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Cooking Class at Ramekins with Joyce Goldstein
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"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
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"disqusTitle": "Cooking Class at Ramekins with Joyce Goldstein",
"title": "Cooking Class at Ramekins with Joyce Goldstein",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n",
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"excerpt": "A peek into a cooking class at Ramekins Cooking School and Inn in Sonoma, taught by Joyce Goldstein. Recipes included!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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. ",
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"marketplace": {
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"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.",
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"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>",
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"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?",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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