Fat of the Land: Adventures in 21st Century Foraging
The California Report: Urban Food Foraging
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. 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It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.","status":"publish","parent":0,"modified":1377106963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":886},"headData":{"title":"A Field Guide to Foraging: KQED's Forum | KQED","description":"Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Field Guide to Foraging: KQED's Forum","datePublished":"2013-08-10T17:58:45.000Z","dateModified":"2013-08-21T17:42:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67982 http://blogs.kqed.org/bayareabites/?p=67982","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/10/a-field-guide-to-foraging-kqeds-forum/","disqusTitle":"A Field Guide to Foraging: KQED's Forum","path":"/bayareabites/67982/a-field-guide-to-foraging-kqeds-forum","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\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>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67982/a-field-guide-to-foraging-kqeds-forum","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_45","bayareabites_34","bayareabites_12"],"tags":["bayareabites_472","bayareabites_1325","bayareabites_11449","bayareabites_2197"],"featImg":"bayareabites_68007","label":"bayareabites"},"bayareabites_27469":{"type":"posts","id":"bayareabites_27469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27469","score":null,"sort":[1305653096000]},"guestAuthors":[],"slug":"wild-game-feast-swamp-cabbage-film-benefit","title":"Wild Game Feast: Swamp Cabbage Film Benefit","publishDate":1305653096,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Spooky, dark, weird, unpredictable, beautiful: the makers of the deep-Florida documentary \u003cem>Swamp Cabbage\u003c/em> are throwing a wild game and foraged feast in Marin this Saturday. ","status":"publish","parent":0,"modified":1307553826,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":738},"headData":{"title":"Wild Game Feast: Swamp Cabbage Film Benefit | KQED","description":"Spooky, dark, weird, unpredictable, beautiful: the makers of the deep-Florida documentary Swamp Cabbage are throwing a wild game and foraged feast in Marin this Saturday. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wild Game Feast: Swamp Cabbage Film Benefit","datePublished":"2011-05-17T17:24:56.000Z","dateModified":"2011-06-08T17:23:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27469 http://blogs.kqed.org/bayareabites/?p=27469","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/17/wild-game-feast-swamp-cabbage-film-benefit/","disqusTitle":"Wild Game Feast: Swamp Cabbage Film Benefit","path":"/bayareabites/27469/wild-game-feast-swamp-cabbage-film-benefit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-flyer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/flyer-300-217x300.jpg\" alt=\"Swamp Cabbage event flyer\" title=\"Swamp Cabbage event flyer\" width=\"217\" height=\"300\" class=\"alignleft size-medium wp-image-27535\">\u003c/a>Florida: what do you think of? Your grandma in Boca? Bikinis in South Beach? The wild chickens of Key West? I didn't know what I was missing until I fell in love with a native Floridean who was determined to show me what she loved about her home state. Sure, we walked along the white Atlantic-side sands of Cocoa Beach and Delray Beach, and picked up shells from the Gulf of Mexico on the panhandle side. But mostly, we went inland, to explore the swampy, cypress-y, egret-y beauties of Central Florida, from the St. Marks Wildlife Refuge to Wakulla Springs (not to mention the Weeki Wachee mermaids, of course, but that's another story). \u003c/p>\n\u003cp>I'd read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/044900371X/kqedorg-20\">The Orchid Thief\u003c/a>, by Susan Orlean, but I didn't realize how spot-on her reporting was until I watched a couple of sandhill cranes cavorting in a ditch alongside the highway. Lush nature was everywhere, creeping in between suburban developments and strip malls. Huge bushes of hibiscus and poinsetta. Stubby sabal palms. Anahingas perched on telephone wires, drying their wings. Alligators sunning themselves like piles of old tires. \u003c/p>\n\u003cp>I still hold an appreciation in my heart for the hidden treasures of this quirky, complicated state down at the bottom of the country, which meant I was instantly intrigued upon hearing about Hayley Downs' film \u003ca href=\"http://www.swampcabbagemovie.com\">Swamp Cabbage: A Dark and Sweaty Survival Guide\u003c/a>, made with Bay Area artist Julie Kahn. Downs is a self-described \"half-cracker,\" born and bred in central Florida, taught to hunt and fish alongside her dad in a place where hearts of palm don't come in a can and wild boar and venison are what's for dinner. \"Spooky, dark, weird, unpredictable, beautiful,\" she calls it.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://s0.videopress.com/player.swf?v=1.02\" width=\"400\" height=\"300\" wmode=\"direct\" allowfullscreen=\"true\" allowscriptaccess=\"always\" flashvars=\"guid=OTXSd7yB\">\u003c/embed>\u003c/p>\n\u003cp>So what better way to raise completion money for such a film than to get help from the Bay Area's own huntin', fishin', and foragin' culture? This Saturday, you can support the film while grazing on unique eats you won't find elsewhere, at the 2nd benefit party hosted by Kahn and chef Ali Ghiorse of \u003ca href=\"http://www.savorythymesevents.org\">Savory Thymes\u003c/a>, to be held in a private garden tumbling down a hillside in one of the posher bits of Marin. Part of the fun is in the discovery of different stations are set up throughout the garden for your nibbling pleasure. \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>Think Fatted Calf's beef jerky is the \u003cem>ne plus ultra\u003c/em> of chewy dried meat? Well, the Jerk-Off Jerky Tasting might change your mind, offering everything from \u003ca href=\"http://www.mariafinn.com\">Maria Finn's\u003c/a> salmon (the defending champion of last year's jerk-off) to Keith and Damon's \u003ca href=\"http://www.headlands.org\">Headlands\u003c/a> caribou and Gator Bob's smoked alligator, all dried to a savory tooth-pulling chew. Prefer pickles? You can prattle about pickling with \u003ca href=\"http://www.wildfermentation.com/\">Sandor Katz\u003c/a>, the father of the wild-fermentation movement, presiding over at the Pickle Party Smack-Down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/swamp-cabbage-menu.jpg\">The menu\u003c/a>, like anything based on wild foods, tends to shift until the food's actually on the table. (Last year, for example, wild boar was promised, except that the Sonoma hunting expedition to source it came up empty-handed; grilled lamb took its place.) But so far, meats promised include Devil's Gulch rabbit; Mendocino wild boar proscuitto; wild-caught raccoon stew; and Rocky Mountain elk chili; and Ryan Farr's puffy, crackly chicharrones. No shortage of vegetables, either, from wild mushroom soup and wild nettle pasta to \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a>' purple Rio Zape beans and corn bread made (appropriately enough) from Bloody Butcher corn. And on the desserts table, I'll be offering up my own foraged-fruit turnovers. (Which reminds me: if any readers have extra backyard or farm fruit to offer, I'll be happy to come around and turn it into a donation to the arts.)\u003c/p>\n\u003cp>Of course, the real fun comes from the unexpected. Last year, after sunset, word went round the campfire that honest-to-Pete Tennessee moonshine was on offer in one of the darker corners of the garden. A perfectly respectable-looking couple, a doctor and his wife, had smuggled, inside their luggage, the product of a friend's backyard still. Now they were pouring tots of white lightning for any curious takers. It was surprisingly smooth, potent but definitely more \u003ca href=\"http://www.woodfordreserve.com\">Woodford Reserve\u003c/a> than \u003ca href=\"http://www.youtube.com/watch?v=xvaEJzoaYZk\">Copperhead Road\u003c/a>. What will happen this time? Come and find out! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Wild Game & Foraged Feast, Sat., May 21st, 6-9pm. \u003ca href=\"http://swampcabbage.eventbrite.com/\">Tickets\u003c/a> $75 and up.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27469/wild-game-feast-swamp-cabbage-film-benefit","authors":["5038"],"categories":["bayareabites_63","bayareabites_50","bayareabites_2407"],"tags":["bayareabites_73","bayareabites_2196","bayareabites_472","bayareabites_2794","bayareabites_9285","bayareabites_2197"],"label":"bayareabites"},"bayareabites_23595":{"type":"posts","id":"bayareabites_23595","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23595","score":null,"sort":[1298390437000]},"guestAuthors":[],"slug":"bay-area-foraging-with-hank-shaw","title":"Bay Area Foraging with Hank Shaw","publishDate":1298390437,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n","blocks":[],"excerpt":"I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.","status":"publish","parent":0,"modified":1298403834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1826},"headData":{"title":"Bay Area Foraging with Hank Shaw | KQED","description":"I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for Fennel and Tomato Pasta Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Foraging with Hank Shaw","datePublished":"2011-02-22T16:00:37.000Z","dateModified":"2011-02-22T19:43:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23595 http://blogs.kqed.org/bayareabites/?p=23595","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/","disqusTitle":"Bay Area Foraging with Hank Shaw","path":"/bayareabites/23595/bay-area-foraging-with-hank-shaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\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>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \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>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23595/bay-area-foraging-with-hank-shaw","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_588","bayareabites_2638","bayareabites_1865","bayareabites_2554","bayareabites_12","bayareabites_60"],"tags":["bayareabites_14758","bayareabites_770","bayareabites_2196","bayareabites_472","bayareabites_8437","bayareabites_570","bayareabites_2197"],"label":"bayareabites"},"bayareabites_18986":{"type":"posts","id":"bayareabites_18986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18986","score":null,"sort":[1290309593000]},"guestAuthors":[],"slug":"the-california-report-the-fine-art-of-foraging","title":"The California Report: The Fine Art of Foraging","publishDate":1290309593,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\r\n\r\nHost Scott Shafer sat down with Connie Green to talk about the new book she's written with chef Sarah Scott, called \"The Wild Table.\"","status":"publish","parent":0,"modified":1290309593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":77},"headData":{"title":"The California Report: The Fine Art of Foraging | KQED","description":"In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\r\n\r\nHost Scott Shafer sat down with Connie Green to talk about the new book she's written with chef Sarah Scott, called "The Wild Table."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The California Report: The Fine Art of Foraging","datePublished":"2010-11-21T03:19:53.000Z","dateModified":"2010-11-21T03:19:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18986 http://blogs.kqed.org/bayareabites/?p=18986","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/","disqusTitle":"The California Report: The Fine Art of Foraging","path":"/bayareabites/18986/the-california-report-the-fine-art-of-foraging","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18986/the-california-report-the-fine-art-of-foraging","authors":["5014"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_2554","bayareabites_45","bayareabites_34","bayareabites_12"],"tags":["bayareabites_8525","bayareabites_2196","bayareabites_472","bayareabites_570","bayareabites_8526","bayareabites_8528","bayareabites_576","bayareabites_8527","bayareabites_2197"],"label":"bayareabites"},"bayareabites_7924":{"type":"posts","id":"bayareabites_7924","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7924","score":null,"sort":[1257785828000]},"guestAuthors":[],"slug":"fat-of-the-land-adventures-in-21st-century-foraging","title":"Fat of the Land: Adventures in 21st Century Foraging","publishDate":1257785828,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n","blocks":[],"excerpt":"Could Langdon Cook be a Euell Gibbons for the urban homesteading crowd? Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp...if you sum it up like that, the Seattle author of Fat of the Land: Adventures in 21st Century Foraging can sound like a pretty wild and crazy guy. But does he really have the passion (and the chops) to be a renegade hunter-gatherer in a triple-latte town? ","status":"publish","parent":0,"modified":1257802771,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":840},"headData":{"title":"Fat of the Land: Adventures in 21st Century Foraging | KQED","description":"Could Langdon Cook be a Euell Gibbons for the urban homesteading crowd? Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp...if you sum it up like that, the Seattle author of Fat of the Land: Adventures in 21st Century Foraging can sound like a pretty wild and crazy guy. But does he really have the passion (and the chops) to be a renegade hunter-gatherer in a triple-latte town? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fat of the Land: Adventures in 21st Century Foraging","datePublished":"2009-11-09T16:57:08.000Z","dateModified":"2009-11-09T21:39:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7924 http://blogs.kqed.org/bayareabites/?p=7924","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/09/fat-of-the-land-adventures-in-21st-century-foraging/","disqusTitle":"Fat of the Land: Adventures in 21st Century Foraging","path":"/bayareabites/7924/fat-of-the-land-adventures-in-21st-century-foraging","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \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>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7924/fat-of-the-land-adventures-in-21st-century-foraging","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_2638","bayareabites_10"],"tags":["bayareabites_2953","bayareabites_472","bayareabites_2952","bayareabites_2197"],"label":"bayareabites"},"bayareabites_3942":{"type":"posts","id":"bayareabites_3942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3942","score":null,"sort":[1243092123000]},"guestAuthors":[],"slug":"the-california-report-urban-food-foraging","title":"The California Report: Urban Food Foraging","publishDate":1243092123,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tcrlogo-bw-250x125.png\" alt=\"The California Report logo\" title=\"The California Report\" width=\"250\" height=\"125\" class=\"alignnone size-full wp-image-3971\">\u003c/a>\u003cbr>\nWeekend of May 22-24, 2009\u003c/p>\n\u003cp>\u003cstrong>Urban Food Foraging\u003c/strong>\u003cbr>\nAre you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong>\u003cbr>\n• Kelly Wilkinson\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">Listen to the program and see a photo slideshow of Iso Rabins on the hunt for some of his wild edibles.\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Are you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story. ","status":"publish","parent":0,"modified":1243129722,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":73},"headData":{"title":"The California Report: Urban Food Foraging | KQED","description":"Are you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The California Report: Urban Food Foraging","datePublished":"2009-05-23T15:22:03.000Z","dateModified":"2009-05-24T01:48:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3942 http://blogs.kqed.org/bayareabites/?p=3942","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/23/the-california-report-urban-food-foraging/","disqusTitle":"The California Report: Urban Food Foraging","path":"/bayareabites/3942/the-california-report-urban-food-foraging","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tcrlogo-bw-250x125.png\" alt=\"The California Report logo\" title=\"The California Report\" width=\"250\" height=\"125\" class=\"alignnone size-full wp-image-3971\">\u003c/a>\u003cbr>\nWeekend of May 22-24, 2009\u003c/p>\n\u003cp>\u003cstrong>Urban Food Foraging\u003c/strong>\u003cbr>\nAre you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong>\u003cbr>\n• Kelly Wilkinson\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">Listen to the program and see a photo slideshow of Iso Rabins on the hunt for some of his wild edibles.\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3942/the-california-report-urban-food-foraging","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1875","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_2197"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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":"4"},"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","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","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"}},"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. 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