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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know that not only was Maya Angelou a poet, author, and activist, she was also an accomplished baker? We recently discovered her cookbook \u003ca href=\"https://en.wikipedia.org/wiki/Hallelujah!_The_Welcome_Table\">\u003cem>Hallelujah! The Welcome Table: A Lifetime of Memories With Recipe \u003c/em>\u003c/a>and couldn’t wait to dig in. Each chapter is rich with personal essays tied to recipes — including her time spent living in San Francisco. When we reached the chapter about an irresistible lemon meringue pie passed along from Angelou’s grandmother —who claimed it would “make a rabbit hug a hound” and “make a preacher lay his bible down” — how could we not try it?\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"title": "We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.",
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"content": "\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"description": "It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.",
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"title": "We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>We thought hard boiling eggs was simple until we watched Jacques Pépin’s method and realized we actually had a lot to learn. In this video, you’ll discover clever techniques like how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more. These are cooking techniques you will keep in your bag of tricks every time you step into the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">About Jacques Pépin Cooking At Home:\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">\u003cem>Jacques Pépin\u003c/em> \u003cem>Cooking At Home\u003c/em> features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the \u003ca href=\"https://jp.foundation/\">Jacques Pépin Foundation\u003c/a>, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We thought hard boiling eggs was simple until we watched Jacques Pépin’s method and realized we actually had a lot to learn. In this video, you’ll discover clever techniques like how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more. These are cooking techniques you will keep in your bag of tricks every time you step into the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">About Jacques Pépin Cooking At Home:\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">\u003cem>Jacques Pépin\u003c/em> \u003cem>Cooking At Home\u003c/em> features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the \u003ca href=\"https://jp.foundation/\">Jacques Pépin Foundation\u003c/a>, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=yd8XLT1xA3I]\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yd8XLT1xA3I'\n title='//www.youtube.com/embed/yd8XLT1xA3I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat",
"headTitle": "This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat | KQED",
"content": "\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=CgMFfL1n-y4&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/CgMFfL1n-y4'\n title='//www.youtube.com/embed/CgMFfL1n-y4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "This Baked Pecan Praline French Toast Will Impress Your Brunch Crew",
"headTitle": "This Baked Pecan Praline French Toast Will Impress Your Brunch Crew | KQED",
"content": "\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qggh1HrWzuk&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾ cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qggh1HrWzuk'\n title='//www.youtube.com/embed/qggh1HrWzuk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾ cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
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