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": 5
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?tag=thy-tran",
"seeMore": false,
"paginated": true,
"page": 5
}
},
{
"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_573": {
"type": "posts",
"id": "bayareabites_573",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "573",
"score": null,
"sort": [
1176052320000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1176052320,
"format": "aside",
"disqusTitle": "Morning Rituals",
"title": "Morning Rituals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>There's a table in my kitchen that I try not to hate. Whenever my husband boasts that it cost him all of $8 at a sidewalk sale, new friends laugh while old friends avoid my eyes. To his credit, he spent an entire day spray painting it egg-yolk yellow, so I hardly notice the scratches on its legs or the missing fourth foot replaced with an unvarnished block of wood. He swears the table refers to some important design period, I'm guessing around the time instant cake mixes became the rage of the day, and he keeps trying to convince me that its linoleum surface is practical.\u003c/p>\n\u003cp>Since it's too heavy for me to lift, I once discreetly priced having it hauled away -- far, far away -- but the cost of getting rid of it actually pained my stomach, while the table itself just hurts my eyes. \u003c/p>\n\u003cp>That poor table has been the topic of many circular \"discussions.\" Forget about buying a house or moving to the East Coast or even hopping to the East Bay. Some days, one piece of furniture can define all that is pivotal in a relationship. It can take on mythic importance, a talisman of artful independence or the curse of comfortable inertia.\u003c/p>\n\u003cp>On other days, though, small acts of kindness remind me that the objects in our lives are not what tie us together. The table itself (I repeat to myself) is not the foundation of our meals. Our time together is its real benefit, and for that, it doesn't matter what color it is or how many parts are missing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One quiet act of affection managed to quell my roiling and ranting. He knows that I like my toast crisp, with just a touch of butter, and so he figured out a way to arrange the slices on my breakfast plate. For that, he can hang on to his old furniture.\u003c/p>\n\u003cp>In the meantime, I'll just keep adding to my collection of tablecloths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n",
"disqusIdentifier": "573 http://blogs.kqed.org/bayareabites/2007/04/08/morning-rituals/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/04/08/morning-rituals/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 337,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1176052320,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's a table in my kitchen that I try not to hate. Whenever my husband boasts that it cost him all of $8 at a sidewalk sale, new friends laugh while old friends avoid my eyes. To his credit, he spent an entire day spray painting it egg-yolk yellow, so I hardly notice the scratches",
"title": "Morning Rituals | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Morning Rituals",
"datePublished": "2007-04-08T10:12:00-07:00",
"dateModified": "2007-04-08T10:12:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "morning-rituals",
"status": "publish",
"path": "/bayareabites/573/morning-rituals",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>There's a table in my kitchen that I try not to hate. Whenever my husband boasts that it cost him all of $8 at a sidewalk sale, new friends laugh while old friends avoid my eyes. To his credit, he spent an entire day spray painting it egg-yolk yellow, so I hardly notice the scratches on its legs or the missing fourth foot replaced with an unvarnished block of wood. He swears the table refers to some important design period, I'm guessing around the time instant cake mixes became the rage of the day, and he keeps trying to convince me that its linoleum surface is practical.\u003c/p>\n\u003cp>Since it's too heavy for me to lift, I once discreetly priced having it hauled away -- far, far away -- but the cost of getting rid of it actually pained my stomach, while the table itself just hurts my eyes. \u003c/p>\n\u003cp>That poor table has been the topic of many circular \"discussions.\" Forget about buying a house or moving to the East Coast or even hopping to the East Bay. Some days, one piece of furniture can define all that is pivotal in a relationship. It can take on mythic importance, a talisman of artful independence or the curse of comfortable inertia.\u003c/p>\n\u003cp>On other days, though, small acts of kindness remind me that the objects in our lives are not what tie us together. The table itself (I repeat to myself) is not the foundation of our meals. Our time together is its real benefit, and for that, it doesn't matter what color it is or how many parts are missing.\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>One quiet act of affection managed to quell my roiling and ranting. He knows that I like my toast crisp, with just a touch of butter, and so he figured out a way to arrange the slices on my breakfast plate. For that, he can hang on to his old furniture.\u003c/p>\n\u003cp>In the meantime, I'll just keep adding to my collection of tablecloths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/573/morning-rituals",
"authors": [
"5018"
],
"tags": [
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_567": {
"type": "posts",
"id": "bayareabites_567",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "567",
"score": null,
"sort": [
1175445540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1175445540,
"format": "aside",
"disqusTitle": "Rhone at Home: Garage Wines",
"title": "Rhone at Home: Garage Wines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>The invitation from Tim \"Blind Muscat\" Patterson was a two-part, April Fool's proposition. First, we'd get to help him bottle a batch of rosé, a mongrel mix of this year's Malbec, Syrah, Cabernet Franc, and Zinfandel. Then, there'd be the festive unbottling of the selfsame wine. What better way to celebrate Subterranean Cellars' acquisition of water and electricity? The expansion of the patio and the recent arrival of a BBQ rig were additional excuses for an all-day drink-and-eat-fest.\u003c/p>\n\u003cp>Though far from a wine expert, I knew I'd be there when I read the menu's magic words: pulled pork.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The newly equipped premises of Subterranean Cellars, with a peek back to the just-assembled patio table.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A barrel of Mourvedre sits patiently in the laundry room.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Sunday morning a crew of bottlers arrived early. Long before gospel hymns swelled from the church across the street, all the bottles were filled, corked, capped, and labeled.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Out on the driveway, three cases of wine receive corks the old-fashioned way.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>With corks securely in place, the bottles then head to the kitchen's high-tech steaming device for capping.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>In the dining room, those with sharp eyes and steady hands affix the labels.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>\"Scheming Beagle\" has its own cult following.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A few bottles are removed from the production line. Roughy keeps watch over them as they chill.\u003c/i>\u003c/p>\n\u003cp>Through the day, we enjoyed barrel samples of the Malbec and Cabernet Franc, some Riesling, and Roger Campbell's amazing Mourvedre-in-Progress. A taste each of the 2006 Port and the heady Zort (Zinfandel Port) pretty much put me over the top, so I sat in the kitchen alone with the potato salad until I felt myself again. Overstuffed and inebriated, the official photographer of the event managed to miss documenting much that was worth remembering: the fat, glistening shrimp hot off the grill; the gorgeous salad of watermelon radish and sunchokes; plates upon plates of deviled eggs; and the pulled pork in all its tender glory.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Blind Muscat leads us in a toast to sunshine and wine.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A well-laid buffet never requires guests to put down their drinks.\u003c/i>\u003c/p>\n\u003cp>Guests were as well-mixed as the grape varietals. Color theorists traded cookie techniques with psychologists, Pilates instructors held forth on root vegetables, and investment experts shared pie with graying revolutionaries. Yes, we were in Berkeley.\u003c/p>\n\u003cp>Driving back across the bridge, I remembered why I settled here in the Bay Area. There are other places for enjoying food, from the hawker stalls of Singapore to the routiers of Provence. New York has its fine service, and New Orleans its exuberance. What ties me to Northern California, though, are how much people here like to cook, always experimenting with ingredients and techniques in their own kitchens, and how generous people are in welcoming new friends to their homes and tables.\u003c/p>\n\u003cp>Finding good food is easy. Finding food shared with an open heart is true treasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n",
"disqusIdentifier": "567 http://blogs.kqed.org/bayareabites/2007/04/01/rhone-at-home-garage-wines/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/04/01/rhone-at-home-garage-wines/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 505,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1175445540,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The invitation from Tim "Blind Muscat" Patterson was a two-part, April Fool's proposition. First, we'd get to help him bottle a batch of rosé, a mongrel mix of this year's Malbec, Syrah, Cabernet Franc, and Zinfandel. Then, there'd be the festive unbottling of the selfsame wine. What better way to celebrate Subterranean Cellars' acquisition of",
"title": "Rhone at Home: Garage Wines | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rhone at Home: Garage Wines",
"datePublished": "2007-04-01T09:39:00-07:00",
"dateModified": "2007-04-01T09:39:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rhone-at-home-garage-wines",
"status": "publish",
"path": "/bayareabites/567/rhone-at-home-garage-wines",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>The invitation from Tim \"Blind Muscat\" Patterson was a two-part, April Fool's proposition. First, we'd get to help him bottle a batch of rosé, a mongrel mix of this year's Malbec, Syrah, Cabernet Franc, and Zinfandel. Then, there'd be the festive unbottling of the selfsame wine. What better way to celebrate Subterranean Cellars' acquisition of water and electricity? The expansion of the patio and the recent arrival of a BBQ rig were additional excuses for an all-day drink-and-eat-fest.\u003c/p>\n\u003cp>Though far from a wine expert, I knew I'd be there when I read the menu's magic words: pulled pork.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The newly equipped premises of Subterranean Cellars, with a peek back to the just-assembled patio table.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A barrel of Mourvedre sits patiently in the laundry room.\u003c/i>\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>On Sunday morning a crew of bottlers arrived early. Long before gospel hymns swelled from the church across the street, all the bottles were filled, corked, capped, and labeled.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Out on the driveway, three cases of wine receive corks the old-fashioned way.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>With corks securely in place, the bottles then head to the kitchen's high-tech steaming device for capping.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>In the dining room, those with sharp eyes and steady hands affix the labels.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>\"Scheming Beagle\" has its own cult following.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A few bottles are removed from the production line. Roughy keeps watch over them as they chill.\u003c/i>\u003c/p>\n\u003cp>Through the day, we enjoyed barrel samples of the Malbec and Cabernet Franc, some Riesling, and Roger Campbell's amazing Mourvedre-in-Progress. A taste each of the 2006 Port and the heady Zort (Zinfandel Port) pretty much put me over the top, so I sat in the kitchen alone with the potato salad until I felt myself again. Overstuffed and inebriated, the official photographer of the event managed to miss documenting much that was worth remembering: the fat, glistening shrimp hot off the grill; the gorgeous salad of watermelon radish and sunchokes; plates upon plates of deviled eggs; and the pulled pork in all its tender glory.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Blind Muscat leads us in a toast to sunshine and wine.\u003c/i>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A well-laid buffet never requires guests to put down their drinks.\u003c/i>\u003c/p>\n\u003cp>Guests were as well-mixed as the grape varietals. Color theorists traded cookie techniques with psychologists, Pilates instructors held forth on root vegetables, and investment experts shared pie with graying revolutionaries. Yes, we were in Berkeley.\u003c/p>\n\u003cp>Driving back across the bridge, I remembered why I settled here in the Bay Area. There are other places for enjoying food, from the hawker stalls of Singapore to the routiers of Provence. New York has its fine service, and New Orleans its exuberance. What ties me to Northern California, though, are how much people here like to cook, always experimenting with ingredients and techniques in their own kitchens, and how generous people are in welcoming new friends to their homes and tables.\u003c/p>\n\u003cp>Finding good food is easy. Finding food shared with an open heart is true treasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/567/rhone-at-home-garage-wines",
"authors": [
"5018"
],
"categories": [
"bayareabites_119"
],
"tags": [
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_560": {
"type": "posts",
"id": "bayareabites_560",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "560",
"score": null,
"sort": [
1174844400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1174844400,
"format": "aside",
"disqusTitle": "Fresh Turmeric",
"title": "Fresh Turmeric",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and -- most importantly -- taste of many foods.\u003c/p>\n\u003cp>That dry, yellow powder known here as turmeric is certainly one of them.\u003c/p>\n\u003cp>Looking at a little bottle of it in the supermarket, it's hard to believe that this cousin of ginger boasts the same family's gracefully arched leaves and large, stunning blossoms. There are many \u003ca href=\"http://www.turmeric.co.in/turmeric_varieties.htm\">\u003cstrong>varieties\u003c/strong>\u003c/a> grown in India, from where nearly all the world's supply comes. Turmeric's fragrant bite and intensely golden hue make it a key ingredient in the cuisine and culture of Asia's southern and southeastern regions. It's applied as an effective antibacterial tonic in Ayurvedic medicine, simmered in peppery Burmese soups and infused into golden cones of \u003ca href=\"http://museumschool.sandi.net/festivals99-00/salamatan/slametan_cooking/slametan_cook.html\">\u003cstrong>nasi kuning\u003c/strong>\u003c/a> at Indonesian weddings. \u003c/p>\n\u003cp>Many foods more familiar to Westerners, say ballpark mustard and certain cheeses, also gain their yellow hue from turmeric. It's often dismissed, unfairly, as a lesser substitute for saffron by those who haven't tried it in its whole, fresh form or who aren't familiar with its native, rather than derivative, uses. \u003ca href=\"http://www.kew.org/\">\u003cstrong>The Royal Botanical Kew Gardens\u003c/strong>\u003c/a> maintains an excellent website where you can learn more about the ancient \u003ca href=\"http://www.plantcultures.org.uk/plants/turmeric_plant_profile.html\">\u003cstrong>history, botany, medicinal uses and spiritual traditions\u003c/strong>\u003c/a> of turmeric.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Selecting and Storing\u003c/strong>\u003c/p>\n\u003cp>Look for the slim, orange rhizomes of fresh turmeric in the produce section of Asian and Indian markets, in small bags near where the herbs are sold. Buy rhizomes with bright, smooth peels, avoiding any with soft spots, dark bruises or dried out tips. They freeze well and grate easily while still frozen. Just immerse what you need in some warm water for a few minutes, than proceed to peel and grate.\u003c/p>\n\u003cp>For each teaspoon of dry turmeric in a recipe, substitute about 1 inch of fresh turmeric. Peel the thin outer layer by gently scraping with the edge of a spoon's bowl, and then grate the rhizome finely with a microplane or a \u003ca href=\"http://www.amazon.com/White-Porcelain-Ginger-Grater-5-25x3-5/dp/B0000DE77B\">\u003cstrong>ginger grater\u003c/strong>\u003c/a>. It's best to bring out the color and flavor of the fresh rhizome with a quick stir in some hot oil.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Some simple ways to enjoy turmeric:\u003c/strong>\u003c/p>\n\u003cp>- Use it in any curry recipe that calls for dry, ground turmeric, adding it to the pan after the dry spices have been toasted or stirring with other aromatics that are cooked in oil.\u003c/p>\n\u003cp>- To dress up leftover rice: Saute grated turmeric, minced garlic, salt and a generous amount of black pepper in hot oil until fragrant and golden. Stir in a few tablespoons of coconut milk. Add cooked rice and stir until evenly coated. Serve hot. For a special meal, transfer the rice to banana leaves and steam for 20 minutes.\u003c/p>\n\u003cp>- To make a lovely Burmese soup: Stir several crushed garlic cloves, a small amount of paprika and half a teaspoon of grated turmeric into a couple cups of chicken broth. Simmer for 10 to 20 minutes, then add thinly sliced seasonal vegetables such as daikon, \u003ca href=\"http://www.gourmetsleuth.com/chayotes.htm\">\u003cstrong>chayote\u003c/strong>\u003c/a>, spinach, mustard greens, watercress or even carrots. Season to taste with salt and a generous grinding of black pepper, then sprinkle with chopped cilantro or scallions just before serving.\u003c/p>\n\u003cp>- For a refreshing cucumber sauce over fried or grilled fish: Halve lengthwise 2 or 3 small, pickling cucumbers or 1/2 of a hothouse cucumber. Scoop out seeds and cut into thick slices. Stir grated turmeric and onions in hot oil until fragrant and bright golden. Add chopped garlic and finely shredded ginger, then stir in the cucumbers, 1/2 cup of stock and, optionally, a spoonful of coconut milk. Simmer just until the cucumbers are warmed through, then transfer to serving bowl or pour over cooked fish.\u003c/p>\n\u003cp>- The next time you're at an Indian market, look for \u003ca href=\"http://www.spicesofindia.co.uk/acatalog/Ashoka-Fresh-Turmeric-Pickle.html\">\u003cstrong>turmeric pickles\u003c/strong>\u003c/a> tucked in among the other mango, lime and eggplant pickles. One of my favorites!\u003c/p>\n\u003cp>- To brighten your own favorite salsa, chutney or pickles: Grate turmeric, then heat it in the oil or a small amount of the liquid used in the recipe or even a bit of the pickling brine from purchased pickles. Stir well with other ingredients.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Experiment with this natural food coloring by slipping a bit into any recipe that calls for ginger. You never know, that bright, new dish might become a classic from your kitchen.\u003c/p>\n\n",
"disqusIdentifier": "560 http://blogs.kqed.org/bayareabites/2007/03/25/fresh-turmeric/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/25/fresh-turmeric/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 739,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1174844400,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and -- most importantly -- taste of many foods. That dry, yellow powder known here as turmeric is certainly one of them. Looking",
"title": "Fresh Turmeric | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fresh Turmeric",
"datePublished": "2007-03-25T10:40:00-07:00",
"dateModified": "2007-03-25T10:40:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fresh-turmeric",
"status": "publish",
"path": "/bayareabites/560/fresh-turmeric",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and -- most importantly -- taste of many foods.\u003c/p>\n\u003cp>That dry, yellow powder known here as turmeric is certainly one of them.\u003c/p>\n\u003cp>Looking at a little bottle of it in the supermarket, it's hard to believe that this cousin of ginger boasts the same family's gracefully arched leaves and large, stunning blossoms. There are many \u003ca href=\"http://www.turmeric.co.in/turmeric_varieties.htm\">\u003cstrong>varieties\u003c/strong>\u003c/a> grown in India, from where nearly all the world's supply comes. Turmeric's fragrant bite and intensely golden hue make it a key ingredient in the cuisine and culture of Asia's southern and southeastern regions. It's applied as an effective antibacterial tonic in Ayurvedic medicine, simmered in peppery Burmese soups and infused into golden cones of \u003ca href=\"http://museumschool.sandi.net/festivals99-00/salamatan/slametan_cooking/slametan_cook.html\">\u003cstrong>nasi kuning\u003c/strong>\u003c/a> at Indonesian weddings. \u003c/p>\n\u003cp>Many foods more familiar to Westerners, say ballpark mustard and certain cheeses, also gain their yellow hue from turmeric. It's often dismissed, unfairly, as a lesser substitute for saffron by those who haven't tried it in its whole, fresh form or who aren't familiar with its native, rather than derivative, uses. \u003ca href=\"http://www.kew.org/\">\u003cstrong>The Royal Botanical Kew Gardens\u003c/strong>\u003c/a> maintains an excellent website where you can learn more about the ancient \u003ca href=\"http://www.plantcultures.org.uk/plants/turmeric_plant_profile.html\">\u003cstrong>history, botany, medicinal uses and spiritual traditions\u003c/strong>\u003c/a> of turmeric.\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>Selecting and Storing\u003c/strong>\u003c/p>\n\u003cp>Look for the slim, orange rhizomes of fresh turmeric in the produce section of Asian and Indian markets, in small bags near where the herbs are sold. Buy rhizomes with bright, smooth peels, avoiding any with soft spots, dark bruises or dried out tips. They freeze well and grate easily while still frozen. Just immerse what you need in some warm water for a few minutes, than proceed to peel and grate.\u003c/p>\n\u003cp>For each teaspoon of dry turmeric in a recipe, substitute about 1 inch of fresh turmeric. Peel the thin outer layer by gently scraping with the edge of a spoon's bowl, and then grate the rhizome finely with a microplane or a \u003ca href=\"http://www.amazon.com/White-Porcelain-Ginger-Grater-5-25x3-5/dp/B0000DE77B\">\u003cstrong>ginger grater\u003c/strong>\u003c/a>. It's best to bring out the color and flavor of the fresh rhizome with a quick stir in some hot oil.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Some simple ways to enjoy turmeric:\u003c/strong>\u003c/p>\n\u003cp>- Use it in any curry recipe that calls for dry, ground turmeric, adding it to the pan after the dry spices have been toasted or stirring with other aromatics that are cooked in oil.\u003c/p>\n\u003cp>- To dress up leftover rice: Saute grated turmeric, minced garlic, salt and a generous amount of black pepper in hot oil until fragrant and golden. Stir in a few tablespoons of coconut milk. Add cooked rice and stir until evenly coated. Serve hot. For a special meal, transfer the rice to banana leaves and steam for 20 minutes.\u003c/p>\n\u003cp>- To make a lovely Burmese soup: Stir several crushed garlic cloves, a small amount of paprika and half a teaspoon of grated turmeric into a couple cups of chicken broth. Simmer for 10 to 20 minutes, then add thinly sliced seasonal vegetables such as daikon, \u003ca href=\"http://www.gourmetsleuth.com/chayotes.htm\">\u003cstrong>chayote\u003c/strong>\u003c/a>, spinach, mustard greens, watercress or even carrots. Season to taste with salt and a generous grinding of black pepper, then sprinkle with chopped cilantro or scallions just before serving.\u003c/p>\n\u003cp>- For a refreshing cucumber sauce over fried or grilled fish: Halve lengthwise 2 or 3 small, pickling cucumbers or 1/2 of a hothouse cucumber. Scoop out seeds and cut into thick slices. Stir grated turmeric and onions in hot oil until fragrant and bright golden. Add chopped garlic and finely shredded ginger, then stir in the cucumbers, 1/2 cup of stock and, optionally, a spoonful of coconut milk. Simmer just until the cucumbers are warmed through, then transfer to serving bowl or pour over cooked fish.\u003c/p>\n\u003cp>- The next time you're at an Indian market, look for \u003ca href=\"http://www.spicesofindia.co.uk/acatalog/Ashoka-Fresh-Turmeric-Pickle.html\">\u003cstrong>turmeric pickles\u003c/strong>\u003c/a> tucked in among the other mango, lime and eggplant pickles. One of my favorites!\u003c/p>\n\u003cp>- To brighten your own favorite salsa, chutney or pickles: Grate turmeric, then heat it in the oil or a small amount of the liquid used in the recipe or even a bit of the pickling brine from purchased pickles. Stir well with other ingredients.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Experiment with this natural food coloring by slipping a bit into any recipe that calls for ginger. You never know, that bright, new dish might become a classic from your kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/560/fresh-turmeric",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_12"
],
"tags": [
"bayareabites_136",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_552": {
"type": "posts",
"id": "bayareabites_552",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "552",
"score": null,
"sort": [
1174240680000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1174240680,
"format": "aside",
"disqusTitle": "Brain Food: Local Events & Exhibits",
"title": "Brain Food: Local Events & Exhibits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n",
"disqusIdentifier": "552 http://blogs.kqed.org/bayareabites/2007/03/18/brain-food-local-events-exhibits/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/18/brain-food-local-events-exhibits/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 634,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1174240680,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures: READING",
"title": "Brain Food: Local Events & Exhibits | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Brain Food: Local Events & Exhibits",
"datePublished": "2007-03-18T10:58:00-07:00",
"dateModified": "2007-03-18T10:58:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "brain-food-local-events-exhibits",
"status": "publish",
"path": "/bayareabites/552/brain-food-local-events-exhibits",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\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://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/552/brain-food-local-events-exhibits",
"authors": [
"5018"
],
"categories": [
"bayareabites_109",
"bayareabites_64"
],
"tags": [
"bayareabites_129",
"bayareabites_127",
"bayareabites_128",
"bayareabites_71",
"bayareabites_110",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_545": {
"type": "posts",
"id": "bayareabites_545",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "545",
"score": null,
"sort": [
1173601860000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1173601860,
"format": "aside",
"disqusTitle": "Cultivating one's garden",
"title": "Cultivating one's garden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's that time of the year again when I wish I had a garden. Little pots on a fire escape give me regular sprigs of thyme and shiso and, if I'm feeling ambitious, I might harvest handfuls of Sweet 100s. It's nothing, however, like watching tiny pea shoots unfurl into astonishing vines or digging up a stash of potatoes from beneath a dried-up stem.\u003c/p>\n\u003cp>I actually don't like dirt (or, as my gardener friend keeps correcting me...\"soil\"), and I'm not one of those people who will ever trade my life in the City for a quiet, hard-won existence among fields. Yet, it's impossible to forget the landscape of my childhood. My mom tries to assauge my asphalt fever with photos from her own garden, where she manages to transform a Midwestern blink of a growing season into a year of food for her family. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>In my fridge right now: my mom's apple butter, dill pickles and gooseberry jelly.\u003c/i> \u003c/p>\n\u003cp>Her plot, which measures roughly 75 yards long and 25 yards wide, is no Victory Garden. Martha Stewart would immediately break out in hives if she ever saw my mother's casual approach to organizing her plants. The fence that fails to keep out the rabbits looks like it'll fall over with the next gust, and her compost pile would qualify as a public menace anywhere else. She stakes her plants with odd bits of lumber, letting rusty nails add a bit of thrill to picking tomatoes. She leaves the weeds in peace.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A helpful note on the back of the photo for her city-slicker daughter: \"tomatoes in center (8 ft tall), on the right bitter melon (kho qua) on the left hot & green pepper and pumpkin (only one).\"\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just like her document files (a pile of important papers kept in an old suitcase with a broken latch) and her refrigerator (where only the brave in my family venture), the rows and patches of growth in my mother's garden have no sense of apparent order. Yet, she knows eactly where to dig for her horseradish, where this year's mint will probably spread, where to push past the ragweed and buckhorn to find the garlic. To me, it looks like one giant jungle. To her, it's as clear as it needs to be.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A late summer batch laid out in preparation for making kimchi.\u003c/i>\u003c/p>\n\u003cp>The ground is still frozen where she lives, but she's already planning for the summer ahead. When the frost has finally left, she'll push the banana plant outside for a few months of fresh air. She'll consider ordering some chicks from the local hatchery, or she may decide that this year, she'd rather buy fresh eggs and chicken than worry every day about hawks and racoons. She always overdoes it with the tomatoes, but who can blame her? There's no such thing as too many ripe beefsteaks when you have friendly neighbors and plenty of room for quart jars in the basement.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Showing off the day's catch with her \"see what your mom can do\" expression.\u003c/i>\u003c/p>\n\u003cp>Between us stretch five wide states, three time zones and a cultural gap that often leaves us both befuddled. She's trying to prepare herself for retirement, while I try to prepare myself for a family of my own. But food still connects us. I decided long ago not to fly home during winter holidays. Instead, I schedule my trips for pies from my mom's prickly gooseberry bushes or dumplings from her squat apple trees, huge pots of sweet-spicy canh chua simmered with catfish from her pond or the tenderest of baby mustard leaves for banh xeo. Every morning that I'm home, I wake to the sound of her watering her plants before she heads off to work, and every evening we enjoy the fruits of her labor at dinner when she returns. We have an easy arrangement: she grows, I cook.\u003c/p>\n\u003cp>And we both eat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>This month, the row of plants on my kitchen windowsill include a carrot top sprouted in water. No harvest, but a growing reminder of my mom's food.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "545 http://blogs.kqed.org/bayareabites/2007/03/11/cultivating-ones-garden/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/11/cultivating-ones-garden/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 708,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1173601860,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's that time of the year again when I wish I had a garden. Little pots on a fire escape give me regular sprigs of thyme and shiso and, if I'm feeling ambitious, I might harvest handfuls of Sweet 100s. It's nothing, however, like watching tiny pea shoots unfurl into astonishing vines or digging up",
"title": "Cultivating one's garden | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cultivating one's garden",
"datePublished": "2007-03-11T00:31:00-08:00",
"dateModified": "2007-03-11T00:31:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cultivating-ones-garden",
"status": "publish",
"path": "/bayareabites/545/cultivating-ones-garden",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of the year again when I wish I had a garden. Little pots on a fire escape give me regular sprigs of thyme and shiso and, if I'm feeling ambitious, I might harvest handfuls of Sweet 100s. It's nothing, however, like watching tiny pea shoots unfurl into astonishing vines or digging up a stash of potatoes from beneath a dried-up stem.\u003c/p>\n\u003cp>I actually don't like dirt (or, as my gardener friend keeps correcting me...\"soil\"), and I'm not one of those people who will ever trade my life in the City for a quiet, hard-won existence among fields. Yet, it's impossible to forget the landscape of my childhood. My mom tries to assauge my asphalt fever with photos from her own garden, where she manages to transform a Midwestern blink of a growing season into a year of food for her family. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>In my fridge right now: my mom's apple butter, dill pickles and gooseberry jelly.\u003c/i> \u003c/p>\n\u003cp>Her plot, which measures roughly 75 yards long and 25 yards wide, is no Victory Garden. Martha Stewart would immediately break out in hives if she ever saw my mother's casual approach to organizing her plants. The fence that fails to keep out the rabbits looks like it'll fall over with the next gust, and her compost pile would qualify as a public menace anywhere else. She stakes her plants with odd bits of lumber, letting rusty nails add a bit of thrill to picking tomatoes. She leaves the weeds in peace.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A helpful note on the back of the photo for her city-slicker daughter: \"tomatoes in center (8 ft tall), on the right bitter melon (kho qua) on the left hot & green pepper and pumpkin (only one).\"\u003c/i>\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>Just like her document files (a pile of important papers kept in an old suitcase with a broken latch) and her refrigerator (where only the brave in my family venture), the rows and patches of growth in my mother's garden have no sense of apparent order. Yet, she knows eactly where to dig for her horseradish, where this year's mint will probably spread, where to push past the ragweed and buckhorn to find the garlic. To me, it looks like one giant jungle. To her, it's as clear as it needs to be.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A late summer batch laid out in preparation for making kimchi.\u003c/i>\u003c/p>\n\u003cp>The ground is still frozen where she lives, but she's already planning for the summer ahead. When the frost has finally left, she'll push the banana plant outside for a few months of fresh air. She'll consider ordering some chicks from the local hatchery, or she may decide that this year, she'd rather buy fresh eggs and chicken than worry every day about hawks and racoons. She always overdoes it with the tomatoes, but who can blame her? There's no such thing as too many ripe beefsteaks when you have friendly neighbors and plenty of room for quart jars in the basement.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Showing off the day's catch with her \"see what your mom can do\" expression.\u003c/i>\u003c/p>\n\u003cp>Between us stretch five wide states, three time zones and a cultural gap that often leaves us both befuddled. She's trying to prepare herself for retirement, while I try to prepare myself for a family of my own. But food still connects us. I decided long ago not to fly home during winter holidays. Instead, I schedule my trips for pies from my mom's prickly gooseberry bushes or dumplings from her squat apple trees, huge pots of sweet-spicy canh chua simmered with catfish from her pond or the tenderest of baby mustard leaves for banh xeo. Every morning that I'm home, I wake to the sound of her watering her plants before she heads off to work, and every evening we enjoy the fruits of her labor at dinner when she returns. We have an easy arrangement: she grows, I cook.\u003c/p>\n\u003cp>And we both eat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>This month, the row of plants on my kitchen windowsill include a carrot top sprouted in water. No harvest, but a growing reminder of my mom's food.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/545/cultivating-ones-garden",
"authors": [
"5018"
],
"tags": [
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_539": {
"type": "posts",
"id": "bayareabites_539",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "539",
"score": null,
"sort": [
1173046320000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1173046320,
"format": "aside",
"disqusTitle": "South Indian Rice Courses",
"title": "South Indian Rice Courses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n",
"disqusIdentifier": "539 http://blogs.kqed.org/bayareabites/2007/03/04/south-indian-rice-courses/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/04/south-indian-rice-courses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1565,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1380666060,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian. After a recent crash course in using a Sumeet mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to",
"title": "South Indian Rice Courses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "South Indian Rice Courses",
"datePublished": "2007-03-04T14:12:00-08:00",
"dateModified": "2013-10-01T15:21:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "south-indian-rice-courses",
"status": "publish",
"path": "/bayareabites/539/south-indian-rice-courses",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\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 formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\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.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/539/south-indian-rice-courses",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_1807"
],
"tags": [
"bayareabites_12475",
"bayareabites_107",
"bayareabites_324",
"bayareabites_14746",
"bayareabites_67",
"bayareabites_108"
],
"label": "bayareabites"
},
"bayareabites_531": {
"type": "posts",
"id": "bayareabites_531",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "531",
"score": null,
"sort": [
1172426760000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1172426760,
"format": "aside",
"disqusTitle": "Memories of Philippine Kitchens",
"title": "Memories of Philippine Kitchens",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n",
"disqusIdentifier": "531 http://blogs.kqed.org/bayareabites/2007/02/25/memories-of-philippine-kitchens/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/25/memories-of-philippine-kitchens/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 851,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1172426760,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The",
"title": "Memories of Philippine Kitchens | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Memories of Philippine Kitchens",
"datePublished": "2007-02-25T10:06:00-08:00",
"dateModified": "2007-02-25T10:06:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "memories-of-philippine-kitchens",
"status": "publish",
"path": "/bayareabites/531/memories-of-philippine-kitchens",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \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>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/531/memories-of-philippine-kitchens",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_2254",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_93",
"bayareabites_14746",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_525": {
"type": "posts",
"id": "bayareabites_525",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "525",
"score": null,
"sort": [
1171826220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1171826220,
"format": "aside",
"disqusTitle": "Pani Puri",
"title": "Pani Puri",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My husband and I were sad when Mahesh moved south to Santa Clara. No more midnight Scrabble runs, no more weekend hikes that end with naps in the sun. But you can't blame a guy for falling in love, buying a beautiful home, and starting an adorable family. Luckily for me, the happy couple still invite me to their dinner parties. One of the most memorable (and delicious!) was a \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">\u003cstrong>chaat\u003c/strong>\u003c/a> party where they filled and dipped and served an endless stream of pani puri.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/puri-shells-786927.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/puri-shells-786927.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Each puri -- a pastry shell that fries up hollow -- is gently thumb-popped to create a bite-sized receptacle for layers and layers of zesty fillings. That night's version included lentils and chile sauce. Other recipes might incorporate potato, chickpeas, tamarind syrup, or yogurt.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>The pani \"water\" picks up green color from fresh cilantro and mint. After filling the shells, our host dips each one in the pani and hands it to the next person in line.\u003c/p>\n\u003cp>For those who want a bit of kick, a splash of Mahesh's secret ingredient adds some depth to the tamarind water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pani-puri-vodka-779956.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pani-puri-vodka-779956.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The fun part is eating the pani puri in one, big bite! Through trial and error -- and many ruined shirts -- I've learned the trick is to lean forward slightly while enjoying each one.\u003c/p>\n\u003cp>The crispy shell, the blast of herbs, the chile zing, and the tamarind's sweet-tartness make eating pani puri my own modest vision of heaven.\u003c/p>\n\u003cp>My favorite places to eat pani puri in between Mahesh and Amolika's chaat parties:\u003c/p>\n\u003cp>\u003cstrong>Chatpatta Corner\u003c/strong>\u003cbr>The best, hands down, because Sunite Sharma fries her own puri on site! Not to be missed if you're driving through Fremont: take the Decoto exit, head west one block, and then look for a nondescript strip mall in the shadow of a Jack in the Box. Go with lots of friends, and be prepared to have your pani puri served to you one at a time, just like in India.\u003cbr>34751 Ardenwood Blvd.\u003cbr>Fremont\u003cbr>(510) 505-0400\u003c/p>\n\u003cp>\u003cstrong>Vik's Chaat Corner\u003c/strong>\u003cbr>This favorite in Berkeley has expanded beyond it's original dining room, a good thing for hungry diners eyeing lucky folks with tables. Their market next door is the place to stock up on spices, pickles, basmati and green mango. Or, for your own party, buy all the ingredients you need to serve up pani puri at home.\u003cbr>724 Allston Way\u003cbr>Berkeley\u003cbr>(510) 644-4412\u003c/p>\n\u003cp>\u003cstrong>Chaat Cafe\u003c/strong>\u003cbr>A popular lunch spot that is closer to campus and includes other vegetarian dishes on its menu.\u003cbr>1902 University Ave. \u003cbr>Berkeley\u003cbr>(510) 845-1431\u003c/p>\n\u003cp>\u003cstrong>Dhasaprakash\u003c/strong>\u003cbr>With a touch more formality, this restaurant presents chaat in \"small plate\" fashion but retains its heart.\u003cbr>2636 Homestead Rd. \u003cbr>Santa Clara \u003cbr>(408) 246-8292\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Real Ice Cream\u003c/strong>\u003cbr>Remember to save room for the amazing ice creams.\u003cbr>3077 El Camino Real\u003cbr>Santa Clara\u003cbr>(408) 984-6601\u003c/p>\n\n",
"disqusIdentifier": "525 http://blogs.kqed.org/bayareabites/2007/02/18/pani-puri/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/18/pani-puri/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 479,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1171826220,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My husband and I were sad when Mahesh moved south to Santa Clara. No more midnight Scrabble runs, no more weekend hikes that end with naps in the sun. But you can't blame a guy for falling in love, buying a beautiful home, and starting an adorable family. Luckily for me, the happy couple still",
"title": "Pani Puri | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pani Puri",
"datePublished": "2007-02-18T11:17:00-08:00",
"dateModified": "2007-02-18T11:17:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pani-puri",
"status": "publish",
"path": "/bayareabites/525/pani-puri",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My husband and I were sad when Mahesh moved south to Santa Clara. No more midnight Scrabble runs, no more weekend hikes that end with naps in the sun. But you can't blame a guy for falling in love, buying a beautiful home, and starting an adorable family. Luckily for me, the happy couple still invite me to their dinner parties. One of the most memorable (and delicious!) was a \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">\u003cstrong>chaat\u003c/strong>\u003c/a> party where they filled and dipped and served an endless stream of pani puri.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/puri-shells-786927.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/puri-shells-786927.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Each puri -- a pastry shell that fries up hollow -- is gently thumb-popped to create a bite-sized receptacle for layers and layers of zesty fillings. That night's version included lentils and chile sauce. Other recipes might incorporate potato, chickpeas, tamarind syrup, or yogurt.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>The pani \"water\" picks up green color from fresh cilantro and mint. After filling the shells, our host dips each one in the pani and hands it to the next person in line.\u003c/p>\n\u003cp>For those who want a bit of kick, a splash of Mahesh's secret ingredient adds some depth to the tamarind water.\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.kqed.org/weblog/food/uploaded_images/pani-puri-vodka-779956.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pani-puri-vodka-779956.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The fun part is eating the pani puri in one, big bite! Through trial and error -- and many ruined shirts -- I've learned the trick is to lean forward slightly while enjoying each one.\u003c/p>\n\u003cp>The crispy shell, the blast of herbs, the chile zing, and the tamarind's sweet-tartness make eating pani puri my own modest vision of heaven.\u003c/p>\n\u003cp>My favorite places to eat pani puri in between Mahesh and Amolika's chaat parties:\u003c/p>\n\u003cp>\u003cstrong>Chatpatta Corner\u003c/strong>\u003cbr>The best, hands down, because Sunite Sharma fries her own puri on site! Not to be missed if you're driving through Fremont: take the Decoto exit, head west one block, and then look for a nondescript strip mall in the shadow of a Jack in the Box. Go with lots of friends, and be prepared to have your pani puri served to you one at a time, just like in India.\u003cbr>34751 Ardenwood Blvd.\u003cbr>Fremont\u003cbr>(510) 505-0400\u003c/p>\n\u003cp>\u003cstrong>Vik's Chaat Corner\u003c/strong>\u003cbr>This favorite in Berkeley has expanded beyond it's original dining room, a good thing for hungry diners eyeing lucky folks with tables. Their market next door is the place to stock up on spices, pickles, basmati and green mango. Or, for your own party, buy all the ingredients you need to serve up pani puri at home.\u003cbr>724 Allston Way\u003cbr>Berkeley\u003cbr>(510) 644-4412\u003c/p>\n\u003cp>\u003cstrong>Chaat Cafe\u003c/strong>\u003cbr>A popular lunch spot that is closer to campus and includes other vegetarian dishes on its menu.\u003cbr>1902 University Ave. \u003cbr>Berkeley\u003cbr>(510) 845-1431\u003c/p>\n\u003cp>\u003cstrong>Dhasaprakash\u003c/strong>\u003cbr>With a touch more formality, this restaurant presents chaat in \"small plate\" fashion but retains its heart.\u003cbr>2636 Homestead Rd. \u003cbr>Santa Clara \u003cbr>(408) 246-8292\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Real Ice Cream\u003c/strong>\u003cbr>Remember to save room for the amazing ice creams.\u003cbr>3077 El Camino Real\u003cbr>Santa Clara\u003cbr>(408) 984-6601\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/525/pani-puri",
"authors": [
"5018"
],
"tags": [
"bayareabites_84",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_518": {
"type": "posts",
"id": "bayareabites_518",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "518",
"score": null,
"sort": [
1171212900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1171212900,
"format": "aside",
"disqusTitle": "Getting Ready for Tet",
"title": "Getting Ready for Tet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With only one week left before the Lunar Year 4705 begins, there's still a lot to prepare. I need to finish everything by February 18, the beginning of a particularly auspicious Year of the Boar. Some of the more important items on my TO DO list...\u003c/p>\n\u003cp>- Scrub, dust, mop, and wash everything from floor to ceiling.\u003c/p>\n\u003cp>- Invite my first visitor of the year. Alex (my smart, successful, super-nice doctor friend) moved to L.A., so I'll have to find someone else to carry luck and prosperity into my home.\u003c/p>\n\u003cp>- Prepare \u003ca href=\"http://www.nguyentientam.com/banhchung.html\">\u003cstrong>banh chung\u003c/strong>\u003c/a> from Andrea's hardcore, traditional recipe in her new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">\u003cstrong>Into the Vietnamese Kitchen\u003c/strong>\u003c/a>. It's four pages long and includes instructions on how to make your own mold. We've already exchanged some notes on our favorite techniques and ingredients (remember the pork fat!) as well as some major no-no's (forget the green food coloring). If I'm feeling flush, I might even try making the more difficult shaped \u003ca href=\"http://www.noodlepie.com/2005/02/chuc_mung_nam_m.html\"> \u003cstrong>banh tet. \u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>- Fill every room with flowers. Stop at the \u003ca href=\"http://www.sfflmart.com/index.html\">\u003cstrong>SF Wholesale Flower Mart\u003c/strong>\u003c/a> for good prices on quince blossoms, forsythia boughs, bright red gladioli, narcissus bulbs, and bamboo.\u003c/p>\n\u003cp>- Call my mom to ask for her recipe for caramel daikon pickles.\u003c/p>\n\u003cp>- Buy new clothes for the new year.\u003c/p>\n\u003cp>- Pick up the polymer plates, mix up some pink and red inks, and finish printing our Tet cards.\u003c/p>\n\u003cp>- Track down one of those mommy pig sweet buns at a Chinatown bakery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Relax and enjoy the start of another wonderful year!\u003c/p>\n\n",
"disqusIdentifier": "518 http://blogs.kqed.org/bayareabites/2007/02/11/getting-ready-for-tet/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/11/getting-ready-for-tet/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 257,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1297008988,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With only one week left before the Lunar Year 4705 begins, there's still a lot to prepare. I need to finish everything by February 18, the beginning of a particularly auspicious Year of the Boar. Some of the more important items on my TO DO list... - Scrub, dust, mop, and wash everything from floor",
"title": "Getting Ready for Tet | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Getting Ready for Tet",
"datePublished": "2007-02-11T08:55:00-08:00",
"dateModified": "2011-02-06T08:16:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "getting-ready-for-tet",
"status": "publish",
"path": "/bayareabites/518/getting-ready-for-tet",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With only one week left before the Lunar Year 4705 begins, there's still a lot to prepare. I need to finish everything by February 18, the beginning of a particularly auspicious Year of the Boar. Some of the more important items on my TO DO list...\u003c/p>\n\u003cp>- Scrub, dust, mop, and wash everything from floor to ceiling.\u003c/p>\n\u003cp>- Invite my first visitor of the year. Alex (my smart, successful, super-nice doctor friend) moved to L.A., so I'll have to find someone else to carry luck and prosperity into my home.\u003c/p>\n\u003cp>- Prepare \u003ca href=\"http://www.nguyentientam.com/banhchung.html\">\u003cstrong>banh chung\u003c/strong>\u003c/a> from Andrea's hardcore, traditional recipe in her new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">\u003cstrong>Into the Vietnamese Kitchen\u003c/strong>\u003c/a>. It's four pages long and includes instructions on how to make your own mold. We've already exchanged some notes on our favorite techniques and ingredients (remember the pork fat!) as well as some major no-no's (forget the green food coloring). If I'm feeling flush, I might even try making the more difficult shaped \u003ca href=\"http://www.noodlepie.com/2005/02/chuc_mung_nam_m.html\"> \u003cstrong>banh tet. \u003c/strong>\u003c/a>\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>- Fill every room with flowers. Stop at the \u003ca href=\"http://www.sfflmart.com/index.html\">\u003cstrong>SF Wholesale Flower Mart\u003c/strong>\u003c/a> for good prices on quince blossoms, forsythia boughs, bright red gladioli, narcissus bulbs, and bamboo.\u003c/p>\n\u003cp>- Call my mom to ask for her recipe for caramel daikon pickles.\u003c/p>\n\u003cp>- Buy new clothes for the new year.\u003c/p>\n\u003cp>- Pick up the polymer plates, mix up some pink and red inks, and finish printing our Tet cards.\u003c/p>\n\u003cp>- Track down one of those mommy pig sweet buns at a Chinatown bakery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Relax and enjoy the start of another wonderful year!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/518/getting-ready-for-tet",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_1763"
],
"tags": [
"bayareabites_69",
"bayareabites_3529",
"bayareabites_8900",
"bayareabites_67",
"bayareabites_68"
],
"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": 48,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 57,
"relation": "eq"
},
"items": [
"bayareabites_573",
"bayareabites_567",
"bayareabites_560",
"bayareabites_552",
"bayareabites_545",
"bayareabites_539",
"bayareabites_531",
"bayareabites_525",
"bayareabites_518"
],
"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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"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_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_136": {
"type": "terms",
"id": "bayareabites_136",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "136",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spices",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spices Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101,
"slug": "spices",
"isLoading": false,
"link": "/bayareabites/tag/spices"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"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_127": {
"type": "terms",
"id": "bayareabites_127",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "127",
"found": true
},
"relationships": {},
"featImg": null,
"name": "art",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 91,
"slug": "art",
"isLoading": false,
"link": "/bayareabites/tag/art"
},
"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_110": {
"type": "terms",
"id": "bayareabites_110",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "110",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 74,
"slug": "local",
"isLoading": false,
"link": "/bayareabites/tag/local"
},
"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_12475": {
"type": "terms",
"id": "bayareabites_12475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ganesha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ganesha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6937,
"slug": "ganesha",
"isLoading": false,
"link": "/bayareabites/tag/ganesha"
},
"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_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_14746": {
"type": "terms",
"id": "bayareabites_14746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 55,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/tag/south-bay"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"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_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_84": {
"type": "terms",
"id": "bayareabites_84",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "84",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chaat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chaat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 48,
"slug": "chaat",
"isLoading": false,
"link": "/bayareabites/tag/chaat"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_69": {
"type": "terms",
"id": "bayareabites_69",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "69",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 33,
"slug": "holiday",
"isLoading": false,
"link": "/bayareabites/tag/holiday"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_8900": {
"type": "terms",
"id": "bayareabites_8900",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3353,
"slug": "tet",
"isLoading": false,
"link": "/bayareabites/tag/tet"
},
"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"
}
},
"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": {}
}
}
}