Temperatures have been reaching what passes as warm in and around San Francisco, and in other parts of the Bay Area it’s legitimately hot. We’ll talk about what we eat and drink when the temperatures soar. Do you sweat it out with a spicy hot soup or cool down with a block of cold tofu? Do you seek out halo-halo, Italian ice or a bomb pop? We’re talking about hot weather foods in a summer edition of All You Can Eat, our regular segment with KQED Food Editor Luke Tsai.
Cold Soup and Hot Tea: What We Eat When Summer Heats Up
Halo halo, a Filipino dessert with mixtures of shaved ice and evaporated milk with boiled sweet beans, coconut, sago, gulaman, tubers and fruits. (Sergio Amiti via Getty Images)
Guests:
Luke Tsai, food editor, KQED
Nora Haron, executive chef, SanDai Restaurant + Kopi Bar - opening in Walnut Creek in the fall
Amod Chopra, second generation owner, Vik's Chaat
Christian Reynoso, chef, recipe developer, cooking columnist, SF Chronicle
Martin Bournhonesqu, farmer , local CSA and sells produce to restaurants
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