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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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"disqusTitle": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"title": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n",
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"excerpt": "BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ",
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"headline": "Who’s Got the Best Pumpkin Ice Cream in the Bay Area?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Your Halloween with Homemade Candy Corn",
"title": "DIY Your Halloween with Homemade Candy Corn",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n",
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"excerpt": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"description": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"title": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n[youtube //www.youtube.com/watch?v=0qkSh5ylLDQ]\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy -- it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/0qkSh5ylLDQ'\n title='//www.youtube.com/embed/0qkSh5ylLDQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
"title": "Roasted Pumpkin Seeds Three Ways",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
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"description": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars | KQED",
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"headline": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"datePublished": "2012-11-03T22:08:18-07:00",
"dateModified": "2013-11-04T15:29:06-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
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"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Carve A Pumpkin",
"title": "How To Carve A Pumpkin",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1QtCRPDI31Q'\n title='//www.youtube.com/embed/1QtCRPDI31Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tricked-Out Treats for Halloween",
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"content": "\u003cp>Halloween isn’t always easy when you’re an adult who longs to go trick-or-treating, especially if you don’t have a child who you can live vicariously through or enough chutzpah to don your best little piggie costume and knock on doors yourself.\u003c/p>\n\u003cp>I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids. They’re all much better than snarfling some stale Dots from a kid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\" alt=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" title=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34729\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>DeLise Dessert Café’s pumpkin cupcake and bloody berry bar.\u003c/strong> Photo courtesy of DeLise Dessert Café)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delisesf.com\">DeLise Dessert Café\u003c/a> falls below the radar of many San Franciscans due to its proximity to Fisherman’s Wharf, but is well worth a stop at any time of year for homemade ice cream, cookies, cakes, and other sweets, all presented in small portions so as not to induce guilt. Proprietors Dennis and Eloise Leung are having fun this season with three items inspired by All Hallows’ Eve. Their triple pumpkin ice cream is made with Dogfish Head Pumpkin Ale, candied pumpkin seed, and pumpkin puree. A “bloody berry bar” has a chocolate pine nut crust and a raspberry lemon custard on top. And there’s also a pumpkin cupcake for the 21 and over set, garnished with a maple bourbon frosting and candied bacon bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\" alt=\"Fillmore Bakeshops psychedelic pumpkin \" title=\"Fillmore Bakeshops psychedelic pumpkin \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34730\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fillmore Bakeshop’s psychedelic pumpkin\u003c/strong> Photo: Tamara Palmer)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we stopped by \u003ca href=\"http://www.facebook.com/fillmorebakeshop\">Fillmore Bakeshop\u003c/a>, Elena Basagio-Carpenter (who runs the place with her father Doug Basagio) was still figuring out a number of Halloween-themed items, her experiments in chocolate slowed due to our stretch of Indian Summer. Offerings include a pumpkin macaron, a crisped rice pumpkin with a caramel stem, dried fruit bark, and some incredibly psychedelic hollow chocolate pumpkins filled with fresh chocolate truffles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\" alt=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" title=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-34728\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Humphry Slocombe’s Bad-Ass Pumpkin Pie Sundae.\u003c/strong> Photo courtesy of Humphry Slocombe\u003c/em>\u003c/p>\n\u003cp>Fans of \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> would probably not be surprised to learn that Jake Godby’s ice cream shop takes Halloween very seriously, with flavors firmly geared to adults both in their ingredient combinations and the pop culture references that some of them make. Spiders from Mars, for example, has a milk chocolate ice cream base that’s sprinkled with “spider webs” made from meringue. Rosemary’s Baby gets a boost from fresh rosemary and a pine nut swirl. The bloody red Hibiscus sorbet is known for the moment as O-Negative. Meanwhile, there’s a Candy Apple flavor (apple ice cream with caramel swirl), the Devil’s Deal (house made red velvet cake in a cream cheese ice cream base), and pumpkin ice cream, which gets a sophisticated twist with the inclusions of Chinese five spice: Star anise, fennel seed, Szechuan peppercorn, cinnamon, and clove. The latter also goes into their Bad-Ass Pumpkin Pie Sundae, crowned with hot butterscotch sauce, cinnamon whipped cream, and house made pie crumble.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of all? You don’t need to wait until Halloween to get your fill of the holiday.\u003c/p>\n\n",
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"excerpt": "I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween isn’t always easy when you’re an adult who longs to go trick-or-treating, especially if you don’t have a child who you can live vicariously through or enough chutzpah to don your best little piggie costume and knock on doors yourself.\u003c/p>\n\u003cp>I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids. They’re all much better than snarfling some stale Dots from a kid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\" alt=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" title=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34729\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>DeLise Dessert Café’s pumpkin cupcake and bloody berry bar.\u003c/strong> Photo courtesy of DeLise Dessert Café)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delisesf.com\">DeLise Dessert Café\u003c/a> falls below the radar of many San Franciscans due to its proximity to Fisherman’s Wharf, but is well worth a stop at any time of year for homemade ice cream, cookies, cakes, and other sweets, all presented in small portions so as not to induce guilt. Proprietors Dennis and Eloise Leung are having fun this season with three items inspired by All Hallows’ Eve. Their triple pumpkin ice cream is made with Dogfish Head Pumpkin Ale, candied pumpkin seed, and pumpkin puree. A “bloody berry bar” has a chocolate pine nut crust and a raspberry lemon custard on top. And there’s also a pumpkin cupcake for the 21 and over set, garnished with a maple bourbon frosting and candied bacon bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\" alt=\"Fillmore Bakeshops psychedelic pumpkin \" title=\"Fillmore Bakeshops psychedelic pumpkin \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34730\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fillmore Bakeshop’s psychedelic pumpkin\u003c/strong> Photo: Tamara Palmer)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we stopped by \u003ca href=\"http://www.facebook.com/fillmorebakeshop\">Fillmore Bakeshop\u003c/a>, Elena Basagio-Carpenter (who runs the place with her father Doug Basagio) was still figuring out a number of Halloween-themed items, her experiments in chocolate slowed due to our stretch of Indian Summer. Offerings include a pumpkin macaron, a crisped rice pumpkin with a caramel stem, dried fruit bark, and some incredibly psychedelic hollow chocolate pumpkins filled with fresh chocolate truffles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\" alt=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" title=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-34728\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Humphry Slocombe’s Bad-Ass Pumpkin Pie Sundae.\u003c/strong> Photo courtesy of Humphry Slocombe\u003c/em>\u003c/p>\n\u003cp>Fans of \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> would probably not be surprised to learn that Jake Godby’s ice cream shop takes Halloween very seriously, with flavors firmly geared to adults both in their ingredient combinations and the pop culture references that some of them make. Spiders from Mars, for example, has a milk chocolate ice cream base that’s sprinkled with “spider webs” made from meringue. Rosemary’s Baby gets a boost from fresh rosemary and a pine nut swirl. The bloody red Hibiscus sorbet is known for the moment as O-Negative. Meanwhile, there’s a Candy Apple flavor (apple ice cream with caramel swirl), the Devil’s Deal (house made red velvet cake in a cream cheese ice cream base), and pumpkin ice cream, which gets a sophisticated twist with the inclusions of Chinese five spice: Star anise, fennel seed, Szechuan peppercorn, cinnamon, and clove. The latter also goes into their Bad-Ass Pumpkin Pie Sundae, crowned with hot butterscotch sauce, cinnamon whipped cream, and house made pie crumble.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of all? You don’t need to wait until Halloween to get your fill of the holiday.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Pumpkin Stew",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>You could set your watch by it, my mad love affair every autumn with all things squash-y and pumpkin-ish. A few weeks ago, I was kneading up pumpkin bread; this morning, mixing up a batch of rice-flour pumpkin muffins for a grateful wheat-free friend. The kids are carving their pumpkins out on the porch, and I'm planning for tomorrow's dinner, a grand stew served out of a stunning \u003ca href=\"https://www.google.com/search?q=Rouge+Vif+d%E2%80%99Etampes+pumpkin&safe=off&client=firefox-a&hs=5NY&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=vatuUp_PJeTWiAKhnoGICA&ved=0CCwQsAQ&biw=1423&bih=1002#q=Rouge+Vif+d%27Etampes+pumpkin&rls=org.mozilla:en-US:official&safe=off&spell=1&tbm=isch\">Rouge Vif d'Etampes pumpkin\u003c/a>, the flattish, deeply indented beauty, as flaming red-gold as \u003ca href=\"http://en.wikipedia.org/wiki/Joan_Holloway\">Joan's burnished tresses\u003c/a> on Mad Men. It's also known as the \u003ca href=\"http://www.allaboutpumpkins.com/varieties.html#cinderella\">Cinderella pumpkin\u003c/a>, with good reason, since it seems to lack only six white mice to pull it straight into fairy godmother-land.\u003c/p>\n\u003cp>It's a little more dainty, if not quite so dramatic, to serve your pumpkin stew or soup in individual, bowl-sized pumpkins rather than one huge one, I'll admit. Whichever you use, prep them like you're getting ready to entertain the trick-or-treaters: saw out a generous circle around the top, reach in and scoop out what you can of the stringy, seedy stuff, and set it aside. Then, get a big metal soup spoon, and scrape out all the remaining stringy bits.\u003c/p>\n\u003cp>Separate the seeds from the pumpkin innards, and rinse the seeds well. Pat dry, then spread out on a baking sheet. Toss with enough olive or vegetable oil to coat lightly, then sprinkle with salt and paprika, smoked paprika, or chili powder, adding in a little cayenne if you like. Bake at 325 F until crisp and toasty, about 15 to 20 minutes. These are great for snacking, naturally, and also make a nice garnish.\u003c/p>\n\u003cp>(If you have backyard chickens, toss them the pumpkin guts and any stray raw seeds that escaped the pick-through. They'll snaffle them up like candy corn.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But we're getting distracted here from the main event. To prep your pumpkins, put your big (or your little pumpkins) and their tops on a baking sheet covered with parchment or foil. Rub a little vegetable oil over the flesh. Bake for 25 minutes. Remove top(s), turn pumpkins bottom side up, and continue baking for another 25-35 minutes, depending on size, until flesh is tender but firm and pumpkin still holds its shape. It's important not to wander off during this time, as the pumpkin shells will collapse if they're overbaked.\u003c/p>\n\u003cp>Now, what do you want to put in your pumpkins? If you're going to all the trouble of scooping and baking these babies, what's in them should be the main course, I believe. Which means something rich and stew-like, not the usual pashmina-smooth, curried or apple-y bisques. In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of the Mexican Day of the Dead.\u003c/p>\n\u003cp>So why not use goat as a base for this stew, a traditional meat for the latter--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too. Halal meat counters and Latino markets are good places to find goat; you can also find it at Marin Sun Farms' butcher shop in Rockridge Market Hall. You could also substitute lamb.\u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003cstrong>Halloween Pumpkin Stew \u003c/strong>\u003cbr>\nIf you're going to serve this in one large pumpkin or squash, make sure you pick out a good eating one, such as a rouge vif d'etamps or a musquee de provence. Both are wider than they are tall, an important consideration. Make sure the one you pick will fit in your oven before you start.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large, shallow pumpkin or squash, or 6 small bowl-sized pumpkins, prepared and baked as above\u003cbr>\n2 1/2 lbs goat or lamb, cubed\u003cbr>\n2 tbsp flour\u003cbr>\n1 tsp chipotle powder or smoked paprika\u003cbr>\n1/2 tsp salt\u003cbr>\n2 tbsp olive oil\u003cbr>\n1 onion, peeled and diced\u003cbr>\n3 garlic cloves, peeled and finely chopped\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n1 tsp thyme or oregano\u003cbr>\n1 bay leaf\u003cbr>\n1 cup red wine\u003cbr>\n2 dried ancho chilies, soaked in hot water until soft, seeds and stems removed, pureed in a little hot water until smooth, or 2-3 canned chiles in adobo, finely chopped\u003cbr>\n1 28-ounce can diced tomatoes (I use Muir Glen's fire-roasted organic tomatoes)\u003cbr>\nRoasted pumpkin seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss flour, paprika, and salt together, and spread out on a wide, shallow plate. Roll goat or lamb cubes through flour mixture to coat.\u003c/p>\n\u003cp>2. In a heavy Dutch oven or wide, heavy saucepan, heat olive oil. Add meat in batches, browning on all sides over medium-high heat. Remove and set aside.\u003c/p>\n\u003cp>3. When meat has been cooked, add onions, garlic, celery, and carrot. Reduce heat to medium and cook, stirring frequently, until softened but not browned. Return meat to pot.\u003c/p>\n\u003cp>4. Pour red wine over meat and vegetables. Add chiles, diced tomatoes, and thyme or oregano. Add water if necessary so that liquid comes half-way meat and vegetable mixture.\u003c/p>\n\u003cp>5. Bring mixture to a simmer, reduce heat, and cover. Cook slowly, stirring occasionally, until meat is tender and liquid is reduced, about 1 to 1 1/2 hours. Taste for seasoning, and add salt and pepper as needed.\u003c/p>\n\u003cp>6. Preheat oven to 350 F. Pour stew into prepared pumpkin(s). Bake for 30-40 minutes, until pumpkin flesh is tender and stew has thickened a bit. Taste for seasoning. Remove from oven carefully, since it will be hot and heavy. Replace lid and bring to the table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Pass pumpkin seeds at the table for garnish. Scoop out a portion of cooked pumpkin with each serving, being careful not to pierce the skin.\u003c/p>\n\n",
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"excerpt": "In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of Mexico's Day of the Dead. So why not use goat as a base for this Halloween stew baked a pumpkin? Goat is a traditional meat for Day of the Dead dishes--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>You could set your watch by it, my mad love affair every autumn with all things squash-y and pumpkin-ish. A few weeks ago, I was kneading up pumpkin bread; this morning, mixing up a batch of rice-flour pumpkin muffins for a grateful wheat-free friend. The kids are carving their pumpkins out on the porch, and I'm planning for tomorrow's dinner, a grand stew served out of a stunning \u003ca href=\"https://www.google.com/search?q=Rouge+Vif+d%E2%80%99Etampes+pumpkin&safe=off&client=firefox-a&hs=5NY&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=vatuUp_PJeTWiAKhnoGICA&ved=0CCwQsAQ&biw=1423&bih=1002#q=Rouge+Vif+d%27Etampes+pumpkin&rls=org.mozilla:en-US:official&safe=off&spell=1&tbm=isch\">Rouge Vif d'Etampes pumpkin\u003c/a>, the flattish, deeply indented beauty, as flaming red-gold as \u003ca href=\"http://en.wikipedia.org/wiki/Joan_Holloway\">Joan's burnished tresses\u003c/a> on Mad Men. It's also known as the \u003ca href=\"http://www.allaboutpumpkins.com/varieties.html#cinderella\">Cinderella pumpkin\u003c/a>, with good reason, since it seems to lack only six white mice to pull it straight into fairy godmother-land.\u003c/p>\n\u003cp>It's a little more dainty, if not quite so dramatic, to serve your pumpkin stew or soup in individual, bowl-sized pumpkins rather than one huge one, I'll admit. Whichever you use, prep them like you're getting ready to entertain the trick-or-treaters: saw out a generous circle around the top, reach in and scoop out what you can of the stringy, seedy stuff, and set it aside. Then, get a big metal soup spoon, and scrape out all the remaining stringy bits.\u003c/p>\n\u003cp>Separate the seeds from the pumpkin innards, and rinse the seeds well. Pat dry, then spread out on a baking sheet. Toss with enough olive or vegetable oil to coat lightly, then sprinkle with salt and paprika, smoked paprika, or chili powder, adding in a little cayenne if you like. Bake at 325 F until crisp and toasty, about 15 to 20 minutes. These are great for snacking, naturally, and also make a nice garnish.\u003c/p>\n\u003cp>(If you have backyard chickens, toss them the pumpkin guts and any stray raw seeds that escaped the pick-through. They'll snaffle them up like candy corn.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But we're getting distracted here from the main event. To prep your pumpkins, put your big (or your little pumpkins) and their tops on a baking sheet covered with parchment or foil. Rub a little vegetable oil over the flesh. Bake for 25 minutes. Remove top(s), turn pumpkins bottom side up, and continue baking for another 25-35 minutes, depending on size, until flesh is tender but firm and pumpkin still holds its shape. It's important not to wander off during this time, as the pumpkin shells will collapse if they're overbaked.\u003c/p>\n\u003cp>Now, what do you want to put in your pumpkins? If you're going to all the trouble of scooping and baking these babies, what's in them should be the main course, I believe. Which means something rich and stew-like, not the usual pashmina-smooth, curried or apple-y bisques. In the Bay Area, the skeletons and jack o' lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of the Mexican Day of the Dead.\u003c/p>\n\u003cp>So why not use goat as a base for this stew, a traditional meat for the latter--and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too. Halal meat counters and Latino markets are good places to find goat; you can also find it at Marin Sun Farms' butcher shop in Rockridge Market Hall. You could also substitute lamb.\u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003cstrong>Halloween Pumpkin Stew \u003c/strong>\u003cbr>\nIf you're going to serve this in one large pumpkin or squash, make sure you pick out a good eating one, such as a rouge vif d'etamps or a musquee de provence. Both are wider than they are tall, an important consideration. Make sure the one you pick will fit in your oven before you start.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 large, shallow pumpkin or squash, or 6 small bowl-sized pumpkins, prepared and baked as above\u003cbr>\n2 1/2 lbs goat or lamb, cubed\u003cbr>\n2 tbsp flour\u003cbr>\n1 tsp chipotle powder or smoked paprika\u003cbr>\n1/2 tsp salt\u003cbr>\n2 tbsp olive oil\u003cbr>\n1 onion, peeled and diced\u003cbr>\n3 garlic cloves, peeled and finely chopped\u003cbr>\n2 carrots, peeled and diced\u003cbr>\n2 celery stalks, diced\u003cbr>\n1 tsp thyme or oregano\u003cbr>\n1 bay leaf\u003cbr>\n1 cup red wine\u003cbr>\n2 dried ancho chilies, soaked in hot water until soft, seeds and stems removed, pureed in a little hot water until smooth, or 2-3 canned chiles in adobo, finely chopped\u003cbr>\n1 28-ounce can diced tomatoes (I use Muir Glen's fire-roasted organic tomatoes)\u003cbr>\nRoasted pumpkin seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss flour, paprika, and salt together, and spread out on a wide, shallow plate. Roll goat or lamb cubes through flour mixture to coat.\u003c/p>\n\u003cp>2. In a heavy Dutch oven or wide, heavy saucepan, heat olive oil. Add meat in batches, browning on all sides over medium-high heat. Remove and set aside.\u003c/p>\n\u003cp>3. When meat has been cooked, add onions, garlic, celery, and carrot. Reduce heat to medium and cook, stirring frequently, until softened but not browned. Return meat to pot.\u003c/p>\n\u003cp>4. Pour red wine over meat and vegetables. Add chiles, diced tomatoes, and thyme or oregano. Add water if necessary so that liquid comes half-way meat and vegetable mixture.\u003c/p>\n\u003cp>5. Bring mixture to a simmer, reduce heat, and cover. Cook slowly, stirring occasionally, until meat is tender and liquid is reduced, about 1 to 1 1/2 hours. Taste for seasoning, and add salt and pepper as needed.\u003c/p>\n\u003cp>6. Preheat oven to 350 F. Pour stew into prepared pumpkin(s). Bake for 30-40 minutes, until pumpkin flesh is tender and stew has thickened a bit. Taste for seasoning. Remove from oven carefully, since it will be hot and heavy. Replace lid and bring to the table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Pass pumpkin seeds at the table for garnish. Scoop out a portion of cooked pumpkin with each serving, being careful not to pierce the skin.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stain Removal and Other Weird Vampire Facts ",
"title": "Stain Removal and Other Weird Vampire Facts ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n",
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"excerpt": "While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trick or Treat: Homemade Halloween Candy",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=vBCNLXQbORI&fs=1&hl=en_US]\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\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/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/vBCNLXQbORI'\n title='//www.youtube.com/embed/vBCNLXQbORI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee, Tea, or Blood?: Vamp Up Your Drink ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail-300x199.jpg\" alt=\"bloodcocktail\" title=\"bloodcocktail\" width=\"300\" height=\"199\" class=\"alignleft size-medium wp-image-17526\">\u003c/a>\u003cem>Twilight\u003c/em>, \u003cem>True Blood\u003c/em>, and \u003cem>Vampire Diaries\u003c/em> are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1554840996\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>According to Rosemary Ellen Guiley's book \u003cem>\u003ca href=\"http://www.amazon.com/Complete-Vampire-Companion-Legend-Living/dp/0671850245\">The Complete Vampire Companion\u003c/a>\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of \u003ca href=\"http://en.wikipedia.org/wiki/Amelia_Bedelia_%28book%29\">Amelia Bedelia\u003c/a>, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>There Will NOT Be Blood*\u003c/strong> \u003c/p>\n\u003cp>1 part tomato juice\u003cbr>\n1 part orange juice\u003c/p>\n\u003cp>Additional tasting notes on this recipe are that you should drink this cocktail warm -- ideally 98.6°F, because that's body temperature. Also, Vanian believes this effectively mimics both the taste and appearance of clotting blood, so you get all the blood bang without the worries of coming down with the Black Plague. Oh, yeah, that's another fun fact I learned when researching vampires: don't drink human blood. Not only can it be bubbling with bacteria and diseases, it might also act as an emetic.\u003c/p>\n\u003cp>I should note that since my primary source was published about 16 years ago, I have no idea if this guy is still living (or still living-dead, as it were), so if this concoction makes you vomit, don't blame me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(\u003cem>*Trademark me. Damien-Banana-Fanna-Fo-Vanian did not come up with that cool-ass name.\u003c/em>)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you're totally grossed out by that drink, but still feel the need to ape the vampiric lifestyle, consider stocking your bar with these delicious blood-like beverages:\u003c/p>\n\u003cul>\n\u003cli>Clamato, cranberry, and pomegranate juice: those health-improving antioxidents are very important, even to vampires.\u003c/li>\n\u003cli>Red wine: try a bottle of something from \u003ca href=\"http://www.vampirevineyards.com/\">Vampire Vineyards\u003c/a>. Because it means \"blood of Jove,\" I'm sad they no longer make a Sangiovese.\u003c/li>\n\u003cli>Mineral water: helps thin out the tomato-based drinks and brings a little sparkle back into your life.\u003c/li>\n\u003cli>Bloody Mary mix: duh.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "According to Rosemary Ellen Guiley's book \u003cem>The Complete Vampire Companion\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of Amelia Bedelia, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail-300x199.jpg\" alt=\"bloodcocktail\" title=\"bloodcocktail\" width=\"300\" height=\"199\" class=\"alignleft size-medium wp-image-17526\">\u003c/a>\u003cem>Twilight\u003c/em>, \u003cem>True Blood\u003c/em>, and \u003cem>Vampire Diaries\u003c/em> are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1554840996\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>According to Rosemary Ellen Guiley's book \u003cem>\u003ca href=\"http://www.amazon.com/Complete-Vampire-Companion-Legend-Living/dp/0671850245\">The Complete Vampire Companion\u003c/a>\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of \u003ca href=\"http://en.wikipedia.org/wiki/Amelia_Bedelia_%28book%29\">Amelia Bedelia\u003c/a>, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>There Will NOT Be Blood*\u003c/strong> \u003c/p>\n\u003cp>1 part tomato juice\u003cbr>\n1 part orange juice\u003c/p>\n\u003cp>Additional tasting notes on this recipe are that you should drink this cocktail warm -- ideally 98.6°F, because that's body temperature. Also, Vanian believes this effectively mimics both the taste and appearance of clotting blood, so you get all the blood bang without the worries of coming down with the Black Plague. Oh, yeah, that's another fun fact I learned when researching vampires: don't drink human blood. Not only can it be bubbling with bacteria and diseases, it might also act as an emetic.\u003c/p>\n\u003cp>I should note that since my primary source was published about 16 years ago, I have no idea if this guy is still living (or still living-dead, as it were), so if this concoction makes you vomit, don't blame me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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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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"meta": {
"site": "radio",
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},
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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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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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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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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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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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",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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