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"content": "\u003cp>(Update, 9/20/2007. I'm sad to say that Mediterranean Spirit has closed.)\u003c/p>\n\u003cp>Nearly every week, you can bet on finding me at Mediterranean Spirit -- a small, family-run restaurant at Polk and Bush in San Francisco. I was first lured into Mediterranean Spirit by some \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/312988\">exuberant reviews on Chowhound\u003c/a>\u003c/strong>, but I continue to return because I crave their delicious Middle Eastern cuisine.\u003c/p>\n\u003cp>Upon entering the restaurant, you will most likely be greeted by owner Khalil Aboudamous or his wife Lubna. If it's the weekend, one of their children may be working behind the counter. This is a counter-service restaurant, so you can order and then take a seat where your food will be brought to you.\u003c/p>\n\u003cp>The Vegetarian Special ($7.95) is a good way to try out some of the best things that Mediterranean Spirit has to offer. Khalil makes the falafel balls fresh, which is something that he claims only occurs at a small handful of restaurants in town. I am a relatively new convert to \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Baba_ghanoush\">baba ghanoush\u003c/a>\u003c/strong>, and the baba served here is some of the best I've had, with a great balance of smoky eggplant to lemony acid. The dish is also served with dolmas, delicious hummus, and tabouleh salad.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_8873-760514.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Kufta Kabab plate ($9.95) shown above is ground lamb on a skewer served with pita and couscous or rice. The lamb is delicious and grilled to order. Ask for a side of spicy red sauce, and it makes for a delicious combination all placed into a pita.\u003c/p>\n\u003cp>The shawerma platter is a large meal that is served with either chicken or a lamb/beef combination. The dish I order most often at Mediterranean Spirit is the chicken shawerma platter ($9.95) -- the chicken is deliciously spiced and flavorful and is served with either couscous or rice. Both the couscous and rice are topped with a garbanzo bean sauce made with tomatoes, garbanzo beans and spices that is addictive and worth every trip to Mediterranean Spirit.\u003c/p>\n\u003cp>Both the shawerma and the kufta are available as wraps, which I see many people ordering to go during their work day.\u003c/p>\n\u003cp>Not only is this a great place to have a meal, but it's an excellent restaurant from which to order food for a party. I recently had a small get-together at my house where I ordered baba ghanoush, dolmas, and falafel from Khalil and his wife. The cost was reasonable, and the dishes at the party were a hit.\u003c/p>\n\u003cp>The food here is very good, and that combined with the family-run atmosphere of the restaurant keep me returning on a consistent basis.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mediterranean Spirit\u003cbr>1303 Polk Street (at Bush)\u003cbr>(415) 673-4900\u003cbr>Open Monday - Saturday, 10 am - 9 pm\u003cbr>Credit cards accepted\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Kufta Kabab plate ($9.95) shown above is ground lamb on a skewer served with pita and couscous or rice. The lamb is delicious and grilled to order. Ask for a side of spicy red sauce, and it makes for a delicious combination all placed into a pita.\u003c/p>\n\u003cp>The shawerma platter is a large meal that is served with either chicken or a lamb/beef combination. The dish I order most often at Mediterranean Spirit is the chicken shawerma platter ($9.95) -- the chicken is deliciously spiced and flavorful and is served with either couscous or rice. Both the couscous and rice are topped with a garbanzo bean sauce made with tomatoes, garbanzo beans and spices that is addictive and worth every trip to Mediterranean Spirit.\u003c/p>\n\u003cp>Both the shawerma and the kufta are available as wraps, which I see many people ordering to go during their work day.\u003c/p>\n\u003cp>Not only is this a great place to have a meal, but it's an excellent restaurant from which to order food for a party. I recently had a small get-together at my house where I ordered baba ghanoush, dolmas, and falafel from Khalil and his wife. The cost was reasonable, and the dishes at the party were a hit.\u003c/p>\n\u003cp>The food here is very good, and that combined with the family-run atmosphere of the restaurant keep me returning on a consistent basis.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mediterranean Spirit\u003cbr>1303 Polk Street (at Bush)\u003cbr>(415) 673-4900\u003cbr>Open Monday - Saturday, 10 am - 9 pm\u003cbr>Credit cards accepted\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The nationwide group of authors who write for the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge blog\u003c/a>\u003c/strong>, along with many other Eat Local advocates around the country will be taking a unique challenge during one week in April: Can we eat local foods within the budget of an average American?\u003c/p>\n\u003cp>We invite you to participate in this challenge, dubbed the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/03/announcing_the_.html\">Penny-Wise Eat Local Challenge\u003c/a>\u003c/strong>, either by taking up the challenge yourself, or by reading along on the Eat Local Challenge site at the end of this month.\u003c/p>\n\u003cp>As editor of the Eat Local Challenge site, the issue of budget and the cost of eating locally is the complaint that I have heard most often. So, beginning April 23, we are going to set out on a real-life experiment to see how much it actually costs to eat locally. I don't know what the results will be, but I am excited to find out.\u003c/p>\n\u003cp>What's the budget, you ask? \u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.bls.gov/\">Department of Labor, Bureau of Labor Statistics\u003c/a>\u003c/strong> puts out some very detailed statistics about how much Americans spend on different parts of their budget. Part of that, obviously, focuses on food. The most recent data that they have published is from 2005, so we are going to use those dollar amounts for our challenge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 person in the family, one wage earner: $68 a week\u003cbr>2+ persons in the family, one wage earner: $121 a week\u003cbr>2+ persons in the family, 2 wage earners: $144 a week\u003cbr>2+ persons in the family, 3+ wage earners: $184 a week\u003c/p>\n\u003cp>I find the breakdown of how we divide that budget to be fascinating. Of the total 44% of the budget is spent on food away from home, and 56% of the budget is spent on food at home.\u003c/p>\n\u003cp>Of the 56% of the food budget spent at home, you can see the breakdown in the graph below. Given what's available locally in the San Francisco area, I would expect my budget graph during the Penny-Wise Eat Local Challenge to be skewed much less toward Cereals & Bakery Products and Other, and much more toward Fruits & Vegetables and Meats, Poultry and Eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BudgetGraphLarge-767854.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BudgetGraph-767738.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The Bay Area is the perfect place to try eating locally. While the rest of the country is really going to be struggling to eat local during this challenge, San Franciscans can look forward to seasonal produce such as fava beans, spring peas, more green garlic, spring greens, radishes, and the continuation of asparagus season. In the meat and protein area we will have spring lamb, local sardines, and possibly local halibut in addition to our local beef, chicken, and pork.\u003c/p>\n\u003cp>If you've never taken an Eat Local Challenge and find this one to be a bit daunting due to time of the year or the budget restrictions, \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2006/12/save_the_date_s.html\">you can participate in our September 2007 main challenge\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Links for more information:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/03/announcing_the_.html\">The Penny-Wise Eat Local Challenge announcement\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/03/all_you_need_to.html\">Nuts and Bolts of participating in the challenge\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/03/what_we_spend_o.html\">What We Spend on What We Eat\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localfoodswheel.com/index.html\">Find what's in season in the Bay Area with the Local Foods Wheel\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/\">Find what's local to your area with LocalHarvest.org\u003c/a>\u003c/strong>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 person in the family, one wage earner: $68 a week\u003cbr>2+ persons in the family, one wage earner: $121 a week\u003cbr>2+ persons in the family, 2 wage earners: $144 a week\u003cbr>2+ persons in the family, 3+ wage earners: $184 a week\u003c/p>\n\u003cp>I find the breakdown of how we divide that budget to be fascinating. Of the total 44% of the budget is spent on food away from home, and 56% of the budget is spent on food at home.\u003c/p>\n\u003cp>Of the 56% of the food budget spent at home, you can see the breakdown in the graph below. Given what's available locally in the San Francisco area, I would expect my budget graph during the Penny-Wise Eat Local Challenge to be skewed much less toward Cereals & Bakery Products and Other, and much more toward Fruits & Vegetables and Meats, Poultry and Eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/BudgetGraphLarge-767854.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/BudgetGraph-767738.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The Bay Area is the perfect place to try eating locally. While the rest of the country is really going to be struggling to eat local during this challenge, San Franciscans can look forward to seasonal produce such as fava beans, spring peas, more green garlic, spring greens, radishes, and the continuation of asparagus season. In the meat and protein area we will have spring lamb, local sardines, and possibly local halibut in addition to our local beef, chicken, and pork.\u003c/p>\n\u003cp>If you've never taken an Eat Local Challenge and find this one to be a bit daunting due to time of the year or the budget restrictions, \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2006/12/save_the_date_s.html\">you can participate in our September 2007 main challenge\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Links for more information:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/03/announcing_the_.html\">The Penny-Wise Eat Local Challenge announcement\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/03/all_you_need_to.html\">Nuts and Bolts of participating in the challenge\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/03/what_we_spend_o.html\">What We Spend on What We Eat\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localfoodswheel.com/index.html\">Find what's in season in the Bay Area with the Local Foods Wheel\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/\">Find what's local to your area with LocalHarvest.org\u003c/a>\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2094-746638.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Eating local seems to be the focus of the hour, with the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge blog\u003c/a>\u003c/strong> and the local food movement getting press in \u003cstrong>\u003ca href=\"http://www.time.com/time/magazine/article/0,9171,1595245,00.html\">Time magazine\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.foodandwine.com/articles/how-to-eat-like-a-locavore\">Food and Wine\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.emagazine.com/view/?3631\">E Magazine\u003c/a>\u003c/strong> just in the past month. As a person who spends a lot of time thinking and writing about local farmers and local food, it is rewarding to see that the discussion is occurring nationwide. The main thing I'd like to see is that consumers consider the origin of their food before deciding what to buy, and these articles are bound to affect that decision.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.locavores.com\">Locavores\u003c/a>\u003c/strong> and the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a>\u003c/strong> blog will be hosting a nationwide challenge in September asking people to pay attention to eating locally for a month. This year, the focus will be on preserving and putting food up for the winter. Keep an eye on the Eat Local Challenge blog as well, as some of us will be taking part in an exciting challenge toward the end of April.\u003c/p>\n\u003cp>If you're interested in food issues in general, and like to keep up on food news, there are an astounding number of deep resources that can be found on the web. \u003cstrong>\u003ca href=\"http://www.fromartz.com/main.php?sn=sn4&pc=oi8\">Samuel Fromartz\u003c/a>\u003c/strong>, the author of Organic, Inc., has started a \u003cstrong>\u003ca href=\"http://www.chewswise.com/chews/\">blog called Chews Wise\u003c/a>\u003c/strong> that has thoughtful and current essays about today's food news. This week, Fromartz dedicates a post \u003cstrong>\u003ca href=\"http://www.chewswise.com/chews/2007/03/mainstream_cool.html\">to organic food in mainstream grocery stores\u003c/a>\u003c/strong>. We're all aware that Wal-Mart is selling organic food, but what happens if no one buys it? So far, the sales of organic food at Wal-Mart are not as hot as expected, and if that continues it may have far-reaching effects on the organic food industry.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ethicurean.com/\">The Ethicurean\u003c/a>\u003c/strong> is a group blog that I read on a daily basis. If you only have five minutes in your day to keep up with the day's food news, check out \u003cstrong>\u003ca href=\"http://www.ethicurean.com/category/news/\">their daily digest\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.culinate.com/home\">Culinate\u003c/a>\u003c/strong> is a beautifully designed and chock-full new website that covers the food world especially as it pertains to food politics and where our food comes from. Their tag line is \"eat to your ideal\" and with posts on \u003cstrong>\u003ca href=\"http://www.culinate.com/read/articles/The+trip+to+bountiful\">the food-justice movement in Portland\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.culinate.com/read/sift/Getting+Krafty\">lawsuits against Kraft foods\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.culinate.com/read/sift/Big+fox+in+the+henhouse\">Costco selling cage-free eggs\u003c/a>\u003c/strong>, they are helping us do just that.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/470463417108_0_BG-772706.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Residents of San Francisco's Cow Hollow district may have noticed significant changes to the intersection of Green and Gough streets recently. A small liquor store on the Southwest corner of the intersection changed ownership in 2006 and reopened as a neighborhood gourmet food store called Blue Fog Market. The concept was developed by Andy Skov and his business partner and cousin Matt Skov, who are also the team behind \u003cstrong>\u003ca href=\"http://www.ellassanfrancisco.com/\">Ella's restaurant\u003c/a>\u003c/strong> on California and Presidio.\u003c/p>\n\u003cp>Blue Fog Market has a goal of bringing the gourmet food that we find in places such as farmers' markets and the Ferry Building to an approachable neighborhood level. With available products such as Blue Bottle Coffee, Cowgirl Creamery cheeses, Massimo Gelato, and Vosges chocolates, the strategists behind Blue Fog Market are bringing artisan food producers to Cow Hollow. \"We are all about supporting the local food community,\" says Jen Marsh, one of the buyers for Blue Fog Market.\u003c/p>\n\u003cp>The market has a large section of prepared foods -- both sandwiches which are made while you wait, and prepared meals to go that you can take home and heat up, or take to the park across the steret to enjoy. The sandwiches have the same attention to ingredients that you see throughout the store. The most popular seller is called the \"Green and Gough,\" and is a chicken sandwich with avocado, kalamata olive spread, red onions, and greens on meyer lemon rosemary bread from \u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria bakery\u003c/a>.\u003c/p>\n\u003cp>Blue Fog Market does not have a kitchen in the store, so all the food is prepared in the Ella's kitchens. Last week, I picked up a delicious dinner of turkey meatloaf, blue cheese scalloped potatoes, and grilled vegetables. The price, at $9.50, was not cheap, but it rivals prices at Whole Foods, Mollie Stones, or any of the other prepared-food sellers in the area. Had I practiced any self restraint, the meal could have been eaten for two meals -- but I inhaled it all in one dinner. Attention is paid to all details, down to a delicious spicy ketchup for the meatloaf.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/488324417108_0_BG-779811.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>The store not only sells whole Blue Bottle Coffee beans, but they also have a coffee bar where you can enjoy a prepared espresso drink. They have their own twist on coffees, offering a tupelo honey latte and a latte flavored with raspberry flower flavoring as a concession to customers who enjoy a flavored drink. Their hot chocolate is receiving rave reviews and inspired one \u003ca href=\"http://www.yelp.com/biz/qaesqmgpYV9KCxWw_VVkCw\">Yelp\u003c/a> writer to declare \"It is BY FAR THE BEST [hot chocolate] I've ever had. No joke!\"\u003c/p>\n\u003cp>If you are in the area, Blue Fog Market is an excellent place to pick up a bite to eat, an appetizer for a party, or even a hostess gift on your way out for the evening. \u003c/p>\n\u003cp>Blue Fog Market will be opening a second store at California and Divisadero this month. It is a bigger space and will include many of the same offerings, as well as featuring a salad bar.\u003c/p>\n\u003cp>Blue Fog Market\u003cbr>2567 Gough Street (between Green and Vallejo)\u003cbr>(415) 931-9331\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mon - Friday, 8:00 pm to 9:00 pm\u003cbr>Saturday - Sunday, 8:00 am - 8:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/470463417108_0_BG-772706.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Residents of San Francisco's Cow Hollow district may have noticed significant changes to the intersection of Green and Gough streets recently. A small liquor store on the Southwest corner of the intersection changed ownership in 2006 and reopened as a neighborhood gourmet food store called Blue Fog Market. The concept was developed by Andy Skov and his business partner and cousin Matt Skov, who are also the team behind \u003cstrong>\u003ca href=\"http://www.ellassanfrancisco.com/\">Ella's restaurant\u003c/a>\u003c/strong> on California and Presidio.\u003c/p>\n\u003cp>Blue Fog Market has a goal of bringing the gourmet food that we find in places such as farmers' markets and the Ferry Building to an approachable neighborhood level. With available products such as Blue Bottle Coffee, Cowgirl Creamery cheeses, Massimo Gelato, and Vosges chocolates, the strategists behind Blue Fog Market are bringing artisan food producers to Cow Hollow. \"We are all about supporting the local food community,\" says Jen Marsh, one of the buyers for Blue Fog Market.\u003c/p>\n\u003cp>The market has a large section of prepared foods -- both sandwiches which are made while you wait, and prepared meals to go that you can take home and heat up, or take to the park across the steret to enjoy. The sandwiches have the same attention to ingredients that you see throughout the store. The most popular seller is called the \"Green and Gough,\" and is a chicken sandwich with avocado, kalamata olive spread, red onions, and greens on meyer lemon rosemary bread from \u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria bakery\u003c/a>.\u003c/p>\n\u003cp>Blue Fog Market does not have a kitchen in the store, so all the food is prepared in the Ella's kitchens. Last week, I picked up a delicious dinner of turkey meatloaf, blue cheese scalloped potatoes, and grilled vegetables. The price, at $9.50, was not cheap, but it rivals prices at Whole Foods, Mollie Stones, or any of the other prepared-food sellers in the area. Had I practiced any self restraint, the meal could have been eaten for two meals -- but I inhaled it all in one dinner. Attention is paid to all details, down to a delicious spicy ketchup for the meatloaf.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Late February at the Farmers' Market",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/montage1_large-745090.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/montage1_small-720709.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Between \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/vietnam/index.html\">my vacation\u003c/a>\u003c/strong> and a work trip to Southern California, my time in the Bay Area lately has been sporadic. The first thing I try and do when I return home to San Francisco is to visit a farmers' market. Farmers' markets ground me. Seeing the fruits and vegetables that are in season reminds where I am in the year, how much time has passed, and how the farmers are doing. The main thing that I took away from this week's trip to the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael Farmers' Market\u003c/a>\u003c/strong> is that SPRING IS COMING.\u003c/p>\n\u003cp>Though our produce is still heavily into kale, butternut squash, and root vegetables, the turning of the season has begun. Look hard and you will see tiny little green onions and green garlic. \u003cstrong>\u003ca href=\"http://www.mariquita.com/recipes/green.garlic.htm\">Green garlic\u003c/a>\u003c/strong> looks a little like green onion with a small garlic nub at the end that gradually gets larger and harder as the season goes on. I use green garlic for everything that you'd use garlic for, but you'll learn your own favorite ways to try out this subtle, delicious vegetable.\u003c/p>\n\u003cp>Asparagus has started to make an appearance, foreshadowing our wonderful asparagus months of March and April. This week, I only saw asparagus at the \u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-apr.jsp\">Zuckerman's Farm booth\u003c/a>\u003c/strong>, but it will soon be available through other vendors as well. Get your risotto recipes ready! If you look hard, you will also start to see glimpses of strawberries at different markets throughout the area.\u003c/p>\n\u003cp>The young greens throughout the market at the moment are stunning. Just perusing the market on Sunday, I noticed nettles, spring mix, baby chard, baby arugula, rapini and other greens. As we move further along in the year, these greens will be in even more abundance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was gone during much of the citrus freeze last month, and expected when I returned that I would not find any citrus products in the market. The opposite is true. While many farmers lost a lot of their crop, citrus is still widely available. According to Julie Cummins, the Director of Education at \u003cstrong>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>\u003c/strong>, many of the citrus growers were able to pick in advance of the freeze and are now selling their pre-picked fruit. Because the farms who attend our Bay Area markets are fairly small, they were able to mobilize enough workers on very short notice to save a lot of their crop, where the large farms were left with worker shortages and seemed to lose a larger percentage of their crop. This week I could choose from mandarins, pomelos, kumquats, Buddha's hand, blood oranges, and lemons.\u003c/p>\n\u003cp>Will Brokaw from \u003cstrong>\u003ca href=\"http://willsavocados.com/\">Brokaw Nursery\u003c/a>\u003c/strong> says that they lost a small percentage of their avocado crop due to this year's weather. Where we'll really notice the lack of avocados, says Brokaw, is next year in the late fall and winter. While we normally could expect Gwen avocados at that time from the nursery's northernmost orchard in Soledad, all those avocados \"are toast\" and we'll have several months without avocados and will have to wait until January or February 2008 when we can see the Haas avocado crop. Brokaw's guavas and cherimoyas from the Soldedad farm also were harmed, but we can look foward to kumquats, other citrus, and many more months of avocados from Brokaw Nursery.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/montage2_large-720268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/montage2_small-793308.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I was surprised this week to see that Dave Little still has some potatoes from the fall crop. He has a couple weeks more of potatoes to sell, and then will take some time off to plant, returning in the late spring with a new crop. \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/archives/webmail-022307.htm#top\">Be sure to check out Dave's cooking demonstration this Saturday at the Ferry Plaza Farmers' Market\u003c/a>\u003c/strong>, where he will demonstrate that even sprouted potatoes are good for cooking and taste delicious.\u003c/p>\n\u003cp>***********\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003c/strong> is a popular vendor at the Saturday Ferry Plaza Farmers' Market. Julia and Andy, the farmers, put out a fantastic newsletter each week with essays by Andy and farm news. Mariquita has taken a big step technologically and Julia and Andy are now publishing a blog: \u003cstrong>\u003ca href=\"http://www.ladybugletter.com/\">The Ladybug Letter\u003c/a>\u003c/strong>. If you are an RSS-geek like me, then The Ladybug Letter is going to be a worthwhile addition to your feeds.\u003c/p>\n\u003cp>***********\u003c/p>\n\u003cp>The hottest ticket in town tonight is the \u003cstrong>\u003ca href=\"http://journalism.berkeley.edu/events/details.php?ID=371\">John Mackey and Michael Pollan event at UC Berkeley's Graduate School of Journalism\u003c/a>\u003c/strong>. Those of us who follow food politics watched with interest last summer as \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594200823/kqedorg-20\">The Omnivore's Dilemma\u003c/a>\u003c/strong> kicked off a series of letters between the author, Michael Pollan, and John Mackey -- the CEO of Whole Foods. The event is sold out, but you can \u003cstrong>\u003ca href=\"http://webcast.berkeley.edu/event_details.php?webcastid=19147&p=1&ipp=15&category=\">watch the live webcast\u003c/a>\u003c/strong> courtesy of UC Berkeley. With the number of bloggers who are planning to attend, you will surely be reading posts about the event this week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wholefoods.com/blogs/jm/archives/2006/05/an_open_letter.html\">Letter 1: Mackey to Pollan\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://michaelpollan.com/article.php?id=80\">Letter 1 Response: Pollan to Mackey\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.wholefoods.com/blogs/jm/archives/2006/06/detailed_reply.html\">Letter 2: Mackey to Pollan\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://michaelpollan.com/article.php?id=83\">Letter 2 Response: Pollan to Mackey\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"description": "Between my vacation and a work trip to Southern California, my time in the Bay Area lately has been sporadic. The first thing I try and do when I return home to San Francisco is to visit a farmers' market. Farmers' markets ground me. Seeing the fruits and vegetables that are in season reminds where",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/montage1_large-745090.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/montage1_small-720709.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Between \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/vietnam/index.html\">my vacation\u003c/a>\u003c/strong> and a work trip to Southern California, my time in the Bay Area lately has been sporadic. The first thing I try and do when I return home to San Francisco is to visit a farmers' market. Farmers' markets ground me. Seeing the fruits and vegetables that are in season reminds where I am in the year, how much time has passed, and how the farmers are doing. The main thing that I took away from this week's trip to the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael Farmers' Market\u003c/a>\u003c/strong> is that SPRING IS COMING.\u003c/p>\n\u003cp>Though our produce is still heavily into kale, butternut squash, and root vegetables, the turning of the season has begun. Look hard and you will see tiny little green onions and green garlic. \u003cstrong>\u003ca href=\"http://www.mariquita.com/recipes/green.garlic.htm\">Green garlic\u003c/a>\u003c/strong> looks a little like green onion with a small garlic nub at the end that gradually gets larger and harder as the season goes on. I use green garlic for everything that you'd use garlic for, but you'll learn your own favorite ways to try out this subtle, delicious vegetable.\u003c/p>\n\u003cp>Asparagus has started to make an appearance, foreshadowing our wonderful asparagus months of March and April. This week, I only saw asparagus at the \u003cstrong>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmer-month-apr.jsp\">Zuckerman's Farm booth\u003c/a>\u003c/strong>, but it will soon be available through other vendors as well. Get your risotto recipes ready! If you look hard, you will also start to see glimpses of strawberries at different markets throughout the area.\u003c/p>\n\u003cp>The young greens throughout the market at the moment are stunning. Just perusing the market on Sunday, I noticed nettles, spring mix, baby chard, baby arugula, rapini and other greens. As we move further along in the year, these greens will be in even more abundance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was gone during much of the citrus freeze last month, and expected when I returned that I would not find any citrus products in the market. The opposite is true. While many farmers lost a lot of their crop, citrus is still widely available. According to Julie Cummins, the Director of Education at \u003cstrong>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>\u003c/strong>, many of the citrus growers were able to pick in advance of the freeze and are now selling their pre-picked fruit. Because the farms who attend our Bay Area markets are fairly small, they were able to mobilize enough workers on very short notice to save a lot of their crop, where the large farms were left with worker shortages and seemed to lose a larger percentage of their crop. This week I could choose from mandarins, pomelos, kumquats, Buddha's hand, blood oranges, and lemons.\u003c/p>\n\u003cp>Will Brokaw from \u003cstrong>\u003ca href=\"http://willsavocados.com/\">Brokaw Nursery\u003c/a>\u003c/strong> says that they lost a small percentage of their avocado crop due to this year's weather. Where we'll really notice the lack of avocados, says Brokaw, is next year in the late fall and winter. While we normally could expect Gwen avocados at that time from the nursery's northernmost orchard in Soledad, all those avocados \"are toast\" and we'll have several months without avocados and will have to wait until January or February 2008 when we can see the Haas avocado crop. Brokaw's guavas and cherimoyas from the Soldedad farm also were harmed, but we can look foward to kumquats, other citrus, and many more months of avocados from Brokaw Nursery.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/montage2_large-720268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/montage2_small-793308.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I was surprised this week to see that Dave Little still has some potatoes from the fall crop. He has a couple weeks more of potatoes to sell, and then will take some time off to plant, returning in the late spring with a new crop. \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/archives/webmail-022307.htm#top\">Be sure to check out Dave's cooking demonstration this Saturday at the Ferry Plaza Farmers' Market\u003c/a>\u003c/strong>, where he will demonstrate that even sprouted potatoes are good for cooking and taste delicious.\u003c/p>\n\u003cp>***********\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003c/strong> is a popular vendor at the Saturday Ferry Plaza Farmers' Market. Julia and Andy, the farmers, put out a fantastic newsletter each week with essays by Andy and farm news. Mariquita has taken a big step technologically and Julia and Andy are now publishing a blog: \u003cstrong>\u003ca href=\"http://www.ladybugletter.com/\">The Ladybug Letter\u003c/a>\u003c/strong>. If you are an RSS-geek like me, then The Ladybug Letter is going to be a worthwhile addition to your feeds.\u003c/p>\n\u003cp>***********\u003c/p>\n\u003cp>The hottest ticket in town tonight is the \u003cstrong>\u003ca href=\"http://journalism.berkeley.edu/events/details.php?ID=371\">John Mackey and Michael Pollan event at UC Berkeley's Graduate School of Journalism\u003c/a>\u003c/strong>. Those of us who follow food politics watched with interest last summer as \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594200823/kqedorg-20\">The Omnivore's Dilemma\u003c/a>\u003c/strong> kicked off a series of letters between the author, Michael Pollan, and John Mackey -- the CEO of Whole Foods. The event is sold out, but you can \u003cstrong>\u003ca href=\"http://webcast.berkeley.edu/event_details.php?webcastid=19147&p=1&ipp=15&category=\">watch the live webcast\u003c/a>\u003c/strong> courtesy of UC Berkeley. With the number of bloggers who are planning to attend, you will surely be reading posts about the event this week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wholefoods.com/blogs/jm/archives/2006/05/an_open_letter.html\">Letter 1: Mackey to Pollan\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://michaelpollan.com/article.php?id=80\">Letter 1 Response: Pollan to Mackey\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.wholefoods.com/blogs/jm/archives/2006/06/detailed_reply.html\">Letter 2: Mackey to Pollan\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://michaelpollan.com/article.php?id=83\">Letter 2 Response: Pollan to Mackey\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applesforjam-796522.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/174045748X/kqedorg-20\">Apples for Jam\u003c/a>\u003c/strong> is a book that gets under your skin. It beckons you, and seduces you to pick it up. The first time I saw it, I reluctantly put it back down. The over $40 price tag was hefty, and I decided I could live without it. It wasn't 24 hours later that I was back at the store and handing over my credit card.\u003c/p>\n\u003cblockquote>\u003cp>Feeding a family is about stitching all the bits together on a steady thread -- between the tuck shop, your knowledge of nutrition, your own family's tastes, your capacity and how much you can give -- and still leaving some space for spontaneity and the will of nature. And all this should still have the grace and honesty of a daisy chain.\u003c/p>\u003c/blockquote>\n\u003cp>Tessa Kiros focuses Apples for Jam on food for families. The gorgeously designed book bounces between stories from the author's life, gorgeous photos of her family, and over 200 recipes.\u003c/p>\n\u003cp>The recipes are arranged in chapters by color which leads to very interesting browsing. Is banana bread brown? It's actually monochrome according to Kiros. What could possibly be in a pink chapter? Beetroot gnocchi, baked ham and cheese bread pudding, penne with prawns, cream and tomato, and tiny cakes with pink icing.\u003c/p>\n\u003cp>All of Kiros' recipes have a casual, conversational tone, as you'll see from the recipe below. Reading through it, I get the feeling that the recipes aren't as much hard-and-fast rules as they are suggestions for one method.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To the seasoned cook, some of the recipes seem so basic that it's humorous. \"Pasta in chicken broth\" involves throwing tiny pasta into chicken broth, boiling till cooked, and topping with parmesan cheese. But Kiros entertains as she instructs, and her guidance to \"drop pasta into boiling broth while shouting for everyone to get their hands washed and be seated,\" for instance, keeps me reading through the most basic of recipes.\u003c/p>\n\u003cp>It's a difficult book to get. I happened upon it at \u003ca href=\"http://www.cookslibrary.com/\">The Cook's Library\u003c/a>, a fantastic independent bookstore in Los Angeles. You can get it from Amazon via a third-party seller, but it's not currently widely available in the United States. It's published by Murdoch Books, which is a publisher for Australia and the UK, so it should be available easily there.\u003c/p>\n\u003cblockquote>\u003cp>Greek Yoghurt with Condensed Milk & Oranges\u003c/p>\n\u003cp>2 whole oranges or blood oranges\u003cbr>100 ml (3.5 fl oz) sweetened condensed milk\u003cbr>Finely grated rind and juice of 1 small orange\u003cbr>300 g (10.5 oz) Greek-style natural yoghurt\u003c/p>\n\u003cp>The base of this recipe was given to me -- thank you, Ioanna. I added the oranges, but you might like to add another fruit. I sometimes use blood oranges, sometimes ordinary. Whatever sort you use, make sure they are sweet as sweet. You could actually serve this with any other fruit you like, keeping the orange juice and rind for mixing into the yoghurt, and then draping this over any other cut fruit -- bananas, mangoes, plums would be beautiful ...\u003c/p>\n\u003cp>Use a small sharp knife to cut away the skin of the oranges, leaving no pith. Slice the oranges into substantial wheels, maybe 5 mm (1/4 inch) thick, and then halve those. Put the cut slices in a bowl to collect their juice. If you don't think they're very sweet, sprinkle a tablespoon or so of sugar over them.\u003c/p>\n\u003cp>Put the condensed milk, half of the orange rind and 4 tablespoons of the orange juice in a jug (you can drink the rest of the orange juice). Slowly mix this into the yoghurt, bit by bit. Cover and put in the fridge for a couple of hours until it has set to a very soft and creamy pudding. Serve a few orange slices with a dollop of the yoghurt, some juice dribbled over the top and a tiny hill of left-over ride, just for extra colour.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Recipe from Apples for Jam by Tessa Kiros, published by Murdoch Books.\u003c/p>\u003c/blockquote>\n\u003cp>Other books by Tessa Kiros:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1740453646/kqedorg-20\">Falling Cloudberries\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1552857328/kqedorg-20\">Twelve: A Tuscan Cook Book\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Tessa Kiros in the Blogosphere:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://whowantsseconds.typepad.com/who_wants_seconds/2005/02/an_interview_wi.html\">Who Wants Seconds: A Conversation with Tessa Kiros\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applesforjam-796522.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/174045748X/kqedorg-20\">Apples for Jam\u003c/a>\u003c/strong> is a book that gets under your skin. It beckons you, and seduces you to pick it up. The first time I saw it, I reluctantly put it back down. The over $40 price tag was hefty, and I decided I could live without it. It wasn't 24 hours later that I was back at the store and handing over my credit card.\u003c/p>\n\u003cblockquote>\u003cp>Feeding a family is about stitching all the bits together on a steady thread -- between the tuck shop, your knowledge of nutrition, your own family's tastes, your capacity and how much you can give -- and still leaving some space for spontaneity and the will of nature. And all this should still have the grace and honesty of a daisy chain.\u003c/p>\u003c/blockquote>\n\u003cp>Tessa Kiros focuses Apples for Jam on food for families. The gorgeously designed book bounces between stories from the author's life, gorgeous photos of her family, and over 200 recipes.\u003c/p>\n\u003cp>The recipes are arranged in chapters by color which leads to very interesting browsing. Is banana bread brown? It's actually monochrome according to Kiros. What could possibly be in a pink chapter? Beetroot gnocchi, baked ham and cheese bread pudding, penne with prawns, cream and tomato, and tiny cakes with pink icing.\u003c/p>\n\u003cp>All of Kiros' recipes have a casual, conversational tone, as you'll see from the recipe below. Reading through it, I get the feeling that the recipes aren't as much hard-and-fast rules as they are suggestions for one method.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To the seasoned cook, some of the recipes seem so basic that it's humorous. \"Pasta in chicken broth\" involves throwing tiny pasta into chicken broth, boiling till cooked, and topping with parmesan cheese. But Kiros entertains as she instructs, and her guidance to \"drop pasta into boiling broth while shouting for everyone to get their hands washed and be seated,\" for instance, keeps me reading through the most basic of recipes.\u003c/p>\n\u003cp>It's a difficult book to get. I happened upon it at \u003ca href=\"http://www.cookslibrary.com/\">The Cook's Library\u003c/a>, a fantastic independent bookstore in Los Angeles. You can get it from Amazon via a third-party seller, but it's not currently widely available in the United States. It's published by Murdoch Books, which is a publisher for Australia and the UK, so it should be available easily there.\u003c/p>\n\u003cblockquote>\u003cp>Greek Yoghurt with Condensed Milk & Oranges\u003c/p>\n\u003cp>2 whole oranges or blood oranges\u003cbr>100 ml (3.5 fl oz) sweetened condensed milk\u003cbr>Finely grated rind and juice of 1 small orange\u003cbr>300 g (10.5 oz) Greek-style natural yoghurt\u003c/p>\n\u003cp>The base of this recipe was given to me -- thank you, Ioanna. I added the oranges, but you might like to add another fruit. I sometimes use blood oranges, sometimes ordinary. Whatever sort you use, make sure they are sweet as sweet. You could actually serve this with any other fruit you like, keeping the orange juice and rind for mixing into the yoghurt, and then draping this over any other cut fruit -- bananas, mangoes, plums would be beautiful ...\u003c/p>\n\u003cp>Use a small sharp knife to cut away the skin of the oranges, leaving no pith. Slice the oranges into substantial wheels, maybe 5 mm (1/4 inch) thick, and then halve those. Put the cut slices in a bowl to collect their juice. If you don't think they're very sweet, sprinkle a tablespoon or so of sugar over them.\u003c/p>\n\u003cp>Put the condensed milk, half of the orange rind and 4 tablespoons of the orange juice in a jug (you can drink the rest of the orange juice). Slowly mix this into the yoghurt, bit by bit. Cover and put in the fridge for a couple of hours until it has set to a very soft and creamy pudding. Serve a few orange slices with a dollop of the yoghurt, some juice dribbled over the top and a tiny hill of left-over ride, just for extra colour.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Recipe from Apples for Jam by Tessa Kiros, published by Murdoch Books.\u003c/p>\u003c/blockquote>\n\u003cp>Other books by Tessa Kiros:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1740453646/kqedorg-20\">Falling Cloudberries\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1552857328/kqedorg-20\">Twelve: A Tuscan Cook Book\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Tessa Kiros in the Blogosphere:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://whowantsseconds.typepad.com/who_wants_seconds/2005/02/an_interview_wi.html\">Who Wants Seconds: A Conversation with Tessa Kiros\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I am a person who has tasted a lot of different foods during my life. Before my trip last month to Vietnam, I had only traveled to Europe and around the U.S. so my experiences are limited to those places, but we live in a global village and there are lots of foods available in California, right? Within two days of being in Vietnam, I had tasted five new fruits that I had never tasted before. Most of them I had never even seen or heard of either.\u003c/p>\n\u003cp>To say that going to Vietnam rocked my taste buds would be an understatement. This trip awakened me to so many new flavor profiles and tastes -- I know that my culinary life will not be the same after this trip.\u003c/p>\n\u003cp>Here are some of the fruits that were new to me in Vietnam.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rambutan-723868.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rambutan-716750.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>RAMBUTAN\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rambutans get the award for being the most flashy fruit that I tasted with their hairy, uninviting exterior. Pop them open with a knife, and inside you find a white, gelatinous ball around a relatively large pit. Related to lychees, and very similar in flavor, rambutans are delicious. They have a delicate flavor, and when they are ripe they are quite sweet with a good amount of tartness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/custardapple-799822.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/custardapple-791653.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>CUSTARD APPLE or SUGAR APPLE\u003c/p>\n\u003cp>Throughout the trip, everyone we met referred to these as custard apples, however now that I have the benefit of the world wide web, it seems that they are more popularly referred to as sugar apples. They have a bumpy green skin that turns black as it ripens. The inside texture reminded me of a ripe banana - very custardy in consistency. It's a sweet fruit with shiny black pits that you spit out as you eat through it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dragonfruit-718798.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dragonfruit-706525.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>DRAGONFRUIT\u003c/p>\n\u003cp>Dragonfruit is a beautiful sight. On the outside, the bright pink you see above. On the inside, a white fruit with very small edible black seeds. I have been told that when these are at their peak of ripeness they are quite delicious. But the dragonfruits that I tried were rather unremarkable, mostly watery with a little sweetness and acidity. Maybe the gorgeous exterior set up unreasonable expectations?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soursop-785799.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soursop-781852.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>SOURSOP\u003c/p>\n\u003cp>Most of the time that I saw a fruit I didn't know, I would buy one from the vendor and ask them to cut it up on site so that I could figure out what it was and if I liked it. I spied these soursops, and knowing that they were the favorite fruit of a friend, tried to have the vendor cut one up for me. She made a couple of universal signs which were basically telling me to get lost, and refused to sell me anything. I found out later that soursop needs quite a bit of preparation: one must go through the inside fruit and remove the fibrous parts and the seeds before it's ready to eat.\u003c/p>\n\u003cp>A couple days later, a fruit vendor prepared it properly for us and I was able to taste it. The flavor is quite acidic, with a strong sweet fruit overtone that makes the entire mouthful quite pleasant. Due to it's consistency, soursop lends itself to shakes, drinks, and ice creams quite nicely.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/roseapple-776413.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/roseapple-772570.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>ROSE APPLE\u003c/p>\n\u003cp>When I first saw this fruit, I \u003cstrong>\u003c/strong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/01/day_four_hanoi.html\">posted a photo on my blog\u003c/a> to find out what it was. When the identification came back, a couple of commenters gave me their opinions of the flavor. My favorite comment stated \"It is a wonderful sweet fruit, which has the odd texture of styrofoam to me\". Styrofoam is right. They are unusually lightweight as there's just not much to them. The flavor is close to an apple, though it wasn't my favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/greenmango-710671.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/greenmango-701791.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>GREEN MANGO\u003c/p>\n\u003cp>Though I eat mangoes like a fiend when I can find them, I had never tasted a green mango. Much like green papaya, it's quite astringent and sour. I most liked it when wrapped in a spring roll and providing a contrast to other flavors on a dish. Not to be completely childish about this, but I think I would like a green mango much more if it didn't have the word MANGO in it. The word mango conjures up a wonderful, sweet, sensual flavor that is one of my favorite things in the world. And a green mango is nothing like it's ripe cousin. So maybe one day I will get over this whole issue and learn to appreciate green mangoes for what they are.\u003c/p>\n\u003cp>There were other fruits I tried for which I don't have photographs. The jackfruit is an enormous fruit, and the only way to sensibly buy it is in small bags already taken apart. It's not as smelly as durian, but it is smelly enough that one hotel I was in had a large sign in the lobby declaring \"No Durian or Jackfruit Allowed in Rooms\". And there's a reason for that. If the smell doesn't bother you, the flavor is very banana-like mixed with a slight citrus flavor. I loved it.\u003c/p>\n\u003cp>Passionfruit was my official fruit of this trip. I would buy them whenever I saw them (which was not often) and gobbled them up before I had to share. I don't remember what exactly was in the passionfruit cocktails that I drank for three nights in a row, but they were heavenly, and I am going to have to find a way to recreate them.\u003c/p>\n\u003cp>Mangosteens were another fruit I had never tasted. The mangosteen has a hard, dark purple exterior and a bright green stem - kind of like an eggplant but smaller and harder. Inside, you find a segmented fruit which you can pry out and eat, discarding the seeds as you come upon them. The mangosteen just tastes like the tropics to me. The juice exploded in your mouth as you eat the pieces, and it's a sweet, full flavor with just enough acid to keep it interesting. I can't wait to have mangosteens again.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I haven't done much research here in the Bay Area, but am curious if I am going to be able to get any of these fruits here. From what I've read, fresh mangosteens are going to be impossible. But what about rambutan? jackfruit? or my beloved passionfruit?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am a person who has tasted a lot of different foods during my life. Before my trip last month to Vietnam, I had only traveled to Europe and around the U.S. so my experiences are limited to those places, but we live in a global village and there are lots of foods available in California, right? Within two days of being in Vietnam, I had tasted five new fruits that I had never tasted before. Most of them I had never even seen or heard of either.\u003c/p>\n\u003cp>To say that going to Vietnam rocked my taste buds would be an understatement. This trip awakened me to so many new flavor profiles and tastes -- I know that my culinary life will not be the same after this trip.\u003c/p>\n\u003cp>Here are some of the fruits that were new to me in Vietnam.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rambutan-723868.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rambutan-716750.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>RAMBUTAN\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rambutans get the award for being the most flashy fruit that I tasted with their hairy, uninviting exterior. Pop them open with a knife, and inside you find a white, gelatinous ball around a relatively large pit. Related to lychees, and very similar in flavor, rambutans are delicious. They have a delicate flavor, and when they are ripe they are quite sweet with a good amount of tartness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/custardapple-799822.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/custardapple-791653.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>CUSTARD APPLE or SUGAR APPLE\u003c/p>\n\u003cp>Throughout the trip, everyone we met referred to these as custard apples, however now that I have the benefit of the world wide web, it seems that they are more popularly referred to as sugar apples. They have a bumpy green skin that turns black as it ripens. The inside texture reminded me of a ripe banana - very custardy in consistency. It's a sweet fruit with shiny black pits that you spit out as you eat through it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dragonfruit-718798.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dragonfruit-706525.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>DRAGONFRUIT\u003c/p>\n\u003cp>Dragonfruit is a beautiful sight. On the outside, the bright pink you see above. On the inside, a white fruit with very small edible black seeds. I have been told that when these are at their peak of ripeness they are quite delicious. But the dragonfruits that I tried were rather unremarkable, mostly watery with a little sweetness and acidity. Maybe the gorgeous exterior set up unreasonable expectations?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soursop-785799.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soursop-781852.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>SOURSOP\u003c/p>\n\u003cp>Most of the time that I saw a fruit I didn't know, I would buy one from the vendor and ask them to cut it up on site so that I could figure out what it was and if I liked it. I spied these soursops, and knowing that they were the favorite fruit of a friend, tried to have the vendor cut one up for me. She made a couple of universal signs which were basically telling me to get lost, and refused to sell me anything. I found out later that soursop needs quite a bit of preparation: one must go through the inside fruit and remove the fibrous parts and the seeds before it's ready to eat.\u003c/p>\n\u003cp>A couple days later, a fruit vendor prepared it properly for us and I was able to taste it. The flavor is quite acidic, with a strong sweet fruit overtone that makes the entire mouthful quite pleasant. Due to it's consistency, soursop lends itself to shakes, drinks, and ice creams quite nicely.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/roseapple-776413.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/roseapple-772570.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>ROSE APPLE\u003c/p>\n\u003cp>When I first saw this fruit, I \u003cstrong>\u003c/strong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/01/day_four_hanoi.html\">posted a photo on my blog\u003c/a> to find out what it was. When the identification came back, a couple of commenters gave me their opinions of the flavor. My favorite comment stated \"It is a wonderful sweet fruit, which has the odd texture of styrofoam to me\". Styrofoam is right. They are unusually lightweight as there's just not much to them. The flavor is close to an apple, though it wasn't my favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/greenmango-710671.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/greenmango-701791.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>GREEN MANGO\u003c/p>\n\u003cp>Though I eat mangoes like a fiend when I can find them, I had never tasted a green mango. Much like green papaya, it's quite astringent and sour. I most liked it when wrapped in a spring roll and providing a contrast to other flavors on a dish. Not to be completely childish about this, but I think I would like a green mango much more if it didn't have the word MANGO in it. The word mango conjures up a wonderful, sweet, sensual flavor that is one of my favorite things in the world. And a green mango is nothing like it's ripe cousin. So maybe one day I will get over this whole issue and learn to appreciate green mangoes for what they are.\u003c/p>\n\u003cp>There were other fruits I tried for which I don't have photographs. The jackfruit is an enormous fruit, and the only way to sensibly buy it is in small bags already taken apart. It's not as smelly as durian, but it is smelly enough that one hotel I was in had a large sign in the lobby declaring \"No Durian or Jackfruit Allowed in Rooms\". And there's a reason for that. If the smell doesn't bother you, the flavor is very banana-like mixed with a slight citrus flavor. I loved it.\u003c/p>\n\u003cp>Passionfruit was my official fruit of this trip. I would buy them whenever I saw them (which was not often) and gobbled them up before I had to share. I don't remember what exactly was in the passionfruit cocktails that I drank for three nights in a row, but they were heavenly, and I am going to have to find a way to recreate them.\u003c/p>\n\u003cp>Mangosteens were another fruit I had never tasted. The mangosteen has a hard, dark purple exterior and a bright green stem - kind of like an eggplant but smaller and harder. Inside, you find a segmented fruit which you can pry out and eat, discarding the seeds as you come upon them. The mangosteen just tastes like the tropics to me. The juice exploded in your mouth as you eat the pieces, and it's a sweet, full flavor with just enough acid to keep it interesting. I can't wait to have mangosteens again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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",
"imageAlt": "KQED The California Report",
"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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"id": "californiareportmagazine",
"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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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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"source": "kqed",
"order": 9
},
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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",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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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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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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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": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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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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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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",
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"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": {
"site": "news",
"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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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