Din Promises Restaurant-Quality Dishes at Home -- in 20 Minutes
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","credit":"Alix Wall","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-400x300.jpg","width":400,"height":300,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-800x600.jpg","width":800,"height":600,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-1440x1080.jpg","width":1440,"height":1080,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-1180x885.jpg","width":1180,"height":885,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-960x720.jpg","width":960,"height":720,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din3.jpg","width":1920,"height":1440}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. 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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"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"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"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_96405":{"type":"posts","id":"bayareabites_96405","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96405","score":null,"sort":[1432828807000]},"guestAuthors":[],"slug":"din-promises-restaurant-quality-dishes-at-home-in-20-minutes","title":"Din Promises Restaurant-Quality Dishes at Home -- in 20 Minutes","publishDate":1432828807,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The box arrived as promised on a Thursday. It was a regular-sized one, with three letters on it: “\u003ca href=\"https://www.din.co\" target=\"_blank\">Din\u003c/a>,” heralding the arrival of ingredients for two restaurant-quality meals I would be able to produce in my own kitchen in the next few days.\u003c/p>\n\u003cp>While meal delivery options continue to expand at a rapid pace, the Din concept jumped out at me as something different. My husband and I love eating out at restaurants. And I also love to cook a stellar meal at home myself. The idea of being able to produce a restaurant-quality dish in 20 minutes at home sounded too fun not to try.\u003c/p>\n\u003cfigure id=\"attachment_96446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din6.jpg\" alt=\"Dinner waiting on your doorstep.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dinner waiting on your doorstep. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant angle is indeed what makes Din unique, said Emily Olson LaFave, Din’s co-founder and chief creative officer, noting that Din is like having your own personal sous chef.\u003c/p>\n\u003cp>“We are partnering with restaurants, and we have a team of in-house chefs who come from restaurants like Quince, Nopa and Cyrus,” she said. “We do the prep work, so just as in a restaurant, it speeds up the cooking time. It also allows for a better dish with more flavor, as a lot of things that take time to develop flavor are too much time for the home cook to do.”\u003c/p>\n\u003cfigure id=\"attachment_96447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/robandem_long.jpg\" alt=\"Rob and Emily LaFave founded Foodzie, and now they’ve founded Din. \" width=\"1920\" height=\"1258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-1440x944.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rob and Emily LaFave founded Foodzie, and now they’ve founded Din. \u003ccite>(Photo courtesy of Din)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>LaFave and her husband Rob were the founders of Foodzie, an online marketplace for artisanal foods. Din is their latest start-up, which they hope will empower people to cook more often at home, as well as acquire new techniques that they'll hopefully use again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurants that have offered dishes so far include \u003ca href=\"http://www.bartartine.com\" target=\"_blank\">Bar Tartine\u003c/a>, \u003ca href=\"http://tacolicious.com\" target=\"_blank\">Tacolicious\u003c/a> and \u003ca href=\"http://altaca.co\" target=\"_blank\">Alta CA\u003c/a>, as well as some farther afield, like \u003ca href=\"http://www.hogandhominy.com\" target=\"_blank\">Hog & Hominy\u003c/a> in Memphis.\u003c/p>\n\u003cp>“And sometimes we take inspiration from a dish we’ve seen, and our chefs riff on that,” LaFave said, noting that many of their dishes also come from their in-house team of chefs.\u003c/p>\n\u003cp>LaFave said they see their typical customer as people who are passionate about food, and love restaurants and restaurant culture. As for whether they already cook at home, so far it’s a mix between those who cook quite a bit already, and those who are just beginners.\u003c/p>\n\u003cp>Noting that it’s usually one person who’s responsible for planning, shopping and putting dinner on the table in a household, LaFave said subscribing to Din changes that since anyone in the household can put the meal together.\u003c/p>\n\u003cfigure id=\"attachment_96449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din7.jpg\" alt=\"A bag in the fridge from Din contains all the ingredients for one entrée. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bag in the fridge from Din contains all the ingredients for one entrée. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Couples or families can cook together, or a child can even do it,” she said. “We’re taking away that daunting part of planning by having that meal waiting in the fridge in that bag with everything inside. We’re equalizing the role of putting dinner on the table, by taking the pressure off one person. Simplifying that one thing in your day can have a big impact on your family relationships and connections, which is really meaningful for us.”\u003c/p>\n\u003cfigure id=\"attachment_96450\" class=\"wp-caption aligncenter\" style=\"max-width: 992px\">\u003cimg class=\"size-full wp-image-96450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips.jpg\" alt=\"This is how the chicken entrée looked on Din’s website. \" width=\"992\" height=\"687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips.jpg 992w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips-960x665.jpg 960w\" sizes=\"(max-width: 992px) 100vw, 992px\">\u003cfigcaption class=\"wp-caption-text\">This is how the chicken entrée looked on Din’s website. \u003ccite>(Photo courtesy of Din)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That all sounds great, but let’s talk about the Din experience. I enlisted my husband and another couple to weigh in on the experience with me. I ordered two dishes from a list of six choices, though Din chooses two for you, and you can change them if you prefer something else. Din uses organic and sustainable ingredients, and always has vegetarian and gluten-free options. Two servings of two dishes is the minimum order, which costs $60, or $15 a serving, and the service is intended to be used each week (more meals and entrees can be added).\u003c/p>\n\u003cp>If you live in San Francisco, your meal is dropped off by courier in a white insulated tote; if you’re further out – they deliver throughout California and Nevada so far – your meals come in the tote inside a cardboard box with insulated bubble wrap along with several “ecogel” packs to keep the food cold. LaFave said couriers pick up the totes in the city, but that subscribers outside the city can return all of the packaging with every five orders.\u003c/p>\n\u003cp>“That was definitely something that we took into account when we initially designed the experience,” said LaFave.\u003c/p>\n\u003cp>I ordered a farinata – a chick pea flour pancake from northern Italy that is known as a socca in France – that came with braised artichoke hearts, Crescenza cheese, kale pesto, pepitas and fresh herbs and lemon to make a small herb salad on top. The recipe came from the Santa Cruz restaurant \u003ca href=\"http://www.bantam1010.com\" target=\"_blank\">Bantam\u003c/a>. My second choice was a crispy chicken that had been cooked sous vide served with escarole and Tokyo turnips on a bed of cashew “cheese,” with sherry-soaked currants. Sesame seeds and sumac were also included to sprinkle on top, with a lime to squeeze over the completed dish. This dish was created by Din’s own team.\u003c/p>\n\u003cp>Each entree comes in its own paper bag, with a label telling you how long the ingredients will last (ours was delivered on a Thursday, and the contents would be good through Sunday), with each individual ingredient in a plastic bag or loose, like a lemon or garlic clove.\u003c/p>\n\u003cp>With each item coming in its own bag, we wondered why all the produce, for example, couldn’t be bagged together. We also wondered if the sauces and pre-made items could be shipped in containers that could also be sent back to the company, but then of course, that increases the amount needed to be shipped. Either way, this is a resource-heavy experience.\u003c/p>\n\u003cfigure id=\"attachment_96452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din4.jpg\" alt=\"Here are the ingredients after prepping, just before firing the dishes. It did take us more than 20 minutes per dish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here are the ingredients after prepping, just before firing the dishes. It did take us more than 20 minutes per dish. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The prep work entailed mincing garlic, slicing a shallot and plucking herbs, while the cooking required us to make the farinata (mix chick pea flour and water in a bowl, sauté garlic, add garlic to batter, put batter into skillet and then oven) and sear the chicken.\u003c/p>\n\u003cp>Overall, we found the quality of the food excellent – we especially liked how we had to only sear the chicken, but had the sous vide experience at home, without our own sous vide machine – and recipes were easy to follow, so we had no problems with execution, though it did take longer than the 20 minutes per dish advertised. While we liked receiving one garlic clove and just enough herbs for what we needed, we found amounts of a few items excessive; in our case it was an excess of Crescenza cheese (a very creamy Italian fresh variety) and sherry-soaked currants. We had no problem using the rest of the cheese for something else, but didn’t know what to do with the currants and they ended up going to waste.\u003c/p>\n\u003cp>Also, a few leaves of fresh oregano had already turned black.\u003c/p>\n\u003cfigure id=\"attachment_96453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Chickpea-Farinata.jpg\" alt=\"he farinata as it was shown on the Din web site. \" width=\"1000\" height=\"657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata-960x631.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The farinata as it was shown on the Din web site. \u003ccite>(Photo courtesy of Din)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_96451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din5-e1432750564402.jpg\" alt=\"Farinata: our version. \" width=\"1000\" height=\"750\">\u003cfigcaption class=\"wp-caption-text\">Farinata: our version. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both my friend and I cook a lot at home already, we saw it as more of an indulgence as opposed to something we’d do weekly (the Din system delivers to you weekly as long as your account is active, unless you choose to skip a week or two). But we could see Din's appeal for families with kids to get restaurant-quality meals without having to pay the babysitter, or for those people who don’t know much about cooking but want to impress someone with a home-cooked meal. And having the money and time is essential, of course, as while the cooking time is supposed to take only 20 minutes, of course there is still the clean up time to consider.\u003c/p>\n\u003cp>One guest compared the experience to hiring sherpas to help you climb Mount Everest.\u003c/p>\n\u003cp>And while browsing their menus I continually found things I’d want to eat, I found many of the dishes too rich for a regular meal at home.\u003c/p>\n\u003cp>My favorite thing about the experience was that I didn’t realize how easy it was to make a farinata myself. I liked how it taught me a recipe for something quick and easy enough that I can add to my repertoire, which is exactly what LaFave wanted to hear.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Ultimately, we hope that the take-away for someone is ‘I can do that on my own,’” she said, “which will make you cook more often and do it from scratch when you have the time.”\u003c/p>\n\n","blocks":[],"excerpt":"The new delivery service Din hopes to empower the home chef to recreate restaurant quality meals in 20 minutes or less. ","status":"publish","parent":0,"modified":1481593187,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1509},"headData":{"title":"Din Promises Restaurant-Quality Dishes at Home -- in 20 Minutes | KQED","description":"The new delivery service Din hopes to empower the home chef to recreate restaurant quality meals in 20 minutes or less. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Din Promises Restaurant-Quality Dishes at Home -- in 20 Minutes","datePublished":"2015-05-28T16:00:07.000Z","dateModified":"2016-12-13T01:39:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96405 http://ww2.kqed.org/bayareabites/?p=96405","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/28/din-promises-restaurant-quality-dishes-at-home-in-20-minutes/","disqusTitle":"Din Promises Restaurant-Quality Dishes at Home -- in 20 Minutes","path":"/bayareabites/96405/din-promises-restaurant-quality-dishes-at-home-in-20-minutes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The box arrived as promised on a Thursday. It was a regular-sized one, with three letters on it: “\u003ca href=\"https://www.din.co\" target=\"_blank\">Din\u003c/a>,” heralding the arrival of ingredients for two restaurant-quality meals I would be able to produce in my own kitchen in the next few days.\u003c/p>\n\u003cp>While meal delivery options continue to expand at a rapid pace, the Din concept jumped out at me as something different. My husband and I love eating out at restaurants. And I also love to cook a stellar meal at home myself. The idea of being able to produce a restaurant-quality dish in 20 minutes at home sounded too fun not to try.\u003c/p>\n\u003cfigure id=\"attachment_96446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din6.jpg\" alt=\"Dinner waiting on your doorstep.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din6-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dinner waiting on your doorstep. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant angle is indeed what makes Din unique, said Emily Olson LaFave, Din’s co-founder and chief creative officer, noting that Din is like having your own personal sous chef.\u003c/p>\n\u003cp>“We are partnering with restaurants, and we have a team of in-house chefs who come from restaurants like Quince, Nopa and Cyrus,” she said. “We do the prep work, so just as in a restaurant, it speeds up the cooking time. It also allows for a better dish with more flavor, as a lot of things that take time to develop flavor are too much time for the home cook to do.”\u003c/p>\n\u003cfigure id=\"attachment_96447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/robandem_long.jpg\" alt=\"Rob and Emily LaFave founded Foodzie, and now they’ve founded Din. \" width=\"1920\" height=\"1258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-1440x944.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/robandem_long-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rob and Emily LaFave founded Foodzie, and now they’ve founded Din. \u003ccite>(Photo courtesy of Din)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>LaFave and her husband Rob were the founders of Foodzie, an online marketplace for artisanal foods. Din is their latest start-up, which they hope will empower people to cook more often at home, as well as acquire new techniques that they'll hopefully use again.\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>Restaurants that have offered dishes so far include \u003ca href=\"http://www.bartartine.com\" target=\"_blank\">Bar Tartine\u003c/a>, \u003ca href=\"http://tacolicious.com\" target=\"_blank\">Tacolicious\u003c/a> and \u003ca href=\"http://altaca.co\" target=\"_blank\">Alta CA\u003c/a>, as well as some farther afield, like \u003ca href=\"http://www.hogandhominy.com\" target=\"_blank\">Hog & Hominy\u003c/a> in Memphis.\u003c/p>\n\u003cp>“And sometimes we take inspiration from a dish we’ve seen, and our chefs riff on that,” LaFave said, noting that many of their dishes also come from their in-house team of chefs.\u003c/p>\n\u003cp>LaFave said they see their typical customer as people who are passionate about food, and love restaurants and restaurant culture. As for whether they already cook at home, so far it’s a mix between those who cook quite a bit already, and those who are just beginners.\u003c/p>\n\u003cp>Noting that it’s usually one person who’s responsible for planning, shopping and putting dinner on the table in a household, LaFave said subscribing to Din changes that since anyone in the household can put the meal together.\u003c/p>\n\u003cfigure id=\"attachment_96449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din7.jpg\" alt=\"A bag in the fridge from Din contains all the ingredients for one entrée. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bag in the fridge from Din contains all the ingredients for one entrée. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Couples or families can cook together, or a child can even do it,” she said. “We’re taking away that daunting part of planning by having that meal waiting in the fridge in that bag with everything inside. We’re equalizing the role of putting dinner on the table, by taking the pressure off one person. Simplifying that one thing in your day can have a big impact on your family relationships and connections, which is really meaningful for us.”\u003c/p>\n\u003cfigure id=\"attachment_96450\" class=\"wp-caption aligncenter\" style=\"max-width: 992px\">\u003cimg class=\"size-full wp-image-96450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips.jpg\" alt=\"This is how the chicken entrée looked on Din’s website. \" width=\"992\" height=\"687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips.jpg 992w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Crispy-Chicken-with-Turnips-960x665.jpg 960w\" sizes=\"(max-width: 992px) 100vw, 992px\">\u003cfigcaption class=\"wp-caption-text\">This is how the chicken entrée looked on Din’s website. \u003ccite>(Photo courtesy of Din)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That all sounds great, but let’s talk about the Din experience. I enlisted my husband and another couple to weigh in on the experience with me. I ordered two dishes from a list of six choices, though Din chooses two for you, and you can change them if you prefer something else. Din uses organic and sustainable ingredients, and always has vegetarian and gluten-free options. Two servings of two dishes is the minimum order, which costs $60, or $15 a serving, and the service is intended to be used each week (more meals and entrees can be added).\u003c/p>\n\u003cp>If you live in San Francisco, your meal is dropped off by courier in a white insulated tote; if you’re further out – they deliver throughout California and Nevada so far – your meals come in the tote inside a cardboard box with insulated bubble wrap along with several “ecogel” packs to keep the food cold. LaFave said couriers pick up the totes in the city, but that subscribers outside the city can return all of the packaging with every five orders.\u003c/p>\n\u003cp>“That was definitely something that we took into account when we initially designed the experience,” said LaFave.\u003c/p>\n\u003cp>I ordered a farinata – a chick pea flour pancake from northern Italy that is known as a socca in France – that came with braised artichoke hearts, Crescenza cheese, kale pesto, pepitas and fresh herbs and lemon to make a small herb salad on top. The recipe came from the Santa Cruz restaurant \u003ca href=\"http://www.bantam1010.com\" target=\"_blank\">Bantam\u003c/a>. My second choice was a crispy chicken that had been cooked sous vide served with escarole and Tokyo turnips on a bed of cashew “cheese,” with sherry-soaked currants. Sesame seeds and sumac were also included to sprinkle on top, with a lime to squeeze over the completed dish. This dish was created by Din’s own team.\u003c/p>\n\u003cp>Each entree comes in its own paper bag, with a label telling you how long the ingredients will last (ours was delivered on a Thursday, and the contents would be good through Sunday), with each individual ingredient in a plastic bag or loose, like a lemon or garlic clove.\u003c/p>\n\u003cp>With each item coming in its own bag, we wondered why all the produce, for example, couldn’t be bagged together. We also wondered if the sauces and pre-made items could be shipped in containers that could also be sent back to the company, but then of course, that increases the amount needed to be shipped. Either way, this is a resource-heavy experience.\u003c/p>\n\u003cfigure id=\"attachment_96452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din4.jpg\" alt=\"Here are the ingredients after prepping, just before firing the dishes. It did take us more than 20 minutes per dish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/din4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Here are the ingredients after prepping, just before firing the dishes. It did take us more than 20 minutes per dish. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The prep work entailed mincing garlic, slicing a shallot and plucking herbs, while the cooking required us to make the farinata (mix chick pea flour and water in a bowl, sauté garlic, add garlic to batter, put batter into skillet and then oven) and sear the chicken.\u003c/p>\n\u003cp>Overall, we found the quality of the food excellent – we especially liked how we had to only sear the chicken, but had the sous vide experience at home, without our own sous vide machine – and recipes were easy to follow, so we had no problems with execution, though it did take longer than the 20 minutes per dish advertised. While we liked receiving one garlic clove and just enough herbs for what we needed, we found amounts of a few items excessive; in our case it was an excess of Crescenza cheese (a very creamy Italian fresh variety) and sherry-soaked currants. We had no problem using the rest of the cheese for something else, but didn’t know what to do with the currants and they ended up going to waste.\u003c/p>\n\u003cp>Also, a few leaves of fresh oregano had already turned black.\u003c/p>\n\u003cfigure id=\"attachment_96453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Chickpea-Farinata.jpg\" alt=\"he farinata as it was shown on the Din web site. \" width=\"1000\" height=\"657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chickpea-Farinata-960x631.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The farinata as it was shown on the Din web site. \u003ccite>(Photo courtesy of Din)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_96451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/din5-e1432750564402.jpg\" alt=\"Farinata: our version. \" width=\"1000\" height=\"750\">\u003cfigcaption class=\"wp-caption-text\">Farinata: our version. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both my friend and I cook a lot at home already, we saw it as more of an indulgence as opposed to something we’d do weekly (the Din system delivers to you weekly as long as your account is active, unless you choose to skip a week or two). But we could see Din's appeal for families with kids to get restaurant-quality meals without having to pay the babysitter, or for those people who don’t know much about cooking but want to impress someone with a home-cooked meal. And having the money and time is essential, of course, as while the cooking time is supposed to take only 20 minutes, of course there is still the clean up time to consider.\u003c/p>\n\u003cp>One guest compared the experience to hiring sherpas to help you climb Mount Everest.\u003c/p>\n\u003cp>And while browsing their menus I continually found things I’d want to eat, I found many of the dishes too rich for a regular meal at home.\u003c/p>\n\u003cp>My favorite thing about the experience was that I didn’t realize how easy it was to make a farinata myself. I liked how it taught me a recipe for something quick and easy enough that I can add to my repertoire, which is exactly what LaFave wanted to hear.\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>“Ultimately, we hope that the take-away for someone is ‘I can do that on my own,’” she said, “which will make you cook more often and do it from scratch when you have the time.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96405/din-promises-restaurant-quality-dishes-at-home-in-20-minutes","authors":["5567"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_4084","bayareabites_1875"],"tags":["bayareabites_14515","bayareabites_14517","bayareabites_1949","bayareabites_14516"],"featImg":"bayareabites_96444","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"},"bayareabites_2536":{"type":"posts","id":"bayareabites_2536","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2536","score":null,"sort":[1237230764000]},"guestAuthors":[],"slug":"foodoro-v-foodzie-online-marketplaces-for-foodies","title":"Foodoro v. Foodzie: Online Marketplaces for Foodies","publishDate":1237230764,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/logos.jpg\" alt=\"Foodoro and Foodzie\">\u003c/p>\n\u003cp>Over the past three months, two companies have emerged on the foodie/techie scene, making it possible for consumers to access artisanal and gourmet goods at the click of a button. \u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>, a \u003ca href=\"http://www.crunchbase.com/company/techstars\">TechStars\u003c/a> startup with a seed round of $1 million raised from noted investor Jeff Clavier of SoftTech VC, First Round Capital, Tim Ferriss, and a number of angel investors, launched in December 2008. \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a>, a \u003ca href=\"http://www.crunchbase.com/company/y-combinator\">Y Combinator\u003c/a> startup, just launched last week. Both companies are based in San Francisco, and both sites offer a variety of specialty food items from producers across the country.\u003c/p>\n\u003cp>\u003cstrong>Some best-sellers from \u003cstrong>Foodzie\u003c/strong> include:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bonbonbar_scotch_giant1.jpg\" alt=\"BonBonBar\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2549\">\u003ca href=\"http://bonbonbar.foodzie.com/products/340-Single-Malt-Scotch-Bars\">BonBonBar, Single Malt Scotch Bar\u003c/a> (Los Angeles, CA) – Bold enough for Scotch lovers and smooth enough for all chocolate lovers, the combination of single malt scotch and dark chocolate is grown up decadence at its finest. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/boulder-popcorn.jpg\" alt=\"Boulder Popcorn\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2547\">\u003ca href=\"http://boulderpopcorn.foodzie.com/products/67-Cambria-s-Cream\">Boulder Popcorn, Cambria's Cream Heirloom Popcorn\u003c/a> (Louisville, CO) – Boulder Popcorn is reminding people how sweet and buttery natural corn tastes (before microwaves entered the picture). It is a hulless corn, so no flossing necessary post munchies.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Some best-sellers from \u003cstrong>Foodoro\u003c/strong> include:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/dees-doughnuts.jpg\" alt=\"dees doughnuts\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2551\">\u003ca href=\"http://deesminiorganicdoughnuts.foodoro.com/products/crazy-eight-sampler-45-doughnuts-8-flavors\">Dee's Mini Organic Doughnuts, Crazy Eight Sampler\u003c/a> (Kentfield, CA) – Free of chemical preservatives, hydrogenated oils, trans fats, colorings and artificial flavors, these hand-dipped doughnuts come in delicious flavors like Dagoba Chocolate Orange, Meyer Lemon, and to Chai For.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ricks-picks.jpg\" alt=\"ricks pickles\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2553\">\u003ca href=\"http://rickspicks.foodoro.com/products/pregnancy-pack-4-jars\">Rick's Picks, Pregnancy Pack\u003c/a> (New York, NY) – From meager beginnings in a one-bedroom apartment in Brooklyn, to award-winning distinction at the International Pickle Festival, Rick Fields has taken the art of pickling to a whole new level. The Prego Pack is the perfect gift for a mommy-to-be. For more adventurous pickle lovers, check out the Phat Beets and the Smokra (pickled okra with smoked paprika).\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Is the rise of companies like \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a> and \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a> a sign of how the food marketplace is changing? While there is nothing like the experience of going to a real life farmer's market, smelling the fresh produce, tasting samples, and interacting with producers themselves, not everyone can afford the time, leisure, or access to do so. \u003c/p>\n\u003cp>Emily Olson, co-founder and CMO of Foodzie, explained, \"The concept behind Foodzie came to be because I wanted to create a better place where consumers could both discover unique products and get to meet the people behind their food.\" Prior to founding Foodzie, Emily worked for a specialty food retailer and had the opportunity to work closely with the buyers. She said, \"I saw all these samples that were sent into our office everyday that never made it onto the shelves of our stores. There were just too many barriers, even for food producers with fantastic products.\"\u003c/p>\n\u003cp>Jay Moon, co-founder of Foodoro, echoed this sentiment. He noted, \"Many independent foodmakers don't have the resources to do much in the way of marketing. We want to make it really easy for producers to market and sell directly to customers, and part of that is building their e-commerce reach.\" Foodoro provides a customizable e-commerce widget that vendors can embed on their own sites to allow customers to easily buy their products.\u003cbr>\n \u003ciframe src=\"http://widgets.foodoro.com/affiliate/bayareabites\" height=\"247 px;\" width=\"540 px;\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003cbr>\nFoodoro has also reached out to the food blogging community, allowing bloggers to use this widget as part of an affiliate program where they can earn a percentage on purchases made through referrals. \u003c/p>\n\u003cp>While the overall reaction from the food community towards these sites have been generally positive, a few critics have raised the issue that online market places like Foodoro and Foodzie go against the principles of eating locally. \u003c/p>\n\u003cp>Jay responded, \"Actually, shipping a package produces less carbon emissions than driving even a short distance. Studies have shown that, by far, the largest environmental cost of traditional shopping is when a consumer drives a car to a store.\" \u003c/p>\n\u003cp>\"For many people eating everything locally is almost impossible,\" Emily added. \"Often there are products that just aren't available locally and we want to enable people to support small producers in the US rather than turn to their supermarket where they will all too often be buying imported goods.\"\u003c/p>\n\u003cp>Both \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a> and \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a> encourage people to support local producers, and get out to their local farmer's market. Foodoro has a store and farmer's market locator for many of their foodmakers, and Foodzie allows people to view their producers by location, enabling consumers to make their own choices about buying locally.\u003c/p>\n\u003cp>Despite the occasional neigh-sayer, I for one am grateful for this apparent rise of the foodie online market. It supports the underdog and I like that. Small bootstrap businesses devoted to specialized goods, family-run operations, artisan producers with a passion for quality and time-honored traditions, rock on. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sites like Foodoro and Foodzie just may save the underdog of the food world in a time when they are in danger of extinction at the hands of efficiency and modernization. \u003c/p>\n\n","blocks":[],"excerpt":"Over the past three months, two companies have emerged on the foodie/techie scene, making it possible for consumers to access artisanal and gourmet goods at the click of a button. \r\n\u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>, a \u003ca href=\"http://www.crunchbase.com/company/techstars\">TechStars\u003c/a> startup with a seed round of $1 million raised from noted investor Jeff Clavier of SoftTech VC, First Round Capital, Tim Ferriss, and a number of angel investors, launched in December 2008. \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a>, a \u003ca href=\"http://www.crunchbase.com/company/y-combinator\">Y Combinator\u003c/a> startup, just launched last week. Both companies are based in San Francisco, and both sites offer a variety of specialty food items from producers across the country.\r\n","status":"publish","parent":0,"modified":1237439657,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://widgets.foodoro.com/affiliate/bayareabites"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":822},"headData":{"title":"Foodoro v. Foodzie: Online Marketplaces for Foodies | KQED","description":"Over the past three months, two companies have emerged on the foodie/techie scene, making it possible for consumers to access artisanal and gourmet goods at the click of a button. \r\nFoodzie, a TechStars startup with a seed round of $1 million raised from noted investor Jeff Clavier of SoftTech VC, First Round Capital, Tim Ferriss, and a number of angel investors, launched in December 2008. Foodoro, a Y Combinator startup, just launched last week. Both companies are based in San Francisco, and both sites offer a variety of specialty food items from producers across the country.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Foodoro v. Foodzie: Online Marketplaces for Foodies","datePublished":"2009-03-16T19:12:44.000Z","dateModified":"2009-03-19T05:14:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2536 http://blogs.kqed.org/bayareabites/?p=2536","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/16/foodoro-v-foodzie-online-marketplaces-for-foodies/","disqusTitle":"Foodoro v. Foodzie: Online Marketplaces for Foodies","path":"/bayareabites/2536/foodoro-v-foodzie-online-marketplaces-for-foodies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/logos.jpg\" alt=\"Foodoro and Foodzie\">\u003c/p>\n\u003cp>Over the past three months, two companies have emerged on the foodie/techie scene, making it possible for consumers to access artisanal and gourmet goods at the click of a button. \u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>, a \u003ca href=\"http://www.crunchbase.com/company/techstars\">TechStars\u003c/a> startup with a seed round of $1 million raised from noted investor Jeff Clavier of SoftTech VC, First Round Capital, Tim Ferriss, and a number of angel investors, launched in December 2008. \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a>, a \u003ca href=\"http://www.crunchbase.com/company/y-combinator\">Y Combinator\u003c/a> startup, just launched last week. Both companies are based in San Francisco, and both sites offer a variety of specialty food items from producers across the country.\u003c/p>\n\u003cp>\u003cstrong>Some best-sellers from \u003cstrong>Foodzie\u003c/strong> include:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bonbonbar_scotch_giant1.jpg\" alt=\"BonBonBar\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2549\">\u003ca href=\"http://bonbonbar.foodzie.com/products/340-Single-Malt-Scotch-Bars\">BonBonBar, Single Malt Scotch Bar\u003c/a> (Los Angeles, CA) – Bold enough for Scotch lovers and smooth enough for all chocolate lovers, the combination of single malt scotch and dark chocolate is grown up decadence at its finest. \u003cbr clear=\"all\">\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/boulder-popcorn.jpg\" alt=\"Boulder Popcorn\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2547\">\u003ca href=\"http://boulderpopcorn.foodzie.com/products/67-Cambria-s-Cream\">Boulder Popcorn, Cambria's Cream Heirloom Popcorn\u003c/a> (Louisville, CO) – Boulder Popcorn is reminding people how sweet and buttery natural corn tastes (before microwaves entered the picture). It is a hulless corn, so no flossing necessary post munchies.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Some best-sellers from \u003cstrong>Foodoro\u003c/strong> include:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/dees-doughnuts.jpg\" alt=\"dees doughnuts\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2551\">\u003ca href=\"http://deesminiorganicdoughnuts.foodoro.com/products/crazy-eight-sampler-45-doughnuts-8-flavors\">Dee's Mini Organic Doughnuts, Crazy Eight Sampler\u003c/a> (Kentfield, CA) – Free of chemical preservatives, hydrogenated oils, trans fats, colorings and artificial flavors, these hand-dipped doughnuts come in delicious flavors like Dagoba Chocolate Orange, Meyer Lemon, and to Chai For.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ricks-picks.jpg\" alt=\"ricks pickles\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-2553\">\u003ca href=\"http://rickspicks.foodoro.com/products/pregnancy-pack-4-jars\">Rick's Picks, Pregnancy Pack\u003c/a> (New York, NY) – From meager beginnings in a one-bedroom apartment in Brooklyn, to award-winning distinction at the International Pickle Festival, Rick Fields has taken the art of pickling to a whole new level. The Prego Pack is the perfect gift for a mommy-to-be. For more adventurous pickle lovers, check out the Phat Beets and the Smokra (pickled okra with smoked paprika).\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Is the rise of companies like \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a> and \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a> a sign of how the food marketplace is changing? While there is nothing like the experience of going to a real life farmer's market, smelling the fresh produce, tasting samples, and interacting with producers themselves, not everyone can afford the time, leisure, or access to do so. \u003c/p>\n\u003cp>Emily Olson, co-founder and CMO of Foodzie, explained, \"The concept behind Foodzie came to be because I wanted to create a better place where consumers could both discover unique products and get to meet the people behind their food.\" Prior to founding Foodzie, Emily worked for a specialty food retailer and had the opportunity to work closely with the buyers. She said, \"I saw all these samples that were sent into our office everyday that never made it onto the shelves of our stores. There were just too many barriers, even for food producers with fantastic products.\"\u003c/p>\n\u003cp>Jay Moon, co-founder of Foodoro, echoed this sentiment. He noted, \"Many independent foodmakers don't have the resources to do much in the way of marketing. We want to make it really easy for producers to market and sell directly to customers, and part of that is building their e-commerce reach.\" Foodoro provides a customizable e-commerce widget that vendors can embed on their own sites to allow customers to easily buy their products.\u003cbr>\n \u003ciframe src=\"http://widgets.foodoro.com/affiliate/bayareabites\" height=\"247 px;\" width=\"540 px;\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003cbr>\nFoodoro has also reached out to the food blogging community, allowing bloggers to use this widget as part of an affiliate program where they can earn a percentage on purchases made through referrals. \u003c/p>\n\u003cp>While the overall reaction from the food community towards these sites have been generally positive, a few critics have raised the issue that online market places like Foodoro and Foodzie go against the principles of eating locally. \u003c/p>\n\u003cp>Jay responded, \"Actually, shipping a package produces less carbon emissions than driving even a short distance. Studies have shown that, by far, the largest environmental cost of traditional shopping is when a consumer drives a car to a store.\" \u003c/p>\n\u003cp>\"For many people eating everything locally is almost impossible,\" Emily added. \"Often there are products that just aren't available locally and we want to enable people to support small producers in the US rather than turn to their supermarket where they will all too often be buying imported goods.\"\u003c/p>\n\u003cp>Both \u003ca href=\"http://foodoro.com/\">Foodoro\u003c/a> and \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a> encourage people to support local producers, and get out to their local farmer's market. Foodoro has a store and farmer's market locator for many of their foodmakers, and Foodzie allows people to view their producers by location, enabling consumers to make their own choices about buying locally.\u003c/p>\n\u003cp>Despite the occasional neigh-sayer, I for one am grateful for this apparent rise of the foodie online market. It supports the underdog and I like that. Small bootstrap businesses devoted to specialized goods, family-run operations, artisan producers with a passion for quality and time-honored traditions, rock on. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sites like Foodoro and Foodzie just may save the underdog of the food world in a time when they are in danger of extinction at the hands of efficiency and modernization. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2536/foodoro-v-foodzie-online-marketplaces-for-foodies","authors":["5037"],"categories":["bayareabites_1927"],"tags":["bayareabites_1948","bayareabites_1949"],"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. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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