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Food and Drink category","publishDate":1329503493,"status":"inherit","parent":38896,"modified":1329503493,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/02/pinterest-food-drink.jpg","width":500,"height":433}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"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_38896":{"type":"posts","id":"bayareabites_38896","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38896","score":null,"sort":[1329504608000]},"guestAuthors":[],"slug":"hungry-for-pinterest","title":"Hungry for Pinterest?","publishDate":1329504608,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://pinterest.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-logo.jpeg\" alt=\"Pinterest\" title=\"Pinterest\" width=\"450\" height=\"252\" class=\"size-full wp-image-39034\">\u003c/a>\u003c/p>\n\u003cp>There's a lot of talk about \u003ca href=\"http://pinterest.com/\" title=\"Pinterest\">Pinterest\u003c/a> lately, and it's easy to see why -- this new site caters to the visual side of our brain, sharing information cleanly and efficient by way of colorful images. A lot of people are having trouble categorizing Pinterest -- is it a social network, like \u003ca href=\"https://www.facebook.com/\">Facebook\u003c/a>? A social bookmarking site like \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a>? A microblogging platform, similar to \u003ca href=\"http://www.tumblr.com/\">Tumblr\u003c/a>? Really, Pinterest is in a league all its own, very different from the other social sites on the internet.\u003c/p>\n\u003cp>Basically, the site works by readers \"pinning\" great photos from a blog post or website, which is then linked back to the original site that the image came from. Pinterest allows you to share the visual elements of what you're reading with your followers, who then have the option of \"repinning,\" or linking it to their own pinboard and passing it on to \u003ci>their\u003c/i> followers. People are sharing all sorts of stuff on Pinterest, from cheerful home decor to lush photos of must-see destinations. \u003c/p>\n\u003cp>Since Pinterest is a perfect place to share images, can you think of my favorite thing to pin? That's right: FOOD.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-food-drink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-food-drink.jpg\" alt=\"Pinterest Food and Drink category\" title=\"Pinterest Food and Drink category\" width=\"500\" height=\"433\" class=\"alignnone size-full wp-image-39046\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those new to the site, Pinterest has a \u003ca href=\"http://pinterest.com/all/?category=food_drink\" title=\"Food and Drink\">Food and Drink section\u003c/a> where you can find all sorts of gorgeous food photos. If you see a photo that you like, click on it and the image will take you to the original page that it came from. I've found all sorts of wonderful recipes and cooking tutorials this way, because I noticed an image that showed something I was unfamiliar with, or was interested in learning about. \u003c/p>\n\u003cp>With its image-centric format, Pinterest is also a good place for you visually organize the links that you stumble across while surfing the internet. Create \"pinboards\" for every one of your interests; on my own personal Pinterest account, I have boards for Gorgeous Food, Kitchen Design, Personal Style, Home Decor, DIY Projects, Where to Go, and Photography/Art. I'm able to pin images to each of these boards, keeping each section of my profile neatly organized while remaining colorful and engaging. \u003c/p>\n\u003cp>For the visual people in the world, Pinterest is the most exciting social site to pop up in recent years. That new Washington Post burger recipe that you must try? Why not pin it, using the article's juicy photo and a few words to keep track of the link while sharing it with others? Be careful, though -- because it's so visual and easy to sift through, Pinterest can become a monumental time-suck. Millions of people spend hours every day clicking through the site, mesmerized by page after page of little square images. It's easy to lose track of time while browsing, just like any other social networking site! \u003c/p>\n\u003cp>\u003cstrong>Snag an Invite\u003c/strong>\u003cbr>\nRight now Pinterest is still invite-only, but you can visit this page to \u003ca href=\"http://pinterest.com/landing/\" title=\"Pinterest Invites\">sign up for the waiting list\u003c/a>. Once you sign up, go ahead and check out all of the tasty things I've been \u003ca href=\"http://pinterest.com/sstiavetti/\" title=\"Stephanie Stiavetti on Pinterest\">pinning by following my account\u003c/a>. If you don't want to wait for an invite, go ahead and leave a comment here with your email address. I'll send an invite to the first handful of people who respond.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Foodies to Follow\u003c/strong>\u003cbr>\nTo get you started, here are a few food-folk that you might want to follow:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pinterest.com/saveur/\">Saveur Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thepioneerwoman/\">The Pioneer Woman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/joythebaker/\">Joy the Baker\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sstiavetti/gorgeous-food/\">Gorgeous Food\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sunsetmag/\">Sunset Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/steamykitchen/\">Jaden Hair\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/bellalimento/\">Bell'alimento\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sugarpieproject/kitchen-devotion/\">Sugar Pie Project\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/susanapenny/great-food-blogs/\">Susana Penny\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/andreameyers/\">Andrea Meyers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thetomatotart/\">Sabrina Modelle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/recipegirl/\">RecipeGirl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/hedonia/\">Sean Timberlake\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/gfdoctor/\">Jean Layton\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/foodista/\">Foodista\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/attainsustain/\">Attainable Sustainable\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Pinterest is the newest way to share recipes, dish photos, and other food-related delights. Perfect for the visually-minded, Pinterest is quickly becoming a culinary craze!","status":"publish","parent":0,"modified":1329505557,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":599},"headData":{"title":"Hungry for Pinterest? | KQED","description":"Pinterest is the newest way to share recipes, dish photos, and other food-related delights. Perfect for the visually-minded, Pinterest is quickly becoming a culinary craze!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hungry for Pinterest?","datePublished":"2012-02-17T18:50:08.000Z","dateModified":"2012-02-17T19:05:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38896 http://blogs.kqed.org/bayareabites/?p=38896","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/17/hungry-for-pinterest/","disqusTitle":"Hungry for Pinterest?","path":"/bayareabites/38896/hungry-for-pinterest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://pinterest.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-logo.jpeg\" alt=\"Pinterest\" title=\"Pinterest\" width=\"450\" height=\"252\" class=\"size-full wp-image-39034\">\u003c/a>\u003c/p>\n\u003cp>There's a lot of talk about \u003ca href=\"http://pinterest.com/\" title=\"Pinterest\">Pinterest\u003c/a> lately, and it's easy to see why -- this new site caters to the visual side of our brain, sharing information cleanly and efficient by way of colorful images. A lot of people are having trouble categorizing Pinterest -- is it a social network, like \u003ca href=\"https://www.facebook.com/\">Facebook\u003c/a>? A social bookmarking site like \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a>? A microblogging platform, similar to \u003ca href=\"http://www.tumblr.com/\">Tumblr\u003c/a>? Really, Pinterest is in a league all its own, very different from the other social sites on the internet.\u003c/p>\n\u003cp>Basically, the site works by readers \"pinning\" great photos from a blog post or website, which is then linked back to the original site that the image came from. Pinterest allows you to share the visual elements of what you're reading with your followers, who then have the option of \"repinning,\" or linking it to their own pinboard and passing it on to \u003ci>their\u003c/i> followers. People are sharing all sorts of stuff on Pinterest, from cheerful home decor to lush photos of must-see destinations. \u003c/p>\n\u003cp>Since Pinterest is a perfect place to share images, can you think of my favorite thing to pin? That's right: FOOD.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-food-drink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-food-drink.jpg\" alt=\"Pinterest Food and Drink category\" title=\"Pinterest Food and Drink category\" width=\"500\" height=\"433\" class=\"alignnone size-full wp-image-39046\">\u003c/a>\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>For those new to the site, Pinterest has a \u003ca href=\"http://pinterest.com/all/?category=food_drink\" title=\"Food and Drink\">Food and Drink section\u003c/a> where you can find all sorts of gorgeous food photos. If you see a photo that you like, click on it and the image will take you to the original page that it came from. I've found all sorts of wonderful recipes and cooking tutorials this way, because I noticed an image that showed something I was unfamiliar with, or was interested in learning about. \u003c/p>\n\u003cp>With its image-centric format, Pinterest is also a good place for you visually organize the links that you stumble across while surfing the internet. Create \"pinboards\" for every one of your interests; on my own personal Pinterest account, I have boards for Gorgeous Food, Kitchen Design, Personal Style, Home Decor, DIY Projects, Where to Go, and Photography/Art. I'm able to pin images to each of these boards, keeping each section of my profile neatly organized while remaining colorful and engaging. \u003c/p>\n\u003cp>For the visual people in the world, Pinterest is the most exciting social site to pop up in recent years. That new Washington Post burger recipe that you must try? Why not pin it, using the article's juicy photo and a few words to keep track of the link while sharing it with others? Be careful, though -- because it's so visual and easy to sift through, Pinterest can become a monumental time-suck. Millions of people spend hours every day clicking through the site, mesmerized by page after page of little square images. It's easy to lose track of time while browsing, just like any other social networking site! \u003c/p>\n\u003cp>\u003cstrong>Snag an Invite\u003c/strong>\u003cbr>\nRight now Pinterest is still invite-only, but you can visit this page to \u003ca href=\"http://pinterest.com/landing/\" title=\"Pinterest Invites\">sign up for the waiting list\u003c/a>. Once you sign up, go ahead and check out all of the tasty things I've been \u003ca href=\"http://pinterest.com/sstiavetti/\" title=\"Stephanie Stiavetti on Pinterest\">pinning by following my account\u003c/a>. If you don't want to wait for an invite, go ahead and leave a comment here with your email address. I'll send an invite to the first handful of people who respond.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Foodies to Follow\u003c/strong>\u003cbr>\nTo get you started, here are a few food-folk that you might want to follow:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pinterest.com/saveur/\">Saveur Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thepioneerwoman/\">The Pioneer Woman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/joythebaker/\">Joy the Baker\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sstiavetti/gorgeous-food/\">Gorgeous Food\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sunsetmag/\">Sunset Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/steamykitchen/\">Jaden Hair\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/bellalimento/\">Bell'alimento\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sugarpieproject/kitchen-devotion/\">Sugar Pie Project\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/susanapenny/great-food-blogs/\">Susana Penny\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/andreameyers/\">Andrea Meyers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thetomatotart/\">Sabrina Modelle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/recipegirl/\">RecipeGirl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/hedonia/\">Sean Timberlake\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/gfdoctor/\">Jean Layton\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/foodista/\">Foodista\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/attainsustain/\">Attainable Sustainable\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38896/hungry-for-pinterest","authors":["5120"],"categories":["bayareabites_1865","bayareabites_4084"],"tags":["bayareabites_3324","bayareabites_9572","bayareabites_10145","bayareabites_1850"],"featImg":"bayareabites_39046","label":"bayareabites"},"bayareabites_15339":{"type":"posts","id":"bayareabites_15339","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15339","score":null,"sort":[1280772529000]},"guestAuthors":[],"slug":"new-food-websites-launching-right-and-left","title":"New Food Websites Launching Right and Left","publishDate":1280772529,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Kitchen-Monki.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Kitchen-Monki.png\" alt=\"Kitchen Monki\" title=\"Kitchen Monki\" width=\"500\" height=\"315\" class=\"alignnone size-full wp-image-15341\">\u003c/a>\u003c/p>\n\u003cp>Sometimes it's hard to keep up. Between seemingly daily San Francisco restaurant openings and brand new food websites, it seems like change is a constant. And like all things, some of those additions are good and some--not so much. So today I'm going to show you around five new food websites that are aiming to make a name for themselves by finding a little niche in the market. Who knows? Maybe you'll find one you like (I did). \u003c/p>\n\u003cp>\u003cstrong>Kitchen Monki\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kitchenmonki.com/\">Kitchen Monki\u003c/a> touts themselves as \"your ultimate cooking utensil.\" The site is designed for home cooks and aims to be a place to store recipes, set up a weekly meal plan and generate grocery lists working from that plan. It's basically like a technologically advanced version of what I remember my mom doing on legal pads while we were growing up. It's not for me, personally. I'm far from that organized and rarely know what I'm going to have for lunch let alone what I'm going to have for dinner next Friday. But I can see it catching on, and it's a great tool for busy families who want to lay out their weekly meals and move on to other things. Once you generate your grocery list, they'll actually shoot it over to your iphone or blackberry which is pretty cool and they have an easy-to-use sort and search function to help you find exactly which recipe you're looking for based on ingredients, meal types or courses. So all in all, I think it'll stick around. If you're a planner and have a few people in your household, it might be worth checking out.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenmonki\">@kitchenmonki\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Yummly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Yummly.png\" alt=\"Yummly\" title=\"Yummly\" width=\"500\" height=\"279\" class=\"alignnone size-full wp-image-15342\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yummly\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yummly.com/\">Yummly \u003c/a>started up in June and is, from what I can tell, one of the first semantic search sites for food and recipes. They claim to have over 500,000 recipes from all over the web although when I did extensive searches, it seemed most were mainly from \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and \u003ca href=\"http://www.food.com/\">Food.com\u003c/a> (Formerly Recipe Zaar). You can search by ingredient, nutrition, taste, price, and even by allergy. Then when you find a recipe you're interested in, Yummly will pull up its full profile, showing a rating by taste profile (salty, savory, sweet, sour, bitter) and nutrition facts. I found the taste profile to be a little kitschy and wondered who exactly deemed each recipe as such: have they made and tasted them all? You can become a member of the site for free (then you'll be coined a \"tastebud\") and will receive taste specific recipe suggestions, can connect with other \"tastebuds,\" and can organize and edit all of your recipes. Members can \"favorite\" things so you can begin to establish a rapport with other people online and see what they're cooking. I like the \u003cem>idea\u003c/em> of this site, I just think the execution needs some polishing. More variety of recipe sources would help, and sometimes--call me crazy--the social media component of a website or concept could just be left at home. I'm not sure it's working here. Personally I'd never join because there's no part of me that wants to be coined a \"tastebud\" and between twitter and facebook, who has time for more online networking?\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/yummly\">@yummly\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/punk-domestics.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/punk-domestics.png\" alt=\"punk domestics\" title=\"punk domestics\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-15344\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Punk Domestics\u003c/strong>\u003cbr>\nI smiled when I came across \u003ca href=\"http://punkdomestics.com/\">Punk Domestics\u003c/a> a few weeks ago. Why? Because it's just downright cool. The site itself is largely user-generated, meaning folks join and can then post relevant content about preserving, canning, pickling or \"otherwise celebrate the resurgence of the domestic arts our forebears held so dear.\" What's cool about the content is it literally links to other folks' blogs so you are introduced to blogs you'd never heard of and techniques that may be new to you. In addition to canning and pickling recipes, there is a \"Tools\" page (self-explanatory) and a \"Techniques\" page with great tips to help the at-home \"punk domestic\" get going. The site isn't too busy, its scope is pretty narrow, it's organized well, and with the popularity of urban farming and preserving, I think it's going to be a success.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/punkdomestics\">@punkdomestics\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Homegrown.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Homegrown.png\" alt=\"Homegrown\" title=\"Homegrown\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-15345\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homegrown\u003c/strong>\u003cbr>\nThe concept behind \u003ca href=\"http://www.homegrown.org/\">Homegrown\u003c/a> is a little tough to pin down at first. So let me try and lay it out for you. Their introduction states that they're an online community of people \"interested in all things homegrown: growing, cooking, crafting, brewing, preserving, building, making and creating.\" So when it comes right down to it, this is a spot where folks can share ideas and book recommendations or ask questions in the Forum. You can also join groups or mini communities that are more topic-specific (for example, join up with people who are into canning). You can also start a Member Blog, where you're posting original, relevant content on the Homeroom site. There's a lot to like here in my opinion because it's all about the genuine sharing of ideas and interests in an organized, relevant way. Like-minded folks seem to finding it and relishing it. That's a good sign of things to come. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Plummelo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Plummelo.png\" alt=\"Plummelo\" title=\"Plummelo\" width=\"500\" height=\"310\" class=\"alignnone size-full wp-image-15346\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Plummelo\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.plummelo.com/\"> Plummelo\u003c/a> is in its beta version and is similar to Kitchen Monki in a sense but I almost like it better. While the design is starkly simple and a bit uninspired, the user has much more control over the content (so you're not just working with recipes from Epicurious and Recipe Zaar). The site itself is designed to help cooks save recipes that they find anywhere online and move forward to plan their shopping lists. Once you join for free, you'll have a little Plumello Browser Button on your browser's toolbar and it automatically stores recipes you like that you've found from all over the web (food blogs, online magazines etc.). Then from there, you can share them, organize them, and generate shopping lists. Cool idea. I think their success depends on the number and variety of users and the content they'll bring to the site. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So there you have it. If anything, creativity abounds here as people try and pull away from bigger food sites and infuse their concept with elements of sharing, conversation, and social networking. I suppose the main question is how well they pull apart from the big boys, what kind of niche they create, and if they can capture new user's attention. Some are certainly doing it better than others. Those will be the ones I'll return to. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon reviews five brand new food websites getting noticed by bloggers and food publications. Which ones are worth your time and which can you skip? ","status":"publish","parent":0,"modified":1280772529,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1110},"headData":{"title":"New Food Websites Launching Right and Left | KQED","description":"Megan Gordon reviews five brand new food websites getting noticed by bloggers and food publications. Which ones are worth your time and which can you skip? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Food Websites Launching Right and Left","datePublished":"2010-08-02T18:08:49.000Z","dateModified":"2010-08-02T18:08:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15339 http://blogs.kqed.org/bayareabites/?p=15339","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/02/new-food-websites-launching-right-and-left/","disqusTitle":"New Food Websites Launching Right and Left","path":"/bayareabites/15339/new-food-websites-launching-right-and-left","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Kitchen-Monki.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Kitchen-Monki.png\" alt=\"Kitchen Monki\" title=\"Kitchen Monki\" width=\"500\" height=\"315\" class=\"alignnone size-full wp-image-15341\">\u003c/a>\u003c/p>\n\u003cp>Sometimes it's hard to keep up. Between seemingly daily San Francisco restaurant openings and brand new food websites, it seems like change is a constant. And like all things, some of those additions are good and some--not so much. So today I'm going to show you around five new food websites that are aiming to make a name for themselves by finding a little niche in the market. Who knows? Maybe you'll find one you like (I did). \u003c/p>\n\u003cp>\u003cstrong>Kitchen Monki\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kitchenmonki.com/\">Kitchen Monki\u003c/a> touts themselves as \"your ultimate cooking utensil.\" The site is designed for home cooks and aims to be a place to store recipes, set up a weekly meal plan and generate grocery lists working from that plan. It's basically like a technologically advanced version of what I remember my mom doing on legal pads while we were growing up. It's not for me, personally. I'm far from that organized and rarely know what I'm going to have for lunch let alone what I'm going to have for dinner next Friday. But I can see it catching on, and it's a great tool for busy families who want to lay out their weekly meals and move on to other things. Once you generate your grocery list, they'll actually shoot it over to your iphone or blackberry which is pretty cool and they have an easy-to-use sort and search function to help you find exactly which recipe you're looking for based on ingredients, meal types or courses. So all in all, I think it'll stick around. If you're a planner and have a few people in your household, it might be worth checking out.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenmonki\">@kitchenmonki\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Yummly.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Yummly.png\" alt=\"Yummly\" title=\"Yummly\" width=\"500\" height=\"279\" class=\"alignnone size-full wp-image-15342\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yummly\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yummly.com/\">Yummly \u003c/a>started up in June and is, from what I can tell, one of the first semantic search sites for food and recipes. They claim to have over 500,000 recipes from all over the web although when I did extensive searches, it seemed most were mainly from \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and \u003ca href=\"http://www.food.com/\">Food.com\u003c/a> (Formerly Recipe Zaar). You can search by ingredient, nutrition, taste, price, and even by allergy. Then when you find a recipe you're interested in, Yummly will pull up its full profile, showing a rating by taste profile (salty, savory, sweet, sour, bitter) and nutrition facts. I found the taste profile to be a little kitschy and wondered who exactly deemed each recipe as such: have they made and tasted them all? You can become a member of the site for free (then you'll be coined a \"tastebud\") and will receive taste specific recipe suggestions, can connect with other \"tastebuds,\" and can organize and edit all of your recipes. Members can \"favorite\" things so you can begin to establish a rapport with other people online and see what they're cooking. I like the \u003cem>idea\u003c/em> of this site, I just think the execution needs some polishing. More variety of recipe sources would help, and sometimes--call me crazy--the social media component of a website or concept could just be left at home. I'm not sure it's working here. Personally I'd never join because there's no part of me that wants to be coined a \"tastebud\" and between twitter and facebook, who has time for more online networking?\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/yummly\">@yummly\u003c/a>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/punk-domestics.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/punk-domestics.png\" alt=\"punk domestics\" title=\"punk domestics\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-15344\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Punk Domestics\u003c/strong>\u003cbr>\nI smiled when I came across \u003ca href=\"http://punkdomestics.com/\">Punk Domestics\u003c/a> a few weeks ago. Why? Because it's just downright cool. The site itself is largely user-generated, meaning folks join and can then post relevant content about preserving, canning, pickling or \"otherwise celebrate the resurgence of the domestic arts our forebears held so dear.\" What's cool about the content is it literally links to other folks' blogs so you are introduced to blogs you'd never heard of and techniques that may be new to you. In addition to canning and pickling recipes, there is a \"Tools\" page (self-explanatory) and a \"Techniques\" page with great tips to help the at-home \"punk domestic\" get going. The site isn't too busy, its scope is pretty narrow, it's organized well, and with the popularity of urban farming and preserving, I think it's going to be a success.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/punkdomestics\">@punkdomestics\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Homegrown.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Homegrown.png\" alt=\"Homegrown\" title=\"Homegrown\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-15345\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homegrown\u003c/strong>\u003cbr>\nThe concept behind \u003ca href=\"http://www.homegrown.org/\">Homegrown\u003c/a> is a little tough to pin down at first. So let me try and lay it out for you. Their introduction states that they're an online community of people \"interested in all things homegrown: growing, cooking, crafting, brewing, preserving, building, making and creating.\" So when it comes right down to it, this is a spot where folks can share ideas and book recommendations or ask questions in the Forum. You can also join groups or mini communities that are more topic-specific (for example, join up with people who are into canning). You can also start a Member Blog, where you're posting original, relevant content on the Homeroom site. There's a lot to like here in my opinion because it's all about the genuine sharing of ideas and interests in an organized, relevant way. Like-minded folks seem to finding it and relishing it. That's a good sign of things to come. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Plummelo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Plummelo.png\" alt=\"Plummelo\" title=\"Plummelo\" width=\"500\" height=\"310\" class=\"alignnone size-full wp-image-15346\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Plummelo\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.plummelo.com/\"> Plummelo\u003c/a> is in its beta version and is similar to Kitchen Monki in a sense but I almost like it better. While the design is starkly simple and a bit uninspired, the user has much more control over the content (so you're not just working with recipes from Epicurious and Recipe Zaar). The site itself is designed to help cooks save recipes that they find anywhere online and move forward to plan their shopping lists. Once you join for free, you'll have a little Plumello Browser Button on your browser's toolbar and it automatically stores recipes you like that you've found from all over the web (food blogs, online magazines etc.). Then from there, you can share them, organize them, and generate shopping lists. Cool idea. I think their success depends on the number and variety of users and the content they'll bring to the site. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So there you have it. If anything, creativity abounds here as people try and pull away from bigger food sites and infuse their concept with elements of sharing, conversation, and social networking. I suppose the main question is how well they pull apart from the big boys, what kind of niche they create, and if they can capture new user's attention. Some are certainly doing it better than others. Those will be the ones I'll return to. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15339/new-food-websites-launching-right-and-left","authors":["5072"],"categories":["bayareabites_1927","bayareabites_10"],"tags":["bayareabites_3324","bayareabites_1196"],"label":"bayareabites"},"bayareabites_9994":{"type":"posts","id":"bayareabites_9994","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9994","score":null,"sort":[1264444085000]},"guestAuthors":[],"slug":"top-five-local-food-blogs-worth-your-time","title":"Top Five Local Food Blogs Worth Your Time","publishDate":1264444085,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/teaandcookies.png\" alt=\"tea and cookies\" title=\"tea and cookies\" width=\"525\" height=\"335\" class=\"alignnone size-full wp-image-10008\">\u003c/a>\u003cbr>\n\u003cem>Honorable mention, only because the author of \u003ca href=\"http://twitter.com/tea_austen\">Tea & Cookies\u003c/a> splits her time between Seattle and the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Well, after \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/eat-read-look-food-websites-worth-your-time/\">my post on food websites\u003c/a> last week I received a surprising response from readers asking why I didn't include more information about blogs, questioning my rationale between blogs and websites, and asking for blog recommendations--specifically local ones. So in a way, this is a continuation of last week's post, a Part 2, blogger-style. And it was surprisingly difficult to put together. I needed to choose some way to narrow down the food blogs I read or the list would get out of control. So after many sleepless nights (I jest), here's the criteria I came up with: \u003c/p>\n\u003cul>\n\u003cli>Must be a Bay Area food blogger\u003c/li>\n\u003cli>Must be on my Google Reader (hey, it’s my post after all, right?)\u003c/li>\n\u003cli>Must write interesting, creative content that's somehow innovative/unique.\u003c/li>\n\u003cli>Cannot be one of the contributors to Bay Area Bites (although some of us have awesome blogs...but I want you to discover someone new this week).\u003c/li>\n\u003cli>Must keep current and produces consistent posts.\u003c/li>\n\u003c/ul>\n\u003cp>So here goes. I realize I'm probably leaving out your roller derby buddy or your girlfriend's sister, but hopefully you'll stumble across something new here that's worth a look. Happy reading. \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/locallemons.png\" alt=\"local lemons\" title=\"local lemons\" width=\"525\" height=\"309\" class=\"alignnone size-full wp-image-10006\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Originally from Brooklyn, Alison Arevalo moved to Berkeley for a change of pace. Her blog, \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a>, focuses on original, all-natural recipes. Of the recipes and ingredients she chooses, Alison says: \u003c/p>\n\u003cblockquote>\u003cp>\"I take advantage of as much local produce as I can in my recipes. I shop at farmers’ markets in Berkeley and Oakland, while making stops at Berkeley Bowl and Monterey Market. Using organic, unprocessed ingredients is as important to me as shopping locally. When I was living in Brooklyn, Whole Foods or Fairway was my supermarket of choice. Now, even though I live a few blocks from one, Whole Foods is only an afterthought.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are a few things that make her blog an absolute pleasure to read. First, those photos. Good lord. Alison has a brilliant eye for composition, color, and light and you can’t help but become enthralled with each recipe after taking a quick glimpse at each post. Second, her recipes are creative and varied. I was blown away by the 'Fast Food Makeover' series she did recently, where she took typical bad-for-us food that so many of us love and revamped them using organic and local ingredients. Who doesn't love a \u003ca href=\"http://locallemons.com/local_lemons/2009/12/fast-food-slow-homemade-chicken-nuggets.html\">chicken nugget\u003c/a>? Or how about a \u003ca href=\"http://locallemons.com/local_lemons/2010/01/fast-food-slow-filet-o-fish-sandwich.html\">filet of fish sandwich\u003c/a>? Yeah, that's what I thought. I remember when I first started blogging and I posted about how I was trying to find the identity/voice of my blog, struggling with how much personal information to include and where to draw the line. Alison wrote in, encouraging me to do what felt right—whatever I wanted. You can tell she follows her own advice. \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> is the real deal: a genuine, likeable voice in an increasingly glutted food blogging world.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong>\u003ca href=\"http://twitter.com/locallemons\">@LocalLemons\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/eatingsf.png\" alt=\"eatingsf\" title=\"eatingsf\" width=\"525\" height=\"308\" class=\"alignnone size-full wp-image-10005\">\u003c/a>\u003c/p>\n\u003cp>I'm not totally sure how, but Kasey's blog was one of the first local food blogs I discovered. We have similar taste in recipes and cookbooks and I often notice strange coincidences between what she covers on her blog and what I cover on my own--like how we both made \u003ca href=\"http://www.eating-sf.com/2009/11/brussels-sprouts-and-bacon-and-another.html\">Brussels sprouts\u003c/a> the same week or fell in love with the \u003cem>Ad Hoc Cookbook\u003c/em> around the same time. But, besides the no-fail recipes and clean site-layout, the concept of Kasey's blog makes this a must-read. She's paired up with her husband, \u003ca href=\"http://twitter.com/matthewhickey\">Matt\u003c/a>, who does the \"\u003ca href=\"http://www.musicalpairings.com/\">Musical Pairings\u003c/a>\" portion of the site. I love thinking about food as a sensual experience--and obviously music is much the same way. So it makes perfect sense: when you think about the components of a meal, there's the food but there's also the lighting, the music, and the company you're with. So I've always loved the concept over at \u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>, and I've discovered some great new artists by reading the blog.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/kfleisher\">@kfleisher\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nosaladas.png\" alt=\"no salad as a meal\" title=\"no salad as a meal\" width=\"525\" height=\"313\" class=\"alignnone size-full wp-image-10007\">\u003c/a>\u003c/p>\n\u003cp>Last week, my friend Anthony contacted me to ask if I'd heard about this blog, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>. Anthony's flirting with the idea of moving to San Francisco, so he's been checking out our food scene, and apparently this was one of the first hits that came up on his Google search. Of course, I replied with a resounding yes. How could you not appreciate a blogger that doesn't fear lugging the ol' DSLR camera into dark restaurants and getting busy? There's even a \u003ca href=\"http://www.nosaladasameal.com/2008/02/about-photography.html\">post about shooting food in dark restaurants\u003c/a> if you're interested in learning the ins and outs of setting up shop at \u003ca href=\"http://coirestaurant.com/\">COI\u003c/a>. So essentially, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a> focuses mainly on detailed restaurant reviews featuring exceptional photos. The author also includes a supplementary section entitled \"Entremets:\" short stories in between meals. Recently one on \u003ca href=\"http://www.nosaladasameal.com/2008/10/entremet-airplane-food.html\">airplane food\u003c/a> caught my eye. This is a great site to explore when your mom's flying into town and you're drawing a blank for dinner ideas. There's a brief \"NO SALAD RECOMMENDS\" list with such favorites as churros at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> and couscous at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. So all in all, it's a fun, visual feast that'll inspire you to try someplace new. The restaurant selection is tastefully culled and the posts are smartly written. What more could you ask for?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/nosalad\">@nosalad\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/101-cookbooks.png\" alt=\"101 Cookbooks\" title=\"101 Cookbooks\" width=\"525\" height=\"386\" class=\"alignnone size-full wp-image-10003\">\u003c/a>\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>, the local food blog where Heidi Swanson writes about \"the recipes that intersect my life, travels, and everyday interests.\" The inspiration behind the site goes a little something like this: Heidi turned around one day and realized she had over 100 cookbooks--it was time to get cooking. Most of the recipes are vegetarian and focus on natural and whole-foods ingredients. From \u003ca href=\"http://www.101cookbooks.com/archives/001561.html\">baked doughnuts\u003c/a> to \u003ca href=\"http://www.101cookbooks.com/archives/panfried-chickpea-salad-recipe.html\">pan-fried chickpea salad\u003c/a>, I've whipped up some amazing meals from Heidi's site. And in addition to her growing recipe collection, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> was my original inspiration to learn more about food photography. If you take a look at Heidi's blog posts or her book, \u003ca href=\"http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755\">Super Natural Cooking\u003c/a> (of which she did all of the photos), you'll see why. They photos are actually quite spare without the use of a lot of fancy props, but they're absolutely stunning. She has a way of capturing the essence of each dish with the simplicity of a special bowl, the right light, and the perfect angle. When I'm struggling to think of how to photograph a certain dish for my blog, I often step back and think, what would Heidi do?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/101Cookbooks\">@101Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">chez us\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/chezus.png\" alt=\"chez us\" title=\"chez us\" width=\"525\" height=\"288\" class=\"alignnone size-full wp-image-10004\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Denise Woodward and Laudalino Ferreira created \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> from a 20 square-foot \u003cdel datetime=\"2010-01-25T19:22:26+00:00\">apartment\u003c/del> kitchen in the city (which has since changed to 40 square feet). They say: \"We wanted to share with everyone how we live small but still eat big.\" \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> stands out for a few reasons: their rotating thematic organization and great videos. For example, instead of just listing the recipes under categories like \"Breakfast\" and \"Main Entrée,\" Denise and Laudalino create searchable categories such as \"Easy Eating,\" \"French,\" and \"Portuguese.\" Then there are the videos, where the couple walk their readers through things like making \u003ca href=\"http://www.chezus.com/video/2008/yogurt/making_yogurt.html?KeepThis=true&TB_iframe=true&height=430&width=735\">homemade yogurt\u003c/a> (I want that yogurt machine!) or hearing \u003ca href=\"http://www.chezus.com/2009/03/12/lets-talk-bread/\">Peter Reinhart\u003c/a> talking about bread. The blog's easy to navigate, informative, and has great original content. Anyone whose trying to make a small kitchen work in the city will appreciate what Denise and Laudalino pump out (you can see their \u003ca href=\"http://www.youtube.com/watch?v=fCw0CIz-bDg\">video on creating a pantry\u003c/a> for storage inspiration ideas).\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chezus\">@chezus\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Well, after my post on food websites last week I received a surprising response from readers asking why I didn't include more information about blogs, questioning my rationale between blogs and websites, and asking for blog recommendations--specifically local ones. So in a way, this is a continuation of last week's post, a Part 2, blogger-style.","status":"publish","parent":0,"modified":1264551598,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1327},"headData":{"title":"Top Five Local Food Blogs Worth Your Time | KQED","description":"Well, after my post on food websites last week I received a surprising response from readers asking why I didn't include more information about blogs, questioning my rationale between blogs and websites, and asking for blog recommendations--specifically local ones. So in a way, this is a continuation of last week's post, a Part 2, blogger-style.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top Five Local Food Blogs Worth Your Time","datePublished":"2010-01-25T18:28:05.000Z","dateModified":"2010-01-27T00:19:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9994 http://blogs.kqed.org/bayareabites/?p=9994","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/25/top-five-local-food-blogs-worth-your-time/","disqusTitle":"Top Five Local Food Blogs Worth Your Time","path":"/bayareabites/9994/top-five-local-food-blogs-worth-your-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/teaandcookies.png\" alt=\"tea and cookies\" title=\"tea and cookies\" width=\"525\" height=\"335\" class=\"alignnone size-full wp-image-10008\">\u003c/a>\u003cbr>\n\u003cem>Honorable mention, only because the author of \u003ca href=\"http://twitter.com/tea_austen\">Tea & Cookies\u003c/a> splits her time between Seattle and the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Well, after \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/eat-read-look-food-websites-worth-your-time/\">my post on food websites\u003c/a> last week I received a surprising response from readers asking why I didn't include more information about blogs, questioning my rationale between blogs and websites, and asking for blog recommendations--specifically local ones. So in a way, this is a continuation of last week's post, a Part 2, blogger-style. And it was surprisingly difficult to put together. I needed to choose some way to narrow down the food blogs I read or the list would get out of control. So after many sleepless nights (I jest), here's the criteria I came up with: \u003c/p>\n\u003cul>\n\u003cli>Must be a Bay Area food blogger\u003c/li>\n\u003cli>Must be on my Google Reader (hey, it’s my post after all, right?)\u003c/li>\n\u003cli>Must write interesting, creative content that's somehow innovative/unique.\u003c/li>\n\u003cli>Cannot be one of the contributors to Bay Area Bites (although some of us have awesome blogs...but I want you to discover someone new this week).\u003c/li>\n\u003cli>Must keep current and produces consistent posts.\u003c/li>\n\u003c/ul>\n\u003cp>So here goes. I realize I'm probably leaving out your roller derby buddy or your girlfriend's sister, but hopefully you'll stumble across something new here that's worth a look. Happy reading. \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/locallemons.png\" alt=\"local lemons\" title=\"local lemons\" width=\"525\" height=\"309\" class=\"alignnone size-full wp-image-10006\">\u003c/a>\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>Originally from Brooklyn, Alison Arevalo moved to Berkeley for a change of pace. Her blog, \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a>, focuses on original, all-natural recipes. Of the recipes and ingredients she chooses, Alison says: \u003c/p>\n\u003cblockquote>\u003cp>\"I take advantage of as much local produce as I can in my recipes. I shop at farmers’ markets in Berkeley and Oakland, while making stops at Berkeley Bowl and Monterey Market. Using organic, unprocessed ingredients is as important to me as shopping locally. When I was living in Brooklyn, Whole Foods or Fairway was my supermarket of choice. Now, even though I live a few blocks from one, Whole Foods is only an afterthought.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are a few things that make her blog an absolute pleasure to read. First, those photos. Good lord. Alison has a brilliant eye for composition, color, and light and you can’t help but become enthralled with each recipe after taking a quick glimpse at each post. Second, her recipes are creative and varied. I was blown away by the 'Fast Food Makeover' series she did recently, where she took typical bad-for-us food that so many of us love and revamped them using organic and local ingredients. Who doesn't love a \u003ca href=\"http://locallemons.com/local_lemons/2009/12/fast-food-slow-homemade-chicken-nuggets.html\">chicken nugget\u003c/a>? Or how about a \u003ca href=\"http://locallemons.com/local_lemons/2010/01/fast-food-slow-filet-o-fish-sandwich.html\">filet of fish sandwich\u003c/a>? Yeah, that's what I thought. I remember when I first started blogging and I posted about how I was trying to find the identity/voice of my blog, struggling with how much personal information to include and where to draw the line. Alison wrote in, encouraging me to do what felt right—whatever I wanted. You can tell she follows her own advice. \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> is the real deal: a genuine, likeable voice in an increasingly glutted food blogging world.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong>\u003ca href=\"http://twitter.com/locallemons\">@LocalLemons\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/eatingsf.png\" alt=\"eatingsf\" title=\"eatingsf\" width=\"525\" height=\"308\" class=\"alignnone size-full wp-image-10005\">\u003c/a>\u003c/p>\n\u003cp>I'm not totally sure how, but Kasey's blog was one of the first local food blogs I discovered. We have similar taste in recipes and cookbooks and I often notice strange coincidences between what she covers on her blog and what I cover on my own--like how we both made \u003ca href=\"http://www.eating-sf.com/2009/11/brussels-sprouts-and-bacon-and-another.html\">Brussels sprouts\u003c/a> the same week or fell in love with the \u003cem>Ad Hoc Cookbook\u003c/em> around the same time. But, besides the no-fail recipes and clean site-layout, the concept of Kasey's blog makes this a must-read. She's paired up with her husband, \u003ca href=\"http://twitter.com/matthewhickey\">Matt\u003c/a>, who does the \"\u003ca href=\"http://www.musicalpairings.com/\">Musical Pairings\u003c/a>\" portion of the site. I love thinking about food as a sensual experience--and obviously music is much the same way. So it makes perfect sense: when you think about the components of a meal, there's the food but there's also the lighting, the music, and the company you're with. So I've always loved the concept over at \u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>, and I've discovered some great new artists by reading the blog.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/kfleisher\">@kfleisher\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nosaladas.png\" alt=\"no salad as a meal\" title=\"no salad as a meal\" width=\"525\" height=\"313\" class=\"alignnone size-full wp-image-10007\">\u003c/a>\u003c/p>\n\u003cp>Last week, my friend Anthony contacted me to ask if I'd heard about this blog, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>. Anthony's flirting with the idea of moving to San Francisco, so he's been checking out our food scene, and apparently this was one of the first hits that came up on his Google search. Of course, I replied with a resounding yes. How could you not appreciate a blogger that doesn't fear lugging the ol' DSLR camera into dark restaurants and getting busy? There's even a \u003ca href=\"http://www.nosaladasameal.com/2008/02/about-photography.html\">post about shooting food in dark restaurants\u003c/a> if you're interested in learning the ins and outs of setting up shop at \u003ca href=\"http://coirestaurant.com/\">COI\u003c/a>. So essentially, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a> focuses mainly on detailed restaurant reviews featuring exceptional photos. The author also includes a supplementary section entitled \"Entremets:\" short stories in between meals. Recently one on \u003ca href=\"http://www.nosaladasameal.com/2008/10/entremet-airplane-food.html\">airplane food\u003c/a> caught my eye. This is a great site to explore when your mom's flying into town and you're drawing a blank for dinner ideas. There's a brief \"NO SALAD RECOMMENDS\" list with such favorites as churros at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> and couscous at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. So all in all, it's a fun, visual feast that'll inspire you to try someplace new. The restaurant selection is tastefully culled and the posts are smartly written. What more could you ask for?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/nosalad\">@nosalad\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/101-cookbooks.png\" alt=\"101 Cookbooks\" title=\"101 Cookbooks\" width=\"525\" height=\"386\" class=\"alignnone size-full wp-image-10003\">\u003c/a>\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>, the local food blog where Heidi Swanson writes about \"the recipes that intersect my life, travels, and everyday interests.\" The inspiration behind the site goes a little something like this: Heidi turned around one day and realized she had over 100 cookbooks--it was time to get cooking. Most of the recipes are vegetarian and focus on natural and whole-foods ingredients. From \u003ca href=\"http://www.101cookbooks.com/archives/001561.html\">baked doughnuts\u003c/a> to \u003ca href=\"http://www.101cookbooks.com/archives/panfried-chickpea-salad-recipe.html\">pan-fried chickpea salad\u003c/a>, I've whipped up some amazing meals from Heidi's site. And in addition to her growing recipe collection, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> was my original inspiration to learn more about food photography. If you take a look at Heidi's blog posts or her book, \u003ca href=\"http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755\">Super Natural Cooking\u003c/a> (of which she did all of the photos), you'll see why. They photos are actually quite spare without the use of a lot of fancy props, but they're absolutely stunning. She has a way of capturing the essence of each dish with the simplicity of a special bowl, the right light, and the perfect angle. When I'm struggling to think of how to photograph a certain dish for my blog, I often step back and think, what would Heidi do?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/101Cookbooks\">@101Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">chez us\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/chezus.png\" alt=\"chez us\" title=\"chez us\" width=\"525\" height=\"288\" class=\"alignnone size-full wp-image-10004\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Denise Woodward and Laudalino Ferreira created \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> from a 20 square-foot \u003cdel datetime=\"2010-01-25T19:22:26+00:00\">apartment\u003c/del> kitchen in the city (which has since changed to 40 square feet). They say: \"We wanted to share with everyone how we live small but still eat big.\" \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> stands out for a few reasons: their rotating thematic organization and great videos. For example, instead of just listing the recipes under categories like \"Breakfast\" and \"Main Entrée,\" Denise and Laudalino create searchable categories such as \"Easy Eating,\" \"French,\" and \"Portuguese.\" Then there are the videos, where the couple walk their readers through things like making \u003ca href=\"http://www.chezus.com/video/2008/yogurt/making_yogurt.html?KeepThis=true&TB_iframe=true&height=430&width=735\">homemade yogurt\u003c/a> (I want that yogurt machine!) or hearing \u003ca href=\"http://www.chezus.com/2009/03/12/lets-talk-bread/\">Peter Reinhart\u003c/a> talking about bread. The blog's easy to navigate, informative, and has great original content. Anyone whose trying to make a small kitchen work in the city will appreciate what Denise and Laudalino pump out (you can see their \u003ca href=\"http://www.youtube.com/watch?v=fCw0CIz-bDg\">video on creating a pantry\u003c/a> for storage inspiration ideas).\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chezus\">@chezus\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9994/top-five-local-food-blogs-worth-your-time","authors":["5072"],"categories":["bayareabites_1865"],"tags":["bayareabites_1339","bayareabites_3324","bayareabites_66"],"label":"bayareabites"},"bayareabites_9725":{"type":"posts","id":"bayareabites_9725","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9725","score":null,"sort":[1263842568000]},"guestAuthors":[],"slug":"eat-read-look-food-websites-worth-your-time","title":"Eat, Read, Look: Food Websites Worth Your Time","publishDate":1263842568,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.google.com/search?hl=en&q=food+websites&btnG=Search\">\u003cimg class=\"alignnone size-full wp-image-9752\" title=\"food website google search\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/header.png\" alt=\"food website google search\" width=\"500\" height=\"367\">\u003c/a>\u003c/p>\n\u003cp>On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.\u003c/p>\n\u003cp>\u003cstrong>Eat\u003c/strong>\u003c/p>\n\u003cp>Food by mail. Certainly something people are warming up to, but there's still some hesitation. With thoughts of honey-baked ham and bad coffeecakes, not everyone's jumping on the wagon. But there are some great sites out there, hand-selecting unique, small-batch products that you can't find at your corner grocery store. From \u003ca href=\"http://www.ranchogordo.com/\">small sites stocking heirloom beans\u003c/a> (love them), to big-box stores with overnight shipping--you can get pretty much whatever your recipe calls for online these days. But local rock-star site, Foodzie and innovative Marx stand out for their diverse products and way in which they foster community by supporting small artisan vendors, blogging about their experiences, and hosting contests and giveaways.\u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">\u003cimg class=\"alignnone size-full wp-image-9751\" title=\"foodzie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodzie.png\" alt=\"foodzie\" width=\"500\" height=\"263\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>. First, they're based right here in San Francisco, they're supporting small businesses from all over the country, and every time I sign on I find something cool I'd never heard about. If you're not familiar with the concept, essentially they're an online space, allowing small-time (or bigger-time) vendors to set up a shop. Then buyers purchase directly from these passionate food producers and growers. I've found a few favorite new products like \u003ca href=\"http://alittlebitofsweet.foodzie.com/chocolate-candy/handmade-peanut-butter-cups.html\">handmade peanut butter cups\u003c/a> from the small baking company, a little bit of sweet, and Sunchowder's Emporia unique hand-crafted \u003ca href=\"http://sunchowderjams.foodzie.com/honey-jam/apple-butter.html\">jams\u003c/a> (wrapped in beautiful papers). Their \u003ca href=\"http://foodzie.com/blog/\">blog\u003c/a> has dining recommendations, interviews and recipes, and there's a great \"Discover\" \u003ca href=\"http://foodzie.com/map/\">map that highlights artisan foods\u003c/a> made in and around the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodzie\">@foodzie\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.marxfoods.com/products\">\u003cimg class=\"alignnone size-full wp-image-9753\" title=\"Marx Foods \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marx.png\" alt=\"Marx Foods \" width=\"500\" height=\"319\">\u003c/a>\u003c/p>\n\u003cp>Before 2007, only high-end restaurateurs knew about \u003ca href=\"http://www.marxfoods.com/products\">Marx Foods\u003c/a> as they were essentially a supplier of wholesale, boutique, high-end products. Today, their product line has expanded and is now available to home chefs who can search by categories or ingredients, season, organic/free range etc. Their mission is to find the finest and freshest products, stay on top of food trends, and connect the customer to the food source (by taking out the warehouse/middleman element). Their \"\u003ca href=\"http://www.askmarxfoods.com/\">Foodie FAQ\u003c/a>\" delves into such topics as the spiciness of ghost peppers and freezing live mussels. And they also have a \u003ca href=\"http://marxfood.com/\">blog\u003c/a> where they feature contests and post relevant pieces like \"How to Store Fresh Truffles\" or great recipes (like this one for \u003ca href=\"http://marxfood.com/chile-coconut-crusted-shrimp-recipe/\">chile-coconut crusted shrimp\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/marxfoods\">@marxfoods\u003c/a> and check out their \u003ca href=\"http://www.flickr.com/photos/marxfoods/\">flickr stream\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong>\u003c/p>\n\u003cp>I won't even touch on blogs or online food communities because we all have our favorites and really, that'd be an entirely different post. If you want to know what blogs I read and admire, here's my \u003ca href=\"http://asweetspoonful.com/links\">current link list\u003c/a>. Moving away from blogs, there are a few sites that stand out in my mind for fresh local content and literary voice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablehopper.com/\">\u003cimg class=\"alignnone size-full wp-image-9754\" title=\"tablehopper\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tablehopper.png\" alt=\"tablehopper\" width=\"500\" height=\"286\">\u003c/a>\u003c/p>\n\u003cp>Life is good for Marcia Gagliardi these days. She's currently hitting up the food scene in India and has a book coming out this spring. While I rarely give out my email and subscribe to newsletters and the like, I look forward to every Tuesday afternoon when the \"\u003ca href=\"http://www.tablehopper.com/subscribe/\">hopper\u003c/a>\" arrives in my in-box (online version available on her \u003ca href=\"http://www.tablehopper.com/\">website\u003c/a>). Marcia's voice is light-hearted and humorous. She's sometimes self-deprecating and never takes food too, too seriously. But she's definitely got the inside scoop on the San Francisco dining scene: restaurant closures, changes in ownership, great reviews, and upcoming events. Her rotating \"Ten Places to Eat at Now\" list contains a few of my very favorite spots, and she provides a great free service called \"tip please\" that allows you to enter a bit of information and receive a personalized restaurant recommendation (service temporarily on hold while Marcia travels). She's not paid by restaurants to write a review, she doesn't accept ads, and she doesn't believe in writing negative reviews. She's a genuine voice coming out of the San Francisco food scene.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tablehopper\">@tablehopper\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">\u003cimg class=\"alignnone size-full wp-image-9749\" title=\"egullet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/egullet.png\" alt=\"egullet\" width=\"540\" height=\"210\">\u003c/a>\u003c/p>\n\u003cp>With a tagline like: \u003cem>Read. Chew. Discuss\u003c/em>, eGullet has got to be good. There are a few parts to the website. First, they have a popular \u003ca href=\"http://forums.egullet.org/index.php?app=core&module=search&do=active\">forum\u003c/a>, where folks post questions in topics ranging from the best canned tomato soups to where to get dinner in Morristown, New Jersey. But the reason I come to egullet is for \u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">The Daily Gullet\u003c/a>, the literary journal of the eGullet Society. Here, food writers and editors post longer, more literary pieces such as \"Why Jews Like Chinese Food\" and \"The Frying of Latke 49.\" They're not always recipe-driven like many food blog entries tend to be these days, and are always smartly written. In the online world of short snippets and photos, sometimes it's nice to curl up with the laptop and read an actual essay on food. You get that here.\u003c/p>\n\u003cp>\u003cstrong>Look\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9748\" title=\"tastespotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tastespotting.png\" alt=\"tastespotting\" width=\"500\" height=\"243\">\u003c/a>\u003c/p>\n\u003cp>If you’re a food blogger or a fan of \"food porn,\" you already know \u003ca href=\"http://www.tastespotting.com/\">Tastespotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">Food Gawker\u003c/a> well. If these sites are new to you, the idea is simple: anyone can submit a photo and, if you meet the fairly rigid criteria (focus, composition, exposure and lighting), your picture could be chosen and posted for all to see. For bloggers, it's a great way to drive site traffic because viewers can click on your photo and be routed over to your blog or website for the recipe. For everyone, it’s a fun way to spend a few minutes, seeing what people are cooking and posting, and getting visual inspiration for future forays into the kitchen. If you're looking for a particular recipe or dish, you can search by category, popularity, and date to weed through the tempting photos and find what you're after.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tastespotting\">@tastespotting\u003c/a>, \u003ca href=\"http://www.twitter.com/foodgawker\">@foodgawker\u003c/a>\u003c/p>\n\u003cp>I\u003ca href=\"http://www.foodspotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9750\" title=\"foodspotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodspotting.png\" alt=\"foodspotting\" width=\"500\" height=\"267\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it. Some of the food blogs I admire and read the most are ones with exceptional photos--sure, people like to read about food, but people \u003cem>really\u003c/em> like to look at food. And that, my friends, is where the genius of \u003ca href=\"http://www.foodspotting.com/\">Foodspotting\u003c/a> enters. Instead of reading restaurant reviews to determine where to find a spicy mole or an authentic macaron, you check out the pictures on your own and judge for yourself.\u003c/p>\n\u003cp>Foodspotting is a new site that's been getting quite a bit of buzz lately for it's relatively genius concept, user-generated content, and clean and use-to-use interface. It's a self-proclaimed \"foodie-powered field guide.\" Essentially, the idea is that when it comes down to it, you don't always care what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index\">Michael Bauer\u003c/a> said about your favorite restaurant and researching new spots can make eating a bit more scholarly than it needs to be. So not only do users post photos of their favorite dishes, but Foodspotting has built in an important social element to keep the site fresh, interesting--and even competitive. Here's the nitty gritty (in brief) on how it works. \u003ca href=\"http://www.foodspotting.com/about\">Check out their site\u003c/a> if you'd like more detailed information.\u003c/p>\n\u003cul>\n\u003cli>You see a picture and like it, you \"Want\" it. \"Wants\" are sightings you'd like to try.\u003c/li>\n\u003cli>\"Noms\" are for foods you've tried and loved the best.\u003c/li>\n\u003cli>Champions: people who have spotted food at more places than anyone else.\u003c/li>\n\u003cli>Follow: a little like twitter, you can opt to follow places, dishes, and other Foodspotters you trust to stay in the know on the latest sightings.\u003c/li>\n\u003c/ul>\n\u003cp>I'm particularly excited about this site. It's social functionality makes sense--it's all geared towards helping you find dishes you want to try from all over, getting to know your local scene better, network with others who have similar food interests, and perhaps freshen up those camera skills. In terms of travel and restaurant recommendations, it's a new and entirely visual way to check out a city you're traveling to and discover what looks good there.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodspotting\">@foodspotting\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">\u003cimg class=\"alignnone size-full wp-image-9760\" title=\"7x7 flickr stream\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/7x7-flickrstream.png\" alt=\"7x7 flickr stream\" width=\"540\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This past Friday, January 15th at 8 p.m., 7 x 7 magazine hosted what they're calling the \u003cem>Friday Flash Mob\u003c/em>. They encouraged diners, chefs, wait staff, or anyone involved in a restaurant that evening to take a shot of what was going on. From the guys manning the line at Tacoliscious to Chris Cosentino enjoying a quiet moment, it's a look at the kitchens, chefs, and dishes that were happening at the same moment all over the city. I'm a sucker for this stuff. While it's obviously too late to submit a photo (unless you have one from Friday at 8 p.m.), the \u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">Flickr photo stream\u003c/a> will be used to help build the magazine's popular February food issue.\u003c/p>\n\n","blocks":[],"excerpt":"On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.","status":"publish","parent":0,"modified":1550617199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1569},"headData":{"title":"Eat, Read, Look: Food Websites Worth Your Time | KQED","description":"On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her "real life," and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eat, Read, Look: Food Websites Worth Your Time","datePublished":"2010-01-18T19:22:48.000Z","dateModified":"2019-02-19T22:59:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9725 http://blogs.kqed.org/bayareabites/?p=9725","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/18/eat-read-look-food-websites-worth-your-time/","disqusTitle":"Eat, Read, Look: Food Websites Worth Your Time","path":"/bayareabites/9725/eat-read-look-food-websites-worth-your-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.google.com/search?hl=en&q=food+websites&btnG=Search\">\u003cimg class=\"alignnone size-full wp-image-9752\" title=\"food website google search\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/header.png\" alt=\"food website google search\" width=\"500\" height=\"367\">\u003c/a>\u003c/p>\n\u003cp>On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.\u003c/p>\n\u003cp>\u003cstrong>Eat\u003c/strong>\u003c/p>\n\u003cp>Food by mail. Certainly something people are warming up to, but there's still some hesitation. With thoughts of honey-baked ham and bad coffeecakes, not everyone's jumping on the wagon. But there are some great sites out there, hand-selecting unique, small-batch products that you can't find at your corner grocery store. From \u003ca href=\"http://www.ranchogordo.com/\">small sites stocking heirloom beans\u003c/a> (love them), to big-box stores with overnight shipping--you can get pretty much whatever your recipe calls for online these days. But local rock-star site, Foodzie and innovative Marx stand out for their diverse products and way in which they foster community by supporting small artisan vendors, blogging about their experiences, and hosting contests and giveaways.\u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">\u003cimg class=\"alignnone size-full wp-image-9751\" title=\"foodzie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodzie.png\" alt=\"foodzie\" width=\"500\" height=\"263\">\u003c/a>\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>I can't say enough about \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>. First, they're based right here in San Francisco, they're supporting small businesses from all over the country, and every time I sign on I find something cool I'd never heard about. If you're not familiar with the concept, essentially they're an online space, allowing small-time (or bigger-time) vendors to set up a shop. Then buyers purchase directly from these passionate food producers and growers. I've found a few favorite new products like \u003ca href=\"http://alittlebitofsweet.foodzie.com/chocolate-candy/handmade-peanut-butter-cups.html\">handmade peanut butter cups\u003c/a> from the small baking company, a little bit of sweet, and Sunchowder's Emporia unique hand-crafted \u003ca href=\"http://sunchowderjams.foodzie.com/honey-jam/apple-butter.html\">jams\u003c/a> (wrapped in beautiful papers). Their \u003ca href=\"http://foodzie.com/blog/\">blog\u003c/a> has dining recommendations, interviews and recipes, and there's a great \"Discover\" \u003ca href=\"http://foodzie.com/map/\">map that highlights artisan foods\u003c/a> made in and around the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodzie\">@foodzie\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.marxfoods.com/products\">\u003cimg class=\"alignnone size-full wp-image-9753\" title=\"Marx Foods \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marx.png\" alt=\"Marx Foods \" width=\"500\" height=\"319\">\u003c/a>\u003c/p>\n\u003cp>Before 2007, only high-end restaurateurs knew about \u003ca href=\"http://www.marxfoods.com/products\">Marx Foods\u003c/a> as they were essentially a supplier of wholesale, boutique, high-end products. Today, their product line has expanded and is now available to home chefs who can search by categories or ingredients, season, organic/free range etc. Their mission is to find the finest and freshest products, stay on top of food trends, and connect the customer to the food source (by taking out the warehouse/middleman element). Their \"\u003ca href=\"http://www.askmarxfoods.com/\">Foodie FAQ\u003c/a>\" delves into such topics as the spiciness of ghost peppers and freezing live mussels. And they also have a \u003ca href=\"http://marxfood.com/\">blog\u003c/a> where they feature contests and post relevant pieces like \"How to Store Fresh Truffles\" or great recipes (like this one for \u003ca href=\"http://marxfood.com/chile-coconut-crusted-shrimp-recipe/\">chile-coconut crusted shrimp\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/marxfoods\">@marxfoods\u003c/a> and check out their \u003ca href=\"http://www.flickr.com/photos/marxfoods/\">flickr stream\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong>\u003c/p>\n\u003cp>I won't even touch on blogs or online food communities because we all have our favorites and really, that'd be an entirely different post. If you want to know what blogs I read and admire, here's my \u003ca href=\"http://asweetspoonful.com/links\">current link list\u003c/a>. Moving away from blogs, there are a few sites that stand out in my mind for fresh local content and literary voice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablehopper.com/\">\u003cimg class=\"alignnone size-full wp-image-9754\" title=\"tablehopper\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tablehopper.png\" alt=\"tablehopper\" width=\"500\" height=\"286\">\u003c/a>\u003c/p>\n\u003cp>Life is good for Marcia Gagliardi these days. She's currently hitting up the food scene in India and has a book coming out this spring. While I rarely give out my email and subscribe to newsletters and the like, I look forward to every Tuesday afternoon when the \"\u003ca href=\"http://www.tablehopper.com/subscribe/\">hopper\u003c/a>\" arrives in my in-box (online version available on her \u003ca href=\"http://www.tablehopper.com/\">website\u003c/a>). Marcia's voice is light-hearted and humorous. She's sometimes self-deprecating and never takes food too, too seriously. But she's definitely got the inside scoop on the San Francisco dining scene: restaurant closures, changes in ownership, great reviews, and upcoming events. Her rotating \"Ten Places to Eat at Now\" list contains a few of my very favorite spots, and she provides a great free service called \"tip please\" that allows you to enter a bit of information and receive a personalized restaurant recommendation (service temporarily on hold while Marcia travels). She's not paid by restaurants to write a review, she doesn't accept ads, and she doesn't believe in writing negative reviews. She's a genuine voice coming out of the San Francisco food scene.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tablehopper\">@tablehopper\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">\u003cimg class=\"alignnone size-full wp-image-9749\" title=\"egullet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/egullet.png\" alt=\"egullet\" width=\"540\" height=\"210\">\u003c/a>\u003c/p>\n\u003cp>With a tagline like: \u003cem>Read. Chew. Discuss\u003c/em>, eGullet has got to be good. There are a few parts to the website. First, they have a popular \u003ca href=\"http://forums.egullet.org/index.php?app=core&module=search&do=active\">forum\u003c/a>, where folks post questions in topics ranging from the best canned tomato soups to where to get dinner in Morristown, New Jersey. But the reason I come to egullet is for \u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">The Daily Gullet\u003c/a>, the literary journal of the eGullet Society. Here, food writers and editors post longer, more literary pieces such as \"Why Jews Like Chinese Food\" and \"The Frying of Latke 49.\" They're not always recipe-driven like many food blog entries tend to be these days, and are always smartly written. In the online world of short snippets and photos, sometimes it's nice to curl up with the laptop and read an actual essay on food. You get that here.\u003c/p>\n\u003cp>\u003cstrong>Look\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9748\" title=\"tastespotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tastespotting.png\" alt=\"tastespotting\" width=\"500\" height=\"243\">\u003c/a>\u003c/p>\n\u003cp>If you’re a food blogger or a fan of \"food porn,\" you already know \u003ca href=\"http://www.tastespotting.com/\">Tastespotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">Food Gawker\u003c/a> well. If these sites are new to you, the idea is simple: anyone can submit a photo and, if you meet the fairly rigid criteria (focus, composition, exposure and lighting), your picture could be chosen and posted for all to see. For bloggers, it's a great way to drive site traffic because viewers can click on your photo and be routed over to your blog or website for the recipe. For everyone, it’s a fun way to spend a few minutes, seeing what people are cooking and posting, and getting visual inspiration for future forays into the kitchen. If you're looking for a particular recipe or dish, you can search by category, popularity, and date to weed through the tempting photos and find what you're after.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tastespotting\">@tastespotting\u003c/a>, \u003ca href=\"http://www.twitter.com/foodgawker\">@foodgawker\u003c/a>\u003c/p>\n\u003cp>I\u003ca href=\"http://www.foodspotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9750\" title=\"foodspotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodspotting.png\" alt=\"foodspotting\" width=\"500\" height=\"267\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it. Some of the food blogs I admire and read the most are ones with exceptional photos--sure, people like to read about food, but people \u003cem>really\u003c/em> like to look at food. And that, my friends, is where the genius of \u003ca href=\"http://www.foodspotting.com/\">Foodspotting\u003c/a> enters. Instead of reading restaurant reviews to determine where to find a spicy mole or an authentic macaron, you check out the pictures on your own and judge for yourself.\u003c/p>\n\u003cp>Foodspotting is a new site that's been getting quite a bit of buzz lately for it's relatively genius concept, user-generated content, and clean and use-to-use interface. It's a self-proclaimed \"foodie-powered field guide.\" Essentially, the idea is that when it comes down to it, you don't always care what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index\">Michael Bauer\u003c/a> said about your favorite restaurant and researching new spots can make eating a bit more scholarly than it needs to be. So not only do users post photos of their favorite dishes, but Foodspotting has built in an important social element to keep the site fresh, interesting--and even competitive. Here's the nitty gritty (in brief) on how it works. \u003ca href=\"http://www.foodspotting.com/about\">Check out their site\u003c/a> if you'd like more detailed information.\u003c/p>\n\u003cul>\n\u003cli>You see a picture and like it, you \"Want\" it. \"Wants\" are sightings you'd like to try.\u003c/li>\n\u003cli>\"Noms\" are for foods you've tried and loved the best.\u003c/li>\n\u003cli>Champions: people who have spotted food at more places than anyone else.\u003c/li>\n\u003cli>Follow: a little like twitter, you can opt to follow places, dishes, and other Foodspotters you trust to stay in the know on the latest sightings.\u003c/li>\n\u003c/ul>\n\u003cp>I'm particularly excited about this site. It's social functionality makes sense--it's all geared towards helping you find dishes you want to try from all over, getting to know your local scene better, network with others who have similar food interests, and perhaps freshen up those camera skills. In terms of travel and restaurant recommendations, it's a new and entirely visual way to check out a city you're traveling to and discover what looks good there.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodspotting\">@foodspotting\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">\u003cimg class=\"alignnone size-full wp-image-9760\" title=\"7x7 flickr stream\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/7x7-flickrstream.png\" alt=\"7x7 flickr stream\" width=\"540\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This past Friday, January 15th at 8 p.m., 7 x 7 magazine hosted what they're calling the \u003cem>Friday Flash Mob\u003c/em>. They encouraged diners, chefs, wait staff, or anyone involved in a restaurant that evening to take a shot of what was going on. From the guys manning the line at Tacoliscious to Chris Cosentino enjoying a quiet moment, it's a look at the kitchens, chefs, and dishes that were happening at the same moment all over the city. I'm a sucker for this stuff. While it's obviously too late to submit a photo (unless you have one from Friday at 8 p.m.), the \u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">Flickr photo stream\u003c/a> will be used to help build the magazine's popular February food issue.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9725/eat-read-look-food-websites-worth-your-time","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1927"],"tags":["bayareabites_3328","bayareabites_3325","bayareabites_3612","bayareabites_3324","bayareabites_1949","bayareabites_3326","bayareabites_2025","bayareabites_3327"],"label":"bayareabites"}},"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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