the blur of salads and snacks I've been eating between Zoom calls and sunset, the task of baking provided a structure I could appreciate.\u003c/p>\n\u003cp>My first galette was surprisingly easy and good. I used \u003ca href=\"https://smittenkitchen.com/2020/05/any-kind-of-fruit-galette/\">a recipe I found online\u003c/a> that required an entire stick of butter and just a little over a cup of flour. Those are decadent proportions in my eyes but the recipe mentioned nothing of it. I let the dough rest in the fridge, next to the peaches it would soon host. Then out came both components. A quick egg wash and a sprinkling of sugar before getting placed into the warm oven. The flakiest bites with slices of peach baked under the buttery folds of the dough reminded me of the dreamy peach turnovers at Acme. But somehow this treat came from my hands, my oven, my faithful reading of the quantities on the recipe.\u003c/p>\n\u003cp>Over the weekend, I went on to repeat this same galette routine three more times. Saturday was with strawberries and blueberries to share with a couple of friends for a socially distant breakfast. Another friend coincidentally biked by my place that afternoon and grabbed a slice on the go. He was surprised I had a galette on hand to offer. I was too. Sunday, I made my third with squash, corn and ricotta for an outdoor screening of Insecure with a group chat that’s been my core survival tool through the pandemic and uprising. By that point, I was someone who made galettes and made no fuss about it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I returned to the market for more fruit the following week, I bought ripe peaches and plums confidently knowing they wouldn’t go to waste. I’d found a solution in the measurements I usually shunned. I’m now at five galettes in two weeks. My fourth was particularly delicious featuring yellow and donut peaches for my friend and her family. I was sent praises on the crust from their breakfast table the next day. I humbly accepted. And my last galette, also peach, was for a birthday celebration. I topped it off with a little mascarpone. The extra touch must mean I’m getting comfortable.\u003c/p>\n\n",
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"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>The only way I can shake off apathy in my kitchen these days is by raising the stakes. Lately, the risk and the reward have come in the form of galettes. Risk because I dislike baking. Or rather, I never liked the precision its recipes demand of me. Cooking is more forgiving. You can taste and adjust along the way. But with baking, corrections don’t seem like an option. It’s loyalty to a process that the oven hardens into permanence. It’s writing with a pen, and I prefer pencils.\u003c/p>\n\u003cp>But some days ago, three big yellow peaches too soft for the warm weather were eyeing me from their new home in the fridge, so I decided to make them into a galette . And because everything else is uninspiring, especially the blur of salads and snacks I've been eating between Zoom calls and sunset, the task of baking provided a structure I could appreciate.\u003c/p>\n\u003cp>My first galette was surprisingly easy and good. I used \u003ca href=\"https://smittenkitchen.com/2020/05/any-kind-of-fruit-galette/\">a recipe I found online\u003c/a> that required an entire stick of butter and just a little over a cup of flour. Those are decadent proportions in my eyes but the recipe mentioned nothing of it. I let the dough rest in the fridge, next to the peaches it would soon host. Then out came both components. A quick egg wash and a sprinkling of sugar before getting placed into the warm oven. The flakiest bites with slices of peach baked under the buttery folds of the dough reminded me of the dreamy peach turnovers at Acme. But somehow this treat came from my hands, my oven, my faithful reading of the quantities on the recipe.\u003c/p>\n\u003cp>Over the weekend, I went on to repeat this same galette routine three more times. Saturday was with strawberries and blueberries to share with a couple of friends for a socially distant breakfast. Another friend coincidentally biked by my place that afternoon and grabbed a slice on the go. He was surprised I had a galette on hand to offer. I was too. Sunday, I made my third with squash, corn and ricotta for an outdoor screening of Insecure with a group chat that’s been my core survival tool through the pandemic and uprising. By that point, I was someone who made galettes and made no fuss about it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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\">You know that honeymoon phase, the one they say newlyweds have for the first year of marriage? That blissful state of nesting and enjoying married life is a little different in 2020. Writing this, it's been 128 days since I \u003c/span>\u003ca href=\"https://www.shaadisaga.com/blog/significance-and-meaning-of-saat-phere\">\u003cspan style=\"font-weight: 400\">rounded the marital fire\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and said my vows. February 22 feels like both a distant, vague memory and like last week. The days have melted away during shelter-in-place, and, now, more than half of our honeymoon period has faded. We’ve hunkered down at home, made career moves, burned through all of the good TV, tried and failed at sourdough, witnessed uprisings for racial justice, grappled with finances, gained the Covid-15(+), used every one of our registry kitchen gadgets, felt paralyzed and questioned how to do more, celebrated our first Loving Day as a married couple, postponed our honeymoon indefinitely and cooked until we couldn’t cook anymore. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137593\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-800x534.jpg\" alt=\"Couple walking around the marital fire\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Writer Urmila Ramakrishnan and her partner Zak Kirchner participate in the Saptapadi, seven rounds around a holy fire that represent their vows in the Hindu tradition. \u003ccite>(Maloman Studios)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Let’s back up, though. In my partner’s family, we are one of two couples in interracial marriages. And our marriages happened a week apart. Zak and myself on Feb. 22, and his cousin Grayson and wife Sasha on Feb. 29. We both tied the knot when coronavirus news started to transform from small murmurs to national news. \u003c/span>\u003c/p>\n\u003cp>[aside postID=\"bayareabites_137529\" label=\"More Flavors at Home\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Zak and I both wanted to foster new traditions as a family, and one of those was procuring what we hope will one day become an heirloom: A modern take on vintage cast iron pans, with that coveted smooth bottom. We got our beautiful kitchen tool as an engagement gift, and we wanted to continue the tradition. So, as a wedding gift to Sasha and Grayson, we bequeathed them a pan of their own and a cookbook that spoke to both of our new relationships: \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Zak’s maternal side of his family hails from the American South, and Sasha and I both have ties to South India’s state of Tamil Nadu. This book by Asha Gomez is a celebration of those two identities, almost to a T. Gomez, who is Keralite and hails from Atlanta, reminds me of my own culinary twists and turns as a Tamilian-Bengali-Malayasian-Indian growing up in suburban Minnesota. But, moreover, it’s a reflection of our attempts to combine Zak’s Southern heritage with my own multi-layered culinary identity. Where Gomez creates a skillet chicken hash pie reminiscent of samosas, we’ve attempted to make our own Malaysian version of biscuits and gravy with prawn sambal flavors. It felt like a fitting gift, one that we would share and cherish. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137594\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137594\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Skillet Hash from My Two Souths. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While sheltering in place, the four of us got together virtually the day after Loving Day to make biryani from the book for the first time. Biryani, for all intents and purposes, is a labor of love. It takes time, patience and faith that all the elements will come together to create this hearty flavor of comfort and complexity. This biryani involved a first-time trip to our local Middle Eastern market in search of goat, getting to know Sasha better in between bouts of active dicing, sautéing and adding seasoning in that cast iron pan. I can’t think of a better way to celebrate the legalization of interracial marriage than that, and it’s a tradition we hope to keep in the years to come. \u003c/span>\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Asha Gomez’s recipe on goat biryani, \u003ca href=\"https://www.silkroaddiary.com/south-goat-biryani/\">click here\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her cookbook, \u003ca href=\"https://www.amazon.com/My-Two-Souths-Blending-Southern/dp/076245783X\">click here\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"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\">You know that honeymoon phase, the one they say newlyweds have for the first year of marriage? That blissful state of nesting and enjoying married life is a little different in 2020. Writing this, it's been 128 days since I \u003c/span>\u003ca href=\"https://www.shaadisaga.com/blog/significance-and-meaning-of-saat-phere\">\u003cspan style=\"font-weight: 400\">rounded the marital fire\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and said my vows. February 22 feels like both a distant, vague memory and like last week. The days have melted away during shelter-in-place, and, now, more than half of our honeymoon period has faded. We’ve hunkered down at home, made career moves, burned through all of the good TV, tried and failed at sourdough, witnessed uprisings for racial justice, grappled with finances, gained the Covid-15(+), used every one of our registry kitchen gadgets, felt paralyzed and questioned how to do more, celebrated our first Loving Day as a married couple, postponed our honeymoon indefinitely and cooked until we couldn’t cook anymore. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137593\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-800x534.jpg\" alt=\"Couple walking around the marital fire\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/UrmilaZakWedding_0540-resized.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Writer Urmila Ramakrishnan and her partner Zak Kirchner participate in the Saptapadi, seven rounds around a holy fire that represent their vows in the Hindu tradition. \u003ccite>(Maloman Studios)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Let’s back up, though. In my partner’s family, we are one of two couples in interracial marriages. And our marriages happened a week apart. Zak and myself on Feb. 22, and his cousin Grayson and wife Sasha on Feb. 29. We both tied the knot when coronavirus news started to transform from small murmurs to national news. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Zak and I both wanted to foster new traditions as a family, and one of those was procuring what we hope will one day become an heirloom: A modern take on vintage cast iron pans, with that coveted smooth bottom. We got our beautiful kitchen tool as an engagement gift, and we wanted to continue the tradition. So, as a wedding gift to Sasha and Grayson, we bequeathed them a pan of their own and a cookbook that spoke to both of our new relationships: \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Zak’s maternal side of his family hails from the American South, and Sasha and I both have ties to South India’s state of Tamil Nadu. This book by Asha Gomez is a celebration of those two identities, almost to a T. Gomez, who is Keralite and hails from Atlanta, reminds me of my own culinary twists and turns as a Tamilian-Bengali-Malayasian-Indian growing up in suburban Minnesota. But, moreover, it’s a reflection of our attempts to combine Zak’s Southern heritage with my own multi-layered culinary identity. Where Gomez creates a skillet chicken hash pie reminiscent of samosas, we’ve attempted to make our own Malaysian version of biscuits and gravy with prawn sambal flavors. It felt like a fitting gift, one that we would share and cherish. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137594\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137594\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/IMG_1009-resized.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Skillet Hash from My Two Souths. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While sheltering in place, the four of us got together virtually the day after Loving Day to make biryani from the book for the first time. Biryani, for all intents and purposes, is a labor of love. It takes time, patience and faith that all the elements will come together to create this hearty flavor of comfort and complexity. This biryani involved a first-time trip to our local Middle Eastern market in search of goat, getting to know Sasha better in between bouts of active dicing, sautéing and adding seasoning in that cast iron pan. I can’t think of a better way to celebrate the legalization of interracial marriage than that, and it’s a tradition we hope to keep in the years to come. \u003c/span>\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Asha Gomez’s recipe on goat biryani, \u003ca href=\"https://www.silkroaddiary.com/south-goat-biryani/\">click here\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her cookbook, \u003ca href=\"https://www.amazon.com/My-Two-Souths-Blending-Southern/dp/076245783X\">click here\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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\">It’s mango season in Miami, a three-week period where all the trees are weighed down with hundreds of mangoes. Driving down Old Cutler Road in Coral Gables, you’ll see fallen mangoes picked over by an assortment of animals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The backyard of my parents’ house is a paradise of tropical fruits. You’ll find fruits my mom grew up eating in Malaysia, like longan, jambu and lychee. There are starfruit, passionfruit, orange, apple and avocado trees all hiding in plain sight in this little mini forest, an ode to my family’s past and present. And, of course, there are mangoes. So. Many. Mangoes. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137368\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137368\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg\" alt=\"mangai thokku\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's father, Sundaram, making mangai thokku. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When calling my parents to catch up, I often interrupt some sort of mango adventure: My dad filling up giant, plastic storage boxes of the red-orange fruit, collecting addresses to send mangoes to friends and family and prepping kacha (unripe, green) mangoes to make mankgai thokku (a \u003c/span>\u003ca href=\"https://www.padhuskitchen.com/2012/05/mango-thokku-manga-thokku-recipe.html\">\u003cspan style=\"font-weight: 400\">Tamilian mango pickle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">), or my mom pulping and freezing super-ripe mangos for ice cream. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137370\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137370 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg\" alt=\"mangoes on a counter\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mangoes getting prepped to ship to friends and family. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">My mom’s birthday was recently, and to my surprise, my brother (who is not the cook or baker in the family) attempted a \u003ca href=\"https://www.foodnetwork.com/recipes/marcela-valladolid/upside-down-mango-cake-3235737\" target=\"_blank\" rel=\"noopener noreferrer\">mango-upside-down cake\u003c/a>. I called in via video chat to watch her blow out a solitary candle, cut the cake and take a bite. I’m not sure why, but during this quarantine, I’m missing my family more than usual. It’s not like I would typically be taking a flight to see them at this time, but there is a sense of displacement and loss. Perhaps it is the classic case of wanting what you know you can’t have.\u003cbr>\n[aside tag='flavors at home, food-featured' label='More Quarantine Cooking Stories.']\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days later, a package arrived with my mom’s curvy handwriting scrawled on a USPS priority box. I cut it open with the knife end of a wine key to find a box full of mangoes, the new family heirloom. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137372\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137372\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg\" alt=\"mangoes in a box\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A box of mangoes from Urmila's parents house in Florida. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cutting into a mango from my parents’ backyard is a piece of home—a piece of my family and where we’ve been to get to where we are. Biting into that sweet mango flesh with a hint of salt brings me back to the times I was there, armed with a makeshift mango picker—best described as a cross between a broom handle and a makeshift lacrosse cradle—to reach heights of just-ripe mangoes while standing tip-toed. My brother would even attempt to climb the low hanging branches. It’s a memory of measured adventure. A treasure hunt of fruit. A longing for family. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137367\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137367 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg\" alt=\"usps boxes\" width=\"800\" height=\"930\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-160x186.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-768x892.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-1020x1185.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boxes of mangoes ready to be shipped to friends and family. \u003ccite>(Sabita Roy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I pulp and prep my own mangoes for the freezer, I think of my mom and how many plastic freezer bags she must have used to store her harvest for the year. I dream of \u003ca href=\"https://www.youtube.com/watch?v=wUBWl8baJjQ\">mango kulfi\u003c/a> and ice cream, which I will eventually make from the pulp. I scour the internet for desserts that will do these mangoes justice. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t know the next time I’ll see them, but getting a fruit care package means being able to connect through mango lassi, ice cream and sharing recipe inspiration. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Mango Ice Cream\u003c/strong>\u003c/p>\n\u003cp>1 14-oz can sweetened condensed milk\u003c/p>\n\u003cp>14 oz heavy whipping cream\u003c/p>\n\u003cp>5-6 cardamom pods, freshly crushed and ground, shells discarded\u003c/p>\n\u003cp>30 oz mango puree\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a blender, combine the mango pulp, cardamom powder and sweetened condensed milk. Pour into a late bowl and set aside. Using an electric or standing mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Fold the whipping cream into the mango mixture and pour into a loaf pan or a sealable glass container. Freeze for a minimum of three hours, until the ice cream is set.\u003c/p>\n\n",
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"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\">It’s mango season in Miami, a three-week period where all the trees are weighed down with hundreds of mangoes. Driving down Old Cutler Road in Coral Gables, you’ll see fallen mangoes picked over by an assortment of animals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The backyard of my parents’ house is a paradise of tropical fruits. You’ll find fruits my mom grew up eating in Malaysia, like longan, jambu and lychee. There are starfruit, passionfruit, orange, apple and avocado trees all hiding in plain sight in this little mini forest, an ode to my family’s past and present. And, of course, there are mangoes. So. Many. Mangoes. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137368\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137368\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg\" alt=\"mangai thokku\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's father, Sundaram, making mangai thokku. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When calling my parents to catch up, I often interrupt some sort of mango adventure: My dad filling up giant, plastic storage boxes of the red-orange fruit, collecting addresses to send mangoes to friends and family and prepping kacha (unripe, green) mangoes to make mankgai thokku (a \u003c/span>\u003ca href=\"https://www.padhuskitchen.com/2012/05/mango-thokku-manga-thokku-recipe.html\">\u003cspan style=\"font-weight: 400\">Tamilian mango pickle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">), or my mom pulping and freezing super-ripe mangos for ice cream. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137370\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137370 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg\" alt=\"mangoes on a counter\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mangoes getting prepped to ship to friends and family. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">My mom’s birthday was recently, and to my surprise, my brother (who is not the cook or baker in the family) attempted a \u003ca href=\"https://www.foodnetwork.com/recipes/marcela-valladolid/upside-down-mango-cake-3235737\" target=\"_blank\" rel=\"noopener noreferrer\">mango-upside-down cake\u003c/a>. I called in via video chat to watch her blow out a solitary candle, cut the cake and take a bite. I’m not sure why, but during this quarantine, I’m missing my family more than usual. It’s not like I would typically be taking a flight to see them at this time, but there is a sense of displacement and loss. Perhaps it is the classic case of wanting what you know you can’t have.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days later, a package arrived with my mom’s curvy handwriting scrawled on a USPS priority box. I cut it open with the knife end of a wine key to find a box full of mangoes, the new family heirloom. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137372\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137372\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg\" alt=\"mangoes in a box\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A box of mangoes from Urmila's parents house in Florida. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cutting into a mango from my parents’ backyard is a piece of home—a piece of my family and where we’ve been to get to where we are. Biting into that sweet mango flesh with a hint of salt brings me back to the times I was there, armed with a makeshift mango picker—best described as a cross between a broom handle and a makeshift lacrosse cradle—to reach heights of just-ripe mangoes while standing tip-toed. My brother would even attempt to climb the low hanging branches. It’s a memory of measured adventure. A treasure hunt of fruit. A longing for family. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137367\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137367 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg\" alt=\"usps boxes\" width=\"800\" height=\"930\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-160x186.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-768x892.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-1020x1185.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boxes of mangoes ready to be shipped to friends and family. \u003ccite>(Sabita Roy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I pulp and prep my own mangoes for the freezer, I think of my mom and how many plastic freezer bags she must have used to store her harvest for the year. I dream of \u003ca href=\"https://www.youtube.com/watch?v=wUBWl8baJjQ\">mango kulfi\u003c/a> and ice cream, which I will eventually make from the pulp. I scour the internet for desserts that will do these mangoes justice. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t know the next time I’ll see them, but getting a fruit care package means being able to connect through mango lassi, ice cream and sharing recipe inspiration. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Mango Ice Cream\u003c/strong>\u003c/p>\n\u003cp>1 14-oz can sweetened condensed milk\u003c/p>\n\u003cp>14 oz heavy whipping cream\u003c/p>\n\u003cp>5-6 cardamom pods, freshly crushed and ground, shells discarded\u003c/p>\n\u003cp>30 oz mango puree\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a blender, combine the mango pulp, cardamom powder and sweetened condensed milk. Pour into a late bowl and set aside. Using an electric or standing mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Fold the whipping cream into the mango mixture and pour into a loaf pan or a sealable glass container. Freeze for a minimum of three hours, until the ice cream is set.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"tagline": "Art is where you find it",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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