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"content": "\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\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/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Latkes for Hanukkah",
"title": "Gluten-Free Latkes for Hanukkah",
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"content": "\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Frying up latkes for Hanukkah? Stephanie Rosenbaum Klassen shares an easy trick for making them deliciously gluten-free. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\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/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"title": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n",
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"excerpt": "Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Thanksgiving Feast For Your Eyes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"51871,51874,51882\"]\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[gallery include=\"51873,51879,51877\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\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/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"title": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Kim O'Donnel, author of The Meat Lover's Meatless Celebrations, dishes with Sarah Henry about serving a fun, festive holiday feast without the beast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Food banks are in the business of combating hunger -- and they want to nourish their clients too. Sarah Henry reports on a new initiative designed to help places like the Alameda County Community Food Bank better serve people in need of a good feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry Jalapeno Relish",
"title": "Cranberry Jalapeno Relish",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Stuffing Balls",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\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/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am always amazed when I find out someone is not a Brussels sprouts fan. I mean really, I just don't get it. These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.\u003c/p>\n\u003cp>So I try to be open-minded about it, but I am not. I will often invite said naysayer over for dinner...hopefully to change their mind. More often then not, I do! And this isn't some egotistical nod to my ability to cook. Honestly, I think that Brussels sprouts are just an easy vegetable to cook incorrectly. With very little effort you can make them overly bitter or ruin the texture completely.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\">\u003cimg class=\"alignnone size-full wp-image-50063\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6171.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>This recipe is one of my favorites as it easy to make and is very tasty. Use it to convert your friends. You can even toss these skewers on the grill if you want to. They are perfect as a side dish but I myself have enjoyed them as the main course many times. I hope you will too!\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of Brussels sprouts\u003c/li>\n\u003cli>1/8 cup pine nuts, finely diced\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Parmesan cheese\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\">\u003cimg class=\"alignnone size-full wp-image-50068\" title=\"Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6102.jpg\" alt=\"Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Trim and peel away the outer leaves of each Brussels sprout and then half them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\">\u003cimg class=\"alignnone size-full wp-image-50067\" title=\"Skewered Brussels Sprout\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6113.jpg\" alt=\"Skewered Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.\u003c/p>\n\u003cp>3. Line a baking dish with parchment paper and places the skewers halved-side up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\">\u003cimg class=\"alignnone size-full wp-image-50066\" title=\"Balsamic and Olive Oil on Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6123.jpg\" alt=\"Balsamic and Olive Oil on Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Drizzle olive oil and balsamic vinegar over each skewer, trying to \"fill up\" the Brussels sprouts.\u003c/p>\n\u003cp>5. Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\">\u003cimg class=\"alignnone size-full wp-image-50065\" title=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6149.jpg\" alt=\"Shaved Parmesan on Balsamic-Roasted Brussels Sprouts\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>6. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\">\u003cimg class=\"alignnone size-full wp-image-50064\" title=\"Balsamic-Roasted Brussels Sprouts Recipe\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6153.jpg\" alt=\"Balsamic-Roasted Brussels Sprouts Recipe\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Giving Thanks for Farmworkers on Thanksgiving",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\" alt=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" title=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-35893\">\u003c/a>\u003cbr>\n\u003cem>Tomato pickers in Immokalee, Florida. Photo: Scott Robertson\u003c/em> \u003c/p>\n\u003cp>As the nation's annual food fest approaches, let's take a moment to \u003ca href=\"http://www.huffingtonpost.com/mark-muller/honoring-the-hands-that-p_b_947001.html\">express gratitude for farmworkers\u003c/a>, the hard-working field hands who grow and harvest the abundance we're about to eat on Thanksgiving.\u003c/p>\n\u003cp>It's so easy in the food-obsessed Bay Area to focus on whether our D.I.Y., made-from-scratch meals are perfect or if the raw ingredients of our culinary creations have a pristine pedigree. \u003c/p>\n\u003cp>But enough food narcissism already: let's talk about the plight of the people who make this holiday possible.\u003c/p>\n\u003cul>\n\u003cstrong>Some food for thought:\u003c/strong>\n\u003cli>Check out the videos from the recent conference \u003ca href=\"http://www.tedxfruitvale.org/\">TedxFruitvale: Harvesting Change\u003c/a> hosted by the foundation wing of the sustainable-food focused \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> (BAMCO). The event, held at Mills College in Oakland, revealed in sharp relief and from first-hand accounts the back-breaking labor of those in the fields, many of whom are still exposed to life-threatening pesticides and labor in shocking conditions. But this day-long event was anything but a downer: The program also highlighted farmworker success stories and alternative ownership models to BigAg.\n\u003cp>The well-curated program (hat tip to BAMCO's Maisie Greenawalt, Bonnie Powell, Haven Bourque and crew) featured \u003ca href=\"http://www.tedxfruitvale.org/speakers/\">a diverse group of speakers\u003c/a> that went well beyond the usual suspects who typically wax on at such meet ups -- along with great food, good music, and an inclusive vibe. There were breast-feeding activists and Spanish-speaking farmhands and everyone found a place on the stage and at the table.\u003c/p>\n\u003cp>Recurring themes from the day: Hard work, determination in the face of adversity, and the importance of family ties, which seems fitting to mention in a Thanksgiving post. Local organic farmers' market regular \u003ca href=\"http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile\">Maria Catalán\u003c/a>, one of the first Latina farm owners in the country, talked about giving back to her community and the pleasures of working with her children, as did \u003ca href=\"http://www.cejavineyards.com/\">Napa grape grower and wine maker\u003c/a> \u003ca href=\"http://www.cejavineyards.com/The-Family/Amelia-Morn-Ceja---President-\">Amelia Ceja\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/V21JiiP-CvI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Adelfo Antonio of \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> recounted the benefits of working on a unionized organic farm (one with panoramic ocean views, no less). Former farmworker, José Gutierrez, who once toiled alongside his father in the fields now studies agromedicine, so that workers like his dad can have a healthier life. Reporter Roberto Romano simply let his film \u003ca href=\"http://urobertoromano.com/\">\u003cem>La Cosecha\u003c/em>/The Harvest\u003c/a>, which chronicles the plight of three teenage migrant workers, speak for itself.\u003c/p>\u003c/li>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3QB-mHPOhOM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cli>Stay tuned for the pending posting of the \u003ca href=\"http://vimeo.com/esyproject/videos\">Edible Education 101\u003c/a> lecture that included \u003cem>Fast Food Nation\u003c/em> author \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>. Not one to mince words, Schlosser says simply that racism is at the heart of the long history of exploitation and abuse that characterizes farmworkers' struggles. He urges us all to stop being consumers, start being citizens, and take some personal responsibility for what we eat.\n\u003cp>Also speaking that evening, the man Schlosser refers to as the next \u003ca href=\"http://www.ufw.org/_page.php?inc=history/07.html&menu=research\">Cesar Chavez\u003c/a>, \u003ca href=\"http://motherjones.com/politics/2004/07/power-pickers\">Lucas Benitez\u003c/a>, co-founder of the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW), an organized group of tomato pickers from Florida who have made great strides in improving simply horrendous living and working conditions for produce pickers. (A detailed account of the squalor, abuse, and danger these workers encounter can be found in \u003cem>Tomatoland\u003c/em> by \u003ca href=\"http://politicsoftheplate.com/?page_id=2\">Barry Estabrook\u003c/a>, who first brought national attention to this issue in a James Beard \u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">award-winning story\u003c/a> for the late \u003cem>Gourmet\u003c/em> magazine.)\u003c/p>\n\u003cp>In the past decade, the CIW's widely cited \u003ca href=\"http://www.ciw-online.org/101.html\">Campaign For Fair Food\u003c/a> has forced major fast food restaurants, food service companies, and tomato growers to agree to a pay increase for workers and a code of conduct that recognizes workers' rights. (Still to come to the table: grocery store chains such as \u003ca href=\"http://www.kroger.com/Pages/default.aspx\">Kroger\u003c/a>, \u003ca href=\"http://www.publix.com/\">Publix\u003c/a>, \u003ca href=\"http://www.walmart.com/\">Walmart\u003c/a>, and \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>, see below.) The Oakland-based \u003ca href=\"http://justharvestusa.org/index.html\">Just Harvest USA\u003c/a> is a CIW partner and works on fair food campaigns close to home.\u003c/p>\n\u003c/li>\u003cli>Take action: Get to know your local farmers. Visit your favorite farms (a \u003ca href=\"http://www.berkeleyside.com/2011/09/23/farm-to-fork-tours-spotlight-local-green-businesses/\">green tour guide\u003c/a> has been amazed to discover how many people -- Bay Area residents no less -- have never set foot on a farm.)\n\u003cp>Even heavy hitters like farmer friend \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, who herself had \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">a recent epiphany about the plight of farmworkers\u003c/a>, are showing support for farmworkers' struggles. Waters sent \u003ca href=\"http://www.indybay.org/newsitems/2011/11/05/18697714.php\">snacks from Chez Panisse to feed protesters\u003c/a> at the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">Trader Joe's rally (covered on Bay Area Bites)\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-downtown560.jpg\" alt=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" title=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35896\">\u003c/a>\u003cbr>\n\u003cem>Protest \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">march to Trader Joe's\u003c/a> for farmworker justice in Oakland. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cli> Try farming: Got what it takes to harvest in the heat under difficult conditions for low pay and no benefits? The \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a> invites American citizens who think immigrant and undocumented farm workers are stealing all the good jobs to sign up for field work as part of their \u003ca href=\"http://www.takeourjobs.org/\">Take Our Jobs\u003c/a> campaign, which caught the attention of \u003ca href=\"http://www.colbertnation.com/the-colbert-report-videos/340925/july-08-2010/arturo-rodriguez\">The Colbert Report\u003c/a>, among others, last year.\u003c/li>\n\u003c/ul>\n\u003cp>Have ideas about how to stay connected to farmworkers and their concerns? Bring 'em on below.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, and Happy Thanksgiving.\u003c/p>\n\n",
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"headline": "Giving Thanks for Farmworkers on Thanksgiving",
"datePublished": "2011-11-23T11:48:59-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\" alt=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" title=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-35893\">\u003c/a>\u003cbr>\n\u003cem>Tomato pickers in Immokalee, Florida. Photo: Scott Robertson\u003c/em> \u003c/p>\n\u003cp>As the nation's annual food fest approaches, let's take a moment to \u003ca href=\"http://www.huffingtonpost.com/mark-muller/honoring-the-hands-that-p_b_947001.html\">express gratitude for farmworkers\u003c/a>, the hard-working field hands who grow and harvest the abundance we're about to eat on Thanksgiving.\u003c/p>\n\u003cp>It's so easy in the food-obsessed Bay Area to focus on whether our D.I.Y., made-from-scratch meals are perfect or if the raw ingredients of our culinary creations have a pristine pedigree. \u003c/p>\n\u003cp>But enough food narcissism already: let's talk about the plight of the people who make this holiday possible.\u003c/p>\n\u003cul>\n\u003cstrong>Some food for thought:\u003c/strong>\n\u003cli>Check out the videos from the recent conference \u003ca href=\"http://www.tedxfruitvale.org/\">TedxFruitvale: Harvesting Change\u003c/a> hosted by the foundation wing of the sustainable-food focused \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> (BAMCO). The event, held at Mills College in Oakland, revealed in sharp relief and from first-hand accounts the back-breaking labor of those in the fields, many of whom are still exposed to life-threatening pesticides and labor in shocking conditions. But this day-long event was anything but a downer: The program also highlighted farmworker success stories and alternative ownership models to BigAg.\n\u003cp>The well-curated program (hat tip to BAMCO's Maisie Greenawalt, Bonnie Powell, Haven Bourque and crew) featured \u003ca href=\"http://www.tedxfruitvale.org/speakers/\">a diverse group of speakers\u003c/a> that went well beyond the usual suspects who typically wax on at such meet ups -- along with great food, good music, and an inclusive vibe. There were breast-feeding activists and Spanish-speaking farmhands and everyone found a place on the stage and at the table.\u003c/p>\n\u003cp>Recurring themes from the day: Hard work, determination in the face of adversity, and the importance of family ties, which seems fitting to mention in a Thanksgiving post. Local organic farmers' market regular \u003ca href=\"http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile\">Maria Catalán\u003c/a>, one of the first Latina farm owners in the country, talked about giving back to her community and the pleasures of working with her children, as did \u003ca href=\"http://www.cejavineyards.com/\">Napa grape grower and wine maker\u003c/a> \u003ca href=\"http://www.cejavineyards.com/The-Family/Amelia-Morn-Ceja---President-\">Amelia Ceja\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/V21JiiP-CvI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Adelfo Antonio of \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> recounted the benefits of working on a unionized organic farm (one with panoramic ocean views, no less). Former farmworker, José Gutierrez, who once toiled alongside his father in the fields now studies agromedicine, so that workers like his dad can have a healthier life. Reporter Roberto Romano simply let his film \u003ca href=\"http://urobertoromano.com/\">\u003cem>La Cosecha\u003c/em>/The Harvest\u003c/a>, which chronicles the plight of three teenage migrant workers, speak for itself.\u003c/p>\u003c/li>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3QB-mHPOhOM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cli>Stay tuned for the pending posting of the \u003ca href=\"http://vimeo.com/esyproject/videos\">Edible Education 101\u003c/a> lecture that included \u003cem>Fast Food Nation\u003c/em> author \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>. Not one to mince words, Schlosser says simply that racism is at the heart of the long history of exploitation and abuse that characterizes farmworkers' struggles. He urges us all to stop being consumers, start being citizens, and take some personal responsibility for what we eat.\n\u003cp>Also speaking that evening, the man Schlosser refers to as the next \u003ca href=\"http://www.ufw.org/_page.php?inc=history/07.html&menu=research\">Cesar Chavez\u003c/a>, \u003ca href=\"http://motherjones.com/politics/2004/07/power-pickers\">Lucas Benitez\u003c/a>, co-founder of the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW), an organized group of tomato pickers from Florida who have made great strides in improving simply horrendous living and working conditions for produce pickers. (A detailed account of the squalor, abuse, and danger these workers encounter can be found in \u003cem>Tomatoland\u003c/em> by \u003ca href=\"http://politicsoftheplate.com/?page_id=2\">Barry Estabrook\u003c/a>, who first brought national attention to this issue in a James Beard \u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">award-winning story\u003c/a> for the late \u003cem>Gourmet\u003c/em> magazine.)\u003c/p>\n\u003cp>In the past decade, the CIW's widely cited \u003ca href=\"http://www.ciw-online.org/101.html\">Campaign For Fair Food\u003c/a> has forced major fast food restaurants, food service companies, and tomato growers to agree to a pay increase for workers and a code of conduct that recognizes workers' rights. (Still to come to the table: grocery store chains such as \u003ca href=\"http://www.kroger.com/Pages/default.aspx\">Kroger\u003c/a>, \u003ca href=\"http://www.publix.com/\">Publix\u003c/a>, \u003ca href=\"http://www.walmart.com/\">Walmart\u003c/a>, and \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>, see below.) The Oakland-based \u003ca href=\"http://justharvestusa.org/index.html\">Just Harvest USA\u003c/a> is a CIW partner and works on fair food campaigns close to home.\u003c/p>\n\u003c/li>\u003cli>Take action: Get to know your local farmers. Visit your favorite farms (a \u003ca href=\"http://www.berkeleyside.com/2011/09/23/farm-to-fork-tours-spotlight-local-green-businesses/\">green tour guide\u003c/a> has been amazed to discover how many people -- Bay Area residents no less -- have never set foot on a farm.)\n\u003cp>Even heavy hitters like farmer friend \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, who herself had \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">a recent epiphany about the plight of farmworkers\u003c/a>, are showing support for farmworkers' struggles. Waters sent \u003ca href=\"http://www.indybay.org/newsitems/2011/11/05/18697714.php\">snacks from Chez Panisse to feed protesters\u003c/a> at the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">Trader Joe's rally (covered on Bay Area Bites)\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-downtown560.jpg\" alt=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" title=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35896\">\u003c/a>\u003cbr>\n\u003cem>Protest \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">march to Trader Joe's\u003c/a> for farmworker justice in Oakland. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cli> Try farming: Got what it takes to harvest in the heat under difficult conditions for low pay and no benefits? The \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a> invites American citizens who think immigrant and undocumented farm workers are stealing all the good jobs to sign up for field work as part of their \u003ca href=\"http://www.takeourjobs.org/\">Take Our Jobs\u003c/a> campaign, which caught the attention of \u003ca href=\"http://www.colbertnation.com/the-colbert-report-videos/340925/july-08-2010/arturo-rodriguez\">The Colbert Report\u003c/a>, among others, last year.\u003c/li>\n\u003c/ul>\n\u003cp>Have ideas about how to stay connected to farmworkers and their concerns? Bring 'em on below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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