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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Spooky, dark, weird, unpredictable, beautiful: the makers of the deep-Florida documentary \u003cem>Swamp Cabbage\u003c/em> are throwing a wild game and foraged feast in Marin this Saturday. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate: Spring Pizza Party with Foraged Pesto",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Canning for a Cause: Let's Preserve",
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"content": "\u003cp>\u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letspreserve.group500.jpg\" alt=\"Lets Preserve group ready to make applesauce\" title=\"Lets Preserve group ready to make applesauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19777\">\u003c/a>\u003cbr>\n\u003cem>Let's Preserve volunteers get ready to make apple sauce. Photo: Agustin Gutierrez\u003c/em>\u003c/p>\n\u003cp>Foraging with friends and gleaning for good is very much back in vogue. Locally folks like \u003ca href=\"http://lettuceeatkale.com/2009/food-foraging-101/\">Asiya Wadud\u003c/a> of \u003ca href=\"http://www.forageoakland.blogspot.com\">Forage Oakland \u003c/a>and \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com\">forageSF\u003c/a>, as well as \u003ca href=\"http://northberkeleyharvest.org\">North Berkeley Harvest\u003c/a>, \u003ca href=\"http://www.peopleunited.org/uyh\">PUEBLO Urban Youth Harvest\u003c/a> in Oakland, and Anna Chan (aka \u003ca href=\"http://thelemonlady.blogspot.com\">The Lemon Lady\u003c/a>) in Clayton have that covered.\u003c/p>\n\u003cp>And D.I.Y. canning is also au courant, with Bay Area cookbook authors like \u003ca href=\"http://vanessabarrington.com\">Vanessa Barrington\u003c/a> encouraging urban homesteaders to put up provisions in their pantry.\u003c/p>\n\u003cp>Now comes canning for a cause. The Sonoma County group \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a> a community effort to continue old-fashioned (now newly chic) food traditions, make good use of excess produce, and help those in need.\u003c/p>\n\u003cp>This past harvest season in Healdsburg, Santa Rosa, and Petaluma thousands of pounds of gleaned apples, tomatoes, and quince were preserved and donated to local food pantries, in an effort, says one organizer, to close the gap between waste and want. Apples and tomatoes were canned for sauce, the quince became filling for empanadas that were frozen for future use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19719\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez-200x300.jpg\" alt=\"Chef Merrilee Olson\" title=\"Chef Merrilee Olson\" width=\"200\" height=\"300\" class=\"size-medium wp-image-19719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Merrilee Olson. Photo: Agustin Gutierrez\u003c/figcaption>\u003c/figure>\n\u003cp>Merrilee Olson, who runs her own Sebastapol-based food business \u003ca href=\"http://site.preservesonoma.com/\">PRESERVEsonoma\u003c/a>, didn't grow up hungry but her family needed help to put food on the table. Raised by a single mom, who supported three kids on a state salary in Lincoln, Nebraska, food stamps frequently helped to provide dinner. Now a professional chef who works with local farmers and artisan food and wine clients, Olson wanted to find a way to give back through food.\u003c/p>\n\u003cp>She teamed up with Judy Christensen from \u003ca href=\"http://slowharvest.org/3.html\">Slow Harvest\u003c/a> in Healdsburg and Elissa Rubin-Mahon of \u003ca href=\"http://www.artisanpreserves.com/home.html\">Artisan Preserves\u003c/a> in Forestville and last summer offered a training workshop for volunteers who want to galvanize their community to preserve surplus produce.\u003c/p>\n\u003cp>Last month, she led a group of volunteers who peeled, cut, cooked, and canned hundreds of pounds of apples to benefit the \u003ca href=\"http://www.COTS-homeless.org/how_kitchen.php\">COTS Petaluma Kitchen\u003c/a>.\u003c/p>\n\u003cp>Food pantries will accept preserved products that have been processed in a commercial kitchen under the supervision of someone who is food-safety certified, says Olson.\u003c/p>\n\u003cp>Nobody doubts the need is out there. NPR reported this week that the number of \u003ca href=\"http://www.npr.org/blogs/money/2010/12/08/131905683/a-grim-record-one-in-seven-americans-is-on-food-stamps\">people on food stamps hit a new all-time high\u003c/a>; as of September nearly 43 million people were using the program, according to data released this week. \"Food insecurity is reaching frightening levels,\" says Olson. \"We believe we can make a difference in our communities by preserving and making healthy food available where it's needed.\"\u003c/p>\n\u003cp>Last month, KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Forum addressed hunger in the Bay Area\u003c/a>. In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other local counties. During this holiday season, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19721\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_-300x225.jpg\" alt=\"Let's Preserve apple sauce on its way to needy homes.\" title=\"Let's Preserve apple sauce on its way to needy homes.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-19721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let's Preserve apple sauce on its way to needy homes. Photo: Jennie Kimmel\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'd love to see every community in the Bay Area doing its own preserving and feeding their neighbors in need,\" says Olson, who notes that \u003ca href=\"http://foodpreservationnetwork.net\">groups as far away as Minneapolis\u003c/a> have been inspired by the \u003cem>Let's Preserve\u003c/em> model to can food for the needy. She also points to Anya Fernald's Commando Canning events, \u003ca href=\"http://yeswecanfood.com/Yes,_We_Can_Food/home.html\">Yes We Can Food\u003c/a>, in Oakland as a local example of community canning.\u003c/p>\n\u003cp>In the future, Olson would like to include other preservation methods, such as pickling, drying, and curing, to ensure that good produce -- including vegetables -- finds its way to the underserved. She'd also like to teach families in need preservation techniques so they can can for themselves.\u003c/p>\n\u003cp>Clearly, community canning events do good. They're also fun. \"We get volunteers from 18 on up -- at our last event we had eight young adults from the Coast Guard -- and everyone had a good time sharing stories in the kitchen and around a table at a potluck afterwards,\" says Olson. \"There's nothing like food to build community.\"\u003c/p>\n\u003cp>To learn more about how to start something similar in your area or to sign up for future community canning events, visit \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a>.\u003c/p>\n\u003cp>Do you know of similar efforts in your area? Let us know below.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Thanks to Jennie Kimmel and \u003ca href=\"http://www.flickr.com/photos/49669037@N03/\">Agustin Guiterrez\u003c/a> for sharing their photos.]\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letspreserve.group500.jpg\" alt=\"Lets Preserve group ready to make applesauce\" title=\"Lets Preserve group ready to make applesauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19777\">\u003c/a>\u003cbr>\n\u003cem>Let's Preserve volunteers get ready to make apple sauce. Photo: Agustin Gutierrez\u003c/em>\u003c/p>\n\u003cp>Foraging with friends and gleaning for good is very much back in vogue. Locally folks like \u003ca href=\"http://lettuceeatkale.com/2009/food-foraging-101/\">Asiya Wadud\u003c/a> of \u003ca href=\"http://www.forageoakland.blogspot.com\">Forage Oakland \u003c/a>and \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com\">forageSF\u003c/a>, as well as \u003ca href=\"http://northberkeleyharvest.org\">North Berkeley Harvest\u003c/a>, \u003ca href=\"http://www.peopleunited.org/uyh\">PUEBLO Urban Youth Harvest\u003c/a> in Oakland, and Anna Chan (aka \u003ca href=\"http://thelemonlady.blogspot.com\">The Lemon Lady\u003c/a>) in Clayton have that covered.\u003c/p>\n\u003cp>And D.I.Y. canning is also au courant, with Bay Area cookbook authors like \u003ca href=\"http://vanessabarrington.com\">Vanessa Barrington\u003c/a> encouraging urban homesteaders to put up provisions in their pantry.\u003c/p>\n\u003cp>Now comes canning for a cause. The Sonoma County group \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a> a community effort to continue old-fashioned (now newly chic) food traditions, make good use of excess produce, and help those in need.\u003c/p>\n\u003cp>This past harvest season in Healdsburg, Santa Rosa, and Petaluma thousands of pounds of gleaned apples, tomatoes, and quince were preserved and donated to local food pantries, in an effort, says one organizer, to close the gap between waste and want. Apples and tomatoes were canned for sauce, the quince became filling for empanadas that were frozen for future use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19719\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/merrilee.olson_.lets_.preserve.agustin.gutierrez-200x300.jpg\" alt=\"Chef Merrilee Olson\" title=\"Chef Merrilee Olson\" width=\"200\" height=\"300\" class=\"size-medium wp-image-19719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Merrilee Olson. Photo: Agustin Gutierrez\u003c/figcaption>\u003c/figure>\n\u003cp>Merrilee Olson, who runs her own Sebastapol-based food business \u003ca href=\"http://site.preservesonoma.com/\">PRESERVEsonoma\u003c/a>, didn't grow up hungry but her family needed help to put food on the table. Raised by a single mom, who supported three kids on a state salary in Lincoln, Nebraska, food stamps frequently helped to provide dinner. Now a professional chef who works with local farmers and artisan food and wine clients, Olson wanted to find a way to give back through food.\u003c/p>\n\u003cp>She teamed up with Judy Christensen from \u003ca href=\"http://slowharvest.org/3.html\">Slow Harvest\u003c/a> in Healdsburg and Elissa Rubin-Mahon of \u003ca href=\"http://www.artisanpreserves.com/home.html\">Artisan Preserves\u003c/a> in Forestville and last summer offered a training workshop for volunteers who want to galvanize their community to preserve surplus produce.\u003c/p>\n\u003cp>Last month, she led a group of volunteers who peeled, cut, cooked, and canned hundreds of pounds of apples to benefit the \u003ca href=\"http://www.COTS-homeless.org/how_kitchen.php\">COTS Petaluma Kitchen\u003c/a>.\u003c/p>\n\u003cp>Food pantries will accept preserved products that have been processed in a commercial kitchen under the supervision of someone who is food-safety certified, says Olson.\u003c/p>\n\u003cp>Nobody doubts the need is out there. NPR reported this week that the number of \u003ca href=\"http://www.npr.org/blogs/money/2010/12/08/131905683/a-grim-record-one-in-seven-americans-is-on-food-stamps\">people on food stamps hit a new all-time high\u003c/a>; as of September nearly 43 million people were using the program, according to data released this week. \"Food insecurity is reaching frightening levels,\" says Olson. \"We believe we can make a difference in our communities by preserving and making healthy food available where it's needed.\"\u003c/p>\n\u003cp>Last month, KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201011260931\">Forum addressed hunger in the Bay Area\u003c/a>. In San Francisco, one of every five children is at risk of going hungry and the numbers are similar in other local counties. During this holiday season, food bank and soup kitchen operators are reporting a spike in the number of families that are seeking food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19721\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/letsspreserve.apple_.sauce_-300x225.jpg\" alt=\"Let's Preserve apple sauce on its way to needy homes.\" title=\"Let's Preserve apple sauce on its way to needy homes.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-19721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let's Preserve apple sauce on its way to needy homes. Photo: Jennie Kimmel\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'd love to see every community in the Bay Area doing its own preserving and feeding their neighbors in need,\" says Olson, who notes that \u003ca href=\"http://foodpreservationnetwork.net\">groups as far away as Minneapolis\u003c/a> have been inspired by the \u003cem>Let's Preserve\u003c/em> model to can food for the needy. She also points to Anya Fernald's Commando Canning events, \u003ca href=\"http://yeswecanfood.com/Yes,_We_Can_Food/home.html\">Yes We Can Food\u003c/a>, in Oakland as a local example of community canning.\u003c/p>\n\u003cp>In the future, Olson would like to include other preservation methods, such as pickling, drying, and curing, to ensure that good produce -- including vegetables -- finds its way to the underserved. She'd also like to teach families in need preservation techniques so they can can for themselves.\u003c/p>\n\u003cp>Clearly, community canning events do good. They're also fun. \"We get volunteers from 18 on up -- at our last event we had eight young adults from the Coast Guard -- and everyone had a good time sharing stories in the kitchen and around a table at a potluck afterwards,\" says Olson. \"There's nothing like food to build community.\"\u003c/p>\n\u003cp>To learn more about how to start something similar in your area or to sign up for future community canning events, visit \u003ca href=\"http://site.preservesonoma.com/LET_S_PRESERVE.html\">Let's Preserve\u003c/a>.\u003c/p>\n\u003cp>Do you know of similar efforts in your area? Let us know below.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Thanks to Jennie Kimmel and \u003ca href=\"http://www.flickr.com/photos/49669037@N03/\">Agustin Guiterrez\u003c/a> for sharing their photos.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\r\n\r\nHost Scott Shafer sat down with Connie Green to talk about the new book she's written with chef Sarah Scott, called \"The Wild Table.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fat of the Land: Adventures in 21st Century Foraging",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n",
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"excerpt": "Could Langdon Cook be a Euell Gibbons for the urban homesteading crowd? Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp...if you sum it up like that, the Seattle author of Fat of the Land: Adventures in 21st Century Foraging can sound like a pretty wild and crazy guy. But does he really have the passion (and the chops) to be a renegade hunter-gatherer in a triple-latte town? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry Jam",
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"content": "\u003cp>Chickens pecking around the backyard, kombucha fermenting on the shelf, beer brewing in the closet: there's been a lot of interest in DIY urban homesteading lately. For months now, I've been meaning to get into the slow-process stuff, like curing my own olives and making my own vinegar.\u003c/p>\n\u003cp>Then again, my homestead is a wee share house in Bernal, already stuffed with other people's tchotchkes. I've commandeered the tiny back patio with my buckets of tomato and potato plants; adding an olive crock and a vinegar barrel might be pushing it.\u003c/p>\n\u003cp>And honestly, I'm still wedded to the easy delights of jam. Like pie, it's a little bit of a production, but just like pie, no matter what you do, fruit+sugar=sweet fruity goodness. And like homemade pie, homemade jam is better than anything you can buy. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.\u003c/p>\n\u003cp>Ah yes, the sugar issue. First off: most cookbooks call for way too much sugar. Why? The more sugar you put in, the easier it is to get a firm and reliable set. Sugar is also a preservative, and jam with a lot of sugar will last longer in your fridge. But capturing the essence of beautiful fruit is the whole \u003cem>point\u003c/em> of jam, rounded out with just enough sweetness to bring a smile to your toast. Halve the amount of sugar in most recipes, and you'll do just fine.\u003c/p>\n\u003cp>For the same reason, I never use commercial pectins, like Sure-Jel. There's nothing wrong with pectin itself; it's a natural compound found in varying levels in all fruits. However, commercial pectin requires a lot of sugar to jump-start that jelling reaction, and the precise formulas turn canning into chemistry, with no adjustments for personal taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But with less sugar and no added pectin, won't your jam be a runny mess? Nope! There's an easy, just about foolproof way to get good jam every time, and all you need is sugar, lemon juice, and time.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-4351\" title=\"strawberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" width=\"300\" height=\"225\">Take a look at this bowl.\u003c/p>\n\u003cp>That's 4 pints of strawberries, sliced, mixed with sugar and left to sit overnight until they've shrunken into little berry quarters bobbing in a sea of juice. All that liquid was originally trapped in the berries themselves, and you'd be boiling it mightily for a long time if you just threw the fruit and sugar together and tossed them on the stove.\u003c/p>\n\u003cp>But separate the liquid from the fruit, add a little lemon juice (which is rich in pectin), and--here's the trick-- cook down the \u003cem>liquid\u003c/em>, not the fruit. By cooking the liquid by itself first, you can evaporate any excess water without exhausting the fruit's delicate flavors. There's also less risk of burning and sticking when you're just simmering juice.\u003c/p>\n\u003cp>This is a technique I first picked up from Helen Witty's invaluable, library-available collection, \u003ca href=\"http://www.alibris.com/booksearch?qwork=8803368&matches=16&author=Witty%2C+Helen&browse=1&cm_sp=works*listing*title\">The Good Stuff Cookbook\u003c/a>. In my copy, the jam chapter is wrinkled and spattered on every page, with annotations, additions, and comments in pen and pencil from years of messing around. I use a lot less sugar than Witty does, but her method (streamlined here) still works like a charm to produce delicious jams just thick enough to cling to your biscuit, redolent of ripe, sunwarmed summer fruit.\u003c/p>\n\u003cp>Since strawberries are ripe and wonderful this week, now's the time to grab a case of jars, a flat of fruit, and get your birthday-and-holiday gifts nailed down. I love Albion berries in particular, but Seascapes, Tristars and Chandlers, all varieties that do well in our cool coastal climate, won't do you wrong, either.\u003c/p>\n\u003cp>If you want your sealed jars to be able to sit around in the pantry, you need real \u003ca href=\"http://www.canningpantry.com/half-pint-reg-mason.html\">canning jars\u003c/a> topped with two-part lids. Otherwise, if you're just going to stick your jam in the fridge immediately and eat it soon, you can reuse any clean, cute glass jar you have. For best results, sterilize any jar in a boiling-water bath for 10 minutes before using.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes whole strawberries (2 1/2 lbs)\u003cbr>\n1 1/2-2 cups granulated sugar, depending on sweetness of berries\u003cbr>\njuice of 1 lemon, about 2 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse, drain, and hull strawberries. Slice in halves or quarters. In a \u003ca href=\"http://www.chow.com/stories/11201\">nonreactive bowl\u003c/a>, toss berries with sugar and lemon juice. Cover and let stand for 3-4 hours at room temperature or 6 hours to overnight in the refrigerator. Stir occasionally, scraping the bottom of the bowl to distribute and dissolve the sugar.\u003c/p>\n\u003cp>2. When sugar is dissolved and berries are floating in a bright-red syrup, pour into a large nonreactive pot. Bring to a frothy simmer, stirring frequently. Let simmer for 2 minutes, then pour back into bowl. Let cool. Cover and let stand for 2-3 hours at room temperature, or in the refrigerator for 6 hours or overnight.\u003c/p>\n\u003cp>3. Meanwhile, sterilize your jars, lids, and rings. Set a colander or strainer over a wide, large, and heavy stainless steel or enameled cast-iron pot. Pour berries into colander, letting all the syrup drip into the pot. Remove colander full of berries and set aside.\u003c/p>\n\u003cp>4. Bring syrup to a boil over medium heat, stirring frequently. Once syrup comes to a boil, stir and watch: it will move from what looks like a pot full of Kool-Aid to a seething, deep-garnet mass of thick, glossy bubbles. Dip a metal spoon into the syrup and let syrup drip off the side of the spoon; it's ready when the last few drops are fairly thick and sticky.\u003c/p>\n\u003cp>5. Pour in reserved berries. Bring to a boil, stirring constantly. If you'd like a thicker jam, mash berries lightly with a potato masher. Simmer for 5-8 minutes, until berries are translucent and mixture has thickened slightly. Scoop into jars and seal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks.\u003c/p>\n\n",
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"excerpt": "No matter what you do, fruit+sugar=sweet fruity goodness. And just like homemade pie, homemade jam is better than anything you can buy, even from a fancy place. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chickens pecking around the backyard, kombucha fermenting on the shelf, beer brewing in the closet: there's been a lot of interest in DIY urban homesteading lately. For months now, I've been meaning to get into the slow-process stuff, like curing my own olives and making my own vinegar.\u003c/p>\n\u003cp>Then again, my homestead is a wee share house in Bernal, already stuffed with other people's tchotchkes. I've commandeered the tiny back patio with my buckets of tomato and potato plants; adding an olive crock and a vinegar barrel might be pushing it.\u003c/p>\n\u003cp>And honestly, I'm still wedded to the easy delights of jam. Like pie, it's a little bit of a production, but just like pie, no matter what you do, fruit+sugar=sweet fruity goodness. And like homemade pie, homemade jam is better than anything you can buy. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.\u003c/p>\n\u003cp>Ah yes, the sugar issue. First off: most cookbooks call for way too much sugar. Why? The more sugar you put in, the easier it is to get a firm and reliable set. Sugar is also a preservative, and jam with a lot of sugar will last longer in your fridge. But capturing the essence of beautiful fruit is the whole \u003cem>point\u003c/em> of jam, rounded out with just enough sweetness to bring a smile to your toast. Halve the amount of sugar in most recipes, and you'll do just fine.\u003c/p>\n\u003cp>For the same reason, I never use commercial pectins, like Sure-Jel. There's nothing wrong with pectin itself; it's a natural compound found in varying levels in all fruits. However, commercial pectin requires a lot of sugar to jump-start that jelling reaction, and the precise formulas turn canning into chemistry, with no adjustments for personal taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But with less sugar and no added pectin, won't your jam be a runny mess? Nope! There's an easy, just about foolproof way to get good jam every time, and all you need is sugar, lemon juice, and time.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-4351\" title=\"strawberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" width=\"300\" height=\"225\">Take a look at this bowl.\u003c/p>\n\u003cp>That's 4 pints of strawberries, sliced, mixed with sugar and left to sit overnight until they've shrunken into little berry quarters bobbing in a sea of juice. All that liquid was originally trapped in the berries themselves, and you'd be boiling it mightily for a long time if you just threw the fruit and sugar together and tossed them on the stove.\u003c/p>\n\u003cp>But separate the liquid from the fruit, add a little lemon juice (which is rich in pectin), and--here's the trick-- cook down the \u003cem>liquid\u003c/em>, not the fruit. By cooking the liquid by itself first, you can evaporate any excess water without exhausting the fruit's delicate flavors. There's also less risk of burning and sticking when you're just simmering juice.\u003c/p>\n\u003cp>This is a technique I first picked up from Helen Witty's invaluable, library-available collection, \u003ca href=\"http://www.alibris.com/booksearch?qwork=8803368&matches=16&author=Witty%2C+Helen&browse=1&cm_sp=works*listing*title\">The Good Stuff Cookbook\u003c/a>. In my copy, the jam chapter is wrinkled and spattered on every page, with annotations, additions, and comments in pen and pencil from years of messing around. I use a lot less sugar than Witty does, but her method (streamlined here) still works like a charm to produce delicious jams just thick enough to cling to your biscuit, redolent of ripe, sunwarmed summer fruit.\u003c/p>\n\u003cp>Since strawberries are ripe and wonderful this week, now's the time to grab a case of jars, a flat of fruit, and get your birthday-and-holiday gifts nailed down. I love Albion berries in particular, but Seascapes, Tristars and Chandlers, all varieties that do well in our cool coastal climate, won't do you wrong, either.\u003c/p>\n\u003cp>If you want your sealed jars to be able to sit around in the pantry, you need real \u003ca href=\"http://www.canningpantry.com/half-pint-reg-mason.html\">canning jars\u003c/a> topped with two-part lids. Otherwise, if you're just going to stick your jam in the fridge immediately and eat it soon, you can reuse any clean, cute glass jar you have. For best results, sterilize any jar in a boiling-water bath for 10 minutes before using.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes whole strawberries (2 1/2 lbs)\u003cbr>\n1 1/2-2 cups granulated sugar, depending on sweetness of berries\u003cbr>\njuice of 1 lemon, about 2 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse, drain, and hull strawberries. Slice in halves or quarters. In a \u003ca href=\"http://www.chow.com/stories/11201\">nonreactive bowl\u003c/a>, toss berries with sugar and lemon juice. Cover and let stand for 3-4 hours at room temperature or 6 hours to overnight in the refrigerator. Stir occasionally, scraping the bottom of the bowl to distribute and dissolve the sugar.\u003c/p>\n\u003cp>2. When sugar is dissolved and berries are floating in a bright-red syrup, pour into a large nonreactive pot. Bring to a frothy simmer, stirring frequently. Let simmer for 2 minutes, then pour back into bowl. Let cool. Cover and let stand for 2-3 hours at room temperature, or in the refrigerator for 6 hours or overnight.\u003c/p>\n\u003cp>3. Meanwhile, sterilize your jars, lids, and rings. Set a colander or strainer over a wide, large, and heavy stainless steel or enameled cast-iron pot. Pour berries into colander, letting all the syrup drip into the pot. Remove colander full of berries and set aside.\u003c/p>\n\u003cp>4. Bring syrup to a boil over medium heat, stirring frequently. Once syrup comes to a boil, stir and watch: it will move from what looks like a pot full of Kool-Aid to a seething, deep-garnet mass of thick, glossy bubbles. Dip a metal spoon into the syrup and let syrup drip off the side of the spoon; it's ready when the last few drops are fairly thick and sticky.\u003c/p>\n\u003cp>5. Pour in reserved berries. Bring to a boil, stirring constantly. If you'd like a thicker jam, mash berries lightly with a potato masher. Simmer for 5-8 minutes, until berries are translucent and mixture has thickened slightly. Scoop into jars and seal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foraging for the Apocalype",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736821.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome Sunday fun.\u003c/p>\n\u003cp>When I awoke to the various sounds of three children trying to be quiet-- enjoyable to someone like me who merely borrows the children of others but does not have to live with them-- I wandered into the kitchen to find that, not only had the morning's menu been decided, but preparations had been made in advance-- enjoyable to someone like me to whom the words \"let's make breakfast!\" are sometimes uttered, but the planning and execution are invariably a solo effort, in which case I try to dirty as many dishes as possible.\u003c/p>\n\u003cp>Craig, my college roommate and the man Shannon had the good sense to marry, announced that he and my goddaughter had been foraging for acorns. Acorns. When I think of foraging, if at all, my mind goes to truffle pigs and strange old men materializing back around the kitchen door with boxes of strange looking mushrooms in their arms and cigarettes dangling from their weather-beaten lower lips. Acorns call to the mind irritatingly industrious and moralizing rodents of fable. I had always thought of foragers as edgy, marginalized, or borderline crazy. Modern foragers do not go to spas for Rolfing sessions or have cable television. I was now faced with performing a quick and rather drastic reassessment. The only two foragers I actually knew were standing in front of me with a bowl of acorns-- a 38-year-old man and an 8-3/4-year-old girl. Based upon the new information at hand, I had to decide that foraging was not necessarily a desperate reaction to hunger performed by those who are either too chicken or too lazy to go out and hunt wild animals. Nor was it necessarily a rejection of supermarket commercialism. As I looked into their proud faces, I decided that foraging was painfully cute. It was an act, in this case, of optimism and resourcefulness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766820.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shannon mused that she was glad to know she would now be able to feed her family in the event of the Apocalypse. We spent the next two minutes explaining what the Apocalypse was to my goddaughter. She was unimpressed.\u003c/p>\n\u003cp>Suddenly, foraging for acorns seem like a very, very good idea. I was saved from spending too much time figuring out how I would survive in San Francisco when the world finally goes to Hell by the fact that there were three hungry children and an equal amount of adults who needed to be fed. With acorns.\u003c/p>\n\u003cp>Though I am technically 1/8 Native American, genetically speaking, I received none of the famous resourcefulness of these ancestors. Neither did I inherit their characteristic lack of body hair or intolerance to alcohol, but those are topics for other blogs. Besides, my ancestors were from the Great Plains. They couldn't walk ten steps without falling over a bison. I had no idea what to do with acorns. Fortunately, Craig has an intimate understanding of both the Internet and how to read cookbooks. He did a little research and got some ideas, the best of which was pancakes. Acorn pancakes.\u003c/p>\n\u003cp>According to \u003ca href=\"http://siouxme.com/acorn.html\">Siouxme.com\u003c/a>, acorns were once the main food staple of nearly 3/4 of the Native Californian population. The most common oak trees found in the Bay Area are the Tan Oak, the Black Oak, the Live Oak, and the Valley Oak. (If you don't know why I'm talking about oak trees... please say you know why I'm talking about oak trees.) The Pomo Tribe preferred the acorns from the Tan Oak, feeling that they had superior flavor. The Miwoks preferred Black Oak acorns, because it took less leeching to rid them of their bitter tannic acid. The conflict between what is good and what is convenient is as old as the ages, it would seem. These original food snobs of the Bay Area pronounced the acorn of the Live Oak as \"too wormy\" and \"too easy to get-- nothing that plentiful can be very good.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786228.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Craig performed a similar experiment and came to basically the same conclusion. I am also grateful that he took the time to leech the acorns himself, sparing me the effort. So, with thoughts of feeding his hungry brood, he handed me a bowl of acorn meal and recipe for pancakes, Shannon turned on the griddle, and I proceeded to make the pancakes.\u003c/p>\n\u003cp>The results were great. The meal had a flavor reminiscent of chestnuts. When combined with honey and butter? I would use an expletive here to convey how good they were, but I thought better of it.\u003c/p>\n\u003cp>Three cheers for acorn pancakes.\u003c/p>\n\u003cp>Acorn Pancakes\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If foraging on your own, look down-- you want the ones which have fallen from the tree. You might consider wearing protective headgear, since Autumn is the only time to gather acorns and, since one invariably spends a good amount of time directly beneath the canopy of oak trees when one is gathering the goods, odds are decent that some might leap to their death from the branches and on to one's head. Lawsuits against oak trees can be costly and, most likely, pointless.\u003c/p>\n\u003cp>Speaking of headgear, look for acorns still wearing their \"little hats\". Those found without these hats are likely to be infested with weevils, which some might consider appealingly value-added, in terms of protein content. I doubt these would add much value to pancake batter.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup acorn meal *\u003cbr>1 cup white flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking powder\u003cbr>2 eggs\u003cbr>1/4 cup of oil (vegetable or some other neutral-flavored type.)\u003cbr>1/2 cup honey\u003cbr>2 cups milk\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Preheat griddle to medium heat.\u003cbr>2. Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.\u003cbr>3. Combine oil, honey, eggs, and milk until smooth in consistency.\u003cbr>4. Combine the wet with the dry ingredients into the large bowl.\u003cbr>5. Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature\u003cbr>of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as\u003cbr>one might imagine.\u003cbr>6. Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.\u003cbr>7. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles.\u003cbr>About three minutes. Flip and cook until cakes are barely firm to the touch.\u003cbr>8. Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until\u003cbr>all the pancakes have been made.\u003cbr>9. Serve hot with butter and honey. Or whatever you feel like. I don't really care. As long as\u003cbr>it makes you happy and harms no one.\u003c/p>\n\u003cp>Makes about 36 dollar-sized pancakes. I was not anal-retentive enough in this case to count them. We were too busy eating them as they came off the griddle to get an accurate number.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* I know I have not walked you through the process of leeching acorns, but I have not walked down that road myself. Go do an internet search or something. It's not like you have anything better to do, seeing that you've managed to waste enough time reading about my pancakes.\u003c/p>\n\n",
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"description": "Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736821.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592035361_fcd258ef36-736817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last week, still heavily under the influence of jet lag, Shannon, my oldest friend in the world, whisked me down to Redwood City late Saturday night so that I might spend some time with her family, make breakfast, and later accompany my goddaughter to a community theater production of Annie Get Your Gun. Typical, wholesome Sunday fun.\u003c/p>\n\u003cp>When I awoke to the various sounds of three children trying to be quiet-- enjoyable to someone like me who merely borrows the children of others but does not have to live with them-- I wandered into the kitchen to find that, not only had the morning's menu been decided, but preparations had been made in advance-- enjoyable to someone like me to whom the words \"let's make breakfast!\" are sometimes uttered, but the planning and execution are invariably a solo effort, in which case I try to dirty as many dishes as possible.\u003c/p>\n\u003cp>Craig, my college roommate and the man Shannon had the good sense to marry, announced that he and my goddaughter had been foraging for acorns. Acorns. When I think of foraging, if at all, my mind goes to truffle pigs and strange old men materializing back around the kitchen door with boxes of strange looking mushrooms in their arms and cigarettes dangling from their weather-beaten lower lips. Acorns call to the mind irritatingly industrious and moralizing rodents of fable. I had always thought of foragers as edgy, marginalized, or borderline crazy. Modern foragers do not go to spas for Rolfing sessions or have cable television. I was now faced with performing a quick and rather drastic reassessment. The only two foragers I actually knew were standing in front of me with a bowl of acorns-- a 38-year-old man and an 8-3/4-year-old girl. Based upon the new information at hand, I had to decide that foraging was not necessarily a desperate reaction to hunger performed by those who are either too chicken or too lazy to go out and hunt wild animals. Nor was it necessarily a rejection of supermarket commercialism. As I looked into their proud faces, I decided that foraging was painfully cute. It was an act, in this case, of optimism and resourcefulness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766823.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592919708_9a778c2746-766820.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shannon mused that she was glad to know she would now be able to feed her family in the event of the Apocalypse. We spent the next two minutes explaining what the Apocalypse was to my goddaughter. She was unimpressed.\u003c/p>\n\u003cp>Suddenly, foraging for acorns seem like a very, very good idea. I was saved from spending too much time figuring out how I would survive in San Francisco when the world finally goes to Hell by the fact that there were three hungry children and an equal amount of adults who needed to be fed. With acorns.\u003c/p>\n\u003cp>Though I am technically 1/8 Native American, genetically speaking, I received none of the famous resourcefulness of these ancestors. Neither did I inherit their characteristic lack of body hair or intolerance to alcohol, but those are topics for other blogs. Besides, my ancestors were from the Great Plains. They couldn't walk ten steps without falling over a bison. I had no idea what to do with acorns. Fortunately, Craig has an intimate understanding of both the Internet and how to read cookbooks. He did a little research and got some ideas, the best of which was pancakes. Acorn pancakes.\u003c/p>\n\u003cp>According to \u003ca href=\"http://siouxme.com/acorn.html\">Siouxme.com\u003c/a>, acorns were once the main food staple of nearly 3/4 of the Native Californian population. The most common oak trees found in the Bay Area are the Tan Oak, the Black Oak, the Live Oak, and the Valley Oak. (If you don't know why I'm talking about oak trees... please say you know why I'm talking about oak trees.) The Pomo Tribe preferred the acorns from the Tan Oak, feeling that they had superior flavor. The Miwoks preferred Black Oak acorns, because it took less leeching to rid them of their bitter tannic acid. The conflict between what is good and what is convenient is as old as the ages, it would seem. These original food snobs of the Bay Area pronounced the acorn of the Live Oak as \"too wormy\" and \"too easy to get-- nothing that plentiful can be very good.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592034029_c592d8479f-786228.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Craig performed a similar experiment and came to basically the same conclusion. I am also grateful that he took the time to leech the acorns himself, sparing me the effort. So, with thoughts of feeding his hungry brood, he handed me a bowl of acorn meal and recipe for pancakes, Shannon turned on the griddle, and I proceeded to make the pancakes.\u003c/p>\n\u003cp>The results were great. The meal had a flavor reminiscent of chestnuts. When combined with honey and butter? I would use an expletive here to convey how good they were, but I thought better of it.\u003c/p>\n\u003cp>Three cheers for acorn pancakes.\u003c/p>\n\u003cp>Acorn Pancakes\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1592918052_e11f61f446-771421.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If foraging on your own, look down-- you want the ones which have fallen from the tree. You might consider wearing protective headgear, since Autumn is the only time to gather acorns and, since one invariably spends a good amount of time directly beneath the canopy of oak trees when one is gathering the goods, odds are decent that some might leap to their death from the branches and on to one's head. Lawsuits against oak trees can be costly and, most likely, pointless.\u003c/p>\n\u003cp>Speaking of headgear, look for acorns still wearing their \"little hats\". Those found without these hats are likely to be infested with weevils, which some might consider appealingly value-added, in terms of protein content. I doubt these would add much value to pancake batter.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup acorn meal *\u003cbr>1 cup white flour\u003cbr>1 teaspoon salt\u003cbr>2 teaspoons baking powder\u003cbr>2 eggs\u003cbr>1/4 cup of oil (vegetable or some other neutral-flavored type.)\u003cbr>1/2 cup honey\u003cbr>2 cups milk\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Preheat griddle to medium heat.\u003cbr>2. Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.\u003cbr>3. Combine oil, honey, eggs, and milk until smooth in consistency.\u003cbr>4. Combine the wet with the dry ingredients into the large bowl.\u003cbr>5. Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature\u003cbr>of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as\u003cbr>one might imagine.\u003cbr>6. Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.\u003cbr>7. Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles.\u003cbr>About three minutes. Flip and cook until cakes are barely firm to the touch.\u003cbr>8. Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until\u003cbr>all the pancakes have been made.\u003cbr>9. Serve hot with butter and honey. Or whatever you feel like. I don't really care. As long as\u003cbr>it makes you happy and harms no one.\u003c/p>\n\u003cp>Makes about 36 dollar-sized pancakes. I was not anal-retentive enough in this case to count them. We were too busy eating them as they came off the griddle to get an accurate number.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* I know I have not walked you through the process of leeching acorns, but I have not walked down that road myself. Go do an internet search or something. It's not like you have anything better to do, seeing that you've managed to waste enough time reading about my pancakes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"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.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"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/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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