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"disqusTitle": "On Hot Summer Days, Cook Your Fish Without Fire",
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"content": "\u003cfigure id=\"attachment_66224\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\" alt=\"Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/07/24/204925394/on-hot-summer-days-cook-your-fish-without-fire\">Kitchen Window at NPR Food\u003c/a> (7/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#crudo\">Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/a>, \u003ca href=\"#ahi\">Avocado Ahi Poke\u003c/a> and \u003ca href=\"#salmon\">Cambodian Salmon Salad\u003c/a>. \u003c/p>\n\u003cp>There are the summer days where we bake cobbler and pie, and grill up slabs of eggplant and bushels of corn. And then there are the tropically hot summer days where the thought of turning on an oven — or even an outdoor barbecue — is enough to make you want to flop your sweaty self across the bed (or, better yet, into a pool of cold water). On those dog days, you don't want your food warm from the grill — you want it dripping with cold. But as much as I love a good corn-filled summer salad or river-cold slice of watermelon, there are those sweltering days where you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.\u003c/p>\n\u003cp>This can be somewhat daunting. As someone who observed a fairly strict meat-free diet for over a decade, I tend to treat raw fish as something of a biohazard. I'm not alone — even the most adventurous cooks tend to feel that raw fish is a dish best left to the experts (preferably experts who have been required to pass food-safety certification exams). Also, beyond sushi, what would you actually make?\u003c/p>\n\u003cp>Let's start with the food safety concerns. These fears are not without merit: Raw fish is quite capable of making you sick, both from bacterial spoilage of the fish itself as well as nasty parasites it may be harboring. The latter can be found in several varieties of fish, including almost all of those that spend their lives (or at least part of them) in fresh water. However, these parasites can be killed with blast-freezing to subzero temperatures, in those cases where you're not looking to slice up fish that's just been caught. As for spoilage, the same holds true as with any fish purchase — go with a fishmonger you trust, one with good selection, knowledgeable staff and high turnover. Unfortunately, the term \"sushi grade\" is not regulated, but states have generally interpreted that as meaning the fish is safe to eat raw, as laid out in health code guidelines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for what you would make, there actually are a wealth of summer-friendly raw fish dishes from around the world, as well as some foolproof guidelines you can use to riff up your own creations. Some dishes, such as the South and Central American \u003cem>ceviche,\u003c/em> lightly \"cook\" the fish in an acid such as lime juice. Others serve the fish straight up, with just a light touch of oil, acid and salt to bring out its pure flavors.\u003c/p>\n\u003cp>There are Hawaiian poke recipes, which mix Pacific fish with a simple dressing of Asian flavors and pinch of seaweed. Peruvian \u003cem>tiradito\u003c/em> blends Latino and Japanese influences, and Tahitian \u003cem>poisson cru\u003c/em> bathes raw fish in coconut milk.\u003c/p>\n\u003cp>It's also quite easy to freestyle a summer raw fish dish out of whatever ingredients you have on hand. The flavor profile can vary, but as long as you have top-quality fish, a bit of salt to bring out the flavor and a splash of acid to provide a punch of counterpoint, you'll end up with something delicious. And — just as important — nice and cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"crudo\">\u003c/a>Recipe: Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/h3>\n\u003cp>\u003cem>David Pasternack, at New York City's Esca, has been championing crudo, an Italian take on sashimi using just fish, olive oil (of course), salt, lemon and select accents. For my take on this tradition, I turned the olive oil into a basil oil (which requires some sitting time), laid the fish on a bed of thinly sliced fennel and used chopped lemon almost as a bright Italian salsa.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1 small bunch basil\u003c/p>\n\u003cp>About 1/2 cup olive oil\u003c/p>\n\u003cp>1 bulb fennel, thinly sliced, along with a few fronds\u003c/p>\n\u003cp>6 ounces sushi-grade fish, thinly sliced\u003c/p>\n\u003cp>1 lemon, Meyer or eureka, supremed (peeled with membranes cut away) and roughly chopped\u003c/p>\n\u003cp>Coarse salt and pepper\u003c/p>\n\u003cp>Bring small pot of salted water to a boil, and have a strainer ready in the sink. Add the basil to the boiling water, letting cook for just half a minute or so, until the color darkens. Immediately pour into the strainer, then rinse with cold water to stop the cooking. Dry as best you can (using a salad spinner and/or dish towel), then transfer to a blender. Pour in enough olive oil to cover, then blitz until it looks like green oil. Let sit in a cool place for a few hours (overnight is fine too), then strain. Set aside (this can be done in advance).\u003c/p>\n\u003cp>To serve, lay the fennel down on a serving plate, tucking in a few fronds here and there. Lay the fish down on the fennel and top with a sprinkling of the lemon. Pour the basil oil around the edges of the fennel, and over the top a bit as well if desired. Season with coarse salt and pepper and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"ahi\">\u003c/a>Recipe: Avocado Ahi Poke\u003c/h3>\n\u003cp>\u003cem>Poke comes from Hawaii, where the soy-dressed raw tuna is often enjoyed as a surf snack. Here the fish is tossed with buttery cubes of avocado, for a lighter summer take.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66221\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\" alt=\"Avocado Ahi Poke. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Ahi Poke. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 3-4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1/2 teaspoon grated fresh ginger\u003c/p>\n\u003cp>2 tablespoons soy sauce\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>2 scallions, finely sliced\u003c/p>\n\u003cp>White pepper to taste\u003c/p>\n\u003cp>1/2 pound fresh tuna, diced into 1/2-inch cubes\u003c/p>\n\u003cp>1-2 tablespoons \u003cem>tobiko\u003c/em> (flying fish roe, available at Asian markets) or sesame seeds\u003c/p>\n\u003cp>1 avocado, diced into 3/4-inch cubes\u003c/p>\n\u003cp>1 handful cilantro, chopped\u003c/p>\n\u003cp>Cucumber slices or crackers for serving\u003c/p>\n\u003cp>In a medium-size bowl, whisk together the ginger, soy sauce, sesame oil, scallions and white pepper. Taste and adjust seasoning if desired. Stir in the tuna and \u003cem>tobiko\u003c/em> or sesame seeds, then return to the refrigerator to marinate for half an hour. Gently stir in the avocado and cilantro and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Cambodian Salmon Salad\u003c/h3>\n\u003cp>\u003cem>Dishes such as this are common in Southeast Asian cuisine, where a salty-sour marinade of lime juice and fish sauce is used to lightly (but not fully) cure the protein. This recipe is loosely adapted from Portland's Mekong Bistro, but the chef stressed that it can be freely adapted to suit your taste.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66222\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\" alt=\"Cambodian Salmon Salad. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cambodian Salmon Salad. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Dressing/Marinade\u003c/strong>\u003c/p>\n\u003cp>Juice and zest of 1 1/2 limes\u003c/p>\n\u003cp>2 tablespoons fish sauce\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>2-3 cloves garlic (if you have Asian pickled garlic, use a few cloves of that, but regular garlic is fine)\u003c/p>\n\u003cp>1-2 dried red chilies, soaked in hot water for a few minutes, then stemmed and seeded (depending on your taste for heat)\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>12 ounces sushi-grade salmon, sliced into thin strips\u003c/p>\n\u003cp>1/2 head iceberg lettuce, thinly sliced\u003c/p>\n\u003cp>1 Asian cucumber, peeled in strips and sliced on the diagonal\u003c/p>\n\u003cp>1/4 red onion, thinly sliced\u003c/p>\n\u003cp>1 stalk lemongrass, peeled to the tender inner layers and sliced into thin rounds\u003c/p>\n\u003cp>1 handful each fresh mint, cilantro and basil, washed and torn\u003c/p>\n\u003cp>1 green mango, peeled and julienned (optional)\u003c/p>\n\u003cp>Place the dressing ingredients in a blender, and puree until the garlic and chilies are broken down to bits and the sugar is dissolved. Taste, and adjust flavor balance to your palate. Place in a bowl and add the sliced salmon. Refrigerate for about 30 minutes, stirring once or twice to distribute marinade, until the fish has lightened in color but is still tender.\u003c/p>\n\u003cp>While the fish is marinating, arrange the lettuce, cucumber, onion, lemongrass and herbs on a large serving platter. When the salmon is done marinating, place on top of the salad, pouring the additional dressing over the vegetables. Top with the green mango and serve. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66224\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish1.jpg\" alt=\"Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-66224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Italian-style Crudo with Basil Oil, Fennel and Lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/07/24/204925394/on-hot-summer-days-cook-your-fish-without-fire\">Kitchen Window at NPR Food\u003c/a> (7/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#crudo\">Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/a>, \u003ca href=\"#ahi\">Avocado Ahi Poke\u003c/a> and \u003ca href=\"#salmon\">Cambodian Salmon Salad\u003c/a>. \u003c/p>\n\u003cp>There are the summer days where we bake cobbler and pie, and grill up slabs of eggplant and bushels of corn. And then there are the tropically hot summer days where the thought of turning on an oven — or even an outdoor barbecue — is enough to make you want to flop your sweaty self across the bed (or, better yet, into a pool of cold water). On those dog days, you don't want your food warm from the grill — you want it dripping with cold. But as much as I love a good corn-filled summer salad or river-cold slice of watermelon, there are those sweltering days where you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.\u003c/p>\n\u003cp>This can be somewhat daunting. As someone who observed a fairly strict meat-free diet for over a decade, I tend to treat raw fish as something of a biohazard. I'm not alone — even the most adventurous cooks tend to feel that raw fish is a dish best left to the experts (preferably experts who have been required to pass food-safety certification exams). Also, beyond sushi, what would you actually make?\u003c/p>\n\u003cp>Let's start with the food safety concerns. These fears are not without merit: Raw fish is quite capable of making you sick, both from bacterial spoilage of the fish itself as well as nasty parasites it may be harboring. The latter can be found in several varieties of fish, including almost all of those that spend their lives (or at least part of them) in fresh water. However, these parasites can be killed with blast-freezing to subzero temperatures, in those cases where you're not looking to slice up fish that's just been caught. As for spoilage, the same holds true as with any fish purchase — go with a fishmonger you trust, one with good selection, knowledgeable staff and high turnover. Unfortunately, the term \"sushi grade\" is not regulated, but states have generally interpreted that as meaning the fish is safe to eat raw, as laid out in health code guidelines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for what you would make, there actually are a wealth of summer-friendly raw fish dishes from around the world, as well as some foolproof guidelines you can use to riff up your own creations. Some dishes, such as the South and Central American \u003cem>ceviche,\u003c/em> lightly \"cook\" the fish in an acid such as lime juice. Others serve the fish straight up, with just a light touch of oil, acid and salt to bring out its pure flavors.\u003c/p>\n\u003cp>There are Hawaiian poke recipes, which mix Pacific fish with a simple dressing of Asian flavors and pinch of seaweed. Peruvian \u003cem>tiradito\u003c/em> blends Latino and Japanese influences, and Tahitian \u003cem>poisson cru\u003c/em> bathes raw fish in coconut milk.\u003c/p>\n\u003cp>It's also quite easy to freestyle a summer raw fish dish out of whatever ingredients you have on hand. The flavor profile can vary, but as long as you have top-quality fish, a bit of salt to bring out the flavor and a splash of acid to provide a punch of counterpoint, you'll end up with something delicious. And — just as important — nice and cool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"crudo\">\u003c/a>Recipe: Italian-Style Crudo With Basil Oil, Fennel And Lemon\u003c/h3>\n\u003cp>\u003cem>David Pasternack, at New York City's Esca, has been championing crudo, an Italian take on sashimi using just fish, olive oil (of course), salt, lemon and select accents. For my take on this tradition, I turned the olive oil into a basil oil (which requires some sitting time), laid the fish on a bed of thinly sliced fennel and used chopped lemon almost as a bright Italian salsa.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1 small bunch basil\u003c/p>\n\u003cp>About 1/2 cup olive oil\u003c/p>\n\u003cp>1 bulb fennel, thinly sliced, along with a few fronds\u003c/p>\n\u003cp>6 ounces sushi-grade fish, thinly sliced\u003c/p>\n\u003cp>1 lemon, Meyer or eureka, supremed (peeled with membranes cut away) and roughly chopped\u003c/p>\n\u003cp>Coarse salt and pepper\u003c/p>\n\u003cp>Bring small pot of salted water to a boil, and have a strainer ready in the sink. Add the basil to the boiling water, letting cook for just half a minute or so, until the color darkens. Immediately pour into the strainer, then rinse with cold water to stop the cooking. Dry as best you can (using a salad spinner and/or dish towel), then transfer to a blender. Pour in enough olive oil to cover, then blitz until it looks like green oil. Let sit in a cool place for a few hours (overnight is fine too), then strain. Set aside (this can be done in advance).\u003c/p>\n\u003cp>To serve, lay the fennel down on a serving plate, tucking in a few fronds here and there. Lay the fish down on the fennel and top with a sprinkling of the lemon. Pour the basil oil around the edges of the fennel, and over the top a bit as well if desired. Season with coarse salt and pepper and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"ahi\">\u003c/a>Recipe: Avocado Ahi Poke\u003c/h3>\n\u003cp>\u003cem>Poke comes from Hawaii, where the soy-dressed raw tuna is often enjoyed as a surf snack. Here the fish is tossed with buttery cubes of avocado, for a lighter summer take.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66221\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish2.jpg\" alt=\"Avocado Ahi Poke. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Ahi Poke. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 3-4 appetizer servings\u003c/em>\u003c/p>\n\u003cp>1/2 teaspoon grated fresh ginger\u003c/p>\n\u003cp>2 tablespoons soy sauce\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>Juice of 1/2 lime\u003c/p>\n\u003cp>2 scallions, finely sliced\u003c/p>\n\u003cp>White pepper to taste\u003c/p>\n\u003cp>1/2 pound fresh tuna, diced into 1/2-inch cubes\u003c/p>\n\u003cp>1-2 tablespoons \u003cem>tobiko\u003c/em> (flying fish roe, available at Asian markets) or sesame seeds\u003c/p>\n\u003cp>1 avocado, diced into 3/4-inch cubes\u003c/p>\n\u003cp>1 handful cilantro, chopped\u003c/p>\n\u003cp>Cucumber slices or crackers for serving\u003c/p>\n\u003cp>In a medium-size bowl, whisk together the ginger, soy sauce, sesame oil, scallions and white pepper. Taste and adjust seasoning if desired. Stir in the tuna and \u003cem>tobiko\u003c/em> or sesame seeds, then return to the refrigerator to marinate for half an hour. Gently stir in the avocado and cilantro and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Cambodian Salmon Salad\u003c/h3>\n\u003cp>\u003cem>Dishes such as this are common in Southeast Asian cuisine, where a salty-sour marinade of lime juice and fish sauce is used to lightly (but not fully) cure the protein. This recipe is loosely adapted from Portland's Mekong Bistro, but the chef stressed that it can be freely adapted to suit your taste.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_66222\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/rawfish3.jpg\" alt=\"Cambodian Salmon Salad. Photo: Deena Prichep for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cambodian Salmon Salad. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Dressing/Marinade\u003c/strong>\u003c/p>\n\u003cp>Juice and zest of 1 1/2 limes\u003c/p>\n\u003cp>2 tablespoons fish sauce\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>2-3 cloves garlic (if you have Asian pickled garlic, use a few cloves of that, but regular garlic is fine)\u003c/p>\n\u003cp>1-2 dried red chilies, soaked in hot water for a few minutes, then stemmed and seeded (depending on your taste for heat)\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>12 ounces sushi-grade salmon, sliced into thin strips\u003c/p>\n\u003cp>1/2 head iceberg lettuce, thinly sliced\u003c/p>\n\u003cp>1 Asian cucumber, peeled in strips and sliced on the diagonal\u003c/p>\n\u003cp>1/4 red onion, thinly sliced\u003c/p>\n\u003cp>1 stalk lemongrass, peeled to the tender inner layers and sliced into thin rounds\u003c/p>\n\u003cp>1 handful each fresh mint, cilantro and basil, washed and torn\u003c/p>\n\u003cp>1 green mango, peeled and julienned (optional)\u003c/p>\n\u003cp>Place the dressing ingredients in a blender, and puree until the garlic and chilies are broken down to bits and the sugar is dissolved. Taste, and adjust flavor balance to your palate. Place in a bowl and add the sliced salmon. Refrigerate for about 30 minutes, stirring once or twice to distribute marinade, until the fish has lightened in color but is still tender.\u003c/p>\n\u003cp>While the fish is marinating, arrange the lettuce, cucumber, onion, lemongrass and herbs on a large serving platter. When the salmon is done marinating, place on top of the salad, pouring the additional dressing over the vegetables. Top with the green mango and serve. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eating Eyeballs: Taboo, Or Tasty?",
"title": "Eating Eyeballs: Taboo, Or Tasty?",
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"content": "\u003cfigure id=\"attachment_57997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks-1024x767.jpg\" alt=\"Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-57997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/172902511/eating-eyeballs-taboo-or-tasty\">The Salt at NPR Food\u003c/a> (3/6/13)\u003c/p>\n\u003cp>It wasn't the fish heads poking out of the Stargazy Pie that stopped more than a few of our readers cold. It was the eyeballs.\u003c/p>\n\u003cp>\"Not a lot of food nowadays has eyes; what's up with that?\" one reader asked in commenting on a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171834726/fake-food-george-washington-could-ve-sunk-his-fake-teeth-into\">recent Salt post\u003c/a> that featured a photo of the historic dish, which involves whole fish (eyes and all) poking out of a pie.\u003c/p>\n\u003cp>Turns out, quite a lot of cuisine features eyeballs. But there's no question that in many cultures, eating eyes is a food taboo.\u003c/p>\n\u003cp>I first ran afoul of this when I cooked up \u003cem>ukha\u003c/em>, a famous Russian fish soup, for a group of friends. The fish heads make for a beautiful clear broth, and my husband, who grew up in Kamchatka, wanted to make sure those big old heads swam in his bowl.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alas, when the bowls were laid out, the one with fish eyes staring balefully upward landed in front of the most fastidious eater in the room. He has never dined at my house again.\u003c/p>\n\u003cp>So I called \u003ca href=\"http://www.vet.upenn.edu/FacultyandDepartments/Faculty/tabid/362/Default.aspx?faculty_id=6361798\">James Serpell\u003c/a>, director of the Center for the Interaction of Animals and Society at the University of Pennsylvania, and asked why eyes creep people out.\u003c/p>\n\u003cp>\"Eyes represent faces,\" he said, \"and it's through the face that we learn to recognize and empathize with others. So it's not entirely surprising that we find eyeballs disconcerting.\"\u003c/p>\n\u003cfigure id=\"attachment_57996\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead-290x193.jpg\" alt=\"Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\" width=\"290\" height=\"193\" class=\"size-medium wp-image-57996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Serpell learned that firsthand when he sat down to eat with a family in Iceland. They served \u003cem>svio\u003c/em>, or boiled sheep's head. \"You get half a sheep's head on your plate,\" he told The Salt. \"And you eat everything. Ears, eyes, nose — everything.\"\u003c/p>\n\u003cp>Everything, including the eyeball. \"The consistency is quite offensive,\" he reports.\u003c/p>\n\u003cp>But even traditional Icelanders have their food taboos — the sheep head was served without the brain. \"When I said, 'Where's the brain?' they looked at me with horror.\"\u003c/p>\n\u003cp>When it comes to Americans, \"people in our culture are disgusted by eating any non-muscle part of edible animals, says \u003ca href=\"https://sites.sas.upenn.edu/rozin\">Paul Rozin\u003c/a>, a professor of psychology at the University of Pennsylvania who studies human food choice and disgust. \"Eyes may be special because it is so clear that they are an animal part, and they have some special significance for many people.\"\u003c/p>\n\u003cp>Maybe the eyes of other mammals are just a bit too close to home for most people. Fish eyes seem the most acceptable form of ocular cuisine, my fastidious soup-eating friend excluded. As our well-traveled readers pointed out, small fish are eaten whole in many cultures, from British whitebait to the dried fish snacks ubiquitous at Asian groceries. \u003ca href=\"http://www.economist.com/news/united-states/21567394-transparent-gold\">Elvers\u003c/a>, tiny eels that resemble spaghetti, are popular not just in Europe but also in Asia.\u003c/p>\n\u003cfigure id=\"attachment_57995\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup-290x217.jpg\" alt=\"Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, Asian cultures probably win the prize for not just tolerating but embracing fish eyes, both raw, as in sushi, and cooked. \"I've had the fist-sized eye of a garoupa, steamed and garnished. (Gelatinous.),\" one of our intrepid readers commented. \"And in Asia fish tend to be cooked with the head on — it's a sign of good fortune when things have a head and a tail!\"\u003c/p>\n\u003cp>Shanghai-born food blogger Chichi Wang relishes fish eyes: \"The trick to eating a fish eyeball is to keep it in your mouth for as long as possible,\" she \u003ca href=\"http://www.seriouseats.com/recipes/2010/02/the-nasty-bits-fish-head-soup-offal-recipe.html\">writes\u003c/a>. \"A rush of fatty fish flavor is accompanied by a gelatinous, spongy texture. Swallow too quickly and you'll miss the nuances.\"\u003c/p>\n\u003cp>When she was little, Wang's mom always saved the fish eyes just for her. So when relatives recently gathered at a Cantonese restaurant, Wang offered her mom the fish eyes as a special treat.\u003c/p>\n\u003cp>\"Take that away,\" her mom said. \"Fish eyeballs are really gross.\"\u003c/p>\n\u003cp>Wang then realized that what had seemed to be the selfless act of motherhood had been instead an act of self-protection.\u003c/p>\n\u003cp>In the past few years, more adventurous Americans seem to be discovering fish eyes (and we're not talking the slang for \u003ca href=\"http://www.cooks.com/rec/view/0,1940,153188-252192,00.html\">tapioca pudding\u003c/a>). Look on \u003ca href=\"http://paleohacks.com/questions/57354/eating-eyeballs#axzz2LfDOXxnY\">chat boards\u003c/a> devoted to the protein-rich paleo diet, and you'll find debates on the nutritional benefits of caribou eyes.\u003c/p>\n\u003cp>And in Chicago, chef Cary Taylor took on the challenge of making a fish eye dish. After his fishmonger refused to provide pre-gouged eyeballs (\"he said there was no way he was going to have his guys in the back cutting out fish eyeballs or they would riot,\" Taylor \u003ca href=\"http://www.chicagoreader.com/chicago/key-ingredient-fish-eyes-cary-taylor/Content?oid=3391559\">told\u003c/a> the \u003cem>Chicago Reader\u003c/em>), the chef cooked up grouper-head soup. He then squeezed out the eyeball gel (best use gloves, he says) as a flavoring and thickener.\u003c/p>\n\u003cp>\"It didn't seem to be a super distinctive taste to me,\" Taylor reported, though he did like the soup's nice, fresh seafood taste. He's now contemplating offering a free shot of whiskey to customers willing to suck the eyeballs out of a whole roasted fish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Would you eat those eyeballs? Have you? Or is that a food that's best left as a taboo? Tell us what you think.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Sit down to eat in Iceland, and you might be served boiled sheep's head, complete with the eye. In some cultures eyeballs are considered a culinary treat, but for most of us they're still in the category of \"eww.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks-1024x767.jpg\" alt=\"Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-57997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/172902511/eating-eyeballs-taboo-or-tasty\">The Salt at NPR Food\u003c/a> (3/6/13)\u003c/p>\n\u003cp>It wasn't the fish heads poking out of the Stargazy Pie that stopped more than a few of our readers cold. It was the eyeballs.\u003c/p>\n\u003cp>\"Not a lot of food nowadays has eyes; what's up with that?\" one reader asked in commenting on a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171834726/fake-food-george-washington-could-ve-sunk-his-fake-teeth-into\">recent Salt post\u003c/a> that featured a photo of the historic dish, which involves whole fish (eyes and all) poking out of a pie.\u003c/p>\n\u003cp>Turns out, quite a lot of cuisine features eyeballs. But there's no question that in many cultures, eating eyes is a food taboo.\u003c/p>\n\u003cp>I first ran afoul of this when I cooked up \u003cem>ukha\u003c/em>, a famous Russian fish soup, for a group of friends. The fish heads make for a beautiful clear broth, and my husband, who grew up in Kamchatka, wanted to make sure those big old heads swam in his bowl.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alas, when the bowls were laid out, the one with fish eyes staring balefully upward landed in front of the most fastidious eater in the room. He has never dined at my house again.\u003c/p>\n\u003cp>So I called \u003ca href=\"http://www.vet.upenn.edu/FacultyandDepartments/Faculty/tabid/362/Default.aspx?faculty_id=6361798\">James Serpell\u003c/a>, director of the Center for the Interaction of Animals and Society at the University of Pennsylvania, and asked why eyes creep people out.\u003c/p>\n\u003cp>\"Eyes represent faces,\" he said, \"and it's through the face that we learn to recognize and empathize with others. So it's not entirely surprising that we find eyeballs disconcerting.\"\u003c/p>\n\u003cfigure id=\"attachment_57996\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead-290x193.jpg\" alt=\"Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\" width=\"290\" height=\"193\" class=\"size-medium wp-image-57996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Serpell learned that firsthand when he sat down to eat with a family in Iceland. They served \u003cem>svio\u003c/em>, or boiled sheep's head. \"You get half a sheep's head on your plate,\" he told The Salt. \"And you eat everything. Ears, eyes, nose — everything.\"\u003c/p>\n\u003cp>Everything, including the eyeball. \"The consistency is quite offensive,\" he reports.\u003c/p>\n\u003cp>But even traditional Icelanders have their food taboos — the sheep head was served without the brain. \"When I said, 'Where's the brain?' they looked at me with horror.\"\u003c/p>\n\u003cp>When it comes to Americans, \"people in our culture are disgusted by eating any non-muscle part of edible animals, says \u003ca href=\"https://sites.sas.upenn.edu/rozin\">Paul Rozin\u003c/a>, a professor of psychology at the University of Pennsylvania who studies human food choice and disgust. \"Eyes may be special because it is so clear that they are an animal part, and they have some special significance for many people.\"\u003c/p>\n\u003cp>Maybe the eyes of other mammals are just a bit too close to home for most people. Fish eyes seem the most acceptable form of ocular cuisine, my fastidious soup-eating friend excluded. As our well-traveled readers pointed out, small fish are eaten whole in many cultures, from British whitebait to the dried fish snacks ubiquitous at Asian groceries. \u003ca href=\"http://www.economist.com/news/united-states/21567394-transparent-gold\">Elvers\u003c/a>, tiny eels that resemble spaghetti, are popular not just in Europe but also in Asia.\u003c/p>\n\u003cfigure id=\"attachment_57995\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup-290x217.jpg\" alt=\"Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, Asian cultures probably win the prize for not just tolerating but embracing fish eyes, both raw, as in sushi, and cooked. \"I've had the fist-sized eye of a garoupa, steamed and garnished. (Gelatinous.),\" one of our intrepid readers commented. \"And in Asia fish tend to be cooked with the head on — it's a sign of good fortune when things have a head and a tail!\"\u003c/p>\n\u003cp>Shanghai-born food blogger Chichi Wang relishes fish eyes: \"The trick to eating a fish eyeball is to keep it in your mouth for as long as possible,\" she \u003ca href=\"http://www.seriouseats.com/recipes/2010/02/the-nasty-bits-fish-head-soup-offal-recipe.html\">writes\u003c/a>. \"A rush of fatty fish flavor is accompanied by a gelatinous, spongy texture. Swallow too quickly and you'll miss the nuances.\"\u003c/p>\n\u003cp>When she was little, Wang's mom always saved the fish eyes just for her. So when relatives recently gathered at a Cantonese restaurant, Wang offered her mom the fish eyes as a special treat.\u003c/p>\n\u003cp>\"Take that away,\" her mom said. \"Fish eyeballs are really gross.\"\u003c/p>\n\u003cp>Wang then realized that what had seemed to be the selfless act of motherhood had been instead an act of self-protection.\u003c/p>\n\u003cp>In the past few years, more adventurous Americans seem to be discovering fish eyes (and we're not talking the slang for \u003ca href=\"http://www.cooks.com/rec/view/0,1940,153188-252192,00.html\">tapioca pudding\u003c/a>). Look on \u003ca href=\"http://paleohacks.com/questions/57354/eating-eyeballs#axzz2LfDOXxnY\">chat boards\u003c/a> devoted to the protein-rich paleo diet, and you'll find debates on the nutritional benefits of caribou eyes.\u003c/p>\n\u003cp>And in Chicago, chef Cary Taylor took on the challenge of making a fish eye dish. After his fishmonger refused to provide pre-gouged eyeballs (\"he said there was no way he was going to have his guys in the back cutting out fish eyeballs or they would riot,\" Taylor \u003ca href=\"http://www.chicagoreader.com/chicago/key-ingredient-fish-eyes-cary-taylor/Content?oid=3391559\">told\u003c/a> the \u003cem>Chicago Reader\u003c/em>), the chef cooked up grouper-head soup. He then squeezed out the eyeball gel (best use gloves, he says) as a flavoring and thickener.\u003c/p>\n\u003cp>\"It didn't seem to be a super distinctive taste to me,\" Taylor reported, though he did like the soup's nice, fresh seafood taste. He's now contemplating offering a free shot of whiskey to customers willing to suck the eyeballs out of a whole roasted fish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Would you eat those eyeballs? Have you? Or is that a food that's best left as a taboo? Tell us what you think.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Film Review: Jiro Dreams of Sushi",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\" alt=\"jiro\" title=\"jiro\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41109\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>There’s a long list of films that celebrate the pleasures of eating -- \u003cem>Babette’s Feast\u003c/em>, \u003cem>Tampopo\u003c/em>, \u003cem>Like Water For Chocolate\u003c/em>, \u003cem>Eat Drink Man Woman\u003c/em> and \u003cem>Big Night\u003c/em> to name a few -- and as someone who has a deep appreciation for both food and films, I was looking forward to the documentary \u003cem>\u003ca href=\"http://www.magpictures.com/jirodreamsofsushi/#\">Jiro Dreams of Sushi\u003c/a>\u003c/em> coming to theatres in the Bay Area this month.\u003c/p>\n\u003cp>The original inspiration for the film, according to filmmaker David Geld, came from the “frequent family trips to Japan while growing up” and “ultimately led to his fascination and admiration for the art of making sushi.” \u003c/p>\n\u003cp>“After college, I saw BBC’s “Planet Earth,” and immediately thought that it would be great if someone made a movie like that about the world’s best sushi chef. I always felt that sushi is the most visually creative food. And the sushi chef is the ultimate showman.” \u003c/p>\n\u003cp>Gelb met the \u003ca href=\"http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aLjI731yfjhk\">three-star Michelin\u003c/a> chef, Jiro Ono, during a tour of Tokyo’s finest sushi restaurants with food critic Masuhiro Yamamoto (who’s also featured in the film.) Upon eating “the most delicious sushi of his life,” Gelb knew that “this man would be the subject of the film.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\" alt=\"nigiri\" title=\"nigiri\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41110\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>While the documentary has many mouth-watering close-ups of delectable nigiri waiting to be eaten, the most alluring aspect of the film is Jiro’s philosophy on the meaning of human existence. His sushi is the artful manifestation of the wisdom he's attained over the course of a long, fruitful and arduous life, and he hopes everyone finds their own personal obsession: \"Once you decide on your occupation, you must immerse yourself in your work.\"\u003c/p>\n\u003cp>He’s a \u003cem>shokunin\u003c/em>, or a master of his profession, to the highest degree. With his bald head and wizened visage, he's like a fastidious monk who adheres to a strict daily routine. Jiro boards the subway from the same spot every morning and rarely takes a day off. He watches each customer very closely as they dine in front of him, with an intense yet inscrutable expression, to observe their reaction to his handiwork. They only serve sushi; no appetizers, no sake, reservations are required at least a month in advance and the menu is decided by Jiro on a daily basis. And Jiro is so all-consumed by his creativity that he even dreams of sushi ideas at night -- hence the title of the film.\u003c/p>\n\u003cp>Although Jiro is revered as a living national treasure by the Japanese, his perfectionism leaves him never completely satisfied with results. He always feels that his next dish can be a little better and so he continues to try and find ways to improve his cuisine. He’s passed on this relentless drive to his two sons, Yoshikazu (who works with him at Sukiyabashi Jiro, his small, 10-seat restaurant that’s located in the Ginza subway station) and Takashi (who runs a second location in the Roppongi Hills neighborhood.) \u003c/p>\n\u003cp>Yoshikazu plans to assume the leadership role at the restaurant someday, which may be in the near future although his 87-year-old father shows no signs of slowing down. The pressure he feels to uphold his father’s rigorous standards is quite evident, but he hopes to sustain Jiro’s legacy despite the difficulty in maintaining such a high level of artistry. Yoshikazu is fortunate that he’s directly taken on the role of working with an inner circle of valued suppliers at the Tsukiji fish market -- and the restaurant’s rice dealer -- who share the same devotion to high quality as they do. These relationships ensure he’ll continue to get the best tuna, eel, wild shrimp and other seafood that’s available. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\" alt=\"tuna\" title=\"tuna\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41118\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>The film also touches briefly on the history and burgeoning popularity of sushi, sustainability issues and the complexity of family life -- particularly father-and-son relationships. Jiro’s father’s disappearance from his life at an early age forced him to acquire his hardcore work ethic at the tender age of 7. And perhaps this abandonment compelled him to keep his sons close by his side; instead of allowing them to attending college when they expressed a desire to go to school, they obeyed his request to begin their long apprenticeship in sushi. \u003c/p>\n\u003cp>My lone quibble with the documentary was the heavy reliance on Phillip Glass compositions in the film’s soundtrack, which has long been over-used by fellow documentarian Errol Morris. And one other caveat: you may be tempted (as my friends and I were) to eat sushi afterwards, but after being exposed to Jiro’s fine attention to detail, you may find your next meal might not measure up what you just watched onscreen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/0VB_DrsHDQ0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "As someone who has a deep appreciation for both food and films, I was looking forward to the documentary Jiro Dreams of Sushi coming to theatres in the Bay Area this month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\" alt=\"jiro\" title=\"jiro\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41109\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>There’s a long list of films that celebrate the pleasures of eating -- \u003cem>Babette’s Feast\u003c/em>, \u003cem>Tampopo\u003c/em>, \u003cem>Like Water For Chocolate\u003c/em>, \u003cem>Eat Drink Man Woman\u003c/em> and \u003cem>Big Night\u003c/em> to name a few -- and as someone who has a deep appreciation for both food and films, I was looking forward to the documentary \u003cem>\u003ca href=\"http://www.magpictures.com/jirodreamsofsushi/#\">Jiro Dreams of Sushi\u003c/a>\u003c/em> coming to theatres in the Bay Area this month.\u003c/p>\n\u003cp>The original inspiration for the film, according to filmmaker David Geld, came from the “frequent family trips to Japan while growing up” and “ultimately led to his fascination and admiration for the art of making sushi.” \u003c/p>\n\u003cp>“After college, I saw BBC’s “Planet Earth,” and immediately thought that it would be great if someone made a movie like that about the world’s best sushi chef. I always felt that sushi is the most visually creative food. And the sushi chef is the ultimate showman.” \u003c/p>\n\u003cp>Gelb met the \u003ca href=\"http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aLjI731yfjhk\">three-star Michelin\u003c/a> chef, Jiro Ono, during a tour of Tokyo’s finest sushi restaurants with food critic Masuhiro Yamamoto (who’s also featured in the film.) Upon eating “the most delicious sushi of his life,” Gelb knew that “this man would be the subject of the film.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\" alt=\"nigiri\" title=\"nigiri\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41110\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>While the documentary has many mouth-watering close-ups of delectable nigiri waiting to be eaten, the most alluring aspect of the film is Jiro’s philosophy on the meaning of human existence. His sushi is the artful manifestation of the wisdom he's attained over the course of a long, fruitful and arduous life, and he hopes everyone finds their own personal obsession: \"Once you decide on your occupation, you must immerse yourself in your work.\"\u003c/p>\n\u003cp>He’s a \u003cem>shokunin\u003c/em>, or a master of his profession, to the highest degree. With his bald head and wizened visage, he's like a fastidious monk who adheres to a strict daily routine. Jiro boards the subway from the same spot every morning and rarely takes a day off. He watches each customer very closely as they dine in front of him, with an intense yet inscrutable expression, to observe their reaction to his handiwork. They only serve sushi; no appetizers, no sake, reservations are required at least a month in advance and the menu is decided by Jiro on a daily basis. And Jiro is so all-consumed by his creativity that he even dreams of sushi ideas at night -- hence the title of the film.\u003c/p>\n\u003cp>Although Jiro is revered as a living national treasure by the Japanese, his perfectionism leaves him never completely satisfied with results. He always feels that his next dish can be a little better and so he continues to try and find ways to improve his cuisine. He’s passed on this relentless drive to his two sons, Yoshikazu (who works with him at Sukiyabashi Jiro, his small, 10-seat restaurant that’s located in the Ginza subway station) and Takashi (who runs a second location in the Roppongi Hills neighborhood.) \u003c/p>\n\u003cp>Yoshikazu plans to assume the leadership role at the restaurant someday, which may be in the near future although his 87-year-old father shows no signs of slowing down. The pressure he feels to uphold his father’s rigorous standards is quite evident, but he hopes to sustain Jiro’s legacy despite the difficulty in maintaining such a high level of artistry. Yoshikazu is fortunate that he’s directly taken on the role of working with an inner circle of valued suppliers at the Tsukiji fish market -- and the restaurant’s rice dealer -- who share the same devotion to high quality as they do. These relationships ensure he’ll continue to get the best tuna, eel, wild shrimp and other seafood that’s available. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\" alt=\"tuna\" title=\"tuna\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41118\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>The film also touches briefly on the history and burgeoning popularity of sushi, sustainability issues and the complexity of family life -- particularly father-and-son relationships. Jiro’s father’s disappearance from his life at an early age forced him to acquire his hardcore work ethic at the tender age of 7. And perhaps this abandonment compelled him to keep his sons close by his side; instead of allowing them to attending college when they expressed a desire to go to school, they obeyed his request to begin their long apprenticeship in sushi. \u003c/p>\n\u003cp>My lone quibble with the documentary was the heavy reliance on Phillip Glass compositions in the film’s soundtrack, which has long been over-used by fellow documentarian Errol Morris. And one other caveat: you may be tempted (as my friends and I were) to eat sushi afterwards, but after being exposed to Jiro’s fine attention to detail, you may find your next meal might not measure up what you just watched onscreen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/0VB_DrsHDQ0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Joseph Manzare's Favorite Local Food Spots ",
"title": "Chef Joseph Manzare's Favorite Local Food Spots ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\" alt=\"Joseph Manzare and Mary Klingbeil\" title=\"Joseph Manzare and Mary Klingbeil\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-39678\">\u003c/a>SOMA resident Joseph Manzare is a native of the Bronx, NY, and started working in restaurants in his early teens. By 17, he was telling people he was getting ready to open his own place, and got a college degree in business. After that, he cooked at the five-star, five-diamond \u003ca href=\"http://www.hiltonwoodclifflake.com/\">Hilton in Woodcliff\u003c/a> in New Jersey. Then he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working at Spago, and came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenico in Imola. Returning to the States, he again joined with \u003ca href=\"http://www.wolfgangpuck.com/\">Wolfgang Puck\u003c/a> to be opening Sous Chef at Postrio in San Francisco, where he met his wife Mary Klingbeil, who was working as a waitress. Manzare explained, “I was kind of a loner chef that Wolfgang sent up to help get Postrio started. Mary and I met there 23 years ago.” \u003c/p>\n\u003cp>Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated “\u003ca href=\"http://jamesbeard.starchefs.com/old/events/1999/08/009.html\">Rising Star Chef of American Cuisine\u003c/a>” for the James Beard Awards. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. In 1997, Manzare and his wife and partner, Mary opened \u003ca href=\"http://www.globerestaurant.com/\">Globe\u003c/a> in San Francisco, serving up American-Italian food. The couple then opened Globe Venice Beach in 2000. He and Klingbeil opened the Italian spots \u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a> and the (now shuttered) Joey & Eddie’s. Pescheria was their seafood spot that had a brief run in Noe Valley. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a>, is their latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. \u003c/p>\n\u003cp>\u003cstrong>What sort of food experiences have your three sons had growing up around your restaurants?\u003c/strong>\u003cbr>\nMax (age 10) likes sushi, just like me. That’s probably because we’ve been going out together since he was a kid. I started taking him to Nobu’s original restaurant in L.A. when he was 2 yrs old. It was the start of our boys night out tradition. He has been to every restaurant in NYC, L.A. and all over the world. He comes into Hecho. Friday is still our boys night out. First, we’ll have sushi and then he’ll help me do skewers at the robata station. He’s done a lot of events, benefits, and comes to L.A. We do 1000s of the robatas, and it adds up to a lot of yakitori little skewers. \u003c/p>\n\u003cp>Mary was more protective when Wiley was born five years ago. We didn't take him out as much, so he’s still a little amazed and looking around when we go out to eat these days. August is 1 1/2 and with three boys, you can imagine what it’s like trying to get out.\u003c/p>\n\u003cp>\u003cstrong>Hecho is where you spend most of your time these days. What’s new there?\u003c/strong>\u003cbr>\nWe have chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/02/08/master-sushi-chef-sachio-kojima-resurfaces-at-hecho/\">Sachio Kojima\u003c/a>, who is the main guy. Sachio has a kind of infamy among chefs and the Japanese community. When he owned Kabuto A&S, on any given night, you’d probably be eating with five other chefs. He gets up at 6:30 and starts texting me and is usually there at Hecho ‘til 11 or so each night. I try to get him to take a day off, but he won’t. That means that if he doesn’t take a day off, I don’t either (laughs). We talked about me giving him some ownership of the restaurant, and for now we're taking it step-by-step. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like the \u003ca href=\"http://www.agriculturalinstitute.org/sunday-san-rafael/\">Marin market on Sundays\u003c/a>. A lot of farmers don’t come to the city, so I can do some shopping with them in Marin. There’s always a ton of interesting things to see like nice greens, with all their individual heads and leaves. I like that the market always has the rotisserie truck and that porchetta sandwich. If I’m with the kids we’ll get a loaf of bread and some chicken, and hang out by the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> is great because they have live things like Monterey spot prawns, fresh out of the tank. They’re less expensive than we can buy from our wholesale fish retailers. The other side of the market has so many kind of fresh noodles from udon, ramen, and lo mein. There's probably a hundred kind of fresh noodles in there. It’s all fun to learn and play around with. On the dry side of the market, there’s every other kind of Asian ingredient you can imagine. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\nI like to go to Fisherman’s Wharf and get live crab. All those little stands where they crack ‘em for you. It's great, if you don’t mind waiting 20 minutes. I always go to \u003ca href=\"http://www.crabonline.com/\">Alioto’s\u003c/a> because the guys there are really cool. Plus, it’s clean. We get two whole crabs and a couple cold cans of beer. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite meals to have with your family?\u003c/strong>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\" alt=\"Manzare family\" title=\"Manzare family\" width=\"300\" height=\"400\" class=\"alignright size-full wp-image-39677\">\u003c/a>\u003cbr>\nWe like to pack up and BBQ at Crissy Field. I have a set up in the car with a knife and cutting board. We’ll put table cloths out, make some salad, and bring all the grill stuff. You can look out at the Golden Gate bridge and Alcatraz. It’s the greatest place to have a family dinner. \u003c/p>\n\u003cp>We usually go to \u003ca href=\"http://swanoysterdepotsf.com/\">Swan’s\u003c/a> if we have time and went there recently for my birthday. All the guys know us there. They’ve known Max since he was born. If they see Max and it’s the end of the line, they let him get in line to let us in, too. That’s a lot of fun. We get oysters, clams, crab salad. Wiley loves raw fish, oysters, clams, uni live in the shell; he’s the most adventurous eater. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nA banana split. When I was growing up, I always loved Dairy Queen. Here I go to \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a> because they have \u003ca href=\"http://www.ghirardelli.com/shops/GhirMenu_Dec2011.pdf\">huge ice cream dishes\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for this year?\u003c/strong>\u003cbr>\nI’ve thought about maybe doing a book. Maybe when Sachio gets situated at Hecho, that'll happen. For travel, we’re going to try and plan a trip to Italy for a week or ten days. My true roots are Italian and I’ve worked in Italy in a lot of nice restaurants. \u003cbr clear=\"all\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joseph-mary.jpg\" alt=\"Joseph Manzare and Mary Klingbeil\" title=\"Joseph Manzare and Mary Klingbeil\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-39678\">\u003c/a>SOMA resident Joseph Manzare is a native of the Bronx, NY, and started working in restaurants in his early teens. By 17, he was telling people he was getting ready to open his own place, and got a college degree in business. After that, he cooked at the five-star, five-diamond \u003ca href=\"http://www.hiltonwoodclifflake.com/\">Hilton in Woodcliff\u003c/a> in New Jersey. Then he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working at Spago, and came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenico in Imola. Returning to the States, he again joined with \u003ca href=\"http://www.wolfgangpuck.com/\">Wolfgang Puck\u003c/a> to be opening Sous Chef at Postrio in San Francisco, where he met his wife Mary Klingbeil, who was working as a waitress. Manzare explained, “I was kind of a loner chef that Wolfgang sent up to help get Postrio started. Mary and I met there 23 years ago.” \u003c/p>\n\u003cp>Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated “\u003ca href=\"http://jamesbeard.starchefs.com/old/events/1999/08/009.html\">Rising Star Chef of American Cuisine\u003c/a>” for the James Beard Awards. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. In 1997, Manzare and his wife and partner, Mary opened \u003ca href=\"http://www.globerestaurant.com/\">Globe\u003c/a> in San Francisco, serving up American-Italian food. The couple then opened Globe Venice Beach in 2000. He and Klingbeil opened the Italian spots \u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a> and the (now shuttered) Joey & Eddie’s. Pescheria was their seafood spot that had a brief run in Noe Valley. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a>, is their latest venture, a Tokyo style sushi and robata with a tequila bar and mariachi bands. \u003c/p>\n\u003cp>\u003cstrong>What sort of food experiences have your three sons had growing up around your restaurants?\u003c/strong>\u003cbr>\nMax (age 10) likes sushi, just like me. That’s probably because we’ve been going out together since he was a kid. I started taking him to Nobu’s original restaurant in L.A. when he was 2 yrs old. It was the start of our boys night out tradition. He has been to every restaurant in NYC, L.A. and all over the world. He comes into Hecho. Friday is still our boys night out. First, we’ll have sushi and then he’ll help me do skewers at the robata station. He’s done a lot of events, benefits, and comes to L.A. We do 1000s of the robatas, and it adds up to a lot of yakitori little skewers. \u003c/p>\n\u003cp>Mary was more protective when Wiley was born five years ago. We didn't take him out as much, so he’s still a little amazed and looking around when we go out to eat these days. August is 1 1/2 and with three boys, you can imagine what it’s like trying to get out.\u003c/p>\n\u003cp>\u003cstrong>Hecho is where you spend most of your time these days. What’s new there?\u003c/strong>\u003cbr>\nWe have chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/02/08/master-sushi-chef-sachio-kojima-resurfaces-at-hecho/\">Sachio Kojima\u003c/a>, who is the main guy. Sachio has a kind of infamy among chefs and the Japanese community. When he owned Kabuto A&S, on any given night, you’d probably be eating with five other chefs. He gets up at 6:30 and starts texting me and is usually there at Hecho ‘til 11 or so each night. I try to get him to take a day off, but he won’t. That means that if he doesn’t take a day off, I don’t either (laughs). We talked about me giving him some ownership of the restaurant, and for now we're taking it step-by-step. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like the \u003ca href=\"http://www.agriculturalinstitute.org/sunday-san-rafael/\">Marin market on Sundays\u003c/a>. A lot of farmers don’t come to the city, so I can do some shopping with them in Marin. There’s always a ton of interesting things to see like nice greens, with all their individual heads and leaves. I like that the market always has the rotisserie truck and that porchetta sandwich. If I’m with the kids we’ll get a loaf of bread and some chicken, and hang out by the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Market\u003c/a> is great because they have live things like Monterey spot prawns, fresh out of the tank. They’re less expensive than we can buy from our wholesale fish retailers. The other side of the market has so many kind of fresh noodles from udon, ramen, and lo mein. There's probably a hundred kind of fresh noodles in there. It’s all fun to learn and play around with. On the dry side of the market, there’s every other kind of Asian ingredient you can imagine. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\nI like to go to Fisherman’s Wharf and get live crab. All those little stands where they crack ‘em for you. It's great, if you don’t mind waiting 20 minutes. I always go to \u003ca href=\"http://www.crabonline.com/\">Alioto’s\u003c/a> because the guys there are really cool. Plus, it’s clean. We get two whole crabs and a couple cold cans of beer. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite meals to have with your family?\u003c/strong>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/manzare-family300.jpg\" alt=\"Manzare family\" title=\"Manzare family\" width=\"300\" height=\"400\" class=\"alignright size-full wp-image-39677\">\u003c/a>\u003cbr>\nWe like to pack up and BBQ at Crissy Field. I have a set up in the car with a knife and cutting board. We’ll put table cloths out, make some salad, and bring all the grill stuff. You can look out at the Golden Gate bridge and Alcatraz. It’s the greatest place to have a family dinner. \u003c/p>\n\u003cp>We usually go to \u003ca href=\"http://swanoysterdepotsf.com/\">Swan’s\u003c/a> if we have time and went there recently for my birthday. All the guys know us there. They’ve known Max since he was born. If they see Max and it’s the end of the line, they let him get in line to let us in, too. That’s a lot of fun. We get oysters, clams, crab salad. Wiley loves raw fish, oysters, clams, uni live in the shell; he’s the most adventurous eater. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nA banana split. When I was growing up, I always loved Dairy Queen. Here I go to \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a> because they have \u003ca href=\"http://www.ghirardelli.com/shops/GhirMenu_Dec2011.pdf\">huge ice cream dishes\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp510-560group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/cp510-560group.jpg\" alt=\"Guests and host, Leslie Sbrocco taping episode 610 of Check, Please! Bay Area at KQED.\" title=\"Guests and host, Leslie Sbrocco taping episode 610 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34132\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco, having fun taping episode 610 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 10 airs Thursday October 13 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6030\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6033\">La Mexicana Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6039\">Kabuto Sushi\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6043\">Pazzia Restaurant & Pizzeria\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Making Vinegar from Leftover Wine\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/E5xd8kSTXck\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gangstaroll.jpg\" alt=\"gangsta roll\" title=\"gangsta roll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16871\">\u003c/a>\u003cbr>\n\u003cem>The Gangsta Roll at Bay Area sushi chain Barracuda\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Suck a tentacle, dip it in sauce/Hot green root, it sure is boss/My only vice is to slice it nice/And wrap it in rice/Oh, what a device!\"\u003cbr>\n-- The Tubes, \"Sushi Girl\"\u003c/p>\u003c/blockquote>\n\u003cp>Americanized Japanese menus throughout the country feature the \u003cem>Rock 'n' Roll\u003c/em>, a maki made with eel and avocado, but the Bay Area gets considerably more intricate when it comes to incorporating music with sushi. At \u003ca href=\"http://www.yelp.com/biz/ace-wasabis-rock-n-roll-sushi-san-francisco\">Ace Wasabi's Rock 'n' Roll Sushi\u003c/a> in San Francisco's Cow Hollow neighborhood, the rolls rock much harder, as on the ones named for \u003cem>U2\u003c/em> (tempura shrimp topped with spicy tuna, avocado, and tobiko) and \u003cem>Ozzy Osbourne\u003c/em> (tempura shrimp topped with crab, avocado, jalapeño, tobiko, and spicy mayo). \u003ca href=\"http://www.yelp.com/biz/asa-sushi-japanese-restaurant-san-francisco\">Asa Sushi\u003c/a>, also in Cow Hollow, celebrates with rolls named \u003cem>Modern Rock\u003c/em> (tuna, kaiware, avocado, and tobiko) and \u003cem>Heavy Metal\u003c/em> (eel, avocado, yellowtail, and mixed nuts), while SOMA's \u003ca href=\"http://www.zaohsf.com\">Zaoh\u003c/a> favors \u003cem>New Wave\u003c/em> (smoked salmon and cream cheese).\u003c/p>\n\u003cp>Akiko's in the Tenderloin and \u003ca href=\"http://www.chinsushibar.com\">Chin Restaurant and Sushi\u003c/a> in the Richmond both rock a \u003cem>Disco Roll\u003c/em> with identical ingredients (spicy tuna and eel). Meanwhile, disco's antecedents get a spin at \u003ca href=\"http://www.sushigroove.com\">Sushi Groove\u003c/a> in Nob Hill and SOMA, which offer \u003cem>Techno\u003c/em> (fish of the day with cucumber and tobiko) and \u003cem>Jungle\u003c/em> (yellowtail, papaya, and tobiko) Rolls.\u003c/p>\n\u003cp>Sushi has been a popular metaphor in rap music ever since Big Daddy Kane said he was \"raw like sushi,\" a line that still pops up with frequency today. It's often equated with success, as Atlanta rapper Young Dro enthuses on the remix of Jim Jones' popular \"We Fly High\": \"I'm skating on ice like Kristi Yamaguchi/Sit up in the Chevy eating blowfish sushi.\" The food is also now frequently used rather rudely to talk about a woman's anatomy, as in \u003ca href=\"http://www.myspace.com/thisisdrake\">Drake's\u003c/a> contribution to the Young Money hit \"Bedrock\": \"I love your sushi roll/hotter than wasabi/I race for your love/Shake and bake, \u003ca href=\"http://www.imdb.com/title/tt0415306/\">Ricky Bobby\u003c/a>.\" \u003c/p>\n\u003cp>Locally, a love of rap music surfaces in the \u003cem>Hip-Hop Roll\u003c/em> at Dogpatch sushi joint Moshi Moshi (eel, avocado, and tobiko) and \u003ca href=\"http://www.otorosushi.com\">Otoro\u003c/a> in Hayes Valley (tempura shrimp and avocado topped with garlic white tuna). The recently opened \u003ca href=\"http://www.massake.com\">Mas Sake Freestyle Sushi\u003c/a> in Cow Hollow has a hip-hop tinged name, and gives the honor of a roll to legendary hypemaster Doug E. Fresh with the \u003cem>Dougie Fresh\u003c/em> (tempura shrimp with avocado and ginger) and crossover star \u003cem>Kid Rock\u003c/em> (tempura calamari, radish sprouts, and cucumber). But \u003ca href=\"http://www.barracudasushi.com\">Barracuda\u003c/a> features the most hardcore take on the genre with its \u003cem>Gangsta Roll\u003c/em> (yellowtail, cucumber, and green onions covered with eel and salmon topped with tobiko and eel sauce) at its locations in San Francisco, Daly City, Burlingame, Redwood City, and Mountain View. Barracuda's also got the \u003cem>Rock Star\u003c/em> (spicy tuna tempura and avocado topped with tuna, salmon, eel, and four fruit sauces) and the \u003cem>Punk Rocker\u003c/em> (deep-fried soft-shell crab with avocado, cucumber, snow crab, eel, shrimp, avocado, and eel sauce). But they're all likely to be served over a bed of pre-recorded house music, strangely enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We haven't yet found a \u003cem>Soul Roll\u003c/em> anywhere, but have been delighted to discover Michael Jackson anthems being tributed at Mission hotspots \u003ca href=\"http://www.tokyogogo.com\">Tokyo Go Go\u003c/a> and \u003ca href=\"http://www.sushibistro.com\">Sushi Bistro\u003c/a> (the latter also has a location in the Richmond). Tokyo Go Go presents \u003cem>Off the Wall\u003c/em>, a roll of tempura shrimp and cucumber topped with spicy tuna, avocado, and tobiko that's been soaked in wasabi, while Sushi Bistro sports the \u003cem>Billie Jean\u003c/em> of baby lobster, avocado, and cucumber wrapped in soy paper and aioli and topped with salmon.\u003c/p>\n\u003cp>The classics get a nod with Tenderloin sushi restaurant Ryoko's \u003cem>Shrimp Symphony\u003c/em> (cooked shrimp, cucumber, and avocado) and the \u003cem>Jazz Roll\u003c/em> (eel, avocado, and spicy vegetables wrapped in soybean paper) at \u003ca href=\"http://www.yukisushi.com\">Yuki Sushi\u003c/a> in Santa Clara. At \u003ca href=\"http://www.yoshis.com\">Yoshi's\u003c/a> in the Fillmore District, one can enjoy large flights of sushi and sashimi with names like \u003cem>Big Band\u003c/em>, \u003cem>High Note\u003c/em>, and \u003cem>C-Major\u003c/em> before retiring to the main area for a live concert. \u003ca href=\"http://www.yelp.com/biz/mokis-sushi-and-pacific-grill-san-francisco\">Moki\u003c/a> in Bernal Heights uses a musical reference as a punchline in the wonderfully named \u003cem>Drum Roll\u003c/em> (snow crab, mango, and mint). And the beat goes on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Tubes: Sushi Girl\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/E_QGolK1oJQ?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>During a discussion this past week about authenticity, someone asked me what I thought about Japanese restaurants run by Koreans, while another person asked my opinion about the Japanese government's desperate fight around the globe to save sushi.\u003c/p>\n\u003cp>There are lots of glib answers, but they all skip over some important issues about food and culture. I need to take another week to mull this over.\u003c/p>\n\u003cp>In the meantime...please enjoy...\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/0b75cl4-qRE\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/0b75cl4-qRE\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In case the YouTube logo gets in the way of the subtitles, here's \u003ca href=\"http://www.youtube.com/watch?v=bc6v8IUe_0g\">\u003cstrong>a link\u003c/strong>\u003c/a> to the video.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 3
},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"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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},
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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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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"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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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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