window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"thy-tran": {
"type": "authors",
"id": "5018",
"meta": {
"index": "authors_1716337520",
"id": "5018",
"found": true
},
"name": "Thy Tran",
"firstName": "Thy",
"lastName": "Tran",
"slug": "thy-tran",
"email": "thy@wanderingspoon.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.",
"avatar": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Thy Tran | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/thy-tran"
}
},
"pagesReducer": {
"bayareabites_tag_thy-tran": {
"type": "terms",
"id": "bayareabites_67",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "67",
"score": 10.406385
},
"featImg": null,
"name": "thy tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thy tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 31,
"slug": "thy-tran",
"isLoading": false,
"title": "thy tran",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 2
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?tag=thy-tran",
"seeMore": false,
"paginated": true,
"page": 2
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_829": {
"type": "posts",
"id": "bayareabites_829",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "829",
"score": null,
"sort": [
1199570400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1199570400,
"format": "aside",
"disqusTitle": "Soup Love",
"title": "Soup Love",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSqI/AAAAAAAAASY/OtcTM9LQK8E/s1600-h/soup_rain.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSqI/AAAAAAAAASY/OtcTM9LQK8E/s320/soup_rain.JPG.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>What do you do when the rain won't relent, when those gorgeous bay windows welcome in the wind, and when staying home in your pajamas is not only comfortable but life-saving?\u003c/p>\n\u003cp>Why, make soup, of course!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSrI/AAAAAAAAASg/Bwor3B5J3bA/s1600-h/soup_pot.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSrI/AAAAAAAAASg/Bwor3B5J3bA/s320/soup_pot.JPG.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Soup of the Day\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yesterday's soup highlighted a lucky pantry find -- a forgotten can of Italian white beans. First into the pot went a lonely though generously proportioned carrot, two stalks of celery, a tight-skinned onion, and the final sprigs of holiday herbs: oregano, thyme, rosemary, and parsley. After these were sauteed to fragrant softness, in followed chicken stock, hand-torn plum tomatoes plus their juices, and those toothsome white beans. \u003c/p>\n\u003cp>I let the pot simmer for as long as it took to read a few chapters from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034779/kqedord-20\">\u003cstrong>The Ladies No. 1 Detective Agency\u003c/strong>\u003c/a>. For an extra chapter, I tossed in some leftover roasted potatoes, the last of the red wine jus from the New Year's rib roast, then any and all dark greens hiding out in the fridge. That meant, for this pot, some slightly wilted mustard and a wedge of ever hardy cabbage.\u003c/p>\n\u003cp>Sense a theme here? A simmering soup pot is the best way to clean out your kitchen while steaming up your windows. Slice some bread, pull out the biggest mugs you have, and -- voila! -- the best food ever for curling up on the couch.\u003c/p>\n\u003cp>\u003cstrong>Mandu Soup\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_ofXVZSxI/AAAAAAAAATQ/B7pZrAlR8xk/s1600-h/soup_makingmandu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_ofXVZSxI/AAAAAAAAATQ/B7pZrAlR8xk/s320/soup_makingmandu.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Around now, the first of the year, is also the time to enjoy ddeok mandu guk, Korean dumplings served in a simple broth. My friend Jineui invited me over to her brand-spanking-new kitchen in Sacramento to celebrate the start of a delicious 2008. Her promise to make mandu was all I needed to hop in the car.\u003c/p>\n\u003cp>Some dedicated cooks still make their mandu dough by hand, but many just buy thick, round prepared potsticker wrappers. (Be sure to look for “potsticker” on the label; “gyoza” or “wonton” wrappers are too thin for the distinctively chewy mandu texture.)\u003c/p>\n\u003cp>Jineui’s filling starts with ground beef and tofu that's been crushed finely between her fingers. She blanches bean sprouts then chops them. She adds minced cabbage, salt, pepper, and not much else. No sesame oil for her (“makes them taste funny”), but she does take time to squeeze moisture out of the vegetables. An egg wash helps seal the half-moons, and then the dumplings go into bamboo steamers lined with cabbage leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_t7nVZSyI/AAAAAAAAAT0/IZYd9xu4wRM/s1600-h/soup_manduguk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_t7nVZSyI/AAAAAAAAAT0/IZYd9xu4wRM/s320/soup_manduguk.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>(Photo by Jasmine Lee)\u003c/i>\u003c/p>\n\u003cp>Serve the first batch of mandu straight from the steamer with dipping sauce. Serve the next few batches in bowls of clear stock with a light sprinkling of green onions and maybe some nori or egg strips if you're wanting to be fancy. Freeze the other few hundred or so mandu to eat through the rest of the winter. (I have one friend blessed with a mother who visits once a year and leaves about 2,000 or so homemade dumplings in their garage freezer before heading back across the Pacific.)\u003c/p>\n\u003cp>You can read how different families ring in the new year with mandu at \u003ca href=\"http://kimchimamas.typepad.com/kimchi_mamas/2007/01/happy_mandoo_ne.html\">\u003cstrong> the Kimchi Mamas\u003c/strong>\u003c/a>. The Asia Society posted \u003ca href=\"http://www.asiafood.org/manduguk.cfm\">\u003cstrong>a simple recipe\u003c/strong>\u003c/a> from the Korean National Tourism Organization, about as official as it gets for a humble dumpling, but a much more detailed recipe with helpful technique shots and lessons learned from past mistakes appears at \u003ca href=\"http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/\">\u003cstrong>My Korean Kitchen\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Oxtail Soup\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSuI/AAAAAAAAAS4/1SLrgHCw0F8/s1600-h/soup_marrowbone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSuI/AAAAAAAAAS4/1SLrgHCw0F8/s320/soup_marrowbone.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Another Korean treat, ox-tail soup, is as easy as they come: Dump a few pounds of bones in a pot, add water plus a healthy pinch of salt, and then simmer for six hours, three if you're in a hurry. Jineui, always going the extra mile, likes to blanche her bones first for a clearer stock. During their long simmering, the bones give off their milky white goodness into a supremely flavorful broth. Serve with a spicy sesame seed dipping sauce. For those of us who live on the edge (fault lines and BSE be damned!) a bowl of liquified marrow manages to be both comforting and decadent at the same time.\u003c/p>\n\u003cp>What happens if you leave the pot over the wok burner instead of the special, low-flamed simmer burner? Umm...add more water and know that a few crispy brown bits floating around just means more flavor.\u003c/p>\n\u003cp>\u003cstrong>Vietnamese Crab Soup\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_KaXVZSsI/AAAAAAAAASo/iOBH4gAZZyw/s1600-h/soup_bunrieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_KaXVZSsI/AAAAAAAAASo/iOBH4gAZZyw/s320/soup_bunrieu.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On the more labor intensive side of soups comes one of my favorite Vietnamese dishes. Few restaurants even attempt to offer bun rieu, and a mere handful get it close to right. After feasting on Dungeness, I make broth with crab shells, shrimp shells and pork bones. Tomatoes add brightness, fried tofu offers some chewiness and, for old-school folks like me, cubes of freshly coagulated blood punctuate with silky richness. There's a raft of crab and shrimp bound with egg that hovers over rice noodles. And, finally, there are platters at the table piled high with sprigs of fresh mint and \u003ca href=\"http://www.uni-graz.at/~katzer/engl/Poly_odo.html\">\u003cstrong>rau ram\u003c/strong>\u003c/a>, chiffonade of cabbage and banana blossom, wedges of lime, tiny but fearless bird eye's chiles, and a dollop or two of shrimp paste to provide those layers of flavor that make Vietnamese food so distinctly fresh and complex.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_VlHVZSwI/AAAAAAAAATI/2AdD94yUNXI/s1600-h/soup_VNherbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_VlHVZSwI/AAAAAAAAATI/2AdD94yUNXI/s320/soup_VNherbs.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So...what if you don't want to spend a day at the stove? Then head over to Pho King in East Oakland for a proper bowl. Di Da, one of my favorite Vietnamese restaurants in San Jose, an excellent establishment that happens to be vegetarian, also offers a wonderful, satisfying interpretation of bun rieu.\u003c/p>\n\u003cp>\u003cstrong>Pho King\u003c/strong>\u003cbr>638 International Boulevard, Oakland\u003cbr>(510) 444-0448\u003c/p>\n\u003cp>\u003cstrong>Di Da\u003c/strong>\u003cbr>2597 Senter Road, San Jose\u003cbr>(408) 998-8826\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSvI/AAAAAAAAATA/WFjqzsxJeLk/s1600-h/soup_brett.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSvI/AAAAAAAAATA/WFjqzsxJeLk/s320/soup_brett.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Soupsong\u003c/strong>\u003c/p>\n\u003cp>In my last love note to soups, I'm pointing you to the best resource ever for recipes celebratory and everyday, favorite and obscure. I fell hard for Pat Solley the \"Soup Lady\" a decade ago, while we were trapped in a car among the hills of West Virginia. Her job at the \u003ca href=\"http://www.fbi.gov/contactus.htm\">\u003cstrong>J. Edgar Hoover Building\u003c/strong>\u003c/a> kinda, sorta freaked me out, but her dedication to all things brothy tugged at my heart. Of course, my stomach was never in doubt -- Pat knows more about soup history, traditions, tales, jokes and, of course, recipes from around the world than anyone else I've met. It's rare to find someone who can quote Herodotus and Bob Dylan in the same breath while cooking with all four burners going at once. She's now ensconced far away in Paris, but fortunately I keep warm with her \u003ca href=\"http://www.soupsong.com/\">\u003cstrong>Soupsong website\u003c/strong>\u003c/a> and her excellent book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400050359/kqedord-20\">\u003cstrong>An Exaltation of Soups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_8-nVZS0I/AAAAAAAAAUE/vIb4rG-TXts/s1600-h/soup_soupsong.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_8-nVZS0I/AAAAAAAAAUE/vIb4rG-TXts/s320/soup_soupsong.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(Illustration by D.C. Bloom)\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "829 http://blogs.kqed.org/bayareabites/2008/01/05/soup-love/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/01/05/soup-love/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1110,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1205780104,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What do you do when the rain won't relent, when those gorgeous bay windows welcome in the wind, and when staying home in your pajamas is not only comfortable but life-saving? Why, make soup, of course! Soup of the Day Yesterday's soup highlighted a lucky pantry find -- a forgotten can of Italian white beans.",
"title": "Soup Love | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Soup Love",
"datePublished": "2008-01-05T14:00:00-08:00",
"dateModified": "2008-03-17T11:55:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "soup-love",
"status": "publish",
"path": "/bayareabites/829/soup-love",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSqI/AAAAAAAAASY/OtcTM9LQK8E/s1600-h/soup_rain.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSqI/AAAAAAAAASY/OtcTM9LQK8E/s320/soup_rain.JPG.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>What do you do when the rain won't relent, when those gorgeous bay windows welcome in the wind, and when staying home in your pajamas is not only comfortable but life-saving?\u003c/p>\n\u003cp>Why, make soup, of course!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSrI/AAAAAAAAASg/Bwor3B5J3bA/s1600-h/soup_pot.JPG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3-3rnVZSrI/AAAAAAAAASg/Bwor3B5J3bA/s320/soup_pot.JPG.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Soup of the Day\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yesterday's soup highlighted a lucky pantry find -- a forgotten can of Italian white beans. First into the pot went a lonely though generously proportioned carrot, two stalks of celery, a tight-skinned onion, and the final sprigs of holiday herbs: oregano, thyme, rosemary, and parsley. After these were sauteed to fragrant softness, in followed chicken stock, hand-torn plum tomatoes plus their juices, and those toothsome white beans. \u003c/p>\n\u003cp>I let the pot simmer for as long as it took to read a few chapters from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034779/kqedord-20\">\u003cstrong>The Ladies No. 1 Detective Agency\u003c/strong>\u003c/a>. For an extra chapter, I tossed in some leftover roasted potatoes, the last of the red wine jus from the New Year's rib roast, then any and all dark greens hiding out in the fridge. That meant, for this pot, some slightly wilted mustard and a wedge of ever hardy cabbage.\u003c/p>\n\u003cp>Sense a theme here? A simmering soup pot is the best way to clean out your kitchen while steaming up your windows. Slice some bread, pull out the biggest mugs you have, and -- voila! -- the best food ever for curling up on the couch.\u003c/p>\n\u003cp>\u003cstrong>Mandu Soup\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_ofXVZSxI/AAAAAAAAATQ/B7pZrAlR8xk/s1600-h/soup_makingmandu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_ofXVZSxI/AAAAAAAAATQ/B7pZrAlR8xk/s320/soup_makingmandu.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Around now, the first of the year, is also the time to enjoy ddeok mandu guk, Korean dumplings served in a simple broth. My friend Jineui invited me over to her brand-spanking-new kitchen in Sacramento to celebrate the start of a delicious 2008. Her promise to make mandu was all I needed to hop in the car.\u003c/p>\n\u003cp>Some dedicated cooks still make their mandu dough by hand, but many just buy thick, round prepared potsticker wrappers. (Be sure to look for “potsticker” on the label; “gyoza” or “wonton” wrappers are too thin for the distinctively chewy mandu texture.)\u003c/p>\n\u003cp>Jineui’s filling starts with ground beef and tofu that's been crushed finely between her fingers. She blanches bean sprouts then chops them. She adds minced cabbage, salt, pepper, and not much else. No sesame oil for her (“makes them taste funny”), but she does take time to squeeze moisture out of the vegetables. An egg wash helps seal the half-moons, and then the dumplings go into bamboo steamers lined with cabbage leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_t7nVZSyI/AAAAAAAAAT0/IZYd9xu4wRM/s1600-h/soup_manduguk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_t7nVZSyI/AAAAAAAAAT0/IZYd9xu4wRM/s320/soup_manduguk.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>(Photo by Jasmine Lee)\u003c/i>\u003c/p>\n\u003cp>Serve the first batch of mandu straight from the steamer with dipping sauce. Serve the next few batches in bowls of clear stock with a light sprinkling of green onions and maybe some nori or egg strips if you're wanting to be fancy. Freeze the other few hundred or so mandu to eat through the rest of the winter. (I have one friend blessed with a mother who visits once a year and leaves about 2,000 or so homemade dumplings in their garage freezer before heading back across the Pacific.)\u003c/p>\n\u003cp>You can read how different families ring in the new year with mandu at \u003ca href=\"http://kimchimamas.typepad.com/kimchi_mamas/2007/01/happy_mandoo_ne.html\">\u003cstrong> the Kimchi Mamas\u003c/strong>\u003c/a>. The Asia Society posted \u003ca href=\"http://www.asiafood.org/manduguk.cfm\">\u003cstrong>a simple recipe\u003c/strong>\u003c/a> from the Korean National Tourism Organization, about as official as it gets for a humble dumpling, but a much more detailed recipe with helpful technique shots and lessons learned from past mistakes appears at \u003ca href=\"http://mykoreankitchen.com/2007/02/15/steamed-kimchi-dumplings-jjin-kimchi-mandu/\">\u003cstrong>My Korean Kitchen\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Oxtail Soup\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSuI/AAAAAAAAAS4/1SLrgHCw0F8/s1600-h/soup_marrowbone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSuI/AAAAAAAAAS4/1SLrgHCw0F8/s320/soup_marrowbone.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Another Korean treat, ox-tail soup, is as easy as they come: Dump a few pounds of bones in a pot, add water plus a healthy pinch of salt, and then simmer for six hours, three if you're in a hurry. Jineui, always going the extra mile, likes to blanche her bones first for a clearer stock. During their long simmering, the bones give off their milky white goodness into a supremely flavorful broth. Serve with a spicy sesame seed dipping sauce. For those of us who live on the edge (fault lines and BSE be damned!) a bowl of liquified marrow manages to be both comforting and decadent at the same time.\u003c/p>\n\u003cp>What happens if you leave the pot over the wok burner instead of the special, low-flamed simmer burner? Umm...add more water and know that a few crispy brown bits floating around just means more flavor.\u003c/p>\n\u003cp>\u003cstrong>Vietnamese Crab Soup\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_KaXVZSsI/AAAAAAAAASo/iOBH4gAZZyw/s1600-h/soup_bunrieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_KaXVZSsI/AAAAAAAAASo/iOBH4gAZZyw/s320/soup_bunrieu.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On the more labor intensive side of soups comes one of my favorite Vietnamese dishes. Few restaurants even attempt to offer bun rieu, and a mere handful get it close to right. After feasting on Dungeness, I make broth with crab shells, shrimp shells and pork bones. Tomatoes add brightness, fried tofu offers some chewiness and, for old-school folks like me, cubes of freshly coagulated blood punctuate with silky richness. There's a raft of crab and shrimp bound with egg that hovers over rice noodles. And, finally, there are platters at the table piled high with sprigs of fresh mint and \u003ca href=\"http://www.uni-graz.at/~katzer/engl/Poly_odo.html\">\u003cstrong>rau ram\u003c/strong>\u003c/a>, chiffonade of cabbage and banana blossom, wedges of lime, tiny but fearless bird eye's chiles, and a dollop or two of shrimp paste to provide those layers of flavor that make Vietnamese food so distinctly fresh and complex.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_VlHVZSwI/AAAAAAAAATI/2AdD94yUNXI/s1600-h/soup_VNherbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_VlHVZSwI/AAAAAAAAATI/2AdD94yUNXI/s320/soup_VNherbs.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So...what if you don't want to spend a day at the stove? Then head over to Pho King in East Oakland for a proper bowl. Di Da, one of my favorite Vietnamese restaurants in San Jose, an excellent establishment that happens to be vegetarian, also offers a wonderful, satisfying interpretation of bun rieu.\u003c/p>\n\u003cp>\u003cstrong>Pho King\u003c/strong>\u003cbr>638 International Boulevard, Oakland\u003cbr>(510) 444-0448\u003c/p>\n\u003cp>\u003cstrong>Di Da\u003c/strong>\u003cbr>2597 Senter Road, San Jose\u003cbr>(408) 998-8826\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSvI/AAAAAAAAATA/WFjqzsxJeLk/s1600-h/soup_brett.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_K0nVZSvI/AAAAAAAAATA/WFjqzsxJeLk/s320/soup_brett.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Soupsong\u003c/strong>\u003c/p>\n\u003cp>In my last love note to soups, I'm pointing you to the best resource ever for recipes celebratory and everyday, favorite and obscure. I fell hard for Pat Solley the \"Soup Lady\" a decade ago, while we were trapped in a car among the hills of West Virginia. Her job at the \u003ca href=\"http://www.fbi.gov/contactus.htm\">\u003cstrong>J. Edgar Hoover Building\u003c/strong>\u003c/a> kinda, sorta freaked me out, but her dedication to all things brothy tugged at my heart. Of course, my stomach was never in doubt -- Pat knows more about soup history, traditions, tales, jokes and, of course, recipes from around the world than anyone else I've met. It's rare to find someone who can quote Herodotus and Bob Dylan in the same breath while cooking with all four burners going at once. She's now ensconced far away in Paris, but fortunately I keep warm with her \u003ca href=\"http://www.soupsong.com/\">\u003cstrong>Soupsong website\u003c/strong>\u003c/a> and her excellent book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400050359/kqedord-20\">\u003cstrong>An Exaltation of Soups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_8-nVZS0I/AAAAAAAAAUE/vIb4rG-TXts/s1600-h/soup_soupsong.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R3_8-nVZS0I/AAAAAAAAAUE/vIb4rG-TXts/s320/soup_soupsong.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(Illustration by D.C. Bloom)\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/829/soup-love",
"authors": [
"5018"
],
"categories": [
"bayareabites_588"
],
"tags": [
"bayareabites_494",
"bayareabites_439",
"bayareabites_67",
"bayareabites_68"
],
"label": "bayareabites"
},
"bayareabites_823": {
"type": "posts",
"id": "bayareabites_823",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "823",
"score": null,
"sort": [
1198917900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198917900,
"format": "aside",
"disqusTitle": "Indian Food on YouTube: The Vah Reh Vah Chef",
"title": "Indian Food on YouTube: The Vah Reh Vah Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Chef Sanjay Thumma is my current favorite time suck.\u003c/p>\n\u003cp>It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn about traditional foods from someone who assumes, from the beginning, that his audience is not comprised of outsiders. Like a student whose teacher sets high expectations, viewers and home cooks rise to the challenge.\u003c/p>\n\u003cp>His balance of expert advice with friendly reassurance is neither oversimplified nor condescending. He's a professional who knows his stuff, yet he doesn't gleam with that over-polished, over-packaged look of television. Each video, from 2 to 10 minutes, covers one specific dish -- just enough for a mouth-watering work break if not dinner inspiration. \u003c/p>\n\u003cp>Don't expect super-high production value. Two still cameras and a complete lack of location shots does not a sexy food show make. But what Thumma's demos lack in glamour, he more than makes up with passionate enthusiasm (a taste of Hydrabadi mutton biryani literally brings him to tears), humor and generosity. Both veg and non-veg recipes appear in his demos, and he discusses the food of diverse communities across India.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thumma seamlessly blends traditional techniques and modern adaptations. His simple yet brilliant two-step rice cooking for biryani ensures perfectly cooked basmati throughout the pot. His secret ingredient for \u003ca href=\"http://www.youtube.com/watch?v=tD9O-L2Xvzo\">\u003cstrong>butter chicken\u003c/strong>\u003c/a> reveals the wonderful ways that food crisscrosses the oceans. Mentioning Indian restaurant cooks in the U.S. and England, Thumma holds up a bottle of \"tomato ketchup\" and squirts some into his sauce to finish it with just the right texture and tangy flavor.\u003c/p>\n\u003cp>While cooks already familiar with basic Indian spices will have a headstart, the demonstrations are geared to beginners, whether you're mixing your first \u003ca href=\"http://www.youtube.com/watch?v=C-jwdgrRAaA\">\u003cstrong>raita\u003c/strong>\u003c/a>, simmering a batch of comforting \u003ca href=\"http://www.youtube.com/watch?v=pDWfDUi108U&feature=related\">\u003cstrong>chana masala\u003c/strong>\u003c/a>, making your own herb-infused \u003ca href=\"http://www.youtube.com/watch?v=UQu5jVagfao&feature=related\">\u003cstrong>paneer\u003c/strong>\u003c/a> or--for the ambitious--rolling and stretching \u003ca href=\"http://www.youtube.com/watch?v=LROC2UMdrzw&feature=related\">\u003cstrong>roomali roti\u003c/strong>\u003c/a> to serve with kebabs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are many, many cooks demonstrating recipes on YouTube. I'm looking forward to watching the better ones emerge as new stars of the wide, wild culinary world.\u003c/p>\n\n",
"disqusIdentifier": "823 http://blogs.kqed.org/bayareabites/2007/12/29/indian-food-on-youtube-the-vah-reh-vah-chef/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/29/indian-food-on-youtube-the-vah-reh-vah-chef/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 383,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1198917900,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Sanjay Thumma is my current favorite time suck. It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn",
"title": "Indian Food on YouTube: The Vah Reh Vah Chef | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Indian Food on YouTube: The Vah Reh Vah Chef",
"datePublished": "2007-12-29T00:45:00-08:00",
"dateModified": "2007-12-29T00:45:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "indian-food-on-youtube-the-vah-reh-vah-chef",
"status": "publish",
"path": "/bayareabites/823/indian-food-on-youtube-the-vah-reh-vah-chef",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Chef Sanjay Thumma is my current favorite time suck.\u003c/p>\n\u003cp>It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn about traditional foods from someone who assumes, from the beginning, that his audience is not comprised of outsiders. Like a student whose teacher sets high expectations, viewers and home cooks rise to the challenge.\u003c/p>\n\u003cp>His balance of expert advice with friendly reassurance is neither oversimplified nor condescending. He's a professional who knows his stuff, yet he doesn't gleam with that over-polished, over-packaged look of television. Each video, from 2 to 10 minutes, covers one specific dish -- just enough for a mouth-watering work break if not dinner inspiration. \u003c/p>\n\u003cp>Don't expect super-high production value. Two still cameras and a complete lack of location shots does not a sexy food show make. But what Thumma's demos lack in glamour, he more than makes up with passionate enthusiasm (a taste of Hydrabadi mutton biryani literally brings him to tears), humor and generosity. Both veg and non-veg recipes appear in his demos, and he discusses the food of diverse communities across India.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thumma seamlessly blends traditional techniques and modern adaptations. His simple yet brilliant two-step rice cooking for biryani ensures perfectly cooked basmati throughout the pot. His secret ingredient for \u003ca href=\"http://www.youtube.com/watch?v=tD9O-L2Xvzo\">\u003cstrong>butter chicken\u003c/strong>\u003c/a> reveals the wonderful ways that food crisscrosses the oceans. Mentioning Indian restaurant cooks in the U.S. and England, Thumma holds up a bottle of \"tomato ketchup\" and squirts some into his sauce to finish it with just the right texture and tangy flavor.\u003c/p>\n\u003cp>While cooks already familiar with basic Indian spices will have a headstart, the demonstrations are geared to beginners, whether you're mixing your first \u003ca href=\"http://www.youtube.com/watch?v=C-jwdgrRAaA\">\u003cstrong>raita\u003c/strong>\u003c/a>, simmering a batch of comforting \u003ca href=\"http://www.youtube.com/watch?v=pDWfDUi108U&feature=related\">\u003cstrong>chana masala\u003c/strong>\u003c/a>, making your own herb-infused \u003ca href=\"http://www.youtube.com/watch?v=UQu5jVagfao&feature=related\">\u003cstrong>paneer\u003c/strong>\u003c/a> or--for the ambitious--rolling and stretching \u003ca href=\"http://www.youtube.com/watch?v=LROC2UMdrzw&feature=related\">\u003cstrong>roomali roti\u003c/strong>\u003c/a> to serve with kebabs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are many, many cooks demonstrating recipes on YouTube. I'm looking forward to watching the better ones emerge as new stars of the wide, wild culinary world.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/823/indian-food-on-youtube-the-vah-reh-vah-chef",
"authors": [
"5018"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_107",
"bayareabites_67",
"bayareabites_14754",
"bayareabites_617"
],
"label": "bayareabites"
},
"bayareabites_818": {
"type": "posts",
"id": "bayareabites_818",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "818",
"score": null,
"sort": [
1198426380000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198426380,
"format": "aside",
"disqusTitle": "Shrimp to Die For",
"title": "Shrimp to Die For",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s1600-h/ed_butteryshrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s320/ed_butteryshrimp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks.\u003c/p>\n\u003cp>Thus, I blame him for my momentary lapse of politics. It's been roughly a year since I gave up shrimp, confused and frustrated and devastated. Then, at a recent bash, Ed laid out platters piled high with buttery, herby, perfectly poached shrimp. My powers of resistance were strong for a good half hour, then slowly, steadily, the other guests' swoons of delight and the potency of sangria convinced me to try one...just one....\u003c/p>\n\u003cp>Two dozen plump prawns later, I remembered my boycott. I ate another dozen while contemplating their deadly deliciousness. I convinced at least two other guests to consider not eating shrimp while finishing my last plate. And when I got home, I emailed Ed for the recipe.\u003c/p>\n\u003cp>He obliged me with his secrets, which I offer now verbatim for anyone looking for easy holiday party food:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ed's Party Shrimp\u003c/strong>\u003c/p>\n\u003cp>• I filled a stock pot with water and about enough salt for it to taste like the sea (about 1/2 to 3/4 cup). \u003cbr>• I added about 3 cups of dry vermouth. (It's what I had left over after a night of martinis).\u003cbr>• I then threw in one tin of the fish rub that I found in the spice rack at the grocery store. If you are morally opposed to using pre-packaged fish rub then I suppose you could substitute with about 1/2 cup of the following chopped/ground and combined: rosemary, thyme, sage, marjoram, parsley, onion, garlic, pepper, celery seed, oregano, basil (basically a mystery basket of cupboard spices) \u003cbr>• I quartered 2 lemons, squeezed the juice into the broth..and then threw in the rinds too.\u003cbr>• Here's the secret.....two sticks of butter (sshhh!). Just throw it in too.\u003cbr>• Bring to a boil...then simmer for 15 minutes.\u003cbr>• I used frozen shrimp. Cook the shrimp in the simmering liquid in small batches for about 3 minutes each. \u003c/p>\n\u003cp>Voila! Yummy...BUTTERY shrimp!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s1600-h/shrimp_japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s320/shrimp_japan.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>THE DARKER SIDE OF SHRIMP\u003c/p>\n\u003cp>As someone raised happily on my mother's spring rolls, black pepper shrimp, caramelized shrimp, shrimp dumpling soup, shrimp fried rice, and just plain ol' spicy stir-fried shrimp, giving them up has been one of the most difficult diet changes I've tried to make. They're so succulent and versatile and easy to cook. And they're everywhere -- which is, unfortunately part of the problem.\u003c/p>\n\u003cp>It was during one of my early trips back to Vietnam that I first realized the devastating effect on my homeland as rice farmers and fishermen moved to the lucrative, fast, easy promises of shrimp farming. I could hardly blame war-torn, embargo-crippled families for trying to make a living. Through the 90s, though, shrimp and prawns became a standard item on every restaurant menu, and as Southeast Asian food became popular, so did one of its staples. Jumbo shrimp became gourmet rather than simply an oxymoronic joke. They became affordable and, for the home cook, approachable. \u003c/p>\n\u003cp>However, that popularity came at a steep price. Nearly 40 percent of the world's mangroves, crucial to the health of the oceans, has been destroyed because of shrimp farming along coastal areas. In Thailand, it takes roughly three years for a shrimp farm to ruin the local ecosystem; many farms simply pick up operations and move further along the coast, hopscotching until there's no clean coast available. \u003c/p>\n\u003cp>Inland ponds require heavy use of chemicals to clean the water and kill the viral invasions endemic to intensive farming. The European Union bars all shrimp from China, where carcinogenic chemicals appears frequently in farmed shrimp; the U.S. still imports it. \u003c/p>\n\u003cp>Another heavy impact comes hidden in the shrimp's feed: while in the wild they scavenge, on farms they're fed fish much higher on the food chain.\u003c/p>\n\u003cp>THE SILVER LINING\u003c/p>\n\u003cp>Fortunately, there's a tiny tiny bit of light for shrimp lovers.\u003c/p>\n\u003cp>The strongest among us have already become vegetarians, but for others like me, with weaker wills tied more directly to emotional and sensual cravings, searching out good shrimp is possible. \u003c/p>\n\u003cp>The Monterey Bay Aquarium's \u003ca href=\"http://www.mbayaq.org/cr/seafoodwatch.asp\">\u003cstrong>Seafood Watch\u003c/strong>\u003c/a> lists a few options for those who still crave a taste of shrimp now and then. Currently best on the list are wild-caught prawns and spot shrimp from British Columbia, and wild-caught ocean or cocktail shrimp from Oregon. Small, cold-water shrimp are the most sustainable. True, they're not as sexy as those big, lusty, warm-water prawns. However, anyone even remotely worried about the future of our planet should avoid these oversized, striped crustaceans. \u003c/p>\n\u003cp>Wild-caught is no guarantee, as by-catch is always a problem, but look for those from domestic companies. Small pink or white shrimp are generally -- very generally -- a safer bet for the conscientious eater than large, brown, imported shrimp.\u003c/p>\n\u003cp>Sustainable shrimp farming is still in its infancy. That said, Ecuador has surpassed other countries in developing organic, nonpolluting shrimp farms. \u003ca href=\"http://www.ecofish.com/index.htm\">\u003cstrong>EcoFish\u003c/strong>\u003c/a> imports it under the name \"Henry & Lisa's Natural Shrimp.\" Look for their bags of cooked or raw shrimp in the freezer section of naturally-minded, full-service markets.\u003c/p>\n\u003cp>I was dreading lunar new year without my family's recipe for spring rolls. The tofu version is fine the rest of the year, but it never inspires me to heights of celebration. So, I'm very glad to know that, come February, I'll be able to make my mom's \u003ci>cha gio\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s1600-h/shrimp_boat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s320/shrimp_boat.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MORE INFO\u003c/p>\n\u003cp>Some links for those interested in learning more:\u003c/p>\n\u003cp>• NASA's \u003ca href=\"http://earthobservatory.nasa.gov/Newsroom/NewImages/images_topic.php3?topic=oceans&img_id=17204\">\u003cstrong>Earth Observatory\u003c/strong>\u003c/a> shows before and after Landsat images of shrimp farming effects along the Pacific Coast of Honduras, one of the largest importers of the crustaceans to the U.S.\u003c/p>\n\u003cp>• The Environmental Justice Foundation created a \u003ca href=\"http://www.ejfoundation.org/page480.html\">\u003cstrong>short film\u003c/strong>\u003c/a> about shrimp farming along the eastern coast of Brazil.\u003c/p>\n\u003cp>• \u003ca href=\"http://www.shrimpnews.com/About.html\">\u003cstrong>Shrimp News International\u003c/strong>\u003c/a> offers a detailed description of shrimp farming. Food wonks immune to industry spin might like scrolling down to see the charts and illustrations showing the life cycle of shrimp (missionary position!) or how El Nino affects the supply of larvae . Be forewarned: the text is a strong reminder that shrimp are, after all, just swimming insects.\u003c/p>\n\u003cp>• The Chefs Collaborative's communique with \u003ca href=\"http://chefscollaborative.org/wp-content/uploads/2007/12/shrimpforweb.pdf\">\u003cstrong>recommendations for sustainable shrimp\u003c/strong>\u003c/a> was directed at restaurants, but the home cook can also use their excellent information. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.whitebootbrigade.org/\">\u003cstrong>The White Boot Brigade\u003c/strong>\u003c/a>, based in New Orleans, is a nonprofit dedicated to developing a sustainable shrimp industry in Louisiana. They work to educate businesses and consumers about the economic, environmental and social benefits of supporting small family fleets that harvest shrimp from the Gulf.\u003c/p>\n\u003cp>• And, finally, what's the difference between a shrimp and a prawn? In the U.S., nothing. Though there's sometimes a vague sense of \"specialness\" about prawns, the two words appear in menus and markets interchangeably. Australians, however, apparently make a point of remembering that prawns have evenly overlapping abdominal segments and that their females release eggs to currents rather than brooding them. For them, \u003ca href=\"http://museumvictoria.com.au/crust/caribiol.html\">\u003cstrong>Americans are silly and confusing\u003c/strong>\u003c/a> for calling shrimp prawns and vice versa. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s1600-h/shrimp_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s320/shrimp_farm.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "818 http://blogs.kqed.org/bayareabites/2007/12/23/shrimp-to-die-for/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/23/shrimp-to-die-for/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1228,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1205780104,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks. Thus, I blame him for my momentary lapse of politics. It's been roughly a year",
"title": "Shrimp to Die For | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Shrimp to Die For",
"datePublished": "2007-12-23T08:13:00-08:00",
"dateModified": "2008-03-17T11:55:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "shrimp-to-die-for",
"status": "publish",
"path": "/bayareabites/818/shrimp-to-die-for",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s1600-h/ed_butteryshrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s320/ed_butteryshrimp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks.\u003c/p>\n\u003cp>Thus, I blame him for my momentary lapse of politics. It's been roughly a year since I gave up shrimp, confused and frustrated and devastated. Then, at a recent bash, Ed laid out platters piled high with buttery, herby, perfectly poached shrimp. My powers of resistance were strong for a good half hour, then slowly, steadily, the other guests' swoons of delight and the potency of sangria convinced me to try one...just one....\u003c/p>\n\u003cp>Two dozen plump prawns later, I remembered my boycott. I ate another dozen while contemplating their deadly deliciousness. I convinced at least two other guests to consider not eating shrimp while finishing my last plate. And when I got home, I emailed Ed for the recipe.\u003c/p>\n\u003cp>He obliged me with his secrets, which I offer now verbatim for anyone looking for easy holiday party food:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ed's Party Shrimp\u003c/strong>\u003c/p>\n\u003cp>• I filled a stock pot with water and about enough salt for it to taste like the sea (about 1/2 to 3/4 cup). \u003cbr>• I added about 3 cups of dry vermouth. (It's what I had left over after a night of martinis).\u003cbr>• I then threw in one tin of the fish rub that I found in the spice rack at the grocery store. If you are morally opposed to using pre-packaged fish rub then I suppose you could substitute with about 1/2 cup of the following chopped/ground and combined: rosemary, thyme, sage, marjoram, parsley, onion, garlic, pepper, celery seed, oregano, basil (basically a mystery basket of cupboard spices) \u003cbr>• I quartered 2 lemons, squeezed the juice into the broth..and then threw in the rinds too.\u003cbr>• Here's the secret.....two sticks of butter (sshhh!). Just throw it in too.\u003cbr>• Bring to a boil...then simmer for 15 minutes.\u003cbr>• I used frozen shrimp. Cook the shrimp in the simmering liquid in small batches for about 3 minutes each. \u003c/p>\n\u003cp>Voila! Yummy...BUTTERY shrimp!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s1600-h/shrimp_japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s320/shrimp_japan.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>THE DARKER SIDE OF SHRIMP\u003c/p>\n\u003cp>As someone raised happily on my mother's spring rolls, black pepper shrimp, caramelized shrimp, shrimp dumpling soup, shrimp fried rice, and just plain ol' spicy stir-fried shrimp, giving them up has been one of the most difficult diet changes I've tried to make. They're so succulent and versatile and easy to cook. And they're everywhere -- which is, unfortunately part of the problem.\u003c/p>\n\u003cp>It was during one of my early trips back to Vietnam that I first realized the devastating effect on my homeland as rice farmers and fishermen moved to the lucrative, fast, easy promises of shrimp farming. I could hardly blame war-torn, embargo-crippled families for trying to make a living. Through the 90s, though, shrimp and prawns became a standard item on every restaurant menu, and as Southeast Asian food became popular, so did one of its staples. Jumbo shrimp became gourmet rather than simply an oxymoronic joke. They became affordable and, for the home cook, approachable. \u003c/p>\n\u003cp>However, that popularity came at a steep price. Nearly 40 percent of the world's mangroves, crucial to the health of the oceans, has been destroyed because of shrimp farming along coastal areas. In Thailand, it takes roughly three years for a shrimp farm to ruin the local ecosystem; many farms simply pick up operations and move further along the coast, hopscotching until there's no clean coast available. \u003c/p>\n\u003cp>Inland ponds require heavy use of chemicals to clean the water and kill the viral invasions endemic to intensive farming. The European Union bars all shrimp from China, where carcinogenic chemicals appears frequently in farmed shrimp; the U.S. still imports it. \u003c/p>\n\u003cp>Another heavy impact comes hidden in the shrimp's feed: while in the wild they scavenge, on farms they're fed fish much higher on the food chain.\u003c/p>\n\u003cp>THE SILVER LINING\u003c/p>\n\u003cp>Fortunately, there's a tiny tiny bit of light for shrimp lovers.\u003c/p>\n\u003cp>The strongest among us have already become vegetarians, but for others like me, with weaker wills tied more directly to emotional and sensual cravings, searching out good shrimp is possible. \u003c/p>\n\u003cp>The Monterey Bay Aquarium's \u003ca href=\"http://www.mbayaq.org/cr/seafoodwatch.asp\">\u003cstrong>Seafood Watch\u003c/strong>\u003c/a> lists a few options for those who still crave a taste of shrimp now and then. Currently best on the list are wild-caught prawns and spot shrimp from British Columbia, and wild-caught ocean or cocktail shrimp from Oregon. Small, cold-water shrimp are the most sustainable. True, they're not as sexy as those big, lusty, warm-water prawns. However, anyone even remotely worried about the future of our planet should avoid these oversized, striped crustaceans. \u003c/p>\n\u003cp>Wild-caught is no guarantee, as by-catch is always a problem, but look for those from domestic companies. Small pink or white shrimp are generally -- very generally -- a safer bet for the conscientious eater than large, brown, imported shrimp.\u003c/p>\n\u003cp>Sustainable shrimp farming is still in its infancy. That said, Ecuador has surpassed other countries in developing organic, nonpolluting shrimp farms. \u003ca href=\"http://www.ecofish.com/index.htm\">\u003cstrong>EcoFish\u003c/strong>\u003c/a> imports it under the name \"Henry & Lisa's Natural Shrimp.\" Look for their bags of cooked or raw shrimp in the freezer section of naturally-minded, full-service markets.\u003c/p>\n\u003cp>I was dreading lunar new year without my family's recipe for spring rolls. The tofu version is fine the rest of the year, but it never inspires me to heights of celebration. So, I'm very glad to know that, come February, I'll be able to make my mom's \u003ci>cha gio\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s1600-h/shrimp_boat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s320/shrimp_boat.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MORE INFO\u003c/p>\n\u003cp>Some links for those interested in learning more:\u003c/p>\n\u003cp>• NASA's \u003ca href=\"http://earthobservatory.nasa.gov/Newsroom/NewImages/images_topic.php3?topic=oceans&img_id=17204\">\u003cstrong>Earth Observatory\u003c/strong>\u003c/a> shows before and after Landsat images of shrimp farming effects along the Pacific Coast of Honduras, one of the largest importers of the crustaceans to the U.S.\u003c/p>\n\u003cp>• The Environmental Justice Foundation created a \u003ca href=\"http://www.ejfoundation.org/page480.html\">\u003cstrong>short film\u003c/strong>\u003c/a> about shrimp farming along the eastern coast of Brazil.\u003c/p>\n\u003cp>• \u003ca href=\"http://www.shrimpnews.com/About.html\">\u003cstrong>Shrimp News International\u003c/strong>\u003c/a> offers a detailed description of shrimp farming. Food wonks immune to industry spin might like scrolling down to see the charts and illustrations showing the life cycle of shrimp (missionary position!) or how El Nino affects the supply of larvae . Be forewarned: the text is a strong reminder that shrimp are, after all, just swimming insects.\u003c/p>\n\u003cp>• The Chefs Collaborative's communique with \u003ca href=\"http://chefscollaborative.org/wp-content/uploads/2007/12/shrimpforweb.pdf\">\u003cstrong>recommendations for sustainable shrimp\u003c/strong>\u003c/a> was directed at restaurants, but the home cook can also use their excellent information. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.whitebootbrigade.org/\">\u003cstrong>The White Boot Brigade\u003c/strong>\u003c/a>, based in New Orleans, is a nonprofit dedicated to developing a sustainable shrimp industry in Louisiana. They work to educate businesses and consumers about the economic, environmental and social benefits of supporting small family fleets that harvest shrimp from the Gulf.\u003c/p>\n\u003cp>• And, finally, what's the difference between a shrimp and a prawn? In the U.S., nothing. Though there's sometimes a vague sense of \"specialness\" about prawns, the two words appear in menus and markets interchangeably. Australians, however, apparently make a point of remembering that prawns have evenly overlapping abdominal segments and that their females release eggs to currents rather than brooding them. For them, \u003ca href=\"http://museumvictoria.com.au/crust/caribiol.html\">\u003cstrong>Americans are silly and confusing\u003c/strong>\u003c/a> for calling shrimp prawns and vice versa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s1600-h/shrimp_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s320/shrimp_farm.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/818/shrimp-to-die-for",
"authors": [
"5018"
],
"categories": [
"bayareabites_12",
"bayareabites_60"
],
"tags": [
"bayareabites_323",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_811": {
"type": "posts",
"id": "bayareabites_811",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "811",
"score": null,
"sort": [
1197706560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1197706560,
"format": "aside",
"disqusTitle": "Jewish Delis: Eating at Schwartz's and Saul's",
"title": "Jewish Delis: Eating at Schwartz's and Saul's",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s1600-h/Schwartz_exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s320/Schwartz_exterior.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The documentary film, \u003ci>Chez Schwartz\u003c/i>, enjoyed a quiet if savory U.S. premier at the \u003ca href=\"http://www.jcceastbay.org/\">\u003cstrong>Berkeley Richmond Jewish Community Center\u003c/strong>\u003c/a> earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, \u003ca href=\"http://titlehousedistribution.com/item.php?product_id=549\">\u003cstrong>order a DVD\u003c/strong>\u003c/a> and see for yourself why this little \"Charcuterie Hebraique\" is \u003ci>the\u003c/i> place to eat in Montréal.\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/sRMA4OzB_ao&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Garry Beitel, a Montréal-based documentary filmmaker, recorded the day-to-day rhythms of \u003ca href=\"http://www.schwartzsdeli.com/\">\u003cstrong>Schwartz's Deli\u003c/strong>\u003c/a> over the course of an entire year. He managed to whittle his footage down to a poetic study of its workers. As one season melts into another, Beitel teases out the stories of the diverse men — from the dishwasher in the back of the house to the waiters in the front, from the general manager down to the gentlemanly panhandlers. They each describe their unique role in the extended family anchored by this tiny, 75-year-old restaurant. Through their stories, we see how years slip into decades and how one long-lived business adapts to a changing world.\u003c/p>\n\u003cp>Unusual in a film about ethnic food, there's an \"overcast\" feel throughout the documentary. In the end we wonder what happens to individuals such as newly promoted Alex or sweet, ailing Ryan. (Anyone interested in degrees of separation and ground-breaking animation should watch this award-winning \u003ca href=\"http://www.youtube.com/watch?v=39glDm6Of04\">\u003cstrong>short about Ryan\u003c/strong>\u003c/a>.) The power of \u003ci>Chez Schwartz\u003c/i> lies in Beitel's understated directing, Marc Gadoury's intimate camera, André Boisvert's amazingly natural sound, Robert Marcel Lepage's music and — ultimately — the simple, direct oral history of the workers themselves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s1600-h/Schwartz_SandwichCounter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s320/Schwartz_SandwichCounter.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>At the head of the line, hungry pilgrims can catch glimpses of smoked meat, freshly sliced by hand and ready to go at the sandwich counter. Joao (Johnny) Gonçalves, meat cutter, prepares some without the usual bright yellow mustard.\u003c/i>\u003c/p>\n\u003cp>I remember the first time I bit into smoked meat at Schwartz's. Everyone does. In the film, two women gasp in rapture while sharing their first sandwich right there at the counter, and another diner is struck speechless while remembering his own first taste as a teenager. It may seem strange, perhaps even laughable to the uninitiated. But like any religion, only the converted truly understand.\u003c/p>\n\u003cp>During my year of exile in Vermont, I drove across the border every month to eat in Montréal. While dinner restaurants varied — rilettes at l'Express with my own jar of cornichons or maybe noodles in Chinatown — I always started with an early lunch at Schwartz's.\u003c/p>\n\u003cp>The neighborhood surrounding the deli draws immigrants from around the world. Historically the heart of Montréal's Jewish community, the road on which the deli sits has also been the symbolic division between the city's east and west streets, its French and English languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s1600-h/Schwartz_AlexPosing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s320/Schwartz_AlexPosing.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>After five years as the busboy, Alexandre \"007\" Lebel gets promoted to waiter. To help with the stress of a fast-paced deli, he composes poems on clean paper place mats during precious down time.\u003c/i>\u003c/p>\n\u003cp>If you arrive at 3895 Boulevard St. Laurent anywhere near the middle of the day, you'll stand in line on the sidewalk with a couple of dozen other meat lovers, separated by mere glass from stacks and stacks of brisket still warm from the massive steamer. You'll be able to smell the smoky, salt-tinged meat and listen to the same order over and over again in two different languages: a \"medium\" with fries, cole slaw, fresh pickle and black cherry soda. Around 400 to 500 other diners a day will order a steak from Peter at the grill; it arrives accompanied by a slice of calf liver and two diminutive sausages. The grill is a relic of the past: open flame right in the dining room, arm's length from innocent diners.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s1600-h/Schwartz_PeterAndMike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s320/Schwartz_PeterAndMike.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Grill man Peter Christianis (left) has been searing steaks and calf livers at the same station for 40 years, while waiter Mike Nelli has been a member of the Chez Schwartz family going on 7 years now.\u003c/i>\u003c/p>\n\u003cp>Upstairs in the marinating bins and inside the smoker in the back are where the magic happens. The very secret recipe results in über-meat that's juicy and tender, savory and smoky, fatty and flavorful. It's not quite pastrami (there's a dry rather than wet cure) and it's way beyond corned beef (behold that spice-flocked, smoke-lacquered exterior). So everyone just calls it for what it is: smoked meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s1600-h/Schwartz_FrankSilva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s320/Schwartz_FrankSilva.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Frank Silva, general manager, knows the business inside and out. He's hefted and sliced so many briskets during his twenty years at the deli that his arm is starting to give out.\u003c/i>\u003c/p>\n\u003cp>Schwartz's sandwiches have no need to rise to \u003ca href=\"http://www.carnegiedeli.com/index.html\">\u003cstrong>Carnegie heights\u003c/strong>\u003c/a> nor does the owner, Hy Diamond, feel pressure to expand the menu beyond one type of meat sandwich, a steak and a few sides. As Peter Levitt and Karen Adelman, co-owners of \u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>Saul's Deli\u003c/strong>\u003c/a> in Berkeley know well, this is a rare and precious thing.\u003c/p>\n\u003cp>After the film's screening on Thursday night, the two moderated an enlightening discussion about the future of Jewish delicatessens in the U.S. How does a meat-centered restaurant survive in a health-conscious, politically aware, option-filled world? How does Saul's modest amount of \u003ca href=\"http://www.nimanranch.com/control/story\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> beef compete with super-stacked, industrially raised pastrami from tourist-driven, New York delis? And how does a younger generation begin transforming a cuisine frozen in time into a meaningful, relevant, profitable business?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s1600-h/sauls_pastrami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s320/sauls_pastrami.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>It's not about the size: Saul's uses \"clean meat\" from Niman Ranch in its pastrami sandwiches.\u003c/i>\u003c/p>\n\u003cp>Anyone who hangs around chefs knows that, generally, they survive on the razor's edge of profit margins and see the cloud behind every silver lining. Peter and Karen were refreshingly honest about the challenges of running the deli, from the need to cater to the economics of \u003ci>not\u003c/i> smoking your own meat to the impossibility of guaranteeing a kosher establishment. (People want milk with their coffee, after all, and don't even think about getting rid of the Reuben!)\u003c/p>\n\u003cp>They named their own favorite delis: \u003ca href=\"http://www.langersdeli.com/\">\u003cstrong>Langer's\u003c/strong>\u003c/a> in LA, \u003ca href=\"http://www.katzdeli.com/\">\u003cstrong>Katz's\u003c/strong>\u003c/a> in NYC, and \u003ca href=\"http://www.mannysdeli.com/\">\u003cstrong>Manny's\u003c/strong>\u003c/a> in Chicago all made the short list. Most intriguing, though, were hints of a possible \"Jewish bistro\" in their future. The two hope to reinterpret and reinvent the vernacular of Jewish food with dishes from around the world using local, seasonal, organic ingredients.\u003c/p>\n\u003cp>For the time being, I'll continue enjoying my favorites at Saul's. From personal experience, I can vouch for the chopped liver (on both rye and matzo with plenty of mustard), the chicken soup and the pastrami sandwich. I also enjoyed more than my fair share of half-sour pickles and, of course, \u003ca href=\"http://offthebroiler.wordpress.com/2006/03/30/havent-we-jews-suffered-enough/\">\u003cstrong>a bottle of Cel-Ray\u003c/strong>\u003c/a> to wash everything down.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>SAUL'S RESTAURANT & DELICATESSEN\u003c/strong>\u003c/a>\u003cbr>1475 Shattuck Ave\u003cbr>Berkeley, CA 94709\u003cbr>(510) 848-3354\u003c/p>\n\n",
"disqusIdentifier": "811 http://blogs.kqed.org/bayareabites/2007/12/15/jewish-delis-eating-at-schwartzs-and-sauls/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/15/jewish-delis-eating-at-schwartzs-and-sauls/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1176,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1205780103,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The documentary film, Chez Schwartz, enjoyed a quiet if savory U.S. premier at the Berkeley Richmond Jewish Community Center earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, order a DVD and see for yourself why this little "Charcuterie",
"title": "Jewish Delis: Eating at Schwartz's and Saul's | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Jewish Delis: Eating at Schwartz's and Saul's",
"datePublished": "2007-12-15T00:16:00-08:00",
"dateModified": "2008-03-17T11:55:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jewish-delis-eating-at-schwartzs-and-sauls",
"status": "publish",
"path": "/bayareabites/811/jewish-delis-eating-at-schwartzs-and-sauls",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s1600-h/Schwartz_exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s320/Schwartz_exterior.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The documentary film, \u003ci>Chez Schwartz\u003c/i>, enjoyed a quiet if savory U.S. premier at the \u003ca href=\"http://www.jcceastbay.org/\">\u003cstrong>Berkeley Richmond Jewish Community Center\u003c/strong>\u003c/a> earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, \u003ca href=\"http://titlehousedistribution.com/item.php?product_id=549\">\u003cstrong>order a DVD\u003c/strong>\u003c/a> and see for yourself why this little \"Charcuterie Hebraique\" is \u003ci>the\u003c/i> place to eat in Montréal.\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/sRMA4OzB_ao&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Garry Beitel, a Montréal-based documentary filmmaker, recorded the day-to-day rhythms of \u003ca href=\"http://www.schwartzsdeli.com/\">\u003cstrong>Schwartz's Deli\u003c/strong>\u003c/a> over the course of an entire year. He managed to whittle his footage down to a poetic study of its workers. As one season melts into another, Beitel teases out the stories of the diverse men — from the dishwasher in the back of the house to the waiters in the front, from the general manager down to the gentlemanly panhandlers. They each describe their unique role in the extended family anchored by this tiny, 75-year-old restaurant. Through their stories, we see how years slip into decades and how one long-lived business adapts to a changing world.\u003c/p>\n\u003cp>Unusual in a film about ethnic food, there's an \"overcast\" feel throughout the documentary. In the end we wonder what happens to individuals such as newly promoted Alex or sweet, ailing Ryan. (Anyone interested in degrees of separation and ground-breaking animation should watch this award-winning \u003ca href=\"http://www.youtube.com/watch?v=39glDm6Of04\">\u003cstrong>short about Ryan\u003c/strong>\u003c/a>.) The power of \u003ci>Chez Schwartz\u003c/i> lies in Beitel's understated directing, Marc Gadoury's intimate camera, André Boisvert's amazingly natural sound, Robert Marcel Lepage's music and — ultimately — the simple, direct oral history of the workers themselves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s1600-h/Schwartz_SandwichCounter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s320/Schwartz_SandwichCounter.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>At the head of the line, hungry pilgrims can catch glimpses of smoked meat, freshly sliced by hand and ready to go at the sandwich counter. Joao (Johnny) Gonçalves, meat cutter, prepares some without the usual bright yellow mustard.\u003c/i>\u003c/p>\n\u003cp>I remember the first time I bit into smoked meat at Schwartz's. Everyone does. In the film, two women gasp in rapture while sharing their first sandwich right there at the counter, and another diner is struck speechless while remembering his own first taste as a teenager. It may seem strange, perhaps even laughable to the uninitiated. But like any religion, only the converted truly understand.\u003c/p>\n\u003cp>During my year of exile in Vermont, I drove across the border every month to eat in Montréal. While dinner restaurants varied — rilettes at l'Express with my own jar of cornichons or maybe noodles in Chinatown — I always started with an early lunch at Schwartz's.\u003c/p>\n\u003cp>The neighborhood surrounding the deli draws immigrants from around the world. Historically the heart of Montréal's Jewish community, the road on which the deli sits has also been the symbolic division between the city's east and west streets, its French and English languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s1600-h/Schwartz_AlexPosing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s320/Schwartz_AlexPosing.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>After five years as the busboy, Alexandre \"007\" Lebel gets promoted to waiter. To help with the stress of a fast-paced deli, he composes poems on clean paper place mats during precious down time.\u003c/i>\u003c/p>\n\u003cp>If you arrive at 3895 Boulevard St. Laurent anywhere near the middle of the day, you'll stand in line on the sidewalk with a couple of dozen other meat lovers, separated by mere glass from stacks and stacks of brisket still warm from the massive steamer. You'll be able to smell the smoky, salt-tinged meat and listen to the same order over and over again in two different languages: a \"medium\" with fries, cole slaw, fresh pickle and black cherry soda. Around 400 to 500 other diners a day will order a steak from Peter at the grill; it arrives accompanied by a slice of calf liver and two diminutive sausages. The grill is a relic of the past: open flame right in the dining room, arm's length from innocent diners.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s1600-h/Schwartz_PeterAndMike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s320/Schwartz_PeterAndMike.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Grill man Peter Christianis (left) has been searing steaks and calf livers at the same station for 40 years, while waiter Mike Nelli has been a member of the Chez Schwartz family going on 7 years now.\u003c/i>\u003c/p>\n\u003cp>Upstairs in the marinating bins and inside the smoker in the back are where the magic happens. The very secret recipe results in über-meat that's juicy and tender, savory and smoky, fatty and flavorful. It's not quite pastrami (there's a dry rather than wet cure) and it's way beyond corned beef (behold that spice-flocked, smoke-lacquered exterior). So everyone just calls it for what it is: smoked meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s1600-h/Schwartz_FrankSilva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s320/Schwartz_FrankSilva.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Frank Silva, general manager, knows the business inside and out. He's hefted and sliced so many briskets during his twenty years at the deli that his arm is starting to give out.\u003c/i>\u003c/p>\n\u003cp>Schwartz's sandwiches have no need to rise to \u003ca href=\"http://www.carnegiedeli.com/index.html\">\u003cstrong>Carnegie heights\u003c/strong>\u003c/a> nor does the owner, Hy Diamond, feel pressure to expand the menu beyond one type of meat sandwich, a steak and a few sides. As Peter Levitt and Karen Adelman, co-owners of \u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>Saul's Deli\u003c/strong>\u003c/a> in Berkeley know well, this is a rare and precious thing.\u003c/p>\n\u003cp>After the film's screening on Thursday night, the two moderated an enlightening discussion about the future of Jewish delicatessens in the U.S. How does a meat-centered restaurant survive in a health-conscious, politically aware, option-filled world? How does Saul's modest amount of \u003ca href=\"http://www.nimanranch.com/control/story\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> beef compete with super-stacked, industrially raised pastrami from tourist-driven, New York delis? And how does a younger generation begin transforming a cuisine frozen in time into a meaningful, relevant, profitable business?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s1600-h/sauls_pastrami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s320/sauls_pastrami.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>It's not about the size: Saul's uses \"clean meat\" from Niman Ranch in its pastrami sandwiches.\u003c/i>\u003c/p>\n\u003cp>Anyone who hangs around chefs knows that, generally, they survive on the razor's edge of profit margins and see the cloud behind every silver lining. Peter and Karen were refreshingly honest about the challenges of running the deli, from the need to cater to the economics of \u003ci>not\u003c/i> smoking your own meat to the impossibility of guaranteeing a kosher establishment. (People want milk with their coffee, after all, and don't even think about getting rid of the Reuben!)\u003c/p>\n\u003cp>They named their own favorite delis: \u003ca href=\"http://www.langersdeli.com/\">\u003cstrong>Langer's\u003c/strong>\u003c/a> in LA, \u003ca href=\"http://www.katzdeli.com/\">\u003cstrong>Katz's\u003c/strong>\u003c/a> in NYC, and \u003ca href=\"http://www.mannysdeli.com/\">\u003cstrong>Manny's\u003c/strong>\u003c/a> in Chicago all made the short list. Most intriguing, though, were hints of a possible \"Jewish bistro\" in their future. The two hope to reinterpret and reinvent the vernacular of Jewish food with dishes from around the world using local, seasonal, organic ingredients.\u003c/p>\n\u003cp>For the time being, I'll continue enjoying my favorites at Saul's. From personal experience, I can vouch for the chopped liver (on both rye and matzo with plenty of mustard), the chicken soup and the pastrami sandwich. I also enjoyed more than my fair share of half-sour pickles and, of course, \u003ca href=\"http://offthebroiler.wordpress.com/2006/03/30/havent-we-jews-suffered-enough/\">\u003cstrong>a bottle of Cel-Ray\u003c/strong>\u003c/a> to wash everything down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>SAUL'S RESTAURANT & DELICATESSEN\u003c/strong>\u003c/a>\u003cbr>1475 Shattuck Ave\u003cbr>Berkeley, CA 94709\u003cbr>(510) 848-3354\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/811/jewish-delis-eating-at-schwartzs-and-sauls",
"authors": [
"5018"
],
"categories": [
"bayareabites_1807"
],
"tags": [
"bayareabites_14751",
"bayareabites_590",
"bayareabites_143",
"bayareabites_128",
"bayareabites_71",
"bayareabites_243",
"bayareabites_589",
"bayareabites_72",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_805": {
"type": "posts",
"id": "bayareabites_805",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "805",
"score": null,
"sort": [
1197156120000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1197156120,
"format": "aside",
"disqusTitle": "Intuitive Tamales",
"title": "Intuitive Tamales",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college, in the dark days before email and Facebook, my roommates and I passed our time with more mundane matters. Like food. From Juli, I learned about Japanese-style curry. Rie taught me how to blanche green beans perfectly, while Ed opened my palate to an entire pantheon of slow-simmered soups. Pierrette's trick with tuna and egg salad--grating onion into the mayonnaise--still perks up my sandwiches.\u003c/p>\n\u003cp>From Maria, though, I learned the most important lessons: cooking with my senses.\u003c/p>\n\u003cp>While I watched, Maria made tortillas with handfuls of flour and finger-lengths of shortening. Growing up in Texas, she had to wake up early every morning to make the family's tortillas, forty on an average day and maybe a hundred or so for special Sundays. She grabbed an empty wine bottle whenever she needed to roll out dough, and from only two pans she made incredible feasts for our house. None of us would admit to being homesick, but listening to Maria talk about her food and then eating her meals made all of us feel like we actually belonged in that drafty, tumble-down, New England house.\u003c/p>\n\u003cp>I don't have any of her recipes, because she never wrote them down, but like stories and memories, I can recite them just as she did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s1600-h/tamales_ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s320/tamales_ingredients.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"In San Antonio, where my family lives, you can find bags of masa dough in the markets. My mother doesn't need to make her own anymore. We use Crisco now, but if you want, you can use lard or butter. Even oil. But I would never use oil. Why make tamales with oil? If you don't have chicken stock, some water from the tap is good. Just remember to add salt then.\"\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s1600-h/tamales_husks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s320/tamales_husks.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Be sure to open the middle of the husks when you soak them and put a plate on top, so they can get wet equally. Save the biggest ones for wrapping. The smaller ones, just tear like this into ribbons for tying.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s1600-h/tamales_test.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s320/tamales_test.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Mix together a six handfuls of masa, two handfuls of Crisco, the same amount of stock and some salt. Blend them together really well. We use a mixer at home. You can tell when you have the right combination when a little ball of the dough floats in water.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s1600-h/tamales_filling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s320/tamales_filling.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"You can fill them with anything really. We use pork that my mother cooks, but here at school I put all kinds of things in them. Today, I took some of the sweet potatoes from the cafeteria.\"\u003c/em> [In the photo, you can see a dollop of chipotle sauce that I now like to add to my sweet potato tamales, plus a sprinkling of kosher salt. After sweet potatoes or yams are roasted whole, their peels slip right off; mash with a fork.]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s1600-h/tamales_wrapping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s320/tamales_wrapping1.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Spread a little bit of the dough on the corn leaf, enough to cover a third of it. When you put the filling on, be sure to leave a little of the dough peeking around the edges, so that it will close up well.\"\u003c/em> [In this recent version, I topped the sweet potatoes with some grated pepper jack cheese tossed with sliced scallions.]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s1600-h/tamales_steamer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s320/tamales_steamer.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Fold the leaf in thirds, like a letter, then bend up the end. Tie it, if you want. Or, if you are making a lot, you can just put them down close together and they will keep each other closed. You need to steam them for a long time, longer than you really want. Open one and try it to see if it's done. They like it if you put a towel over them while they steam.\u003c/em> [Chinese bamboo or metal stackable steamers are perfect for steaming tamales in single layers. Small tamales require 40 minutes and larger ones up to 1 1/2 or 2 hours to cook through.]\u003c/p>\n\n",
"disqusIdentifier": "805 http://blogs.kqed.org/bayareabites/2007/12/08/intuitive-tamales/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/08/intuitive-tamales/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 647,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1207778123,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When I was in college, in the dark days before email and Facebook, my roommates and I passed our time with more mundane matters. Like food. From Juli, I learned about Japanese-style curry. Rie taught me how to blanche green beans perfectly, while Ed opened my palate to an entire pantheon of slow-simmered soups. Pierrette's",
"title": "Intuitive Tamales | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Intuitive Tamales",
"datePublished": "2007-12-08T15:22:00-08:00",
"dateModified": "2008-04-09T14:55:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "intuitive-tamales",
"status": "publish",
"path": "/bayareabites/805/intuitive-tamales",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college, in the dark days before email and Facebook, my roommates and I passed our time with more mundane matters. Like food. From Juli, I learned about Japanese-style curry. Rie taught me how to blanche green beans perfectly, while Ed opened my palate to an entire pantheon of slow-simmered soups. Pierrette's trick with tuna and egg salad--grating onion into the mayonnaise--still perks up my sandwiches.\u003c/p>\n\u003cp>From Maria, though, I learned the most important lessons: cooking with my senses.\u003c/p>\n\u003cp>While I watched, Maria made tortillas with handfuls of flour and finger-lengths of shortening. Growing up in Texas, she had to wake up early every morning to make the family's tortillas, forty on an average day and maybe a hundred or so for special Sundays. She grabbed an empty wine bottle whenever she needed to roll out dough, and from only two pans she made incredible feasts for our house. None of us would admit to being homesick, but listening to Maria talk about her food and then eating her meals made all of us feel like we actually belonged in that drafty, tumble-down, New England house.\u003c/p>\n\u003cp>I don't have any of her recipes, because she never wrote them down, but like stories and memories, I can recite them just as she did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s1600-h/tamales_ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6etI/AAAAAAAAAPU/1BXX-3xXxsA/s320/tamales_ingredients.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"In San Antonio, where my family lives, you can find bags of masa dough in the markets. My mother doesn't need to make her own anymore. We use Crisco now, but if you want, you can use lard or butter. Even oil. But I would never use oil. Why make tamales with oil? If you don't have chicken stock, some water from the tap is good. Just remember to add salt then.\"\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s1600-h/tamales_husks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6euI/AAAAAAAAAPc/xTvpL2eAlmI/s320/tamales_husks.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Be sure to open the middle of the husks when you soak them and put a plate on top, so they can get wet equally. Save the biggest ones for wrapping. The smaller ones, just tear like this into ribbons for tying.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s1600-h/tamales_test.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sW3FZ6evI/AAAAAAAAAPk/g6Gjdy8El6w/s320/tamales_test.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Mix together a six handfuls of masa, two handfuls of Crisco, the same amount of stock and some salt. Blend them together really well. We use a mixer at home. You can tell when you have the right combination when a little ball of the dough floats in water.\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s1600-h/tamales_filling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXJ1Z6ewI/AAAAAAAAAPs/MnbHsjd1DwE/s320/tamales_filling.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"You can fill them with anything really. We use pork that my mother cooks, but here at school I put all kinds of things in them. Today, I took some of the sweet potatoes from the cafeteria.\"\u003c/em> [In the photo, you can see a dollop of chipotle sauce that I now like to add to my sweet potato tamales, plus a sprinkling of kosher salt. After sweet potatoes or yams are roasted whole, their peels slip right off; mash with a fork.]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s1600-h/tamales_wrapping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6exI/AAAAAAAAAP0/QPx01wy7hYE/s320/tamales_wrapping1.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Spread a little bit of the dough on the corn leaf, enough to cover a third of it. When you put the filling on, be sure to leave a little of the dough peeking around the edges, so that it will close up well.\"\u003c/em> [In this recent version, I topped the sweet potatoes with some grated pepper jack cheese tossed with sliced scallions.]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s1600-h/tamales_steamer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R1sXKFZ6eyI/AAAAAAAAAP8/j0pfDJNKIgY/s320/tamales_steamer.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>\"Fold the leaf in thirds, like a letter, then bend up the end. Tie it, if you want. Or, if you are making a lot, you can just put them down close together and they will keep each other closed. You need to steam them for a long time, longer than you really want. Open one and try it to see if it's done. They like it if you put a towel over them while they steam.\u003c/em> [Chinese bamboo or metal stackable steamers are perfect for steaming tamales in single layers. Small tamales require 40 minutes and larger ones up to 1 1/2 or 2 hours to cook through.]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/805/intuitive-tamales",
"authors": [
"5018"
],
"categories": [
"bayareabites_12"
],
"tags": [
"bayareabites_537",
"bayareabites_180",
"bayareabites_574",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_799": {
"type": "posts",
"id": "bayareabites_799",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "799",
"score": null,
"sort": [
1196537940000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1196537940,
"format": "aside",
"disqusTitle": "Donuts to Diesel: SFGreasecycle",
"title": "Donuts to Diesel: SFGreasecycle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/frying_dough.jpg\">\u003c/p>\n\u003cp>As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG.\u003c/p>\n\u003cp>No, not the lovely mist that sweeps over our city from the sea.\u003c/p>\n\u003cp>Fats\u003cbr>Oils\u003cbr>Grease\u003c/p>\n\u003cp>Unfortunately, in addition to carrying flavor and adding texture, these staples of the kitchen can be as bad for our sewer system as our bodies. Multiply thousands of restaurants by dozens of gallons of FOG and very quickly, the mess builds up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "799 http://blogs.kqed.org/bayareabites/2007/12/01/donuts-to-diesel-sfgreasecycle/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/01/donuts-to-diesel-sfgreasecycle/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 963,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1196537940,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG. No, not the lovely mist",
"title": "Donuts to Diesel: SFGreasecycle | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Donuts to Diesel: SFGreasecycle",
"datePublished": "2007-12-01T11:39:00-08:00",
"dateModified": "2007-12-01T11:39:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "donuts-to-diesel-sfgreasecycle",
"status": "publish",
"path": "/bayareabites/799/donuts-to-diesel-sfgreasecycle",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/frying_dough.jpg\">\u003c/p>\n\u003cp>As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG.\u003c/p>\n\u003cp>No, not the lovely mist that sweeps over our city from the sea.\u003c/p>\n\u003cp>Fats\u003cbr>Oils\u003cbr>Grease\u003c/p>\n\u003cp>Unfortunately, in addition to carrying flavor and adding texture, these staples of the kitchen can be as bad for our sewer system as our bodies. Multiply thousands of restaurants by dozens of gallons of FOG and very quickly, the mess builds up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/799/donuts-to-diesel-sfgreasecycle",
"authors": [
"5018"
],
"categories": [
"bayareabites_1807",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_561",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_791": {
"type": "posts",
"id": "bayareabites_791",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "791",
"score": null,
"sort": [
1195952100000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1195952100,
"format": "aside",
"disqusTitle": "Kitchen Vogue: A Taste of Luxury",
"title": "Kitchen Vogue: A Taste of Luxury",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The guests are gone, the dishes done, and there's yet another couple of days before Monday. I can't help staring out my window at all the lovely parking available in our quiet, turkey-sedated city, but I'm avoiding the shops for now. The weekend \u003ci>after\u003c/i> Thanksgiving is one my favorite times to stay in my pajamas and catch up on my reading. Forget award-winning novels or the latest treatise about the end of the world, though. For now, it's all about fun and fantasy while browsing lifestyle porn rags like \u003ca href=\"http://www.idonline.com/\">\u003cstrong>I.D. magazine\u003c/strong>\u003c/a>, blogs like \u003ca href=\"http://www.blavish.com/\">\u003cstrong>bLavish\u003c/strong>\u003c/a> and the websites of local companies such as \u003ca href=\"http://www.roseandradish.com/\">\u003cstrong>rose and radish\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>For those of you still putting off your holiday shopping binge, here's a short list of gifts for the lucky foodie in your life...\u003c/p>\n\u003cp>\u003cstrong>Drinks in Hand\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar1.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar2.jpg\">\u003c/p>\n\u003cp>Designer Jean-Marie Massaud created this ingenious, portable bar for the leather company, \u003ca href=\"http://www.frauusa.com/\">\u003cstrong>Poltrona Frau\u003c/strong>\u003c/a>. Modeled after a classic steam trunk, the portable mixing station stands only 46 inches high and has discrete wheels, saddle leather exterior (your choice of 90 colors), walnut-veneer folding shelves, and enough chrome and glass to make it glitter beneath the chandeliers. Call one of the showrooms in New York, Miami or Washington, D.C. to order. $10,400.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Global Service\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_plates.jpg\">\u003c/p>\n\u003cp>Munich-based \u003ca href=\"http://www.nymphenburg.com/\">\u003cstrong>Nymphenburg\u003c/strong>\u003c/a> commissioned English designer Barnaby Barford for limited-edition, signed tableware to add to their 2007 line-up. His Global Service collection consists of 14 porcelain plates, each showing a different section of the globe. Available in three soft hues: turquoise, green and beige. \u003ca href=\"http://www.tampopo.com/\">\u003cstrong>Dandelion\u003c/strong>\u003c/a> on Potrero Avenue might be able to reserve a set of the dinner plates for you, though they probably won't arrive from Germany before the year's end. $10,350 for the complete set.\u003c/p>\n\u003cp>\u003cstrong>My Coffee Maker's Bigger Than Yours\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_coffee.jpg\">\u003c/p>\n\u003cp>From Dacor in South San Francisco, you can get your very own \u003ca href=\"http://ww2.dacor.com/products/product_page.asp?ID=CM24P1_ACFS\">\u003cstrong>automatic coffee system\u003c/strong>\u003c/a> to install in your kitchen wall. Once it's hooked up to your plumbing system and programmed to your hot beverage specifications, it'll grind, brew, steam, froth, and dispense upon command. It even makes tea and hot chocolate, but my favorite part is the integrated storage for keeping cups and saucers warm. \u003ca href=\"http://www.siemens-home.com/Appliances-Kitchen-Cooking_Built-in-Coffee-Maker-System\">\u003cstrong>Siemens\u003c/strong>\u003c/a> also offers a built-in, fully programmable coffee system. Both companies request that you contact them for prices.\u003c/p>\n\u003cp>\u003cstrong>Grill Alert\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bbq.jpg\">\u003c/p>\n\u003cp>Melding high-tech with the high life, Oregon Scientific came up with a gadget that geeky grill masters of the world can use with pride: \u003ca href=\"http://www2.oregonscientific.com/shop/product.asp?cid=9&scid=99&pid=763\">\u003cstrong>a remote wireless temperature probe\u003c/strong>\u003c/a> to signal meat doneness. It speaks in five languages, can sense up to 572 degrees F before passing out and can be programmed for all the basic animals: beef, lamb, veal, hamburger, pork, turkey, chicken and fish. As long as you don't wander more than 330 feet away from your grill, you'll be able to hear its verbal alerts of almost ready, ready or overcooked. Batteries not included. $60.\u003c/p>\n\u003cp>\u003cstrong>Braising with Bling\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_diamondpan.jpg\">\u003c/p>\n\u003cp>This premium quality, gem-studded pan from \u003ca href=\"http://www.fissler.net/Harrods.181.0.html\">\u003cstrong>Fissler\u003c/strong>\u003c/a> made an exclusive appearance last month at \u003ca href=\"http://www.harrods.com/HarrodsStore/\">\u003cstrong>Harrod's\u003c/strong>\u003c/a> in London. The handles weigh in at just under one pound of solid gold and the diamonds number over 200. Your limited-edition pan will come complete with a high-class box made of rootwood and a document certifying exclusive quality. Fissler has already sent an application to the Guinness World Records' office for the \"most precious pot in the world.\" $203,000.\u003c/p>\n\u003cp>\u003cstrong>Sinking into Style\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_drain2.jpg\">\u003c/p>\n\u003cp>To help take the edge off kitchen chores, install one of these laser-cut drain covers in your sink. Brazilian-Isreali designer, Joana Meroz of \u003ca href=\"http://www.theornamentedlife.com\">\u003cstrong>Ornamented Life\u003c/strong>\u003c/a> appropriates flowered lace patterns to help evoke love and romance while you scrape and rinse. While you're at it, get a \u003ca href=\"http://www.theornamentedlife.com/index.php?option=com_content&task=view&id=27&Itemid=34\">\u003cstrong>nipple-shaped plug\u003c/strong>\u003c/a> to cover your new, pretty drain. $86.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Dinner Cruise\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_dining.jpg\" width=\"297\" height=\"198\">\u003c/p>\n\u003cp>There's a listing right now on \u003ca href=\"http://www.yachtshare.com/cgi-bin/displayaboatsmall?bid=5183\">\u003cstrong>Classic Yachts\u003c/strong>\u003c/a> for the \u003ci>Sierra Rose\u003c/i>, a 2005 Finney yacht on Lake Tahoe. Though it measures a modest 86 feet, the architects were able to fit in a helicopter landing pad and an on-deck hot tub. You'll be able to zip away from work and relax with comfort and ease. Of course, while you're at the lake, you won't need to sacrifice a good meal: \"The Kitchen is a gourmet cook's dream with granite countertops, three ovens, 4-burner Viking range with griddle, four under counter SubZero refrigerator and freezer drawers, ice maker, and two under-counter dishwashers...Storage is provided throughout the kitchen with mahogany-stained, raised-panel cabinets. Entertainment continues at the Stern, where a granite countertop extends from the kitchen through a large pass-through window to the Rear Terrace.\" Call for a private viewing. Asking $7,000,000.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What's on \u003ci>your\u003c/i> fantasy foodie wish list?\u003c/p>\n\n",
"disqusIdentifier": "791 http://blogs.kqed.org/bayareabites/2007/11/24/kitchen-vogue-a-taste-of-luxury/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/24/kitchen-vogue-a-taste-of-luxury/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 809,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1207785335,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The guests are gone, the dishes done, and there's yet another couple of days before Monday. I can't help staring out my window at all the lovely parking available in our quiet, turkey-sedated city, but I'm avoiding the shops for now. The weekend after Thanksgiving is one my favorite times to stay in my pajamas",
"title": "Kitchen Vogue: A Taste of Luxury | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Kitchen Vogue: A Taste of Luxury",
"datePublished": "2007-11-24T16:55:00-08:00",
"dateModified": "2008-04-09T16:55:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kitchen-vogue-a-taste-of-luxury",
"status": "publish",
"path": "/bayareabites/791/kitchen-vogue-a-taste-of-luxury",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The guests are gone, the dishes done, and there's yet another couple of days before Monday. I can't help staring out my window at all the lovely parking available in our quiet, turkey-sedated city, but I'm avoiding the shops for now. The weekend \u003ci>after\u003c/i> Thanksgiving is one my favorite times to stay in my pajamas and catch up on my reading. Forget award-winning novels or the latest treatise about the end of the world, though. For now, it's all about fun and fantasy while browsing lifestyle porn rags like \u003ca href=\"http://www.idonline.com/\">\u003cstrong>I.D. magazine\u003c/strong>\u003c/a>, blogs like \u003ca href=\"http://www.blavish.com/\">\u003cstrong>bLavish\u003c/strong>\u003c/a> and the websites of local companies such as \u003ca href=\"http://www.roseandradish.com/\">\u003cstrong>rose and radish\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>For those of you still putting off your holiday shopping binge, here's a short list of gifts for the lucky foodie in your life...\u003c/p>\n\u003cp>\u003cstrong>Drinks in Hand\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar1.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar2.jpg\">\u003c/p>\n\u003cp>Designer Jean-Marie Massaud created this ingenious, portable bar for the leather company, \u003ca href=\"http://www.frauusa.com/\">\u003cstrong>Poltrona Frau\u003c/strong>\u003c/a>. Modeled after a classic steam trunk, the portable mixing station stands only 46 inches high and has discrete wheels, saddle leather exterior (your choice of 90 colors), walnut-veneer folding shelves, and enough chrome and glass to make it glitter beneath the chandeliers. Call one of the showrooms in New York, Miami or Washington, D.C. to order. $10,400.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Global Service\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_plates.jpg\">\u003c/p>\n\u003cp>Munich-based \u003ca href=\"http://www.nymphenburg.com/\">\u003cstrong>Nymphenburg\u003c/strong>\u003c/a> commissioned English designer Barnaby Barford for limited-edition, signed tableware to add to their 2007 line-up. His Global Service collection consists of 14 porcelain plates, each showing a different section of the globe. Available in three soft hues: turquoise, green and beige. \u003ca href=\"http://www.tampopo.com/\">\u003cstrong>Dandelion\u003c/strong>\u003c/a> on Potrero Avenue might be able to reserve a set of the dinner plates for you, though they probably won't arrive from Germany before the year's end. $10,350 for the complete set.\u003c/p>\n\u003cp>\u003cstrong>My Coffee Maker's Bigger Than Yours\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_coffee.jpg\">\u003c/p>\n\u003cp>From Dacor in South San Francisco, you can get your very own \u003ca href=\"http://ww2.dacor.com/products/product_page.asp?ID=CM24P1_ACFS\">\u003cstrong>automatic coffee system\u003c/strong>\u003c/a> to install in your kitchen wall. Once it's hooked up to your plumbing system and programmed to your hot beverage specifications, it'll grind, brew, steam, froth, and dispense upon command. It even makes tea and hot chocolate, but my favorite part is the integrated storage for keeping cups and saucers warm. \u003ca href=\"http://www.siemens-home.com/Appliances-Kitchen-Cooking_Built-in-Coffee-Maker-System\">\u003cstrong>Siemens\u003c/strong>\u003c/a> also offers a built-in, fully programmable coffee system. Both companies request that you contact them for prices.\u003c/p>\n\u003cp>\u003cstrong>Grill Alert\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bbq.jpg\">\u003c/p>\n\u003cp>Melding high-tech with the high life, Oregon Scientific came up with a gadget that geeky grill masters of the world can use with pride: \u003ca href=\"http://www2.oregonscientific.com/shop/product.asp?cid=9&scid=99&pid=763\">\u003cstrong>a remote wireless temperature probe\u003c/strong>\u003c/a> to signal meat doneness. It speaks in five languages, can sense up to 572 degrees F before passing out and can be programmed for all the basic animals: beef, lamb, veal, hamburger, pork, turkey, chicken and fish. As long as you don't wander more than 330 feet away from your grill, you'll be able to hear its verbal alerts of almost ready, ready or overcooked. Batteries not included. $60.\u003c/p>\n\u003cp>\u003cstrong>Braising with Bling\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_diamondpan.jpg\">\u003c/p>\n\u003cp>This premium quality, gem-studded pan from \u003ca href=\"http://www.fissler.net/Harrods.181.0.html\">\u003cstrong>Fissler\u003c/strong>\u003c/a> made an exclusive appearance last month at \u003ca href=\"http://www.harrods.com/HarrodsStore/\">\u003cstrong>Harrod's\u003c/strong>\u003c/a> in London. The handles weigh in at just under one pound of solid gold and the diamonds number over 200. Your limited-edition pan will come complete with a high-class box made of rootwood and a document certifying exclusive quality. Fissler has already sent an application to the Guinness World Records' office for the \"most precious pot in the world.\" $203,000.\u003c/p>\n\u003cp>\u003cstrong>Sinking into Style\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_drain2.jpg\">\u003c/p>\n\u003cp>To help take the edge off kitchen chores, install one of these laser-cut drain covers in your sink. Brazilian-Isreali designer, Joana Meroz of \u003ca href=\"http://www.theornamentedlife.com\">\u003cstrong>Ornamented Life\u003c/strong>\u003c/a> appropriates flowered lace patterns to help evoke love and romance while you scrape and rinse. While you're at it, get a \u003ca href=\"http://www.theornamentedlife.com/index.php?option=com_content&task=view&id=27&Itemid=34\">\u003cstrong>nipple-shaped plug\u003c/strong>\u003c/a> to cover your new, pretty drain. $86.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Dinner Cruise\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_dining.jpg\" width=\"297\" height=\"198\">\u003c/p>\n\u003cp>There's a listing right now on \u003ca href=\"http://www.yachtshare.com/cgi-bin/displayaboatsmall?bid=5183\">\u003cstrong>Classic Yachts\u003c/strong>\u003c/a> for the \u003ci>Sierra Rose\u003c/i>, a 2005 Finney yacht on Lake Tahoe. Though it measures a modest 86 feet, the architects were able to fit in a helicopter landing pad and an on-deck hot tub. You'll be able to zip away from work and relax with comfort and ease. Of course, while you're at the lake, you won't need to sacrifice a good meal: \"The Kitchen is a gourmet cook's dream with granite countertops, three ovens, 4-burner Viking range with griddle, four under counter SubZero refrigerator and freezer drawers, ice maker, and two under-counter dishwashers...Storage is provided throughout the kitchen with mahogany-stained, raised-panel cabinets. Entertainment continues at the Stern, where a granite countertop extends from the kitchen through a large pass-through window to the Rear Terrace.\" Call for a private viewing. Asking $7,000,000.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What's on \u003ci>your\u003c/i> fantasy foodie wish list?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/791/kitchen-vogue-a-taste-of-luxury",
"authors": [
"5018"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_549",
"bayareabites_550",
"bayareabites_551",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_785": {
"type": "posts",
"id": "bayareabites_785",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "785",
"score": null,
"sort": [
1195326540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1195326540,
"format": "aside",
"disqusTitle": "The Things We Carry: Portable Chopsticks",
"title": "The Things We Carry: Portable Chopsticks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>• \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp>• The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp>• China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp>• Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n",
"disqusIdentifier": "785 http://blogs.kqed.org/bayareabites/2007/11/17/the-things-we-carry-portable-chopsticks/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/17/the-things-we-carry-portable-chopsticks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 623,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1207785573,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of",
"title": "The Things We Carry: Portable Chopsticks | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Things We Carry: Portable Chopsticks",
"datePublished": "2007-11-17T11:09:00-08:00",
"dateModified": "2008-04-09T16:59:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-things-we-carry-portable-chopsticks",
"status": "publish",
"path": "/bayareabites/785/the-things-we-carry-portable-chopsticks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp>• The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp>• China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp>• Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/785/the-things-we-carry-portable-chopsticks",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_1807",
"bayareabites_60"
],
"tags": [
"bayareabites_535",
"bayareabites_512",
"bayareabites_67",
"bayareabites_14743"
],
"label": "bayareabites"
},
"bayareabites_779": {
"type": "posts",
"id": "bayareabites_779",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "779",
"score": null,
"sort": [
1194765060000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1194765060,
"format": "aside",
"disqusTitle": "Gracias por los Campesinos",
"title": "Gracias por los Campesinos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away.\u003c/p>\n\u003cp>For those of us who clutch to whatever hope we can find, it's also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire and move me are a basic necessity. How else to make the wall over my desk a place for change rather then an endless list of tasks?\u003c/p>\n\u003cp>For the third year in a row, I'm ordering a copy of \u003ca href=\"http://www.paonia.com/~celiaroberts/calendar.htm\">\u003cstrong>Celia Roberts' wonderful calendar\u003c/strong>\u003c/a> celebrating farm workers across the country. Fully bilingual with Spanish and English text, this year's calendar, \u003ci> Gracias por los Campesinos\u003c/i>, describes the daily labor of immigrants with honesty, respect and quiet gratitude.\u003c/p>\n\u003cp>Next year's calendar is especially close to my heart, for Celia came to the Ferry Plaza Farmers Market while I was still teaching in the kitchen there. She helped me welcome the women from \u003ca href=\"http://www.secretsofsalsa.com/\">\u003cstrong>Las Salsitas\u003c/strong>\u003c/a> the day they demonstrated recipes from their cookbook, and while she was there, she snapped a photo of Carl Rosato from \u003ca href=\"http://www.cuesa.org/markets/farmers/91.html\">\u003cstrong>Woodleaf Farm\u003c/strong>\u003c/a>. If you flip to December in the 2008 calendar, you'll see him helping some customers as they pick out peaches at his booth.\u003c/p>\n\u003cp>Every year's calendar has a different visual theme, but the feeling is always the same: thanking community members for their valuable contributions. One of my favorites was last year's collection of photographs, \u003ci>Gracias por los Abuelos\u003c/i>, when Celia honored grandparents.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I highly recommend this year's calendar for offices or kitchens where eating and cooking has become the mere stuff of work. It's a warm reminder of the faces and lives and stories that bring us our food.\u003c/p>\n\n",
"disqusIdentifier": "779 http://blogs.kqed.org/bayareabites/2007/11/11/gracias-por-los-campesinos/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/11/gracias-por-los-campesinos/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 301,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1207785668,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away. For those of us who clutch to whatever hope we can find, it's also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire",
"title": "Gracias por los Campesinos | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gracias por los Campesinos",
"datePublished": "2007-11-10T23:11:00-08:00",
"dateModified": "2008-04-09T17:01:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gracias-por-los-campesinos",
"status": "publish",
"path": "/bayareabites/779/gracias-por-los-campesinos",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away.\u003c/p>\n\u003cp>For those of us who clutch to whatever hope we can find, it's also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire and move me are a basic necessity. How else to make the wall over my desk a place for change rather then an endless list of tasks?\u003c/p>\n\u003cp>For the third year in a row, I'm ordering a copy of \u003ca href=\"http://www.paonia.com/~celiaroberts/calendar.htm\">\u003cstrong>Celia Roberts' wonderful calendar\u003c/strong>\u003c/a> celebrating farm workers across the country. Fully bilingual with Spanish and English text, this year's calendar, \u003ci> Gracias por los Campesinos\u003c/i>, describes the daily labor of immigrants with honesty, respect and quiet gratitude.\u003c/p>\n\u003cp>Next year's calendar is especially close to my heart, for Celia came to the Ferry Plaza Farmers Market while I was still teaching in the kitchen there. She helped me welcome the women from \u003ca href=\"http://www.secretsofsalsa.com/\">\u003cstrong>Las Salsitas\u003c/strong>\u003c/a> the day they demonstrated recipes from their cookbook, and while she was there, she snapped a photo of Carl Rosato from \u003ca href=\"http://www.cuesa.org/markets/farmers/91.html\">\u003cstrong>Woodleaf Farm\u003c/strong>\u003c/a>. If you flip to December in the 2008 calendar, you'll see him helping some customers as they pick out peaches at his booth.\u003c/p>\n\u003cp>Every year's calendar has a different visual theme, but the feeling is always the same: thanking community members for their valuable contributions. One of my favorites was last year's collection of photographs, \u003ci>Gracias por los Abuelos\u003c/i>, when Celia honored grandparents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I highly recommend this year's calendar for offices or kitchens where eating and cooking has become the mere stuff of work. It's a warm reminder of the faces and lives and stories that bring us our food.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/779/gracias-por-los-campesinos",
"authors": [
"5018"
],
"categories": [
"bayareabites_95"
],
"tags": [
"bayareabites_129",
"bayareabites_134",
"bayareabites_452",
"bayareabites_522",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_772": {
"type": "posts",
"id": "bayareabites_772",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "772",
"score": null,
"sort": [
1194099420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1194099420,
"format": "aside",
"disqusTitle": "Bitter Sweet: The Price of Sugar",
"title": "Bitter Sweet: The Price of Sugar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected.\u003c/p>\n\u003cp>Today, sugar flows freely at every table. No longer spice or medicine, no more exotic or expensive than salt or pepper or clear tap water, sugar is now a basic and powerful commodity. It rarely concerns anyone who's not worried about calories, insulin or childrens' attention spans. With corn syrup currently wearing the black hat and ethanol a favorite of politicians, cane sugar has suddenly been rehabilitated. What sugar blues? \u003c/p>\n\u003cp>But Bill Haney and his documentary, \u003ca href=\"http://www.thepriceofsugar.com/trailer.shtml\">\u003cstrong>\u003ci>The Price of Sugar\u003c/i>\u003c/strong>\u003c/a> (opening this weekend at the Opera Plaza Cinema) are here to show us exactly what it takes to bring us that stuff of sweetness. \u003c/p>\n\u003cp>I know, you're already rolling your eyes or reaching for your mouse. Who wants to add sugar to the growing list of politicized food? Chocolate, coffee, corn, every fish and fowl and four-legged creature under the sun, and now this? Is nothing safe for the conscientious eater to enjoy?\u003c/p>\n\u003cp>If it makes you feel any better, know that centuries ago, cooks and diners were wrestling with these very same issues. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>\"EAST INDIA SUGAR not made by SLAVES\"\u003c/i>\u003c/p>\n\u003cp>In 1791, abolitionists in the United Kingdom declared a boycott on sugar from the West Indies, where sugar plantations flourished with the help of the burgeoning slave economy. Diaries from the period mention how troublesome it was to entertain guests who were boycotting sugar, while \u003ci>Punch\u003c/i> cartoonists poked fun at \"anti-saccharrite\" families that refused to offer sugar at teatime. There were valiant attempts to hold awareness-raising bake sales with cakes and cookies prepared without sugar or else only with sugar from India. (Thanksgiving cooks everywhere can empathize--how to fit the tofu next to the turkey?)\u003c/p>\n\u003cp>An ambitious little pamphlet, \"Address to the People of Great Britain on the Utility of Refraining from the Use of West Indian Sugar and Rum,\" written by Thomas Clarkson, set a publishing record for the time: 50,000 copies were distributed in the UK in only four months. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>On the back of this anti-slave sugar bowl: \"East India Sugar not made By Slaves. By Six families using East India, instead of West India Sugar, one Slave less is required.\"\u003c/i>\u003c/p>\n\u003cp>The slave-free sugar movement faced much greater opposition in the US, where rum was filling the new nation's coffers. While Clarkson and his followers helped turn the tide against slave labor in the UK (an estimated 300,000 British families boycotted West Indies sugar) American abolitionists had another century of fighting before slavery was outlawed in the US.\u003c/p>\n\u003cp>But here's the problem: Slave labor is not a thing of the past.\u003c/p>\n\u003cp>Ships no longer ply the Middle Passage, but we still have human trafficking in containers and vans. If trapping entire families on plantation land to work their whole lives, guarding them with rifles day and night, stringing barbed wire over their ceilings so they can't escape, paying with vouchers for the company store or not bothering to pay at all, and enjoying the full support of governments do not all add up to institutional bondage -- or slavery -- then someone needs to rewrite the dictionaries.\u003c/p>\n\u003cp>In the US, the major sugar-cane states are Florida, Louisiana and Texas. A long-growing crop with intensive irrigation requirements, heavy chemical inputs and back-breaking, hand-maiming occupational risks, sugar cane is not an easy crop to grow. Increasingly, American growers depend on a mechanized harvest (especially after a lawsuit was filed in the mid-1990s demanding that companies pay their guest workers the contracted $5.70 a ton rather than merely $3.70 a ton.) \u003c/p>\n\u003cp>However, environmental devastation is still a serious issue. As sugar cane is re-framed by politicians and growers as an eco-friendly source of energy here in California, we need to keep a closer watch on the discussion. Close ties to Washington help big sugar companies maintain generous subsidies, while import restrictions keep domestic sugar cane prices artificially high. \u003c/p>\n\u003cp>So yes, there's still a long way to go. Luckily for us, courageous and determined individuals continue to lead the way. Person by person, family by family, nation by nation...changes will happen.\u003c/p>\n\u003cp>\u003cstrong>THE PRICE OF SUGAR\u003c/strong>\u003cbr>Directed by Bill Haney\u003cbr>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">\u003cstrong>Landmark's Opera Plaza\u003c/strong>\u003c/a>\u003cbr>601 Van Ness Avenue\u003cbr>(415) 267-4893\u003c/p>\n\u003cp> The documentary really should be titled \"The Life and Work of Father Christopher Hartley\" since this Catholic priest, who compares himself to Mother Theresa, stars in the film. Father Hartley fought for years to improve the horrendous living and working conditions of undocumented Haitians on the sugar plantations of the Vincini family, powerful players in the Dominican Republic. The family has tried \u003ca href=\"http://www.latimes.com/entertainment/news/la-et-sugar19oct19,0,3021810.story?coll=la-tot-entertainment\">\u003cstrong>blocking the release of the film\u003c/strong>\u003c/a>, and both the crusading priest and the director have received death threats. The film depends more on slow motion and plaintive music than data or historical context to make its points. In the end, though, I came away with an understanding of the human side -- both the good and the bad -- of this complex issue.\u003c/p>\n\u003cp>\u003cstrong>SMALL STEPS TO GOOD SUGAR\u003c/strong>\u003c/p>\n\u003cp>There are no easy answers. The US produces 80% of the sugar it consumes, so international free-trade sugar, already a small fraction of the industry, is just one part of the solution. Domestic sugar's impact on ecosystems, energy production, public health and political power are other important considerations. \u003c/p>\n\u003cp>• \u003cstrong>Awareness and education\u003c/strong> are the first steps. Seeing the above documentary is one way to begin. There are many resources on the internet for anyone curious and committed. I've included a few links at the end of this post for those who'd like to read more. Taking on all the issues is overwhelming. Instead, choose subjects already close to you and learn how they relate specifically to sugar production and consumption.\u003c/p>\n\u003cp>• \u003cstrong>Spend your money wisely\u003c/strong> to express your desire for a better world. Do what you can when you can. Buying fair-trade sugar supports companies and cooperatives that meet international standards for worker rights and environmental sustainability. Go for little but consistent changes for the long haul. Our small individual acts really do add up. \u003c/p>\n\u003cp>• \u003cstrong>Spread the word.\u003c/strong> While you might not have a sugar bowl that speaks for you, there are many opportunities to influence others, whether it's the office manager who stocks your company's break room or the grocery store in your neighborhood or the bakery that's going to craft your wedding cake. Ask if fair-trade sugar is an option, and if it's not, ask why not.\u003c/p>\n\u003cp>• Finally, one of the most important things we can do is to \u003cstrong>fax or call our elected representatives\u003c/strong> to remind them that we want an agricultural industry in California that is environmentally sustainable and fair to its workers. The \u003ca href=\"http://www.foodsecurity.org/california/Farm_Bill.html#action\">\u003cstrong> California Coalition for Food and Justice\u003c/strong>\u003c/a> offers several different sample letters as well as a detailed tip sheet on how to meet your respresentatives in person. Join the coalition or sign up for their newsletter to keep in touch with food policy issues in California. You can adapt their language to your own specific concerns. Encourage your friends and family to write letters, too. \u003c/p>\n\u003cp>\u003ci>Look for these marks of fair trade certification on sugar that you buy.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>SUGAR LINKS\u003c/strong>\u003c/p>\n\u003cp>If you're interested in learning about the sugar cane industry, especially a little closer to home, here are some online resources:\u003c/p>\n\u003cp>• Sugar Knowledge International offers a basic description of how \u003ca href=\"http://www.sucrose.com/lcane.html\">\u003cstrong> cane sugar is processed\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Fair Trade Certified provides a fact sheet on \u003ca href=\"http://www.transfairusa.org/pdfs/fastfacts_sugar.pdf\">\u003cstrong>fair-trade sugar\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Read about the call for growing \u003ca href=\"http://westernfarmpress.com/news/farming_sugarcane_californias_triple/\">\u003cstrong>sugar cane in California's Imperial Valley\u003c/strong>\u003c/a> to provide energy and ethanol.\u003c/p>\n\u003cp>• Environmental Entrepreneurs estimates \u003ca href=\"http://www.e2.org/ext/doc/AB32BiofuelsV5.pdf\">\u003cbr>\n\u003cbr>\u003cstrong>how many megawatt-hours of electricity \u003c/strong>\u003c/a>might be converted from cane sugar fiber in California.\u003c/p>\n\u003cp>• The Center for Responsible Politics describes the electoral politics of sweeteners in \u003ca href=\"http://www.opensecrets.org/pubs/cashingin_sugar/sugar02.html\">\u003cstrong>\"Iron Triangle of Beet Sugar, Cane Sugar and Corn Syrup.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>• For a historical view of Big Sugar from, of all places, \u003ci>The American Conservative\u003c/i>, this \u003ca href=\"http://www.amconmag.com/2006/2006_06_05/article.html\">\u003cstrong>critique of guest worker programs for the US sugar industry\u003c/strong>\u003c/a> describes how growers take advantage of their workers.\u003c/p>\n\u003cp>• In its National Wetlands Newsletter, the Environmental Law Institute discusses how growing \u003ca href=\"http://home.san.rr.com/schwabach/Publications/Everglades%20Wetlands%20Newsletter%20article.pdf\">\u003cstrong>sugar cane in the Florida Everglades \u003c/strong>\u003c/a>affects the ecosystem and taxpayers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>• \u003ca href=\"http://www.altereco-usa.com/main.php\">\u003cstrong>Alter Eco\u003c/strong>\u003c/a>, based in San Francisco's Mission Bay, distributes fair-trade sugar. Their controversial financial model, melding the business structure of a corporation with the social mission of a nonprofit, helps them pursue their goal of mainstreaming free-trade products into supermarket chains.\u003c/p>\n\n",
"disqusIdentifier": "772 http://blogs.kqed.org/bayareabites/2007/11/03/bitter-sweet-the-price-of-sugar/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/03/bitter-sweet-the-price-of-sugar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1467,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1207786065,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected. Today, sugar flows freely at every table. No longer spice",
"title": "Bitter Sweet: The Price of Sugar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bitter Sweet: The Price of Sugar",
"datePublished": "2007-11-03T07:17:00-07:00",
"dateModified": "2008-04-09T17:07:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bitter-sweet-the-price-of-sugar",
"status": "publish",
"path": "/bayareabites/772/bitter-sweet-the-price-of-sugar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected.\u003c/p>\n\u003cp>Today, sugar flows freely at every table. No longer spice or medicine, no more exotic or expensive than salt or pepper or clear tap water, sugar is now a basic and powerful commodity. It rarely concerns anyone who's not worried about calories, insulin or childrens' attention spans. With corn syrup currently wearing the black hat and ethanol a favorite of politicians, cane sugar has suddenly been rehabilitated. What sugar blues? \u003c/p>\n\u003cp>But Bill Haney and his documentary, \u003ca href=\"http://www.thepriceofsugar.com/trailer.shtml\">\u003cstrong>\u003ci>The Price of Sugar\u003c/i>\u003c/strong>\u003c/a> (opening this weekend at the Opera Plaza Cinema) are here to show us exactly what it takes to bring us that stuff of sweetness. \u003c/p>\n\u003cp>I know, you're already rolling your eyes or reaching for your mouse. Who wants to add sugar to the growing list of politicized food? Chocolate, coffee, corn, every fish and fowl and four-legged creature under the sun, and now this? Is nothing safe for the conscientious eater to enjoy?\u003c/p>\n\u003cp>If it makes you feel any better, know that centuries ago, cooks and diners were wrestling with these very same issues. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\"EAST INDIA SUGAR not made by SLAVES\"\u003c/i>\u003c/p>\n\u003cp>In 1791, abolitionists in the United Kingdom declared a boycott on sugar from the West Indies, where sugar plantations flourished with the help of the burgeoning slave economy. Diaries from the period mention how troublesome it was to entertain guests who were boycotting sugar, while \u003ci>Punch\u003c/i> cartoonists poked fun at \"anti-saccharrite\" families that refused to offer sugar at teatime. There were valiant attempts to hold awareness-raising bake sales with cakes and cookies prepared without sugar or else only with sugar from India. (Thanksgiving cooks everywhere can empathize--how to fit the tofu next to the turkey?)\u003c/p>\n\u003cp>An ambitious little pamphlet, \"Address to the People of Great Britain on the Utility of Refraining from the Use of West Indian Sugar and Rum,\" written by Thomas Clarkson, set a publishing record for the time: 50,000 copies were distributed in the UK in only four months. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>On the back of this anti-slave sugar bowl: \"East India Sugar not made By Slaves. By Six families using East India, instead of West India Sugar, one Slave less is required.\"\u003c/i>\u003c/p>\n\u003cp>The slave-free sugar movement faced much greater opposition in the US, where rum was filling the new nation's coffers. While Clarkson and his followers helped turn the tide against slave labor in the UK (an estimated 300,000 British families boycotted West Indies sugar) American abolitionists had another century of fighting before slavery was outlawed in the US.\u003c/p>\n\u003cp>But here's the problem: Slave labor is not a thing of the past.\u003c/p>\n\u003cp>Ships no longer ply the Middle Passage, but we still have human trafficking in containers and vans. If trapping entire families on plantation land to work their whole lives, guarding them with rifles day and night, stringing barbed wire over their ceilings so they can't escape, paying with vouchers for the company store or not bothering to pay at all, and enjoying the full support of governments do not all add up to institutional bondage -- or slavery -- then someone needs to rewrite the dictionaries.\u003c/p>\n\u003cp>In the US, the major sugar-cane states are Florida, Louisiana and Texas. A long-growing crop with intensive irrigation requirements, heavy chemical inputs and back-breaking, hand-maiming occupational risks, sugar cane is not an easy crop to grow. Increasingly, American growers depend on a mechanized harvest (especially after a lawsuit was filed in the mid-1990s demanding that companies pay their guest workers the contracted $5.70 a ton rather than merely $3.70 a ton.) \u003c/p>\n\u003cp>However, environmental devastation is still a serious issue. As sugar cane is re-framed by politicians and growers as an eco-friendly source of energy here in California, we need to keep a closer watch on the discussion. Close ties to Washington help big sugar companies maintain generous subsidies, while import restrictions keep domestic sugar cane prices artificially high. \u003c/p>\n\u003cp>So yes, there's still a long way to go. Luckily for us, courageous and determined individuals continue to lead the way. Person by person, family by family, nation by nation...changes will happen.\u003c/p>\n\u003cp>\u003cstrong>THE PRICE OF SUGAR\u003c/strong>\u003cbr>Directed by Bill Haney\u003cbr>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">\u003cstrong>Landmark's Opera Plaza\u003c/strong>\u003c/a>\u003cbr>601 Van Ness Avenue\u003cbr>(415) 267-4893\u003c/p>\n\u003cp> The documentary really should be titled \"The Life and Work of Father Christopher Hartley\" since this Catholic priest, who compares himself to Mother Theresa, stars in the film. Father Hartley fought for years to improve the horrendous living and working conditions of undocumented Haitians on the sugar plantations of the Vincini family, powerful players in the Dominican Republic. The family has tried \u003ca href=\"http://www.latimes.com/entertainment/news/la-et-sugar19oct19,0,3021810.story?coll=la-tot-entertainment\">\u003cstrong>blocking the release of the film\u003c/strong>\u003c/a>, and both the crusading priest and the director have received death threats. The film depends more on slow motion and plaintive music than data or historical context to make its points. In the end, though, I came away with an understanding of the human side -- both the good and the bad -- of this complex issue.\u003c/p>\n\u003cp>\u003cstrong>SMALL STEPS TO GOOD SUGAR\u003c/strong>\u003c/p>\n\u003cp>There are no easy answers. The US produces 80% of the sugar it consumes, so international free-trade sugar, already a small fraction of the industry, is just one part of the solution. Domestic sugar's impact on ecosystems, energy production, public health and political power are other important considerations. \u003c/p>\n\u003cp>• \u003cstrong>Awareness and education\u003c/strong> are the first steps. Seeing the above documentary is one way to begin. There are many resources on the internet for anyone curious and committed. I've included a few links at the end of this post for those who'd like to read more. Taking on all the issues is overwhelming. Instead, choose subjects already close to you and learn how they relate specifically to sugar production and consumption.\u003c/p>\n\u003cp>• \u003cstrong>Spend your money wisely\u003c/strong> to express your desire for a better world. Do what you can when you can. Buying fair-trade sugar supports companies and cooperatives that meet international standards for worker rights and environmental sustainability. Go for little but consistent changes for the long haul. Our small individual acts really do add up. \u003c/p>\n\u003cp>• \u003cstrong>Spread the word.\u003c/strong> While you might not have a sugar bowl that speaks for you, there are many opportunities to influence others, whether it's the office manager who stocks your company's break room or the grocery store in your neighborhood or the bakery that's going to craft your wedding cake. Ask if fair-trade sugar is an option, and if it's not, ask why not.\u003c/p>\n\u003cp>• Finally, one of the most important things we can do is to \u003cstrong>fax or call our elected representatives\u003c/strong> to remind them that we want an agricultural industry in California that is environmentally sustainable and fair to its workers. The \u003ca href=\"http://www.foodsecurity.org/california/Farm_Bill.html#action\">\u003cstrong> California Coalition for Food and Justice\u003c/strong>\u003c/a> offers several different sample letters as well as a detailed tip sheet on how to meet your respresentatives in person. Join the coalition or sign up for their newsletter to keep in touch with food policy issues in California. You can adapt their language to your own specific concerns. Encourage your friends and family to write letters, too. \u003c/p>\n\u003cp>\u003ci>Look for these marks of fair trade certification on sugar that you buy.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>SUGAR LINKS\u003c/strong>\u003c/p>\n\u003cp>If you're interested in learning about the sugar cane industry, especially a little closer to home, here are some online resources:\u003c/p>\n\u003cp>• Sugar Knowledge International offers a basic description of how \u003ca href=\"http://www.sucrose.com/lcane.html\">\u003cstrong> cane sugar is processed\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Fair Trade Certified provides a fact sheet on \u003ca href=\"http://www.transfairusa.org/pdfs/fastfacts_sugar.pdf\">\u003cstrong>fair-trade sugar\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Read about the call for growing \u003ca href=\"http://westernfarmpress.com/news/farming_sugarcane_californias_triple/\">\u003cstrong>sugar cane in California's Imperial Valley\u003c/strong>\u003c/a> to provide energy and ethanol.\u003c/p>\n\u003cp>• Environmental Entrepreneurs estimates \u003ca href=\"http://www.e2.org/ext/doc/AB32BiofuelsV5.pdf\">\u003cbr>\n\u003cbr>\u003cstrong>how many megawatt-hours of electricity \u003c/strong>\u003c/a>might be converted from cane sugar fiber in California.\u003c/p>\n\u003cp>• The Center for Responsible Politics describes the electoral politics of sweeteners in \u003ca href=\"http://www.opensecrets.org/pubs/cashingin_sugar/sugar02.html\">\u003cstrong>\"Iron Triangle of Beet Sugar, Cane Sugar and Corn Syrup.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>• For a historical view of Big Sugar from, of all places, \u003ci>The American Conservative\u003c/i>, this \u003ca href=\"http://www.amconmag.com/2006/2006_06_05/article.html\">\u003cstrong>critique of guest worker programs for the US sugar industry\u003c/strong>\u003c/a> describes how growers take advantage of their workers.\u003c/p>\n\u003cp>• In its National Wetlands Newsletter, the Environmental Law Institute discusses how growing \u003ca href=\"http://home.san.rr.com/schwabach/Publications/Everglades%20Wetlands%20Newsletter%20article.pdf\">\u003cstrong>sugar cane in the Florida Everglades \u003c/strong>\u003c/a>affects the ecosystem and taxpayers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• \u003ca href=\"http://www.altereco-usa.com/main.php\">\u003cstrong>Alter Eco\u003c/strong>\u003c/a>, based in San Francisco's Mission Bay, distributes fair-trade sugar. Their controversial financial model, melding the business structure of a corporation with the social mission of a nonprofit, helps them pursue their goal of mainstreaming free-trade products into supermarket chains.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/772/bitter-sweet-the-price-of-sugar",
"authors": [
"5018"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_129",
"bayareabites_98",
"bayareabites_143",
"bayareabites_512",
"bayareabites_511",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_764": {
"type": "posts",
"id": "bayareabites_764",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "764",
"score": null,
"sort": [
1193506320000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1193506320,
"format": "aside",
"disqusTitle": "Eating on the Street: Taco Trucks and Korean BBQ",
"title": "Eating on the Street: Taco Trucks and Korean BBQ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>MAPPING TACO TRUCKS\u003c/p>\n\u003cp>The next time that craving for carne asada hits, check out this new \u003ca href=\"http://yumtacos.com/\">\u003cstrong>taco truck map\u003c/strong>\u003c/a> for the nearest snack stop near you. It's only a couple of days old, and already, the entire state of California is dotted with promising forks-and-spoons. Help the cause and add your own favorite source for tacos. Then, print out a map of a neighborhood near you and venture forth!\u003c/p>\n\u003cp>KOREAN BBQ TRUCK\u003c/p>\n\u003cp>For another take on ambulatory eating, keep an eye out for Seoul on Wheels. I first spotted Julia, a friendly princess hailing from \"the Province of Yummi,\" parked near my office in SoMa earlier this summer and, hardly believing the words splashed across her sparkling truck, crossed four lanes of rush hour traffic to see for myself.\u003c/p>\n\u003cp>Eating the spicy pork later (she starts selling at 6:45 am!) I'd have to say that first rice bowl wasn't the best I've had. But she's been tweaking her recipes, and the long lines now at lunch time attest to a faithful, hungry, and patient following. Her generous servings of kimchee fried rice will keep you alert through the afternoon doldrums; just be sure you have plenty of mints in your desk drawer. Seoul on Wheels' \u003ca href=\"http://seoulonwheels.com/\">\u003cstrong>no-nonsense website\u003c/strong>\u003c/a> lists its regular parking locations and times. If you work or play south of Market, it's definitely worth a bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "764 http://blogs.kqed.org/bayareabites/2007/10/27/eating-on-the-street-taco-trucks-and-korean-bbq/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/10/27/eating-on-the-street-taco-trucks-and-korean-bbq/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 239,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1207786120,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "MAPPING TACO TRUCKS The next time that craving for carne asada hits, check out this new taco truck map for the nearest snack stop near you. It's only a couple of days old, and already, the entire state of California is dotted with promising forks-and-spoons. Help the cause and add your own favorite source for",
"title": "Eating on the Street: Taco Trucks and Korean BBQ | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eating on the Street: Taco Trucks and Korean BBQ",
"datePublished": "2007-10-27T10:32:00-07:00",
"dateModified": "2008-04-09T17:08:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eating-on-the-street-taco-trucks-and-korean-bbq",
"status": "publish",
"path": "/bayareabites/764/eating-on-the-street-taco-trucks-and-korean-bbq",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>MAPPING TACO TRUCKS\u003c/p>\n\u003cp>The next time that craving for carne asada hits, check out this new \u003ca href=\"http://yumtacos.com/\">\u003cstrong>taco truck map\u003c/strong>\u003c/a> for the nearest snack stop near you. It's only a couple of days old, and already, the entire state of California is dotted with promising forks-and-spoons. Help the cause and add your own favorite source for tacos. Then, print out a map of a neighborhood near you and venture forth!\u003c/p>\n\u003cp>KOREAN BBQ TRUCK\u003c/p>\n\u003cp>For another take on ambulatory eating, keep an eye out for Seoul on Wheels. I first spotted Julia, a friendly princess hailing from \"the Province of Yummi,\" parked near my office in SoMa earlier this summer and, hardly believing the words splashed across her sparkling truck, crossed four lanes of rush hour traffic to see for myself.\u003c/p>\n\u003cp>Eating the spicy pork later (she starts selling at 6:45 am!) I'd have to say that first rice bowl wasn't the best I've had. But she's been tweaking her recipes, and the long lines now at lunch time attest to a faithful, hungry, and patient following. Her generous servings of kimchee fried rice will keep you alert through the afternoon doldrums; just be sure you have plenty of mints in your desk drawer. Seoul on Wheels' \u003ca href=\"http://seoulonwheels.com/\">\u003cstrong>no-nonsense website\u003c/strong>\u003c/a> lists its regular parking locations and times. If you work or play south of Market, it's definitely worth a bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/764/eating-on-the-street-taco-trucks-and-korean-bbq",
"authors": [
"5018"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_494",
"bayareabites_450",
"bayareabites_493",
"bayareabites_269",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_757": {
"type": "posts",
"id": "bayareabites_757",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "757",
"score": null,
"sort": [
1192899960000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1192899960,
"format": "aside",
"disqusTitle": "Breaking Fast",
"title": "Breaking Fast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The most important meal of the day is too often ignored, lost amidst the grooming and rushing, a mere afterthought to caffeine. It takes hungry, curious children to remind us to slow down (acorn pancakes!) or friends visiting from afar to convince us to unearth our skillets.\u003c/p>\n\u003cp>As someone who grew up slurping big bowls of soup before heading off to school, I still haven't learned how to enjoy cold cereal or dry toast. Give me some leftover rice and a runny fried egg, though, and I'm ready for anything that Monday wants to throw at me. \u003c/p>\n\u003cp>You'd think that in the Bay Area, we'd be able to find breakfasts from around the world more easily: a plate of Turkish cheese and olives with some sourdough bread, spoonfuls of soft pongal or tender idli, even a bowl of pho or mohinga before 11 am. I imagine, though, that in the quiet of our kitchens, on all sides of the Bay, folks are preparing breakfast far outside the confines of frosted flakes. It's our most private meal, the one most dependent on comfort, habit and home.\u003c/p>\n\u003cp>The Irish and Filipinos, hearty eaters, have no problems sharing their breakfasts with a paying public. Nor do the Chinese, whether you're in the mood for a soothing bowl of jook or a parade of dim sum.\u003c/p>\n\u003cp>To get you thinking about morning meals....\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jon Huck's \u003ca href=\"http://jonhuck.com/breakfast/index.htm\">\u003cstrong>photographic study of breakfast\u003c/strong>\u003c/a> is elegant and inspirational (via \u003ca href=\"http://www.misterstarfish.typepad.com/\">\u003cstrong>Mister Starfish\u003c/strong>\u003c/a>).\u003c/p>\n\u003cp>And for a quick tour around the world, you can taste...\u003c/p>\n\u003cp>\u003cstrong>BLACK PUDDING\u003c/strong>\u003c/p>\n\u003cp>Not for the faint of heart, \u003ca href=\"http://www.foodireland.com/recipes/Breakfast/irishbreakfast.htm\">\u003cstrong>a traditional Irish breakfast\u003c/strong>\u003c/a> covers all the important categories of meat: sausage, bacon and egg. Don't forget the Batchelors beans, a tomato, and both black and white pudding. Brew lots of strong Irish tea to wash it all down.\u003c/p>\n\u003cp>\u003cstrong>Durty Nelly's\u003c/strong>\u003cbr>2328 Irving Street\u003cbr>San Francisco, CA 94122\u003cbr>(415) 664-2555\u003c/p>\n\u003cp>\u003cstrong>Blarney Stone\u003c/strong>\u003cbr>5625 Geary Blvd\u003cbr>San Francisco, CA, 94121\u003cbr>(415) 386-9914\u003c/p>\n\u003cp>\u003cstrong>GARLIC FRIED RICE\u003c/strong>\u003c/p>\n\u003cp>Although the range of \u003ca href=\"http://80breakfasts.blogspot.com/2006/03/lasang-pinoy-7-gising-na-almusal-round.html\">\u003cstrong>Pinoy breakfast\u003c/strong>\u003c/a> is impressive, the default in Daly City has long been a mound of fried garlic-flecked rice served alongside Spanish-style longaniza sausage and a generous pile of sweet \u003ca href=\"http://www.marketmanila.com/archives/tocino-cured-pork\">\u003cstrong>tocino\u003c/strong>\u003c/a>, Southeast Asia's answer to bacon. Like the Irish, Filipinos like to round out their meal with a fried egg and a bright spot of tomato.\u003c/p>\n\u003cp>\u003cstrong>RSM Oriental Food Mart\u003c/strong>\u003cbr>1500 Sycamore Ave\u003cbr>Hercules, CA 94547\u003c/p>\n\u003cp>\u003cstrong>Sinugba\u003c/strong>\u003cbr>2055 Gellert Blvd, #5\u003cbr>Daly City, CA 94015\u003cbr>(650) 878-3591\u003c/p>\n\u003cp>\u003cstrong>Mercury Appetizer Bar\u003c/strong>\u003cbr>1434 Lombard Street\u003cbr>San Francisco, CA 94123\u003cbr>(415) 922-1434\u003c/p>\n\u003cp>\u003cstrong>JOOK\u003c/strong>\u003c/p>\n\u003cp>Hot and filling, easy to make and even easier to eat, this soup appears in pretty much every Asian country. Even its translation has nuances of flavor: congee, cream of rice soup, rice porridge, rice gruel. It's an innocent base upon which anything can be built. My own favorites are thinly slices of fish and freshly shucked clams. My husband's family serves it with pickles. My mom makes it with duck bones, while every year, during the last week of November, there's a flood of turkey versions across the country. Fortunately, jook restaurants abound, and their menus are long. Be sure to order a plate of \u003ca href=\"http://www.ebeijing.gov.cn/Tour/Cuisine/CFood/t158750.htm\">\u003cstrong>you tiao\u003c/strong>\u003c/a> \"fried ghosts\" crullers on the side.\u003c/p>\n\u003cp>\u003cstrong>Gum Kuo Restaurant\u003c/strong>\u003cbr>388 9th St\u003cbr>Oakland, CA 94607\u003cbr>(510) 268-1288\u003c/p>\n\u003cp>\u003cstrong>Hing Lung\u003c/strong>\u003cbr>674 Broadway\u003cbr>San Francisco, CA 94133\u003cbr>(415) 398-8838\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Joy Luck Place\u003c/strong>\u003cbr>88 E 4th Ave\u003cbr>San Mateo, CA 94401\u003cbr>(650) 343-6988\u003c/p>\n\n",
"disqusIdentifier": "757 http://blogs.kqed.org/bayareabites/2007/10/20/breaking-fast/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/10/20/breaking-fast/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 574,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1207786166,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The most important meal of the day is too often ignored, lost amidst the grooming and rushing, a mere afterthought to caffeine. It takes hungry, curious children to remind us to slow down (acorn pancakes!) or friends visiting from afar to convince us to unearth our skillets. As someone who grew up slurping big bowls",
"title": "Breaking Fast | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Breaking Fast",
"datePublished": "2007-10-20T10:06:00-07:00",
"dateModified": "2008-04-09T17:09:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "breaking-fast",
"status": "publish",
"path": "/bayareabites/757/breaking-fast",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The most important meal of the day is too often ignored, lost amidst the grooming and rushing, a mere afterthought to caffeine. It takes hungry, curious children to remind us to slow down (acorn pancakes!) or friends visiting from afar to convince us to unearth our skillets.\u003c/p>\n\u003cp>As someone who grew up slurping big bowls of soup before heading off to school, I still haven't learned how to enjoy cold cereal or dry toast. Give me some leftover rice and a runny fried egg, though, and I'm ready for anything that Monday wants to throw at me. \u003c/p>\n\u003cp>You'd think that in the Bay Area, we'd be able to find breakfasts from around the world more easily: a plate of Turkish cheese and olives with some sourdough bread, spoonfuls of soft pongal or tender idli, even a bowl of pho or mohinga before 11 am. I imagine, though, that in the quiet of our kitchens, on all sides of the Bay, folks are preparing breakfast far outside the confines of frosted flakes. It's our most private meal, the one most dependent on comfort, habit and home.\u003c/p>\n\u003cp>The Irish and Filipinos, hearty eaters, have no problems sharing their breakfasts with a paying public. Nor do the Chinese, whether you're in the mood for a soothing bowl of jook or a parade of dim sum.\u003c/p>\n\u003cp>To get you thinking about morning meals....\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jon Huck's \u003ca href=\"http://jonhuck.com/breakfast/index.htm\">\u003cstrong>photographic study of breakfast\u003c/strong>\u003c/a> is elegant and inspirational (via \u003ca href=\"http://www.misterstarfish.typepad.com/\">\u003cstrong>Mister Starfish\u003c/strong>\u003c/a>).\u003c/p>\n\u003cp>And for a quick tour around the world, you can taste...\u003c/p>\n\u003cp>\u003cstrong>BLACK PUDDING\u003c/strong>\u003c/p>\n\u003cp>Not for the faint of heart, \u003ca href=\"http://www.foodireland.com/recipes/Breakfast/irishbreakfast.htm\">\u003cstrong>a traditional Irish breakfast\u003c/strong>\u003c/a> covers all the important categories of meat: sausage, bacon and egg. Don't forget the Batchelors beans, a tomato, and both black and white pudding. Brew lots of strong Irish tea to wash it all down.\u003c/p>\n\u003cp>\u003cstrong>Durty Nelly's\u003c/strong>\u003cbr>2328 Irving Street\u003cbr>San Francisco, CA 94122\u003cbr>(415) 664-2555\u003c/p>\n\u003cp>\u003cstrong>Blarney Stone\u003c/strong>\u003cbr>5625 Geary Blvd\u003cbr>San Francisco, CA, 94121\u003cbr>(415) 386-9914\u003c/p>\n\u003cp>\u003cstrong>GARLIC FRIED RICE\u003c/strong>\u003c/p>\n\u003cp>Although the range of \u003ca href=\"http://80breakfasts.blogspot.com/2006/03/lasang-pinoy-7-gising-na-almusal-round.html\">\u003cstrong>Pinoy breakfast\u003c/strong>\u003c/a> is impressive, the default in Daly City has long been a mound of fried garlic-flecked rice served alongside Spanish-style longaniza sausage and a generous pile of sweet \u003ca href=\"http://www.marketmanila.com/archives/tocino-cured-pork\">\u003cstrong>tocino\u003c/strong>\u003c/a>, Southeast Asia's answer to bacon. Like the Irish, Filipinos like to round out their meal with a fried egg and a bright spot of tomato.\u003c/p>\n\u003cp>\u003cstrong>RSM Oriental Food Mart\u003c/strong>\u003cbr>1500 Sycamore Ave\u003cbr>Hercules, CA 94547\u003c/p>\n\u003cp>\u003cstrong>Sinugba\u003c/strong>\u003cbr>2055 Gellert Blvd, #5\u003cbr>Daly City, CA 94015\u003cbr>(650) 878-3591\u003c/p>\n\u003cp>\u003cstrong>Mercury Appetizer Bar\u003c/strong>\u003cbr>1434 Lombard Street\u003cbr>San Francisco, CA 94123\u003cbr>(415) 922-1434\u003c/p>\n\u003cp>\u003cstrong>JOOK\u003c/strong>\u003c/p>\n\u003cp>Hot and filling, easy to make and even easier to eat, this soup appears in pretty much every Asian country. Even its translation has nuances of flavor: congee, cream of rice soup, rice porridge, rice gruel. It's an innocent base upon which anything can be built. My own favorites are thinly slices of fish and freshly shucked clams. My husband's family serves it with pickles. My mom makes it with duck bones, while every year, during the last week of November, there's a flood of turkey versions across the country. Fortunately, jook restaurants abound, and their menus are long. Be sure to order a plate of \u003ca href=\"http://www.ebeijing.gov.cn/Tour/Cuisine/CFood/t158750.htm\">\u003cstrong>you tiao\u003c/strong>\u003c/a> \"fried ghosts\" crullers on the side.\u003c/p>\n\u003cp>\u003cstrong>Gum Kuo Restaurant\u003c/strong>\u003cbr>388 9th St\u003cbr>Oakland, CA 94607\u003cbr>(510) 268-1288\u003c/p>\n\u003cp>\u003cstrong>Hing Lung\u003c/strong>\u003cbr>674 Broadway\u003cbr>San Francisco, CA 94133\u003cbr>(415) 398-8838\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Joy Luck Place\u003c/strong>\u003cbr>88 E 4th Ave\u003cbr>San Mateo, CA 94401\u003cbr>(650) 343-6988\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/757/breaking-fast",
"authors": [
"5018"
],
"categories": [
"bayareabites_1807"
],
"tags": [
"bayareabites_477",
"bayareabites_475",
"bayareabites_93",
"bayareabites_476",
"bayareabites_67"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?tag=thy-tran": {
"isFetching": false,
"latestQuery": {
"from": 12,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 57,
"relation": "eq"
},
"items": [
"bayareabites_829",
"bayareabites_823",
"bayareabites_818",
"bayareabites_811",
"bayareabites_805",
"bayareabites_799",
"bayareabites_791",
"bayareabites_785",
"bayareabites_779",
"bayareabites_772",
"bayareabites_764",
"bayareabites_757"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_tag_thy-tran": {
"isLoading": true
},
"bayareabites_67": {
"type": "terms",
"id": "bayareabites_67",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "67",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thy tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thy tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 31,
"slug": "thy-tran",
"isLoading": false,
"link": "/bayareabites/tag/thy-tran"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_494": {
"type": "terms",
"id": "bayareabites_494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 459,
"slug": "korean",
"isLoading": false,
"link": "/bayareabites/tag/korean"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_68": {
"type": "terms",
"id": "bayareabites_68",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "68",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 32,
"slug": "vietnamese",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_107": {
"type": "terms",
"id": "bayareabites_107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "india",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "india Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 71,
"slug": "india",
"isLoading": false,
"link": "/bayareabites/tag/india"
},
"bayareabites_14754": {
"type": "terms",
"id": "bayareabites_14754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 281,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/tag/video"
},
"bayareabites_617": {
"type": "terms",
"id": "bayareabites_617",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "617",
"found": true
},
"relationships": {},
"featImg": null,
"name": "youtube",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "youtube Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 582,
"slug": "youtube",
"isLoading": false,
"link": "/bayareabites/tag/youtube"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_590": {
"type": "terms",
"id": "bayareabites_590",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "590",
"found": true
},
"relationships": {},
"featImg": null,
"name": "canada",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "canada Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 555,
"slug": "canada",
"isLoading": false,
"link": "/bayareabites/tag/canada"
},
"bayareabites_143": {
"type": "terms",
"id": "bayareabites_143",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "143",
"found": true
},
"relationships": {},
"featImg": null,
"name": "film",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "film Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 108,
"slug": "film",
"isLoading": false,
"link": "/bayareabites/tag/film"
},
"bayareabites_128": {
"type": "terms",
"id": "bayareabites_128",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "128",
"found": true
},
"relationships": {},
"featImg": null,
"name": "history",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "history Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 92,
"slug": "history",
"isLoading": false,
"link": "/bayareabites/tag/history"
},
"bayareabites_71": {
"type": "terms",
"id": "bayareabites_71",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "71",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 35,
"slug": "jewish",
"isLoading": false,
"link": "/bayareabites/tag/jewish"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_589": {
"type": "terms",
"id": "bayareabites_589",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "589",
"found": true
},
"relationships": {},
"featImg": null,
"name": "montreal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "montreal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 554,
"slug": "montreal",
"isLoading": false,
"link": "/bayareabites/tag/montreal"
},
"bayareabites_72": {
"type": "terms",
"id": "bayareabites_72",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "72",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New York City",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New York City Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 36,
"slug": "new-york-city",
"isLoading": false,
"link": "/bayareabites/tag/new-york-city"
},
"bayareabites_537": {
"type": "terms",
"id": "bayareabites_537",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "537",
"found": true
},
"relationships": {},
"featImg": null,
"name": "family recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "family recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 502,
"slug": "family-recipes",
"isLoading": false,
"link": "/bayareabites/tag/family-recipes"
},
"bayareabites_180": {
"type": "terms",
"id": "bayareabites_180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 145,
"slug": "mexican",
"isLoading": false,
"link": "/bayareabites/tag/mexican"
},
"bayareabites_574": {
"type": "terms",
"id": "bayareabites_574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tamales",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tamales Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 539,
"slug": "tamales",
"isLoading": false,
"link": "/bayareabites/tag/tamales"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_561": {
"type": "terms",
"id": "bayareabites_561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "energy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "energy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 526,
"slug": "energy",
"isLoading": false,
"link": "/bayareabites/tag/energy"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_549": {
"type": "terms",
"id": "bayareabites_549",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "549",
"found": true
},
"relationships": {},
"featImg": null,
"name": "appliances",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "appliances Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 514,
"slug": "appliances",
"isLoading": false,
"link": "/bayareabites/tag/appliances"
},
"bayareabites_550": {
"type": "terms",
"id": "bayareabites_550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "design",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "design Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 515,
"slug": "design",
"isLoading": false,
"link": "/bayareabites/tag/design"
},
"bayareabites_551": {
"type": "terms",
"id": "bayareabites_551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gadgets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gadgets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 516,
"slug": "gadgets",
"isLoading": false,
"link": "/bayareabites/tag/gadgets"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_535": {
"type": "terms",
"id": "bayareabites_535",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "535",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chopsticks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chopsticks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 500,
"slug": "chopsticks",
"isLoading": false,
"link": "/bayareabites/tag/chopsticks"
},
"bayareabites_512": {
"type": "terms",
"id": "bayareabites_512",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "512",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics of food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics of food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 477,
"slug": "politics-of-food",
"isLoading": false,
"link": "/bayareabites/tag/politics-of-food"
},
"bayareabites_14743": {
"type": "terms",
"id": "bayareabites_14743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 25,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/tag/travel"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_129": {
"type": "terms",
"id": "bayareabites_129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 93,
"slug": "agriculture",
"isLoading": false,
"link": "/bayareabites/tag/agriculture"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_452": {
"type": "terms",
"id": "bayareabites_452",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "452",
"found": true
},
"relationships": {},
"featImg": null,
"name": "immigrants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "immigrants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 417,
"slug": "immigrants",
"isLoading": false,
"link": "/bayareabites/tag/immigrants"
},
"bayareabites_522": {
"type": "terms",
"id": "bayareabites_522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photography",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 487,
"slug": "photography",
"isLoading": false,
"link": "/bayareabites/tag/photography"
},
"bayareabites_98": {
"type": "terms",
"id": "bayareabites_98",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "98",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fair trade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fair trade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 62,
"slug": "fair-trade",
"isLoading": false,
"link": "/bayareabites/tag/fair-trade"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
},
"bayareabites_493": {
"type": "terms",
"id": "bayareabites_493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 458,
"slug": "soma",
"isLoading": false,
"link": "/bayareabites/tag/soma"
},
"bayareabites_269": {
"type": "terms",
"id": "bayareabites_269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taco trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taco trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 234,
"slug": "taco-trucks",
"isLoading": false,
"link": "/bayareabites/tag/taco-trucks"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_475": {
"type": "terms",
"id": "bayareabites_475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 440,
"slug": "chinese",
"isLoading": false,
"link": "/bayareabites/tag/chinese"
},
"bayareabites_93": {
"type": "terms",
"id": "bayareabites_93",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "93",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 57,
"slug": "filipino",
"isLoading": false,
"link": "/bayareabites/tag/filipino"
},
"bayareabites_476": {
"type": "terms",
"id": "bayareabites_476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "irish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "irish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 441,
"slug": "irish",
"isLoading": false,
"link": "/bayareabites/tag/irish"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}