With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch
At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”
Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, Dialogue, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.
School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. School Night is an open to the public part of a spectacular two-year old event spaced called “The Pearl.” The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one.
The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts.
School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night.
Sponsored
At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?
It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.
For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”
Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.
School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.
The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, Lardo, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.
From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.
Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.
Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner.
Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).
From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard.
It’s not as surprising to find Impossible meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon.
Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.
Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio.
Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.
Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations.
Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray.
The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.
In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.
For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing.
In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters.
Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students.
Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.
Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.
At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.
As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards.
He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.
His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.
The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice.
Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12).
Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.
On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an interesting throwback article about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award.
Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city.
Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.
So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.
Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura.
There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.
Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.
School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights.
window.__IS_SSR__=true
window.__INITIAL_STATE__={"attachmentsReducer":{"audio_0":{"type":"attachments","id":"audio_0","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"}}},"audio_1":{"type":"attachments","id":"audio_1","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"}}},"audio_2":{"type":"attachments","id":"audio_2","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"}}},"audio_3":{"type":"attachments","id":"audio_3","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"}}},"audio_4":{"type":"attachments","id":"audio_4","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"}}},"placeholder":{"type":"attachments","id":"placeholder","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-160x96.jpg","width":160,"height":96,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-800x478.jpg","width":800,"height":478,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1020x610.jpg","width":1020,"height":610,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1920x1148.jpg","width":1920,"height":1148,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1180x705.jpg","width":1180,"height":705,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-960x574.jpg","width":960,"height":574,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-240x143.jpg","width":240,"height":143,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-375x224.jpg","width":375,"height":224,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-520x311.jpg","width":520,"height":311,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1180x705.jpg","width":1180,"height":705,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1920x1148.jpg","width":1920,"height":1148,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-e1514998105161.jpg","width":1920,"height":1148}}},"food_1337594":{"type":"attachments","id":"food_1337594","meta":{"index":"attachments_1591205162","site":"food","id":"1337594","found":true},"title":"Nixtal_ThumbsArtboard_9","publishDate":1714176764,"status":"inherit","parent":1337589,"modified":1714177065,"caption":"Cecilia Phillips is excited to tell you about nixtamalization—the ancient science that unlocks the corn tortilla.","credit":"Matt Piniol","altTag":"A close-up of a bag with store-bought corn tortillas next to a woman tearing up a tortilla with her hands.","description":"Cecilia Phillips is excited to tell you about nixtamalization—the ancient science that unlocks the corn tortilla.","imgSizes":{"medium":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9-800x450.jpg","width":800,"height":450,"mimeType":"image/jpeg"},"large":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9-1020x574.jpg","width":1020,"height":574,"mimeType":"image/jpeg"},"thumbnail":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9-160x90.jpg","width":160,"height":90,"mimeType":"image/jpeg"},"medium_large":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9-768x432.jpg","width":768,"height":432,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Nixtal_ThumbsArtboard_9.jpg","width":1280,"height":720}},"fetchFailed":false,"isLoading":false},"food_1337580":{"type":"attachments","id":"food_1337580","meta":{"index":"attachments_1591205162","site":"food","id":"1337580","found":true},"title":"Samosas_Thumb_3","publishDate":1713200418,"status":"inherit","parent":1337576,"modified":1713200664,"caption":"Cecilia Phillips holding a bite-size Indian street food that is the samosa.","credit":"Matt Piniol","altTag":"A smiling woman holding a samosa is positioned against a backdrop that is a closeup of a bowl filled with crispy triangular samosas","description":"a bite-size Indian street food that is the samosa.","imgSizes":{"medium":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3-800x450.jpg","width":800,"height":450,"mimeType":"image/jpeg"},"large":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3-1020x574.jpg","width":1020,"height":574,"mimeType":"image/jpeg"},"thumbnail":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3-160x90.jpg","width":160,"height":90,"mimeType":"image/jpeg"},"medium_large":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3-768x432.jpg","width":768,"height":432,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/04/Samosas_Thumb_3.jpg","width":1280,"height":720}},"fetchFailed":false,"isLoading":false},"bayareabites_96143":{"type":"attachments","id":"bayareabites_96143","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"96143","found":true},"title":"Rhubarb Puff-Tart Pockets","publishDate":1431563469,"status":"inherit","parent":95128,"modified":1431721758,"caption":"Rhubarb Puff-Tart Pockets","credit":"Wendy Goodfriend","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-400x267.jpg","width":400,"height":267,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-1440x960.jpg","width":1440,"height":960,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-960x640.jpg","width":960,"height":640,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final.jpg","width":1920,"height":1280}},"fetchFailed":false,"isLoading":false},"bayareabites_51594":{"type":"attachments","id":"bayareabites_51594","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"51594","found":true},"title":"labeling400x300","publishDate":1353379736,"status":"inherit","parent":51586,"modified":1353379736,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/11/labeling400x300.jpg","width":400,"height":300}},"fetchFailed":false,"isLoading":false},"food_1337521":{"type":"attachments","id":"food_1337521","meta":{"index":"attachments_1591205162","site":"food","id":"1337521","found":true},"title":"BTM102_Pineapple_Buns_Thumb_Alt1 (1)","publishDate":1711131292,"status":"inherit","parent":1337517,"modified":1711131707,"caption":"Beyond The Menu's host Cecilia Phillips and a collection of sweet buns that resemble each other (from left to right): pineapple bun, melonpan, Mexico bun, and concha.","credit":"Matt Piniol","altTag":"A smiling woman is standing in the kitchen in front of four different sweet buns that each have a flag from their country of origin next to them.","description":"Beyond The Menu's host Cecilia Phillips and a collection of sweet buns that resemble each other (from left to right): pineapple bun, melonpan, Mexico bun, and concha.","imgSizes":{"medium":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1-800x450.jpg","width":800,"height":450,"mimeType":"image/jpeg"},"large":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1-1020x574.jpg","width":1020,"height":574,"mimeType":"image/jpeg"},"thumbnail":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1-160x90.jpg","width":160,"height":90,"mimeType":"image/jpeg"},"medium_large":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1-768x432.jpg","width":768,"height":432,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://cdn.kqed.org/wp-content/uploads/sites/41/2024/03/BTM102_Pineapple_Buns_Thumb_Alt1-1.jpg","width":1280,"height":720}},"fetchFailed":false,"isLoading":false},"bayareabites_118120":{"type":"attachments","id":"bayareabites_118120","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"118120","found":true},"title":"cut-chickpea-tofu-2-NEW","publishDate":1497296443,"status":"inherit","parent":118116,"modified":1497296526,"caption":"Homemade chickpea tofu.","credit":"Kate Williams","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-768x512.jpg","width":768,"height":512,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1020x680.jpg","width":1020,"height":680,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1920x1280.jpg","width":1920,"height":1280,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-960x640.jpg","width":960,"height":640,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-240x160.jpg","width":240,"height":160,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-375x250.jpg","width":375,"height":250,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-520x347.jpg","width":520,"height":347,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1180x787.jpg","width":1180,"height":787,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-1920x1280.jpg","width":1920,"height":1280,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-chickpea-tofu-2-NEW.jpg","width":1920,"height":1280}},"fetchFailed":false,"isLoading":false},"bayareabites_109012":{"type":"attachments","id":"bayareabites_109012","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"109012","found":true},"title":"Human-sized hands make doll-sized doughnuts in the Tiny Kitchen roughly 1/12 the normal size.","publishDate":1462298812,"status":"inherit","parent":109011,"modified":1462299758,"caption":"Human-sized hands make doll-sized doughnuts in the Tiny Kitchen roughly 1/12 the normal size.","credit":"Courtesy of Tiny Kitchen","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-400x245.png","width":400,"height":245,"mimeType":"image/png"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-800x490.png","width":800,"height":490,"mimeType":"image/png"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-768x470.png","width":768,"height":470,"mimeType":"image/png"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-1440x882.png","width":1440,"height":882,"mimeType":"image/png"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-1180x723.png","width":1180,"height":723,"mimeType":"image/png"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-960x588.png","width":960,"height":588,"mimeType":"image/png"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-672x372.png","width":672,"height":372,"mimeType":"image/png"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-1038x576.png","width":1038,"height":576,"mimeType":"image/png"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-32x32.png","width":32,"height":32,"mimeType":"image/png"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-64x64.png","width":64,"height":64,"mimeType":"image/png"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-96x96.png","width":96,"height":96,"mimeType":"image/png"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-128x128.png","width":128,"height":128,"mimeType":"image/png"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-150x150.png","width":150,"height":150,"mimeType":"image/png"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295-150x150.png","width":150,"height":150,"mimeType":"image/png"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/05/vlcsnap-2016-04-29-15h13m21s222_custom-f1651ee75b446475f1e2a2921be467d450261295.png","width":1749,"height":1071}},"fetchFailed":false,"isLoading":false},"bayareabites_3921":{"type":"attachments","id":"bayareabites_3921","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"3921","found":true},"title":"img_5027","publishDate":1242941116,"status":"inherit","parent":3920,"modified":1242941116,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2009/05/img_5027.jpg","width":2048,"height":1536}},"fetchFailed":false,"isLoading":false},"bayareabites_133743":{"type":"attachments","id":"bayareabites_133743","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"133743","found":true},"title":"BottleRock Napa Valley, Day 2","publishDate":1558653155,"status":"inherit","parent":133741,"modified":1558653182,"caption":"Concertgoers throw beach balls around while Billy Idol performs on the JaM Cellars Stage during the second day of BottleRock Napa Valley, in Napa, California, on Saturday, May 26, 2018.","credit":"Alvin Jornada / The Press Democrat","description":"Concertgoers throw beach balls around while Billy Idol performs on the JaM Cellars Stage during the second day of BottleRock Napa Valley, in Napa, California, on Saturday, May 26, 2018.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683-160x107.jpg","width":160,"height":107,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683-800x534.jpg","width":800,"height":534,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683-768x512.jpg","width":768,"height":512,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683-1020x680.jpg","width":1020,"height":680,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683-1024x576.jpg","width":1024,"height":576,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/05/aj0526_BottleRockDay2_33-1024x683.jpg","width":1024,"height":683}},"fetchFailed":false,"isLoading":false},"bayareabites_99635":{"type":"attachments","id":"bayareabites_99635","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"99635","found":true},"title":"Hudson-4","publishDate":1440106846,"status":"inherit","parent":99587,"modified":1440107028,"caption":"Most of the fish is caught by Mike and Yvette Hudson, themselves.","credit":"Kelly O'Mara/KQED","description":"Most of the fish is caught by Mike and Yvette Hudson, themselves.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-400x225.jpg","width":400,"height":225,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-800x450.jpg","width":800,"height":450,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1440x811.jpg","width":1440,"height":811,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1920x1081.jpg","width":1920,"height":1081,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1180x664.jpg","width":1180,"height":664,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-960x541.jpg","width":960,"height":541,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4.jpg","width":1920,"height":1081}},"fetchFailed":false,"isLoading":false},"bayareabites_127803":{"type":"attachments","id":"bayareabites_127803","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"127803","found":true},"title":"IMG_0104-new","publishDate":1525574800,"status":"inherit","parent":127643,"modified":1525574834,"caption":"School Night bar","credit":"Wendy Goodfriend","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg","width":160,"height":120,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg","width":800,"height":600,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg","width":768,"height":576,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg","width":1020,"height":765,"mimeType":"image/jpeg"},"complete_open_graph":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg","width":1200,"height":900,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1920x1440.jpg","width":1920,"height":1440,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg","width":1180,"height":885,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg","width":960,"height":720,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg","width":240,"height":180,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg","width":375,"height":281,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg","width":520,"height":390,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg","width":1180,"height":885,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1920x1440.jpg","width":1920,"height":1440,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg","width":1920,"height":1440}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_food_1337589":{"type":"authors","id":"byline_food_1337589","meta":{"override":true},"slug":"byline_food_1337589","name":"Derek Lartaud","isLoading":false},"byline_food_1337576":{"type":"authors","id":"byline_food_1337576","meta":{"override":true},"slug":"byline_food_1337576","name":"Manjula Varghese","isLoading":false},"byline_food_1337517":{"type":"authors","id":"byline_food_1337517","meta":{"override":true},"slug":"byline_food_1337517","name":"Derek Lartaud","isLoading":false},"byline_bayareabites_109011":{"type":"authors","id":"byline_bayareabites_109011","meta":{"override":true},"slug":"byline_bayareabites_109011","name":"Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"kdomara":{"type":"authors","id":"1459","meta":{"index":"authors_1591205172","id":"1459","found":true},"name":"Kelly O'Mara","firstName":"Kelly","lastName":"O'Mara","slug":"kdomara","email":"komara@kqed.org","display_author_email":false,"staff_mastheads":["news"],"title":"KQED Contributor","bio":"Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"mkahn":{"type":"authors","id":"5397","meta":{"index":"authors_1591205172","id":"5397","found":true},"name":"Mike Kahn","firstName":"Mike","lastName":"Kahn","slug":"mkahn","email":"mike@kahncious.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"sonomamagazine":{"type":"authors","id":"11349","meta":{"index":"authors_1591205172","id":"11349","found":true},"name":"Sonoma Magazine","firstName":"Sonoma","lastName":"Magazine","slug":"sonomamagazine","email":"sonomamag@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">Sonoma Magazine is an award-winning, bi-monthly publication that celebrates the Sonoma landscape and lifestyle. Through in-depth stories and vivid photography, Sonoma Magazine keeps readers on the pulse of the restaurants, wineries, arts, entertainment, culture and style that make Sonoma a destination, a haven, and a way of life. Visit \u003ca href=\"http://sonomamag.com\">sonomamag.com\u003c/a> to sign up for a subscription and find out what’s new in Wine Country.\u003c/p>","avatar":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sonoma Magazine | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sonomamagazine"},"byline_bayareabites_127643":{"type":"authors","id":"byline_bayareabites_127643","meta":{"override":true},"slug":"byline_bayareabites_127643","name":"\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","isLoading":false}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337589":{"type":"posts","id":"food_1337589","meta":{"index":"posts_1591205157","site":"food","id":"1337589","found":true},"guestAuthors":[],"slug":"corn-tortilla","title":"Your Corn Tortilla Sucks…Science Can Fix It","publishDate":1714406452,"format":"video","headTitle":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","labelTerm":{},"content":"\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1714177113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":234},"headData":{"title":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","description":"You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Corn Tortilla Sucks…Science Can Fix It","datePublished":"2024-04-29T16:00:52.000Z","dateModified":"2024-04-27T00:18:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Ht1NVEHLgCs","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337589/corn-tortilla","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337589/corn-tortilla","authors":["byline_food_1337589"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337594","label":"food"},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\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/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"food_1337517":{"type":"posts","id":"food_1337517","meta":{"index":"posts_1591205157","site":"food","id":"1337517","found":true},"guestAuthors":[],"slug":"pineapple-buns","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","publishDate":1711132262,"format":"video","headTitle":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","labelTerm":{},"content":"\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":288},"headData":{"title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","description":"You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything. Thanks to Kristina Cho, James","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","datePublished":"2024-03-22T18:31:02.000Z","dateModified":"2024-04-15T17:08:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337517/pineapple-buns","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337517/pineapple-buns","authors":["byline_food_1337517"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_138"],"featImg":"food_1337521","label":"source_food_1337517"},"bayareabites_118116":{"type":"posts","id":"bayareabites_118116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118116","found":true},"guestAuthors":[],"slug":"diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","publishDate":1497300723,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","status":"publish","parent":0,"modified":1508268441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1659},"headData":{"title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED","description":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","datePublished":"2017-06-12T20:52:03.000Z","dateModified":"2017-10-17T19:27:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118116 https://ww2.kqed.org/bayareabites/?p=118116","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/12/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like/","disqusTitle":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\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 next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\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>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_15880","bayareabites_11123","bayareabites_13462","bayareabites_15879","bayareabites_3585"],"featImg":"bayareabites_118120","label":"source_bayareabites_118116"},"bayareabites_109011":{"type":"posts","id":"bayareabites_109011","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109011","found":true},"guestAuthors":[],"slug":"tiny-kitchen-videos-cook-up-real-food-in-doll-sized-portions","title":"'Tiny Kitchen' Videos Cook Up Real Food In Doll-Sized Portions","publishDate":1462300271,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Honey, I shrunk the queso.\u003c/p>\n\u003cp>They've fried hard shell tacos, made a comforting bowl of chicken noodle soup, even whipped up a batch of rainbow sprinkle-covered doughnuts. In an age of molecular gastronomy, this may not seem like culinary genius. But on \u003ca href=\"https://www.tastemade.com/shows/tiny-kitchen\">Tiny Kitchen\u003c/a>, everything is cooked in a dollhouse kitchen roughly 1/12 the normal size.\u003c/p>\n\u003cp>Now in its second season, the popular online video series is produced by media group Tastemade. Jay Holzer, head of production, says the idea for a tiny cooking show came from one of Tastemade's Japanese partners, who sent them a box filled with a tiny stove, tiny utensils, and a set of tiny cutting boards.\u003c/p>\n\u003cp>https://youtu.be/BWig5gexJXQ\u003c/p>\n\u003cp>\"Since then, it's taken on a life of its own,\" Holzer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Miniatures have long been popular in Japan due to the cultural dominance of \u003cem>kawaii, \u003c/em>or all things cute, but making minuscule edible food — rather than polymer clay copies — is the newest incarnation of that trend. (A quick search of YouTube reveals several similar tiny cooking shows that appear to be from Japan.)\u003c/p>\n\u003cp>One of Tastemade's food stylists, Hannah Aufman, now works on \u003cem>Tiny Kitchen\u003c/em> exclusively. The show\u003cstrong> \u003c/strong>has also commissioned a special kitchen from a dollhouse maker in Germany. Once the crew finds a tiny working oven and a tiny barbecue, the\u003cem> Tiny Kitchen\u003c/em> folks plan to continue expanding their tiny culinary repertoire.\u003c/p>\n\u003cfigure id=\"attachment_109013\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg\" alt=\"Tiny Eggplant Parmesan\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-109013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-960x540.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Eggplant Parmesan \u003ccite>( Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lot more goes into creating a new recipe than math. In addition to rewriting existing recipes to fit the mini serving sizes, Aufman is responsible for jury-rigging ways to fry teensy taco shells (she bends a paper clip into something like a frying basket) or figuring out how to deal with eggs (use part of a quail egg, the smallest commercially available variety).\u003c/p>\n\u003cp>And forget gas or electricity — this mini stove is heated by a tealight. Since the volume of food being cooked is so small, the candle provides more than enough energy to melt butter or boil water. In fact, things often cook too quickly. Burgers take no more than a few seconds on each side.\u003c/p>\n\u003cp>https://youtu.be/SqU0rTRVotw\u003c/p>\n\u003cp>\"You can't regulate the heat,\" Holzer says. \"It's either 'hot as a tealight' or no heat at all.\" Luckily, the crew is quick with their tiny spatulas and ladles — utensils that are often not much bigger than a fingernail.\u003c/p>\n\u003cp>But size discrepancies are unavoidable when dealing with real food. That quail egg, for example, is the same size as the mixing bowl. An early episode, in which\u003cem> Tiny Kitchen\u003c/em> made bananas Foster, starts by showing a tiny knife chopping into an entire banana. Were this kitchen scaled back to full size, that banana would be at least as tall as a basketball player. To cut out doughnut holes, \u003cem>Tiny Kitchen\u003c/em> had to use part of a soda straw — but that still towered over the individual doughnuts. Even the dollhouse where the show is filmed sits in the midst of a gigantic soundstage.\u003c/p>\n\u003cfigure id=\"attachment_109019\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen.jpg\" alt=\"Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage.\" width=\"800\" height=\"664\" class=\"size-full wp-image-109019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-400x332.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-768x637.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage. \u003ccite>(Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, the incongruities make the show feel more relatable. It's not just a beautifully decorated miniature. This is a \"working\" kitchen with real cooks (or at least their hands) making real food that just happens to be less-than-bite-sized. After each episode is done filming, the food is left out for people to eat. And it all does get eaten — though there's not much of it to go around.\u003c/p>\n\u003cp>Holzer says the most popular tiny recipes are the ones people know how to make at home. Pancakes and tacos are two of the show's most shared videos. \"It's something you or I know how to make a human-sized version of, so it's fun to watch it happen as a tiny thing.\"\u003c/p>\n\u003cp>Unfortunately, it's just not very filling.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"They've fried hard shell tacos, made a gooey pot of queso, even whipped up a batch of rainbow sprinkle-covered doughnuts. All in a dollhouse kitchen roughly 1/12 the normal size.","status":"publish","parent":0,"modified":1462300271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":677},"headData":{"title":"'Tiny Kitchen' Videos Cook Up Real Food In Doll-Sized Portions | KQED","description":"They've fried hard shell tacos, made a gooey pot of queso, even whipped up a batch of rainbow sprinkle-covered doughnuts. All in a dollhouse kitchen roughly 1/12 the normal size.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Tiny Kitchen' Videos Cook Up Real Food In Doll-Sized Portions","datePublished":"2016-05-03T18:31:11.000Z","dateModified":"2016-05-03T18:31:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109011 http://ww2.kqed.org/bayareabites/?p=109011","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/03/tiny-kitchen-videos-cook-up-real-food-in-doll-sized-portions/","disqusTitle":"'Tiny Kitchen' Videos Cook Up Real Food In Doll-Sized Portions","nprByline":"Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Tiny Kitchen","nprStoryId":"475783900","nprApiLink":"http://api.npr.org/query?id=475783900&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/03/475783900/tiny-kitchen-videos-cook-up-real-food-in-doll-sized-portions?ft=nprml&f=475783900","nprRetrievedStory":"1","nprPubDate":"Tue, 03 May 2016 14:04:00 -0400","nprStoryDate":"Tue, 03 May 2016 08:00:00 -0400","nprLastModifiedDate":"Tue, 03 May 2016 14:04:48 -0400","path":"/bayareabites/109011/tiny-kitchen-videos-cook-up-real-food-in-doll-sized-portions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Honey, I shrunk the queso.\u003c/p>\n\u003cp>They've fried hard shell tacos, made a comforting bowl of chicken noodle soup, even whipped up a batch of rainbow sprinkle-covered doughnuts. In an age of molecular gastronomy, this may not seem like culinary genius. But on \u003ca href=\"https://www.tastemade.com/shows/tiny-kitchen\">Tiny Kitchen\u003c/a>, everything is cooked in a dollhouse kitchen roughly 1/12 the normal size.\u003c/p>\n\u003cp>Now in its second season, the popular online video series is produced by media group Tastemade. Jay Holzer, head of production, says the idea for a tiny cooking show came from one of Tastemade's Japanese partners, who sent them a box filled with a tiny stove, tiny utensils, and a set of tiny cutting boards.\u003c/p>\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/BWig5gexJXQ'\n title='//www.youtube.com/embed/BWig5gexJXQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"Since then, it's taken on a life of its own,\" Holzer says.\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>Miniatures have long been popular in Japan due to the cultural dominance of \u003cem>kawaii, \u003c/em>or all things cute, but making minuscule edible food — rather than polymer clay copies — is the newest incarnation of that trend. (A quick search of YouTube reveals several similar tiny cooking shows that appear to be from Japan.)\u003c/p>\n\u003cp>One of Tastemade's food stylists, Hannah Aufman, now works on \u003cem>Tiny Kitchen\u003c/em> exclusively. The show\u003cstrong> \u003c/strong>has also commissioned a special kitchen from a dollhouse maker in Germany. Once the crew finds a tiny working oven and a tiny barbecue, the\u003cem> Tiny Kitchen\u003c/em> folks plan to continue expanding their tiny culinary repertoire.\u003c/p>\n\u003cfigure id=\"attachment_109013\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg\" alt=\"Tiny Eggplant Parmesan\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-109013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen_s2e6_tiny-eggplant-parm_landscapethumbnail_en-us_edited_wide-f51c01d8df2c09d4777ef536c8a7d49f6c77b8c1-960x540.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Eggplant Parmesan \u003ccite>( Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lot more goes into creating a new recipe than math. In addition to rewriting existing recipes to fit the mini serving sizes, Aufman is responsible for jury-rigging ways to fry teensy taco shells (she bends a paper clip into something like a frying basket) or figuring out how to deal with eggs (use part of a quail egg, the smallest commercially available variety).\u003c/p>\n\u003cp>And forget gas or electricity — this mini stove is heated by a tealight. Since the volume of food being cooked is so small, the candle provides more than enough energy to melt butter or boil water. In fact, things often cook too quickly. Burgers take no more than a few seconds on each side.\u003c/p>\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/SqU0rTRVotw'\n title='//www.youtube.com/embed/SqU0rTRVotw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"You can't regulate the heat,\" Holzer says. \"It's either 'hot as a tealight' or no heat at all.\" Luckily, the crew is quick with their tiny spatulas and ladles — utensils that are often not much bigger than a fingernail.\u003c/p>\n\u003cp>But size discrepancies are unavoidable when dealing with real food. That quail egg, for example, is the same size as the mixing bowl. An early episode, in which\u003cem> Tiny Kitchen\u003c/em> made bananas Foster, starts by showing a tiny knife chopping into an entire banana. Were this kitchen scaled back to full size, that banana would be at least as tall as a basketball player. To cut out doughnut holes, \u003cem>Tiny Kitchen\u003c/em> had to use part of a soda straw — but that still towered over the individual doughnuts. Even the dollhouse where the show is filmed sits in the midst of a gigantic soundstage.\u003c/p>\n\u003cfigure id=\"attachment_109019\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tiny-kitchen.jpg\" alt=\"Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage.\" width=\"800\" height=\"664\" class=\"size-full wp-image-109019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-400x332.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tiny-kitchen-768x637.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Even the dollhouse where Tiny Kitchen is filmed sits in the midst of a gigantic soundstage. \u003ccite>(Courtesy of Tiny Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, the incongruities make the show feel more relatable. It's not just a beautifully decorated miniature. This is a \"working\" kitchen with real cooks (or at least their hands) making real food that just happens to be less-than-bite-sized. After each episode is done filming, the food is left out for people to eat. And it all does get eaten — though there's not much of it to go around.\u003c/p>\n\u003cp>Holzer says the most popular tiny recipes are the ones people know how to make at home. Pancakes and tacos are two of the show's most shared videos. \"It's something you or I know how to make a human-sized version of, so it's fun to watch it happen as a tiny thing.\"\u003c/p>\n\u003cp>Unfortunately, it's just not very filling.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109011/tiny-kitchen-videos-cook-up-real-food-in-doll-sized-portions","authors":["byline_bayareabites_109011"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_334","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_15440","bayareabites_15439"],"featImg":"bayareabites_109012","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","datePublished":"2009-05-22T16:04:39.000Z","dateModified":"2018-03-12T23:28:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\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>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_133741":{"type":"posts","id":"bayareabites_133741","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133741","found":true},"guestAuthors":[],"slug":"how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","publishDate":1558654351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133371,arts_13848210' label='More BottleRock 2019']\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","status":"publish","parent":0,"modified":1558654428,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1395},"headData":{"title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local | KQED","description":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","datePublished":"2019-05-23T23:32:31.000Z","dateModified":"2019-05-23T23:33:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133741 https://ww2.kqed.org/bayareabites/?p=133741","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/23/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local/","disqusTitle":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","path":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133371,arts_13848210","label":"More BottleRock 2019 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\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>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\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>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","authors":["11349"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_119"],"tags":["bayareabites_3786","bayareabites_16393","bayareabites_11543","bayareabites_187","bayareabites_16340"],"featImg":"bayareabites_133743","label":"bayareabites"},"bayareabites_99587":{"type":"posts","id":"bayareabites_99587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99587","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-8-places-to-buy-fresh-fish","title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","publishDate":1440532388,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","status":"publish","parent":0,"modified":1546553321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2003},"headData":{"title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED","description":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","datePublished":"2015-08-25T19:53:08.000Z","dateModified":"2019-01-03T22:08:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99587 http://ww2.kqed.org/bayareabites/?p=99587","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/","disqusTitle":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","source":"Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99648,99651,99650,99649","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\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 fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99633,99635,99632,99634,99637,99638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99629,99628,99622,99626,99624,99627,99621,99625,99620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99611,99616,99612,99613,99614,99618,99615,99617,99619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99588,99589,99590,99592,99591,99593,99594,99595","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99652,99653,99654,99657,99656,99658,99655,99659","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99665,99664,99663,99661,99662","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14727","bayareabites_376","bayareabites_12212","bayareabites_14725","bayareabites_8985","bayareabites_323"],"featImg":"bayareabites_99635","label":"source_bayareabites_99587"},"bayareabites_127643":{"type":"posts","id":"bayareabites_127643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127643","found":true},"guestAuthors":[],"slug":"homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","title":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar","publishDate":1525738323,"format":"image","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\u003c/p>\n\u003cp>https://youtu.be/_XIHOb7OfoY\u003c/p>\n\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/NlUovpPHHMg\u003c/p>\n\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\u003c/p>\n\u003cp>https://youtu.be/3ZNbFhR_MhI\u003c/p>\n\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n","blocks":[],"excerpt":"With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch","status":"publish","parent":0,"modified":1530252006,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":4129},"headData":{"title":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar | KQED","description":"With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar","datePublished":"2018-05-08T00:12:03.000Z","dateModified":"2018-06-29T06:00:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"byline_bayareabites_127643","meta":{"override":true},"slug":"byline_bayareabites_127643","name":"\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg","width":1020,"height":765,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg","width":1020,"height":765,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["dogpatch","Enrique Sanchez","School Night","traci des jardins"]}},"disqusIdentifier":"127643 https://ww2.kqed.org/bayareabites/?p=127643","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/07/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar/","disqusTitle":"Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar","nprByline":"\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \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>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\u003c/p>\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/_XIHOb7OfoY'\n title='//www.youtube.com/embed/_XIHOb7OfoY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\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/NlUovpPHHMg'\n title='//www.youtube.com/embed/NlUovpPHHMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\u003c/p>\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/3ZNbFhR_MhI'\n title='//www.youtube.com/embed/3ZNbFhR_MhI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","authors":["byline_bayareabites_127643"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_2804","bayareabites_16141","bayareabites_16140","bayareabites_1251"],"featImg":"bayareabites_127803","label":"bayareabites_16196","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"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. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.","airtime":"SUN 3pm-4pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg","officialWebsiteLink":"https://www.npr.org/sections/money/","meta":{"site":"news","source":"npr"},"link":"/radio/program/planet-money","subscribe":{"npr":"https://rpb3r.app.goo.gl/M4f5","apple":"https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2","tuneIn":"https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/","rss":"https://feeds.npr.org/510289/podcast.xml"}},"politicalbreakdown":{"id":"politicalbreakdown","title":"Political Breakdown","tagline":"Politics from a personal perspective","info":"Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.","airtime":"THU 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Political Breakdown","officialWebsiteLink":"/podcasts/politicalbreakdown","meta":{"site":"radio","source":"kqed","order":"11"},"link":"/podcasts/politicalbreakdown","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx","npr":"https://www.npr.org/podcasts/572155894/political-breakdown","stitcher":"https://www.stitcher.com/podcast/kqed/political-breakdown","spotify":"https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN","rss":"https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"}},"pri-the-world":{"id":"pri-the-world","title":"PRI's The World: Latest Edition","info":"Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.","airtime":"MON-FRI 2pm-3pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pri.org/programs/the-world","meta":{"site":"news","source":"PRI"},"link":"/radio/program/pri-the-world","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/","rss":"http://feeds.feedburner.com/pri/theworld"}},"radiolab":{"id":"radiolab","title":"Radiolab","info":"A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.","airtime":"SUN 12am-1am, SAT 2pm-3pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/radiolab/","meta":{"site":"science","source":"WNYC"},"link":"/radio/program/radiolab","subscribe":{"apple":"https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2","tuneIn":"https://tunein.com/radio/RadioLab-p68032/","rss":"https://feeds.wnyc.org/radiolab"}},"reveal":{"id":"reveal","title":"Reveal","info":"Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!","airtime":"SUN 4pm-5pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.saysyouradio.com/","meta":{"site":"comedy","source":"Pipit and Finch"},"link":"/radio/program/says-you","subscribe":{"apple":"https://itunes.apple.com/us/podcast/says-you!/id1050199826","tuneIn":"https://tunein.com/radio/Says-You-p480/","rss":"https://saysyou.libsyn.com/rss"}},"science-friday":{"id":"science-friday","title":"Science Friday","info":"Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.","airtime":"FRI 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/science-friday","meta":{"site":"news","source":"npr"},"link":"/radio/program/science-friday","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Science-Friday-p394/","rss":"http://feeds.wnyc.org/science-friday"}},"science-podcast":{"id":"science-podcast","title":"KQED Science News","tagline":"From the lab, to your ears","info":"KQED Science explores science and environment news, trends, and events from the Bay Area and beyond.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Science-News-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"https://ww2.kqed.org/science/category/science-podcast/","meta":{"site":"science","source":"kqed","order":"17"},"link":"/science/category/science-podcast","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqed-science-news/id214663465","google":"https://podcasts.google.com/feed/aHR0cDovL2Jsb2dzLmtxZWQub3JnL3NjaWVuY2UvZmVlZC8","stitcher":"https://www.stitcher.com/podcast/kqed-science-news","rss":"https://ww2.kqed.org/science/category/science-podcast/feed/podcast"}},"selected-shorts":{"id":"selected-shorts","title":"Selected Shorts","info":"Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.","airtime":"SAT 8pm-9pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pri.org/programs/selected-shorts","meta":{"site":"arts","source":"pri"},"link":"/radio/program/selected-shorts","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Selected-Shorts-p31792/","rss":"https://feeds.megaphone.fm/selectedshorts"}},"snap-judgment":{"id":"snap-judgment","title":"Snap Judgment","info":"Snap Judgment (Storytelling, with a BEAT) mixes real stories with killer beats to produce cinematic, dramatic, kick-ass radio. Snap’s raw, musical brand of storytelling dares listeners to see the world through the eyes of another. WNYC studios is the producer of leading podcasts including Radiolab, Freakonomics Radio, Note To Self, Here’s The Thing With Alec Baldwin, and more.","airtime":"SAT 1pm-2pm, 9pm-10pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/snapJudgement.jpg","officialWebsiteLink":"https://snapjudgment.org","meta":{"site":"arts","source":"WNYC"},"link":"/radio/program/snap-judgment","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=283657561&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Snap-Judgment-p243817/","rss":"https://feeds.feedburner.com/snapjudgment-wnyc"}},"soldout":{"id":"soldout","title":"SOLD OUT: Rethinking Housing in America","tagline":"A new future for housing","info":"Sold Out: Rethinking Housing in America","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Sold Out: Rethinking Housing in America","officialWebsiteLink":"/podcasts/soldout","meta":{"site":"news","source":"kqed","order":3},"link":"/podcasts/soldout","subscribe":{"npr":"https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing","apple":"https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937","rss":"https://feeds.megaphone.fm/soldout","spotify":"https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X","stitcher":"https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america","tunein":"https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"}},"ted-radio-hour":{"id":"ted-radio-hour","title":"TED Radio Hour","info":"The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.","airtime":"SUN 3pm-4pm, SAT 10pm-11pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg","officialWebsiteLink":"https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22","meta":{"site":"news","source":"npr"},"link":"/radio/program/ted-radio-hour","subscribe":{"npr":"https://rpb3r.app.goo.gl/8vsS","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/TED-Radio-Hour-p418021/","rss":"https://feeds.npr.org/510298/podcast.xml"}},"tech-nation":{"id":"tech-nation","title":"Tech Nation Radio Podcast","info":"Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.","airtime":"FRI 10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://technation.podomatic.com/","meta":{"site":"science","source":"Tech Nation Media"},"link":"/radio/program/tech-nation","subscribe":{"rss":"https://technation.podomatic.com/rss2.xml"}},"thebay":{"id":"thebay","title":"The Bay","tagline":"Local news to keep you rooted","info":"Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED The Bay","officialWebsiteLink":"/podcasts/thebay","meta":{"site":"radio","source":"kqed","order":"6"},"link":"/podcasts/thebay","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-bay/id1350043452","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3","npr":"https://www.npr.org/podcasts/586725995/the-bay","stitcher":"https://www.stitcher.com/podcast/kqed/the-bay","spotify":"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ","rss":"https://feeds.megaphone.fm/KQINC8259786327"}},"californiareport":{"id":"californiareport","title":"The California Report","tagline":"California, day by day","info":"KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The California Report","officialWebsiteLink":"/californiareport","meta":{"site":"news","source":"kqed","order":"9"},"link":"/californiareport","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz","npr":"https://www.npr.org/podcasts/432285393/the-california-report","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838","rss":"https://ww2.kqed.org/news/tag/tcram/feed/podcast"}},"californiareportmagazine":{"id":"californiareportmagazine","title":"The California Report Magazine","tagline":"Your state, your stories","info":"Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.","airtime":"FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/californiareportmagazine","meta":{"site":"news","source":"kqed","order":"10"},"link":"/californiareportmagazine","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz","npr":"https://www.npr.org/podcasts/564733126/the-california-report-magazine","stitcher":"https://www.stitcher.com/podcast/kqed/the-california-report-magazine","rss":"https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"}},"theleap":{"id":"theleap","title":"The Leap","tagline":"What if you closed your eyes, and jumped?","info":"Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The Leap","officialWebsiteLink":"/podcasts/theleap","meta":{"site":"news","source":"kqed","order":"14"},"link":"/podcasts/theleap","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-leap/id1046668171","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2","npr":"https://www.npr.org/podcasts/447248267/the-leap","stitcher":"https://www.stitcher.com/podcast/kqed/the-leap","spotify":"https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U","rss":"https://ww2.kqed.org/news/programs/the-leap/feed/podcast"}},"masters-of-scale":{"id":"masters-of-scale","title":"Masters of Scale","info":"Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.","airtime":"Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://mastersofscale.com/","meta":{"site":"radio","source":"WaitWhat"},"link":"/radio/program/masters-of-scale","subscribe":{"apple":"http://mastersofscale.app.link/","rss":"https://rss.art19.com/masters-of-scale"}},"the-moth-radio-hour":{"id":"the-moth-radio-hour","title":"The Moth Radio Hour","info":"Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.","airtime":"SAT 8pm-9pm and SUN 11am-12pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg","officialWebsiteLink":"https://themoth.org/","meta":{"site":"arts","source":"prx"},"link":"/radio/program/the-moth-radio-hour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2","tuneIn":"https://tunein.com/radio/The-Moth-p273888/","rss":"http://feeds.themoth.org/themothpodcast"}},"the-new-yorker-radio-hour":{"id":"the-new-yorker-radio-hour","title":"The New Yorker Radio Hour","info":"The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.","airtime":"SAT 10am-11am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/tnyradiohour","meta":{"site":"arts","source":"WNYC"},"link":"/radio/program/the-new-yorker-radio-hour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1050430296","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/","rss":"https://feeds.feedburner.com/newyorkerradiohour"}},"the-takeaway":{"id":"the-takeaway","title":"The Takeaway","info":"The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.","airtime":"MON-THU 12pm-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/takeaway","meta":{"site":"news","source":"WNYC"},"link":"/radio/program/the-takeaway","subscribe":{"apple":"https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2","tuneIn":"http://tunein.com/radio/The-Takeaway-p150731/","rss":"https://feeds.feedburner.com/takeawaypodcast"}},"this-american-life":{"id":"this-american-life","title":"This American Life","info":"This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.","airtime":"SAT 12pm-1pm, 7pm-8pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png","officialWebsiteLink":"https://www.thisamericanlife.org/","meta":{"site":"news","source":"wbez"},"link":"/radio/program/this-american-life","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory","rss":"https://www.thisamericanlife.org/podcast/rss.xml"}},"truthbetold":{"id":"truthbetold","title":"Truth Be Told","tagline":"Advice by and for people of color","info":"We’re the friend you call after a long day, the one who gets it. Through wisdom from some of the greatest thinkers of our time, host Tonya Mosley explores what it means to grow and thrive as a Black person in America, while discovering new ways of being that serve as a portal to more love, more healing, and more joy.","airtime":"","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Truth-Be-Told-Podcast-Tile-360x360-1.jpg","imageAlt":"KQED Truth Be Told with Tonya Mosley","officialWebsiteLink":"https://www.kqed.ord/podcasts/truthbetold","meta":{"site":"news","source":"npr","order":"12"},"link":"/podcasts/truthbetold","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/truth-be-told/id1462216572","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS90cnV0aC1iZS10b2xkLXBvZGNhc3QvZmVlZA","npr":"https://www.npr.org/podcasts/719210818/truth-be-told","stitcher":"https://www.stitcher.com/s?fid=398170&refid=stpr","spotify":"https://open.spotify.com/show/587DhwTBxke6uvfwDfaV5N"}},"wait-wait-dont-tell-me":{"id":"wait-wait-dont-tell-me","title":"Wait Wait... Don't Tell Me!","info":"Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.","airtime":"SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/wait-wait-dont-tell-me/","meta":{"site":"news","source":"npr"},"link":"/radio/program/wait-wait-dont-tell-me","subscribe":{"npr":"https://rpb3r.app.goo.gl/Xogv","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/","rss":"https://feeds.npr.org/344098539/podcast.xml"}},"washington-week":{"id":"washington-week","title":"Washington Week","info":"For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. Washington Week is the longest-running news and public affairs program on PBS and features journalists -- not pundits -- lending insight and perspective to the week's important news stories.","airtime":"SAT 1:30am-2am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/washington-week.jpg","officialWebsiteLink":"http://www.pbs.org/weta/washingtonweek/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/washington-week","subscribe":{"apple":"https://itunes.apple.com/us/podcast/washington-week-audio-pbs/id83324702?mt=2","tuneIn":"https://tunein.com/podcasts/Current-Affairs/Washington-Week-p693/","rss":"http://feeds.pbs.org/pbs/weta/washingtonweek-audio"}},"weekend-edition-saturday":{"id":"weekend-edition-saturday","title":"Weekend Edition Saturday","info":"Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.","airtime":"SAT 5am-10am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/weekend-edition-saturday/","meta":{"site":"news","source":"npr"},"link":"/radio/program/weekend-edition-saturday"},"weekend-edition-sunday":{"id":"weekend-edition-sunday","title":"Weekend Edition Sunday","info":"Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.","airtime":"SUN 5am-10am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/weekend-edition-sunday/","meta":{"site":"news","source":"npr"},"link":"/radio/program/weekend-edition-sunday"},"world-affairs":{"id":"world-affairs","title":"World Affairs","info":"The world as we knew it is undergoing a rapid transformation…so what's next? Welcome to WorldAffairs, your guide to a changing world. We give you the context you need to navigate across borders and ideologies. Through sound-rich stories and in-depth interviews, we break down what it means to be a global citizen on a hot, crowded planet. Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.","airtime":"MON 10pm, TUE 1am, SAT 3am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg ","officialWebsiteLink":"https://www.worldaffairs.org/","meta":{"site":"news","source":"World Affairs"},"link":"/radio/program/world-affairs","subscribe":{"apple":"https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2","tuneIn":"https://tunein.com/radio/WorldAffairs-p1665/","rss":"https://worldaffairs.libsyn.com/rss"}},"on-shifting-ground":{"id":"on-shifting-ground","title":"On Shifting Ground with Ray Suarez","info":"Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. Each week, NPR veteran Ray Suarez hosts conversations with journalists, leaders and policy experts to help us read between the headlines – and give us hope for human resilience.","airtime":"MON 10pm, TUE 1am, SAT 3am","imageSrc":"https://ww2.kqed.org/app/uploads/2022/12/onshiftingground-600x600-1.png","officialWebsiteLink":"https://worldaffairs.org/radio-podcast/","meta":{"site":"news","source":"On Shifting Ground"},"link":"/radio/program/on-shifting-ground","subscribe":{"apple":"https://podcasts.apple.com/ie/podcast/on-shifting-ground/id101215657","rss":"https://feeds.libsyn.com/36668/rss"}},"hidden-brain":{"id":"hidden-brain","title":"Hidden Brain","info":"Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg","officialWebsiteLink":"https://www.npr.org/series/423302056/hidden-brain","airtime":"SUN 7pm-8pm","meta":{"site":"news","source":"NPR"},"link":"/radio/program/hidden-brain","subscribe":{"apple":"https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2","tuneIn":"https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/","rss":"https://feeds.npr.org/510308/podcast.xml"}},"city-arts":{"id":"city-arts","title":"City Arts & Lectures","info":"A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg","officialWebsiteLink":"https://www.cityarts.net/","airtime":"SUN 1pm-2pm, TUE 10pm, WED 1am","meta":{"site":"news","source":"City Arts & Lectures"},"link":"https://www.cityarts.net","subscribe":{"tuneIn":"https://tunein.com/radio/City-Arts-and-Lectures-p692/","rss":"https://www.cityarts.net/feed/"}},"white-lies":{"id":"white-lies","title":"White Lies","info":"In 1965, Rev. James Reeb was murdered in Selma, Alabama. Three men were tried and acquitted, but no one was ever held to account. Fifty years later, two journalists from Alabama return to the city where it happened, expose the lies that kept the murder from being solved and uncover a story about guilt and memory that says as much about America today as it does about the past.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/White-Lies-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/podcasts/510343/white-lies","meta":{"site":"news","source":"npr"},"link":"/radio/program/white-lies","subscribe":{"npr":"https://rpb3r.app.goo.gl/whitelies","apple":"https://podcasts.apple.com/podcast/id1462650519?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM0My9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/12yZ2j8vxqhc0QZyRES3ft?si=LfWYEK6URA63hueKVxRLAw","rss":"https://feeds.npr.org/510343/podcast.xml"}},"rightnowish":{"id":"rightnowish","title":"Rightnowish","tagline":"Art is where you find it","info":"Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg","imageAlt":"KQED Rightnowish with Pendarvis Harshaw","officialWebsiteLink":"/podcasts/rightnowish","meta":{"site":"arts","source":"kqed","order":"5"},"link":"/podcasts/rightnowish","subscribe":{"npr":"https://www.npr.org/podcasts/721590300/rightnowish","rss":"https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast","apple":"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648","stitcher":"https://www.stitcher.com/podcast/kqed/rightnowish","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4","spotify":"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"}},"jerrybrown":{"id":"jerrybrown","title":"The Political Mind of Jerry Brown","tagline":"Lessons from a lifetime in politics","info":"The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game and Brown has some lessons he'd like to share. ","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The Political Mind of Jerry Brown","officialWebsiteLink":"/podcasts/jerrybrown","meta":{"site":"news","source":"kqed","order":"16"},"link":"/podcasts/jerrybrown","subscribe":{"npr":"https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown","apple":"https://itunes.apple.com/us/podcast/id1492194549","rss":"https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/","tuneIn":"http://tun.in/pjGcK","stitcher":"https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown","spotify":"https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"}},"the-splendid-table":{"id":"the-splendid-table","title":"The Splendid Table","info":"\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.splendidtable.org/","airtime":"SUN 10-11 pm","meta":{"site":"radio","source":"npr"},"link":"/radio/program/the-splendid-table"}},"racesReducer":{"5921":{"id":"5921","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 7","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":158422,"precinctsReportPercentage":98.97,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Doris Matsui","candidateIncumbent":true,"candidateParty":"D","voteCount":89456,"isWinner":true},{"candidateName":"Tom Silva","candidateIncumbent":false,"candidateParty":"R","voteCount":48920,"isWinner":true},{"candidateName":"David Mandel","candidateIncumbent":false,"candidateParty":"D","voteCount":20046,"isWinner":false}],"winnerDateTime":"2024-03-09T01:00:38.194Z"},"5922":{"id":"5922","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 8","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Rudy Recile","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"John Garamendi","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5924":{"id":"5924","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 10","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":185034,"precinctsReportPercentage":99.07,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Mark DeSaulnier","candidateIncumbent":true,"candidateParty":"D","voteCount":121265,"isWinner":true},{"candidateName":"Katherine Piccinini","candidateIncumbent":false,"candidateParty":"R","voteCount":34883,"isWinner":true},{"candidateName":"Nolan Chen","candidateIncumbent":false,"candidateParty":"R","voteCount":19459,"isWinner":false},{"candidateName":"Joe Sweeney","candidateIncumbent":false,"candidateParty":"NPP","voteCount":7606,"isWinner":false},{"candidateName":"Mohamed Elsherbini","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1821,"isWinner":false}],"winnerDateTime":"2024-03-09T01:02:32.415Z"},"5926":{"id":"5926","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 12","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":153801,"precinctsReportPercentage":98.88,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Lateefah Simon","candidateIncumbent":false,"candidateParty":"D","voteCount":85905,"isWinner":true},{"candidateName":"Jennifer Tran","candidateIncumbent":false,"candidateParty":"D","voteCount":22964,"isWinner":true},{"candidateName":"Tony Daysog","candidateIncumbent":false,"candidateParty":"D","voteCount":17197,"isWinner":false},{"candidateName":"Stephen Slauson","candidateIncumbent":false,"candidateParty":"R","voteCount":9699,"isWinner":false},{"candidateName":"Glenn Kaplan","candidateIncumbent":false,"candidateParty":"D","voteCount":6785,"isWinner":false},{"candidateName":"Eric Wilson","candidateIncumbent":false,"candidateParty":"D","voteCount":4243,"isWinner":false},{"candidateName":"Abdur Sikder","candidateIncumbent":false,"candidateParty":"D","voteCount":2847,"isWinner":false},{"candidateName":"Ned Nuerge","candidateIncumbent":false,"candidateParty":"R","voteCount":2532,"isWinner":false},{"candidateName":"Andre Todd","candidateIncumbent":false,"candidateParty":"D","voteCount":1629,"isWinner":false}],"winnerDateTime":"2024-03-16T00:22:36.062Z"},"5928":{"id":"5928","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 14","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":125831,"precinctsReportPercentage":99.14,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Eric Swalwell","candidateIncumbent":true,"candidateParty":"D","voteCount":83989,"isWinner":true},{"candidateName":"Vin Kruttiventi","candidateIncumbent":false,"candidateParty":"R","voteCount":22106,"isWinner":true},{"candidateName":"Alison Hayden","candidateIncumbent":false,"candidateParty":"R","voteCount":11928,"isWinner":false},{"candidateName":"Luis Reynoso","candidateIncumbent":false,"candidateParty":"R","voteCount":7808,"isWinner":false}],"winnerDateTime":"2024-03-12T00:51:36.366Z"},"5930":{"id":"5930","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 16","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":182135,"precinctsReportPercentage":98.91,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"April 3, 2024","timeUpdated":"3:04 PM","source":"AP","candidates":[{"candidateName":"Sam Liccardo","candidateIncumbent":false,"candidateParty":"D","voteCount":38489,"isWinner":true},{"candidateName":"Evan Low","candidateIncumbent":false,"candidateParty":"D","voteCount":30249,"isWinner":false},{"candidateName":"Joe Simitian","candidateIncumbent":false,"candidateParty":"D","voteCount":30249,"isWinner":false},{"candidateName":"Peter Ohtaki","candidateIncumbent":false,"candidateParty":"R","voteCount":23275,"isWinner":false},{"candidateName":"Peter Dixon","candidateIncumbent":false,"candidateParty":"D","voteCount":14673,"isWinner":false},{"candidateName":"Rishi Kumar","candidateIncumbent":false,"candidateParty":"D","voteCount":12377,"isWinner":false},{"candidateName":"Karl Ryan","candidateIncumbent":false,"candidateParty":"R","voteCount":11557,"isWinner":false},{"candidateName":"Julie Lythcott-Haims","candidateIncumbent":false,"candidateParty":"D","voteCount":11383,"isWinner":false},{"candidateName":"Ahmed Mostafa","candidateIncumbent":false,"candidateParty":"D","voteCount":5811,"isWinner":false},{"candidateName":"Greg Tanaka","candidateIncumbent":false,"candidateParty":"D","voteCount":2421,"isWinner":false},{"candidateName":"Joby Bernstein","candidateIncumbent":false,"candidateParty":"D","voteCount":1651,"isWinner":false}],"winnerDateTime":"2024-03-12T00:32:05.002Z"},"5931":{"id":"5931","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 17","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":117534,"precinctsReportPercentage":98.92,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Ro Khanna","candidateIncumbent":true,"candidateParty":"D","voteCount":73941,"isWinner":true},{"candidateName":"Anita Chen","candidateIncumbent":false,"candidateParty":"R","voteCount":31539,"isWinner":true},{"candidateName":"Ritesh Tandon","candidateIncumbent":false,"candidateParty":"D","voteCount":5728,"isWinner":false},{"candidateName":"Mario Ramirez","candidateIncumbent":false,"candidateParty":"D","voteCount":4491,"isWinner":false},{"candidateName":"Joe Dehn","candidateIncumbent":false,"candidateParty":"Lib","voteCount":1835,"isWinner":false}],"winnerDateTime":"2024-03-08T01:50:53.956Z"},"5932":{"id":"5932","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 18","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":96302,"precinctsReportPercentage":98.93,"eevp":98.83,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Zoe Lofgren","candidateIncumbent":true,"candidateParty":"D","voteCount":49323,"isWinner":true},{"candidateName":"Peter Hernandez","candidateIncumbent":false,"candidateParty":"R","voteCount":31622,"isWinner":true},{"candidateName":"Charlene Nijmeh","candidateIncumbent":false,"candidateParty":"D","voteCount":10614,"isWinner":false},{"candidateName":"Lawrence Milan","candidateIncumbent":false,"candidateParty":"D","voteCount":2712,"isWinner":false},{"candidateName":"Luele Kifle","candidateIncumbent":false,"candidateParty":"D","voteCount":2031,"isWinner":false}],"winnerDateTime":"2024-03-12T00:26:02.706Z"},"5963":{"id":"5963","type":"apRace","location":"State of California","raceName":"State House, District 2","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":139085,"precinctsReportPercentage":98.62,"eevp":98.6,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Michael Greer","candidateIncumbent":false,"candidateParty":"R","voteCount":38079,"isWinner":true},{"candidateName":"Chris Rogers","candidateIncumbent":false,"candidateParty":"D","voteCount":27126,"isWinner":true},{"candidateName":"Rusty Hicks","candidateIncumbent":false,"candidateParty":"D","voteCount":25615,"isWinner":false},{"candidateName":"Ariel Kelley","candidateIncumbent":false,"candidateParty":"D","voteCount":19483,"isWinner":false},{"candidateName":"Frankie Myers","candidateIncumbent":false,"candidateParty":"D","voteCount":17694,"isWinner":false},{"candidateName":"Ted Williams","candidateIncumbent":false,"candidateParty":"D","voteCount":9550,"isWinner":false},{"candidateName":"Cynthia Click","candidateIncumbent":false,"candidateParty":"D","voteCount":1538,"isWinner":false}],"winnerDateTime":"2024-03-22T21:38:36.711Z"},"5972":{"id":"5972","type":"apRace","location":"State of California","raceName":"State House, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":99775,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Lori Wilson","candidateIncumbent":true,"candidateParty":"D","voteCount":50085,"isWinner":true},{"candidateName":"Dave Ennis","candidateIncumbent":false,"candidateParty":"R","voteCount":26074,"isWinner":true},{"candidateName":"Wanda Wallis","candidateIncumbent":false,"candidateParty":"R","voteCount":14638,"isWinner":false},{"candidateName":"Jeffrey Flack","candidateIncumbent":false,"candidateParty":"D","voteCount":8978,"isWinner":false}],"winnerDateTime":"2024-03-08T02:01:24.524Z"},"5973":{"id":"5973","type":"apRace","location":"State of California","raceName":"State House, District 12","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":143532,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:38 PM","source":"AP","candidates":[{"candidateName":"Damon Connolly","candidateIncumbent":true,"candidateParty":"D","voteCount":111275,"isWinner":true},{"candidateName":"Andy Podshadley","candidateIncumbent":false,"candidateParty":"R","voteCount":17240,"isWinner":true},{"candidateName":"Eryn Cervantes","candidateIncumbent":false,"candidateParty":"R","voteCount":15017,"isWinner":false}],"winnerDateTime":"2024-03-21T00:25:32.262Z"},"5975":{"id":"5975","type":"apRace","location":"State of California","raceName":"State House, District 14","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":106997,"precinctsReportPercentage":99.06,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Buffy Wicks","candidateIncumbent":true,"candidateParty":"D","voteCount":78678,"isWinner":true},{"candidateName":"Margot Smith","candidateIncumbent":false,"candidateParty":"D","voteCount":18251,"isWinner":true},{"candidateName":"Utkarsh Jain","candidateIncumbent":false,"candidateParty":"R","voteCount":10068,"isWinner":false}],"winnerDateTime":"2024-03-15T01:30:34.539Z"},"5976":{"id":"5976","type":"apRace","location":"State of California","raceName":"State House, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":97144,"precinctsReportPercentage":98.98,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Sonia Ledo","candidateIncumbent":false,"candidateParty":"R","voteCount":30946,"isWinner":true},{"candidateName":"Anamarie Farias","candidateIncumbent":false,"candidateParty":"D","voteCount":29512,"isWinner":true},{"candidateName":"Monica Wilson","candidateIncumbent":false,"candidateParty":"D","voteCount":24775,"isWinner":false},{"candidateName":"Karen Mitchoff","candidateIncumbent":false,"candidateParty":"D","voteCount":11911,"isWinner":false}],"winnerDateTime":"2024-03-14T00:19:38.858Z"},"5977":{"id":"5977","type":"apRace","location":"State of California","raceName":"State House, District 16","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Joseph Rubay","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Rebecca Bauer-Kahan","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5978":{"id":"5978","type":"apRace","location":"State of California","raceName":"State House, District 17","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":111003,"precinctsReportPercentage":98.99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"8:25 AM","source":"AP","candidates":[{"candidateName":"Matt Haney","candidateIncumbent":true,"candidateParty":"D","voteCount":90915,"isWinner":true},{"candidateName":"Manuel Noris-Barrera","candidateIncumbent":false,"candidateParty":"R","voteCount":13843,"isWinner":true},{"candidateName":"Otto Duke","candidateIncumbent":false,"candidateParty":"D","voteCount":6245,"isWinner":false}],"winnerDateTime":"2024-03-12T00:36:19.697Z"},"5979":{"id":"5979","type":"apRace","location":"State of California","raceName":"State House, District 18","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":86008,"precinctsReportPercentage":99.1,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Mia Bonta","candidateIncumbent":true,"candidateParty":"D","voteCount":73040,"isWinner":true},{"candidateName":"Andre Sandford","candidateIncumbent":false,"candidateParty":"AIP","voteCount":4575,"isWinner":false},{"candidateName":"Mindy Pechenuk","candidateIncumbent":false,"candidateParty":"R","voteCount":4389,"isWinner":false},{"candidateName":"Cheyenne Kenney","candidateIncumbent":false,"candidateParty":"R","voteCount":4004,"isWinner":false}],"winnerDateTime":"2024-03-06T08:03:23.729Z"},"5980":{"id":"5980","type":"apRace","location":"State of California","raceName":"State House, District 19","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":113959,"precinctsReportPercentage":98.8,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Catherine Stefani","candidateIncumbent":false,"candidateParty":"D","voteCount":64960,"isWinner":true},{"candidateName":"David Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":33035,"isWinner":true},{"candidateName":"Nadia Flamenco","candidateIncumbent":false,"candidateParty":"R","voteCount":8335,"isWinner":false},{"candidateName":"Arjun Sodhani","candidateIncumbent":false,"candidateParty":"R","voteCount":7629,"isWinner":false}],"winnerDateTime":"2024-03-11T23:50:23.109Z"},"5981":{"id":"5981","type":"apRace","location":"State of California","raceName":"State House, District 20","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:36 PM","source":"AP","candidates":[{"candidateName":"Liz Ortega","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5982":{"id":"5982","type":"apRace","location":"State of California","raceName":"State House, District 21","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Mark Gilham","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Diane Papan","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5984":{"id":"5984","type":"apRace","location":"State of California","raceName":"State House, District 23","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":116963,"precinctsReportPercentage":98.91,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Marc Berman","candidateIncumbent":true,"candidateParty":"D","voteCount":67106,"isWinner":true},{"candidateName":"Lydia Kou","candidateIncumbent":false,"candidateParty":"D","voteCount":23699,"isWinner":true},{"candidateName":"Gus Mattammal","candidateIncumbent":false,"candidateParty":"R","voteCount":13277,"isWinner":false},{"candidateName":"Allan Marson","candidateIncumbent":false,"candidateParty":"R","voteCount":12881,"isWinner":false}],"winnerDateTime":"2024-03-12T01:13:06.280Z"},"5987":{"id":"5987","type":"apRace","location":"State of California","raceName":"State House, District 26","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":72753,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Patrick Ahrens","candidateIncumbent":false,"candidateParty":"D","voteCount":25036,"isWinner":true},{"candidateName":"Tara Sreekrishnan","candidateIncumbent":false,"candidateParty":"D","voteCount":19600,"isWinner":true},{"candidateName":"Sophie Song","candidateIncumbent":false,"candidateParty":"R","voteCount":15954,"isWinner":false},{"candidateName":"Omar Din","candidateIncumbent":false,"candidateParty":"D","voteCount":8772,"isWinner":false},{"candidateName":"Bob Goodwyn","candidateIncumbent":false,"candidateParty":"Lib","voteCount":2170,"isWinner":false},{"candidateName":"Ashish Garg","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1221,"isWinner":false}],"winnerDateTime":"2024-03-13T21:06:29.070Z"},"5989":{"id":"5989","type":"apRace","location":"State of California","raceName":"State House, District 28","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Gail Pellerin","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Liz Lawler","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6010":{"id":"6010","type":"apRace","location":"State of California","raceName":"State House, District 49","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:36 PM","source":"AP","candidates":[{"candidateName":"Mike Fong","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Long Liu","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6018":{"id":"6018","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 2","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":229348,"precinctsReportPercentage":99.05,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:38 PM","source":"AP","candidates":[{"candidateName":"Jared Huffman","candidateIncumbent":true,"candidateParty":"D","voteCount":169005,"isWinner":true},{"candidateName":"Chris Coulombe","candidateIncumbent":false,"candidateParty":"R","voteCount":37372,"isWinner":true},{"candidateName":"Tief Gibbs","candidateIncumbent":false,"candidateParty":"R","voteCount":18437,"isWinner":false},{"candidateName":"Jolian Kangas","candidateIncumbent":false,"candidateParty":"NPP","voteCount":3166,"isWinner":false},{"candidateName":"Jason Brisendine","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1368,"isWinner":false}],"winnerDateTime":"2024-03-12T00:46:10.103Z"},"6020":{"id":"6020","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":187640,"precinctsReportPercentage":96.32,"eevp":96.36,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Mike Thompson","candidateIncumbent":true,"candidateParty":"D","voteCount":118147,"isWinner":true},{"candidateName":"John Munn","candidateIncumbent":false,"candidateParty":"R","voteCount":56232,"isWinner":true},{"candidateName":"Andrew Engdahl","candidateIncumbent":false,"candidateParty":"D","voteCount":11202,"isWinner":false},{"candidateName":"Niket Patwardhan","candidateIncumbent":false,"candidateParty":"NPP","voteCount":2059,"isWinner":false}],"winnerDateTime":"2024-03-07T00:30:57.980Z"},"6025":{"id":"6025","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 9","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":121271,"precinctsReportPercentage":99.17,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Josh Harder","candidateIncumbent":true,"candidateParty":"D","voteCount":60396,"isWinner":true},{"candidateName":"Kevin Lincoln","candidateIncumbent":false,"candidateParty":"R","voteCount":36346,"isWinner":true},{"candidateName":"John McBride","candidateIncumbent":false,"candidateParty":"R","voteCount":15525,"isWinner":false},{"candidateName":"Khalid Jafri","candidateIncumbent":false,"candidateParty":"R","voteCount":9004,"isWinner":false}],"winnerDateTime":"2024-03-12T00:49:44.113Z"},"6031":{"id":"6031","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Anna Kramer","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Kevin Mullin","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6035":{"id":"6035","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 19","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":203670,"precinctsReportPercentage":99.11,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Jimmy Panetta","candidateIncumbent":true,"candidateParty":"D","voteCount":132540,"isWinner":true},{"candidateName":"Jason Anderson","candidateIncumbent":false,"candidateParty":"R","voteCount":58120,"isWinner":true},{"candidateName":"Sean Dougherty","candidateIncumbent":false,"candidateParty":"Grn","voteCount":13010,"isWinner":false}],"winnerDateTime":"2024-03-07T00:23:46.779Z"},"6066":{"id":"6066","type":"apRace","location":"State of California","raceName":"State House, District 3","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Jamie Gallagher","candidateIncumbent":true,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Aaron Draper","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6067":{"id":"6067","type":"apRace","location":"State of California","raceName":"State House, District 4","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Cecilia Aguiar-Curry","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6087":{"id":"6087","type":"apRace","location":"State of California","raceName":"State House, District 24","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":66643,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Alex Lee","candidateIncumbent":true,"candidateParty":"D","voteCount":45544,"isWinner":true},{"candidateName":"Bob Brunton","candidateIncumbent":false,"candidateParty":"R","voteCount":14951,"isWinner":true},{"candidateName":"Marti Souza","candidateIncumbent":false,"candidateParty":"R","voteCount":6148,"isWinner":false}],"winnerDateTime":"2024-03-14T23:23:49.770Z"},"6088":{"id":"6088","type":"apRace","location":"State of California","raceName":"State House, District 25","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":69560,"precinctsReportPercentage":99.31,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Ash Kalra","candidateIncumbent":true,"candidateParty":"D","voteCount":35821,"isWinner":true},{"candidateName":"Ted Stroll","candidateIncumbent":false,"candidateParty":"R","voteCount":18255,"isWinner":true},{"candidateName":"Lan Ngo","candidateIncumbent":false,"candidateParty":"D","voteCount":15484,"isWinner":false}],"winnerDateTime":"2024-03-14T02:40:57.200Z"},"6092":{"id":"6092","type":"apRace","location":"State of California","raceName":"State House, District 29","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Robert Rivas","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"J.W. Paine","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6223":{"id":"6223","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 46","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:16 PM","source":"AP","candidates":[{"candidateName":"Lou Correa","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"David Pan","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6530":{"id":"6530","type":"apRace","location":"State of California","raceName":"State Senate, District 3","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":222193,"precinctsReportPercentage":98.99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Thom Bogue","candidateIncumbent":false,"candidateParty":"R","voteCount":61776,"isWinner":true},{"candidateName":"Christopher Cabaldon","candidateIncumbent":false,"candidateParty":"D","voteCount":59041,"isWinner":true},{"candidateName":"Rozzana Verder-Aliga","candidateIncumbent":false,"candidateParty":"D","voteCount":45546,"isWinner":false},{"candidateName":"Jackie Elward","candidateIncumbent":false,"candidateParty":"D","voteCount":41127,"isWinner":false},{"candidateName":"Jimih Jones","candidateIncumbent":false,"candidateParty":"R","voteCount":14703,"isWinner":false}],"winnerDateTime":"2024-03-15T01:24:31.539Z"},"6531":{"id":"6531","type":"apRace","location":"State of California","raceName":"State Senate, District 5","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":171623,"precinctsReportPercentage":99.09,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Jim Shoemaker","candidateIncumbent":false,"candidateParty":"R","voteCount":74935,"isWinner":true},{"candidateName":"Jerry McNerney","candidateIncumbent":false,"candidateParty":"D","voteCount":57040,"isWinner":true},{"candidateName":"Carlos Villapudua","candidateIncumbent":false,"candidateParty":"D","voteCount":39648,"isWinner":false}],"winnerDateTime":"2024-03-13T20:07:46.382Z"},"6532":{"id":"6532","type":"apRace","location":"State of California","raceName":"State Senate, District 7","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":192446,"precinctsReportPercentage":98.72,"eevp":98.78,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Jesse Arreguín","candidateIncumbent":false,"candidateParty":"D","voteCount":61837,"isWinner":true},{"candidateName":"Jovanka Beckles","candidateIncumbent":false,"candidateParty":"D","voteCount":34025,"isWinner":true},{"candidateName":"Dan Kalb","candidateIncumbent":false,"candidateParty":"D","voteCount":28842,"isWinner":false},{"candidateName":"Kathryn Lybarger","candidateIncumbent":false,"candidateParty":"D","voteCount":28041,"isWinner":false},{"candidateName":"Sandre Swanson","candidateIncumbent":false,"candidateParty":"D","voteCount":22862,"isWinner":false},{"candidateName":"Jeanne Solnordal","candidateIncumbent":false,"candidateParty":"R","voteCount":16839,"isWinner":false}],"winnerDateTime":"2024-03-16T00:58:11.533Z"},"6533":{"id":"6533","type":"apRace","location":"State of California","raceName":"State Senate, District 9","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Tim Grayson","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Marisol Rubio","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6534":{"id":"6534","type":"apRace","location":"State of California","raceName":"State Senate, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":228260,"precinctsReportPercentage":99.09,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Scott Wiener","candidateIncumbent":true,"candidateParty":"D","voteCount":166592,"isWinner":true},{"candidateName":"Yvette Corkrean","candidateIncumbent":false,"candidateParty":"R","voteCount":34438,"isWinner":true},{"candidateName":"Cynthia Cravens","candidateIncumbent":false,"candidateParty":"D","voteCount":18513,"isWinner":false},{"candidateName":"Jing Xiong","candidateIncumbent":false,"candidateParty":"NPP","voteCount":8717,"isWinner":false}],"winnerDateTime":"2024-03-12T02:01:51.597Z"},"6535":{"id":"6535","type":"apRace","location":"State of California","raceName":"State Senate, District 13","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":227191,"precinctsReportPercentage":98.88,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Josh Becker","candidateIncumbent":true,"candidateParty":"D","voteCount":167127,"isWinner":true},{"candidateName":"Alexander Glew","candidateIncumbent":false,"candidateParty":"R","voteCount":42788,"isWinner":true},{"candidateName":"Christina Laskowski","candidateIncumbent":false,"candidateParty":"R","voteCount":17276,"isWinner":false}],"winnerDateTime":"2024-03-12T01:56:24.964Z"},"6536":{"id":"6536","type":"apRace","location":"State of California","raceName":"State Senate, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":180231,"precinctsReportPercentage":98.81,"eevp":98.95,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Dave Cortese","candidateIncumbent":true,"candidateParty":"D","voteCount":124440,"isWinner":true},{"candidateName":"Robert Howell","candidateIncumbent":false,"candidateParty":"R","voteCount":34173,"isWinner":true},{"candidateName":"Tony Loaiza","candidateIncumbent":false,"candidateParty":"R","voteCount":21618,"isWinner":false}],"winnerDateTime":"2024-03-13T01:15:45.365Z"},"6548":{"id":"6548","type":"apRace","location":"State of California","raceName":"State Senate, District 39","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:55 PM","source":"AP","candidates":[{"candidateName":"Akilah Weber","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Bob Divine","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6611":{"id":"6611","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":188732,"precinctsReportPercentage":98.89,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"8:25 AM","source":"AP","candidates":[{"candidateName":"Nancy Pelosi","candidateIncumbent":true,"candidateParty":"D","voteCount":138285,"isWinner":true},{"candidateName":"Bruce Lou","candidateIncumbent":false,"candidateParty":"R","voteCount":16285,"isWinner":true},{"candidateName":"Marjorie Mikels","candidateIncumbent":false,"candidateParty":"D","voteCount":9363,"isWinner":false},{"candidateName":"Bianca Von Krieg","candidateIncumbent":false,"candidateParty":"D","voteCount":7634,"isWinner":false},{"candidateName":"Jason Zeng","candidateIncumbent":false,"candidateParty":"R","voteCount":6607,"isWinner":false},{"candidateName":"Jason Boyce","candidateIncumbent":false,"candidateParty":"D","voteCount":4325,"isWinner":false},{"candidateName":"Larry Nichelson","candidateIncumbent":false,"candidateParty":"R","voteCount":3482,"isWinner":false},{"candidateName":"Eve Del Castello","candidateIncumbent":false,"candidateParty":"R","voteCount":2751,"isWinner":false}],"winnerDateTime":"2024-03-12T00:31:55.445Z"},"8589":{"id":"8589","type":"apRace","location":"State of California","raceName":"U.S. Senate, Class I","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":7276537,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Adam Schiff","candidateIncumbent":false,"candidateParty":"D","voteCount":2299507,"isWinner":true},{"candidateName":"Steve Garvey","candidateIncumbent":false,"candidateParty":"R","voteCount":2292414,"isWinner":true},{"candidateName":"Katie Porter","candidateIncumbent":false,"candidateParty":"D","voteCount":1115606,"isWinner":false},{"candidateName":"Barbara Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":714408,"isWinner":false},{"candidateName":"Eric Early","candidateIncumbent":false,"candidateParty":"R","voteCount":240723,"isWinner":false},{"candidateName":"James Bradley","candidateIncumbent":false,"candidateParty":"R","voteCount":98180,"isWinner":false},{"candidateName":"Christina Pascucci","candidateIncumbent":false,"candidateParty":"D","voteCount":61755,"isWinner":false},{"candidateName":"Sharleta Bassett","candidateIncumbent":false,"candidateParty":"R","voteCount":54422,"isWinner":false},{"candidateName":"Sarah Liew","candidateIncumbent":false,"candidateParty":"R","voteCount":38483,"isWinner":false},{"candidateName":"Laura Garza ","candidateIncumbent":false,"candidateParty":"NPP","voteCount":34320,"isWinner":false},{"candidateName":"Jonathan Reiss","candidateIncumbent":false,"candidateParty":"R","voteCount":34283,"isWinner":false},{"candidateName":"Sepi Gilani","candidateIncumbent":false,"candidateParty":"D","voteCount":34056,"isWinner":false},{"candidateName":"Gail Lightfoot","candidateIncumbent":false,"candidateParty":"Lib","voteCount":33046,"isWinner":false},{"candidateName":"Denice Gary-Pandol","candidateIncumbent":false,"candidateParty":"R","voteCount":25494,"isWinner":false},{"candidateName":"James Macauley","candidateIncumbent":false,"candidateParty":"R","voteCount":23168,"isWinner":false},{"candidateName":"Harmesh Kumar","candidateIncumbent":false,"candidateParty":"D","voteCount":21522,"isWinner":false},{"candidateName":"David Peterson","candidateIncumbent":false,"candidateParty":"D","voteCount":21076,"isWinner":false},{"candidateName":"Douglas Pierce","candidateIncumbent":false,"candidateParty":"D","voteCount":19371,"isWinner":false},{"candidateName":"Major Singh","candidateIncumbent":false,"candidateParty":"NPP","voteCount":16965,"isWinner":false},{"candidateName":"John Rose","candidateIncumbent":false,"candidateParty":"D","voteCount":14577,"isWinner":false},{"candidateName":"Perry Pound","candidateIncumbent":false,"candidateParty":"D","voteCount":14134,"isWinner":false},{"candidateName":"Raji Rab","candidateIncumbent":false,"candidateParty":"D","voteCount":13558,"isWinner":false},{"candidateName":"Mark Ruzon","candidateIncumbent":false,"candidateParty":"NPP","voteCount":13429,"isWinner":false},{"candidateName":"Forrest Jones","candidateIncumbent":false,"candidateParty":"AIP","voteCount":13027,"isWinner":false},{"candidateName":"Stefan Simchowitz","candidateIncumbent":false,"candidateParty":"R","voteCount":12717,"isWinner":false},{"candidateName":"Martin Veprauskas","candidateIncumbent":false,"candidateParty":"R","voteCount":9714,"isWinner":false},{"candidateName":"Don Grundmann","candidateIncumbent":false,"candidateParty":"NPP","voteCount":6582,"isWinner":false}],"winnerDateTime":"2024-03-06T05:01:46.589Z"},"8686":{"id":"8686","type":"apRace","location":"State of California","raceName":"President,","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":3589127,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:48 AM","source":"AP","candidates":[{"candidateName":"Joe Biden","candidateIncumbent":true,"candidateParty":"D","voteCount":3200188,"isWinner":true},{"candidateName":"Marianne Williamson","candidateIncumbent":false,"candidateParty":"D","voteCount":145690,"isWinner":false},{"candidateName":"Dean Phillips","candidateIncumbent":false,"candidateParty":"D","voteCount":99981,"isWinner":false},{"candidateName":"Armando Perez-Serrato","candidateIncumbent":false,"candidateParty":"D","voteCount":42925,"isWinner":false},{"candidateName":"Gabriel Cornejo","candidateIncumbent":false,"candidateParty":"D","voteCount":41261,"isWinner":false},{"candidateName":"President Boddie","candidateIncumbent":false,"candidateParty":"D","voteCount":25373,"isWinner":false},{"candidateName":"Stephen Lyons","candidateIncumbent":false,"candidateParty":"D","voteCount":21008,"isWinner":false},{"candidateName":"Eban Cambridge","candidateIncumbent":false,"candidateParty":"D","voteCount":12701,"isWinner":false}],"winnerDateTime":"2024-03-06T04:12:27.559Z"},"8688":{"id":"8688","type":"apRace","location":"State of California","raceName":"President,","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":2466569,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Donald Trump","candidateIncumbent":false,"candidateParty":"R","voteCount":1953947,"isWinner":true},{"candidateName":"Nikki Haley","candidateIncumbent":false,"candidateParty":"R","voteCount":430792,"isWinner":false},{"candidateName":"Ron DeSantis","candidateIncumbent":false,"candidateParty":"R","voteCount":35581,"isWinner":false},{"candidateName":"Chris Christie","candidateIncumbent":false,"candidateParty":"R","voteCount":20164,"isWinner":false},{"candidateName":"Vivek Ramaswamy","candidateIncumbent":false,"candidateParty":"R","voteCount":11069,"isWinner":false},{"candidateName":"Rachel Swift","candidateIncumbent":false,"candidateParty":"R","voteCount":4231,"isWinner":false},{"candidateName":"David Stuckenberg","candidateIncumbent":false,"candidateParty":"R","voteCount":3895,"isWinner":false},{"candidateName":"Ryan Binkley","candidateIncumbent":false,"candidateParty":"R","voteCount":3563,"isWinner":false},{"candidateName":"Asa Hutchinson","candidateIncumbent":false,"candidateParty":"R","voteCount":3327,"isWinner":false}],"winnerDateTime":"2024-03-06T04:13:19.766Z"},"81993":{"id":"81993","type":"apRace","location":"State of California","raceName":"U.S. Senate, Class I Unexpired Term","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":7358837,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Steve Garvey","candidateIncumbent":false,"candidateParty":"R","voteCount":2444940,"isWinner":true},{"candidateName":"Adam Schiff","candidateIncumbent":false,"candidateParty":"D","voteCount":2155146,"isWinner":true},{"candidateName":"Katie Porter","candidateIncumbent":false,"candidateParty":"D","voteCount":1269194,"isWinner":false},{"candidateName":"Barbara Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":863278,"isWinner":false},{"candidateName":"Eric Early","candidateIncumbent":false,"candidateParty":"R","voteCount":448788,"isWinner":false},{"candidateName":"Christina Pascucci","candidateIncumbent":false,"candidateParty":"D","voteCount":109421,"isWinner":false},{"candidateName":"Sepi Gilani","candidateIncumbent":false,"candidateParty":"D","voteCount":68070,"isWinner":false}],"winnerDateTime":"2024-03-06T04:31:08.186Z"},"82014":{"id":"82014","type":"apRace","location":"State of California","raceName":"Proposition, 1 - Behavioral Health Services Program","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":7221972,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":null,"voteCount":3624998,"isWinner":true},{"candidateName":"No","candidateIncumbent":false,"candidateParty":null,"voteCount":3596974,"isWinner":false}],"winnerDateTime":"2024-03-21T00:11:06.265Z"},"timeLoaded":"May 1, 2024 10:41 PM","nationalRacesLoaded":true,"localRacesLoaded":true,"overrides":[{"id":"5921","raceName":"U.S. House of Representatives, District 7","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5922","raceName":"U.S. House of Representatives, District 8","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5924","raceName":"U.S. House of Representatives, District 10","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5926","raceName":"U.S. House of Representatives, District 12","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/congress-12th-district"},{"id":"5928","raceName":"U.S. House of Representatives, District 14","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5930","raceName":"U.S. House of Representatives, District 16","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/congress-16th-district"},{"id":"5931","raceName":"U.S. House of Representatives, District 17","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5932","raceName":"U.S. House of Representatives, District 18","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5963","raceName":"State Assembly, District 2","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5972","raceName":"State Assembly, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5973","raceName":"State Assembly, District 12","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5975","raceName":"State Assembly, District 14","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5976","raceName":"State Assembly, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/contracosta/state-assembly"},{"id":"5977","raceName":"State Assembly, District 16","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5978","raceName":"State Assembly, District 17","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5979","raceName":"State Assembly, District 18","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5980","raceName":"State Assembly, District 19","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5981","raceName":"State Assembly, District 20","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5982","raceName":"State Assembly, District 21","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5984","raceName":"State Assembly, District 23","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-assembly-23rd-district"},{"id":"5987","raceName":"State Assembly, District 26","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/state-assembly-26th-district"},{"id":"5989","raceName":"State Assembly, District 28","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6010","raceName":"State Assembly, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6018","raceName":"U.S. House of Representatives, District 2","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6020","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6025","raceName":"U.S. House of Representatives, District 9","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6031","raceName":"U.S. House of Representatives, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6035","raceName":"U.S. House of Representatives, District 19","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6067","raceName":"State Assembly, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6087","raceName":"State Assembly, District 24","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6088","raceName":"State Assembly, District 25","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6092","raceName":"State Assembly, District 29","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6223","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6530","raceName":"State Senate, District 3","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-senate-3rd-district"},{"id":"6531","raceName":"State Senate, District 5","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6532","raceName":"State Senate, District 7","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-senate-7th-district"},{"id":"6533","raceName":"State Senate, District 9","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6534","raceName":"State Senate, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6535","raceName":"State Senate, District 13","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6536","raceName":"State Senate, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6611","raceName":"U.S. House of Representatives, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"8589","raceName":"U.S. Senate (Full Term)","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/senator"},{"id":"8686","raceName":"California Democratic Presidential Primary","raceDescription":"Candidates are competing for 496 delegates.","raceReadTheStory":"https://www.kqed.org/elections/results/president/democrat"},{"id":"8688","raceName":"California Republican Presidential Primary","raceDescription":"Candidates are competing for 169 delegates.","raceReadTheStory":"https://kqed.org/elections/results/president/republican"},{"id":"81993","raceName":"U.S. Senate (Partial/Unexpired Term)","raceDescription":"Top two candidates advance to general election."},{"id":"82014","raceName":"Proposition 1","raceDescription":"Bond and mental health reforms. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/california/proposition-1"}],"AlamedaJudge5":{"id":"AlamedaJudge5","type":"localRace","location":"Alameda","raceName":"Superior Court Judge, Office 5","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":200601,"candidates":[{"candidateName":"Terry Wiley","candidateIncumbent":true,"candidateParty":"","voteCount":200601}]},"AlamedaJudge12":{"id":"AlamedaJudge12","type":"localRace","location":"Alameda","raceName":"Superior Court Judge, Office 12","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":240853,"candidates":[{"candidateName":"Mark Fickes","candidateIncumbent":false,"candidateParty":"","voteCount":133009},{"candidateName":"Michael P. Johnson","candidateIncumbent":false,"candidateParty":"","voteCount":107844}]},"AlamedaBoard2":{"id":"AlamedaBoard2","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 2","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":33580,"candidates":[{"candidateName":"John Lewis","candidateIncumbent":false,"candidateParty":"","voteCount":6943},{"candidateName":"Angela Normand","candidateIncumbent":true,"candidateParty":"","voteCount":26637}]},"AlamedaBoard5":{"id":"AlamedaBoard5","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 5","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":26072,"candidates":[{"candidateName":"Guadalupe \"Lupe\" Angulo","candidateIncumbent":false,"candidateParty":"","voteCount":7521},{"candidateName":"Janevette Cole","candidateIncumbent":true,"candidateParty":"","voteCount":13338},{"candidateName":"Joe Orlando Ramos","candidateIncumbent":false,"candidateParty":"","voteCount":5213}]},"AlamedaBoard6":{"id":"AlamedaBoard6","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 6","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":30864,"candidates":[{"candidateName":"John Guerrero","candidateIncumbent":false,"candidateParty":"","voteCount":9989},{"candidateName":"Eileen McDonald","candidateIncumbent":true,"candidateParty":"","voteCount":20875}]},"AlamedaSup1":{"id":"AlamedaSup1","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":41038,"candidates":[{"candidateName":"David Haubert","candidateIncumbent":true,"candidateParty":"","voteCount":41038}]},"AlamedaSup2":{"id":"AlamedaSup2","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":31034,"candidates":[{"candidateName":"Elisa Márquez","candidateIncumbent":true,"candidateParty":"","voteCount":31034}]},"AlamedaSup4":{"id":"AlamedaSup4","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/supervisor-4th-district","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":57007,"candidates":[{"candidateName":"Jennifer Esteen","candidateIncumbent":false,"candidateParty":"","voteCount":22400},{"candidateName":"Nate Miley","candidateIncumbent":true,"candidateParty":"","voteCount":34607}]},"AlamedaSup5":{"id":"AlamedaSup5","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/supervisor-5th-district","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":81059,"candidates":[{"candidateName":"Ben Bartlett","candidateIncumbent":false,"candidateParty":"","voteCount":13518},{"candidateName":"Nikki Fortunato Bas","candidateIncumbent":false,"candidateParty":"","voteCount":27597},{"candidateName":"John J. Bauters","candidateIncumbent":false,"candidateParty":"","voteCount":16783},{"candidateName":"Ken Berrick","candidateIncumbent":false,"candidateParty":"","voteCount":7520},{"candidateName":"Omar Farmer","candidateIncumbent":false,"candidateParty":"","voteCount":1240},{"candidateName":"Gregory Hodge","candidateIncumbent":false,"candidateParty":"","voteCount":3419},{"candidateName":"Chris Moore","candidateIncumbent":false,"candidateParty":"","voteCount":7428},{"candidateName":"Gerald Pechenuk","candidateIncumbent":false,"candidateParty":"","voteCount":305},{"candidateName":"Lorrel Plimier","candidateIncumbent":false,"candidateParty":"","voteCount":3249}]},"AlamedaBoard7":{"id":"AlamedaBoard7","type":"localRace","location":"Alameda","raceName":"Flood Control & Water Conservation District Director, Zone 7, Full Term","raceDescription":"Top three candidates win seat.","raceReadTheStory":"","raceType":"top3","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":134340,"candidates":[{"candidateName":"Alan Burnham","candidateIncumbent":false,"candidateParty":"","voteCount":15723},{"candidateName":"Sandy Figuers","candidateIncumbent":false,"candidateParty":"","voteCount":22454},{"candidateName":"Laurene K. Green","candidateIncumbent":false,"candidateParty":"","voteCount":30343},{"candidateName":"Kathy Narum","candidateIncumbent":true,"candidateParty":"","voteCount":23833},{"candidateName":"Seema Badar","candidateIncumbent":false,"candidateParty":"","voteCount":7468},{"candidateName":"Catherine Brown","candidateIncumbent":false,"candidateParty":"","voteCount":34519}]},"AlamedaAuditor":{"id":"AlamedaAuditor","type":"localRace","location":"Alameda","raceName":"Oakland Auditor","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":59227,"candidates":[{"candidateName":"Michael Houston","candidateIncumbent":true,"candidateParty":"","voteCount":59227}]},"AlamedaMeasureA":{"id":"AlamedaMeasureA","type":"localRace","location":"Alameda","raceName":"Measure A","raceDescription":"Alameda County. Civil service. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":282335,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":167903},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":114432}]},"AlamedaMeasureB":{"id":"AlamedaMeasureB","type":"localRace","location":"Alameda","raceName":"Measure B","raceDescription":"Alameda County. Recall rules. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/measure-b","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":282683,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":182200},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":100483}]},"AlamedaMeasureD":{"id":"AlamedaMeasureD","type":"localRace","location":"Alameda","raceName":"Measure D","raceDescription":"Oakland. Appropriations limit. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":79797,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":59852},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":19945}]},"AlamedaMeasureE":{"id":"AlamedaMeasureE","type":"localRace","location":"Alameda","raceName":"Measure E","raceDescription":"Alameda Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":22692,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":17280},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":5412}]},"AlamedaMeasureF":{"id":"AlamedaMeasureF","type":"localRace","location":"Alameda","raceName":"Measure F","raceDescription":"Piedmont. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":4855,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":3673},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1182}]},"AlamedaMeasureG":{"id":"AlamedaMeasureG","type":"localRace","location":"Alameda","raceName":"Measure G","raceDescription":"Albany Unified School District. Parcel tax. Passes with 2/3 vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":5898,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":4651},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1247}]},"AlamedaMeasureH":{"id":"AlamedaMeasureH","type":"localRace","location":"Alameda","raceName":"Measure H","raceDescription":"Berkeley Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":33331,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":29418},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3913}]},"AlamedaMeasureI":{"id":"AlamedaMeasureI","type":"localRace","location":"Alameda","raceName":"Measure I","raceDescription":"Hayward Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":21929,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":14151},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":7778}]},"AlamedaMeasureJ":{"id":"AlamedaMeasureJ","type":"localRace","location":"Alameda","raceName":"Measure J","raceDescription":"San Leandro Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":12338,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7784},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4554}]},"CCD2":{"id":"CCD2","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":45776,"candidates":[{"candidateName":"Candace Andersen","candidateIncumbent":true,"candidateParty":"","voteCount":45776}]},"CCD3":{"id":"CCD3","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":25120,"candidates":[{"candidateName":"Diane Burgis","candidateIncumbent":true,"candidateParty":"","voteCount":25120}]},"CCD5":{"id":"CCD5","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/contracosta/supervisor-5th-district","raceType":"top2","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":37045,"candidates":[{"candidateName":"Mike Barbanica","candidateIncumbent":false,"candidateParty":"","voteCount":14338},{"candidateName":"Jelani Killings","candidateIncumbent":false,"candidateParty":"","voteCount":5683},{"candidateName":"Shanelle Scales-Preston","candidateIncumbent":false,"candidateParty":"","voteCount":12993},{"candidateName":"Iztaccuauhtli Hector Gonzalez","candidateIncumbent":false,"candidateParty":"","voteCount":4031}]},"CCMeasureA":{"id":"CCMeasureA","type":"localRace","location":"Contra Costa","raceName":"Measure A","raceDescription":"Martinez. Appoint City Clerk. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":11513,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7554},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3959}]},"CCMeasureB":{"id":"CCMeasureB","type":"localRace","location":"Contra Costa","raceName":"Measure B","raceDescription":"Antioch Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":17971,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10397},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":7574}]},"CCMeasureC":{"id":"CCMeasureC","type":"localRace","location":"Contra Costa","raceName":"Measure C","raceDescription":"Martinez Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":9230,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6917},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2313}]},"CCMeasureD":{"id":"CCMeasureD","type":"localRace","location":"Contra Costa","raceName":"Measure D","raceDescription":"Moraga School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":6007,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":4052},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1955}]},"MarinD2":{"id":"MarinD2","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/supervisor-2nd-district","raceType":"top2","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":18466,"candidates":[{"candidateName":"Brian Colbert","candidateIncumbent":false,"candidateParty":"","voteCount":7971},{"candidateName":"Heather McPhail Sridharan","candidateIncumbent":false,"candidateParty":"","voteCount":4851},{"candidateName":"Ryan O'Neil","candidateIncumbent":false,"candidateParty":"","voteCount":2647},{"candidateName":"Gabe Paulson","candidateIncumbent":false,"candidateParty":"","voteCount":2997}]},"MarinD3":{"id":"MarinD3","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":13274,"candidates":[{"candidateName":"Stephanie Moulton-Peters","candidateIncumbent":true,"candidateParty":"","voteCount":13274}]},"MarinD4":{"id":"MarinD4","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":12986,"candidates":[{"candidateName":"Dennis Rodoni","candidateIncumbent":true,"candidateParty":"","voteCount":10086},{"candidateName":"Francis Drouillard","candidateIncumbent":false,"candidateParty":"","voteCount":2900}]},"MarinLarkspurCC":{"id":"MarinLarkspurCC","type":"localRace","location":"Marin","raceName":"Larkspur City Council (Short Term)","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":4176,"candidates":[{"candidateName":"Stephanie Andre","candidateIncumbent":false,"candidateParty":"","voteCount":2514},{"candidateName":"Claire Paquette","candidateIncumbent":false,"candidateParty":"","voteCount":1008},{"candidateName":"Lana Scott","candidateIncumbent":false,"candidateParty":"","voteCount":654}]},"MarinRossCouncil":{"id":"MarinRossCouncil","type":"localRace","location":"Marin","raceName":"Ross Town Council","raceDescription":"Top three candidates win seat.","raceReadTheStory":"","raceType":"top3","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1740,"candidates":[{"candidateName":"Charles William \"Bill\" Kircher, Jr.","candidateIncumbent":false,"candidateParty":"","voteCount":536},{"candidateName":"Mathew Salter","candidateIncumbent":false,"candidateParty":"","voteCount":502},{"candidateName":"Shadi Aboukhater","candidateIncumbent":false,"candidateParty":"","voteCount":187},{"candidateName":"Teri Dowling","candidateIncumbent":false,"candidateParty":"","voteCount":515}]},"MarinMeasureA":{"id":"MarinMeasureA","type":"localRace","location":"Marin","raceName":"Measure A","raceDescription":"Tamalpais Union High School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":45345,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":24376},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":20969}]},"MarinMeasureB":{"id":"MarinMeasureB","type":"localRace","location":"Marin","raceName":"Measure B","raceDescription":"Petaluma Joint Union High School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":132,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":62},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":70}]},"MarinMeasureC":{"id":"MarinMeasureC","type":"localRace","location":"Marin","raceName":"Measure C","raceDescription":"Belvedere. Appropriation limit. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":870,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":679},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":191}]},"MarinMeasureD":{"id":"MarinMeasureD","type":"localRace","location":"Marin","raceName":"Measure D","raceDescription":"Larkspur. Rent stabilization. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/measure-d","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":4955,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":2573},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2382}]},"MarinMeasureE":{"id":"MarinMeasureE","type":"localRace","location":"Marin","raceName":"Measure E","raceDescription":"Ross. Special tax. Passes with 2/3 vote.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/measure-e","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":874,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":683},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":191}]},"MarinMeasureF":{"id":"MarinMeasureF","type":"localRace","location":"Marin","raceName":"Measure F","raceDescription":"San Anselmo. Flood Control and Water Conservation District. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":5193,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":3083},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2110}]},"MarinMeasureG":{"id":"MarinMeasureG","type":"localRace","location":"Marin","raceName":"Measure G","raceDescription":"Bel Marin Keys Community Services District. Special tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":830,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":661},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":169}]},"MarinMeasureH":{"id":"MarinMeasureH","type":"localRace","location":"Marin","raceName":"Measure H","raceDescription":"Marinwood Community Services District. Appropriations limit, fire protection. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1738,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1369},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":369}]},"MarinMeasureI":{"id":"MarinMeasureI","type":"localRace","location":"Marin","raceName":"Measure I","raceDescription":"Marinwood Community Services District. Appropriations limit, parks. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1735,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1336},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":399}]},"NapaD2":{"id":"NapaD2","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":8351,"candidates":[{"candidateName":"Liz Alessio","candidateIncumbent":false,"candidateParty":"","voteCount":6340},{"candidateName":"Doris Gentry","candidateIncumbent":false,"candidateParty":"","voteCount":2011}]},"NapaD4":{"id":"NapaD4","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/napa/supervisor-4th-district","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":7306,"candidates":[{"candidateName":"Amber Manfree","candidateIncumbent":false,"candidateParty":"","voteCount":3913},{"candidateName":"Pete Mott","candidateIncumbent":false,"candidateParty":"","voteCount":3393}]},"NapaD5":{"id":"NapaD5","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/napa/supervisor-5th-district","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":5356,"candidates":[{"candidateName":"Mariam Aboudamous","candidateIncumbent":false,"candidateParty":"","voteCount":2379},{"candidateName":"Belia Ramos","candidateIncumbent":true,"candidateParty":"","voteCount":2977}]},"NapaMeasureD":{"id":"NapaMeasureD","type":"localRace","location":"Napa","raceName":"Measure D","raceDescription":"Howell Mountain Elementary School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":741,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":367},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":374}]},"NapaMeasureU":{"id":"NapaMeasureU","type":"localRace","location":"Napa","raceName":"Measure U","raceDescription":"Lake Berryessa Resort Improvement District. Appropriations limit. Passes with majority vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":86,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":63},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":23}]},"NapaMeasureU1":{"id":"NapaMeasureU1","type":"localRace","location":"Napa","raceName":"Measure U","raceDescription":"Yountville. Appropriations limit. Passes with majority vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":925,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":793},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":132}]},"SFJudge1":{"id":"SFJudge1","type":"localRace","location":"San Francisco","raceName":"Superior Court Judge, Seat 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/superior-court-seat-1","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":202960,"candidates":[{"candidateName":"Michael Begert","candidateIncumbent":true,"candidateParty":"","voteCount":124943},{"candidateName":"Chip Zecher","candidateIncumbent":false,"candidateParty":"","voteCount":78017}]},"SFJudge13":{"id":"SFJudge13","type":"localRace","location":"San Francisco","raceName":"Superior Court Judge, Seat 13","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/superior-court-seat-13","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":202386,"candidates":[{"candidateName":"Jean Myungjin Roland","candidateIncumbent":false,"candidateParty":"","voteCount":90012},{"candidateName":"Patrick S. Thompson","candidateIncumbent":true,"candidateParty":"","voteCount":112374}]},"SFPropA":{"id":"SFPropA","type":"localRace","location":"San Francisco","raceName":"Proposition A","raceDescription":"Housing bond. Passes with 2/3 vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-a","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":225187,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":158497},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":66690}]},"SFPropB":{"id":"SFPropB","type":"localRace","location":"San Francisco","raceName":"Proposition B","raceDescription":"Police staffing. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222954,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":61580},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":161374}]},"SFPropC":{"id":"SFPropC","type":"localRace","location":"San Francisco","raceName":"Proposition C","raceDescription":"Transfer tax exemption. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":220349,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":116311},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":104038}]},"SFPropD":{"id":"SFPropD","type":"localRace","location":"San Francisco","raceName":"Proposition D","raceDescription":"Ethics laws. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222615,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":198584},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":24031}]},"SFPropE":{"id":"SFPropE","type":"localRace","location":"San Francisco","raceName":"Proposition E","raceDescription":"Police policies. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-e","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222817,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":120529},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":102288}]},"SFPropF":{"id":"SFPropF","type":"localRace","location":"San Francisco","raceName":"Proposition F","raceDescription":"Drug screening. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-f","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":224004,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":130214},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":93790}]},"SFPropG":{"id":"SFPropG","type":"localRace","location":"San Francisco","raceName":"Proposition G","raceDescription":"Eighth-grade algebra. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222704,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":182066},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":40638}]},"SMJudge4":{"id":"SMJudge4","type":"localRace","location":"San Mateo","raceName":"Superior Court Judge, Office 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":108919,"candidates":[{"candidateName":"Sarah Burdick","candidateIncumbent":false,"candidateParty":"","voteCount":108919}]},"SMD1":{"id":"SMD1","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanmateo/supervisor-1st-district","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":29650,"candidates":[{"candidateName":"Jackie Speier","candidateIncumbent":false,"candidateParty":"","voteCount":20353},{"candidateName":"Ann Schneider","candidateIncumbent":false,"candidateParty":"","voteCount":9297}]},"SMD4":{"id":"SMD4","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanmateo/supervisor-4th-district","raceType":"top2","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":22725,"candidates":[{"candidateName":"Antonio Lopez","candidateIncumbent":false,"candidateParty":"","voteCount":5730},{"candidateName":"Lisa Gauthier","candidateIncumbent":false,"candidateParty":"","voteCount":10358},{"candidateName":"Celeste Brevard","candidateIncumbent":false,"candidateParty":"","voteCount":1268},{"candidateName":"Paul Bocanegra","candidateIncumbent":false,"candidateParty":"","voteCount":1909},{"candidateName":"Maggie Cornejo","candidateIncumbent":false,"candidateParty":"","voteCount":3460}]},"SMD5":{"id":"SMD5","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":19937,"candidates":[{"candidateName":"David Canepa","candidateIncumbent":true,"candidateParty":"","voteCount":19937}]},"SMMeasureB":{"id":"SMMeasureB","type":"localRace","location":"San Mateo","raceName":"Measure B","raceDescription":"County Service Area #1 (Highlands). Special tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":1549,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1360},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":189}]},"SMMeasureC":{"id":"SMMeasureC","type":"localRace","location":"San Mateo","raceName":"Measure C","raceDescription":"Jefferson Elementary School District. Parcel tax. Passes with 2/3 vote","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":12234,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":8543},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3691}]},"SMMeasureE":{"id":"SMMeasureE","type":"localRace","location":"San Mateo","raceName":"Measure E","raceDescription":"Woodside Elementary School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":1392,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":910},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":482}]},"SMMeasureG":{"id":"SMMeasureG","type":"localRace","location":"San Mateo","raceName":"Measure G","raceDescription":"Pacifica School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":11548,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7067},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4481}]},"SMMeasureH":{"id":"SMMeasureH","type":"localRace","location":"San Mateo","raceName":"Measure H","raceDescription":"San Carlos School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":9938,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6283},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3655}]},"SCJudge5":{"id":"SCJudge5","type":"localRace","location":"Santa Clara","raceName":"Superior Court Judge, Office 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":301953,"candidates":[{"candidateName":"Jay Boyarsky","candidateIncumbent":false,"candidateParty":"","voteCount":142549},{"candidateName":"Nicole M. Ford","candidateIncumbent":false,"candidateParty":"","voteCount":52147},{"candidateName":"Johnene Linda Stebbins","candidateIncumbent":false,"candidateParty":"","voteCount":107257}]},"SCD2":{"id":"SCD2","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/supervisor-2nd-district","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":44059,"candidates":[{"candidateName":"Corina Herrera-Loera","candidateIncumbent":false,"candidateParty":"","voteCount":10519},{"candidateName":"Jennifer Margaret Celaya","candidateIncumbent":false,"candidateParty":"","voteCount":2394},{"candidateName":"Madison Nguyen","candidateIncumbent":false,"candidateParty":"","voteCount":12794},{"candidateName":"Betty Duong","candidateIncumbent":false,"candidateParty":"","voteCount":14031},{"candidateName":"Nelson McElmurry","candidateIncumbent":false,"candidateParty":"","voteCount":4321}]},"SCD3":{"id":"SCD3","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":42549,"candidates":[{"candidateName":"Otto Lee","candidateIncumbent":true,"candidateParty":"","voteCount":42549}]},"SCD5":{"id":"SCD5","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/supervisor-5th-district","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":88712,"candidates":[{"candidateName":"Margaret Abe-Koga","candidateIncumbent":false,"candidateParty":"","voteCount":37172},{"candidateName":"Sally J. Lieber","candidateIncumbent":false,"candidateParty":"","voteCount":21962},{"candidateName":"Barry Chang","candidateIncumbent":false,"candidateParty":"","voteCount":6164},{"candidateName":"Peter C. Fung","candidateIncumbent":false,"candidateParty":"","voteCount":17892},{"candidateName":"Sandy Sans","candidateIncumbent":false,"candidateParty":"","voteCount":5522}]},"SCSJMayor":{"id":"SCSJMayor","type":"localRace","location":"Santa Clara","raceName":"San José Mayor","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":167064,"candidates":[{"candidateName":"Matt Mahan","candidateIncumbent":true,"candidateParty":"","voteCount":144701},{"candidateName":"Tyrone Wade","candidateIncumbent":false,"candidateParty":"","voteCount":22363}]},"SCSJD2":{"id":"SCSJD2","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14131,"candidates":[{"candidateName":"Joe Lopez","candidateIncumbent":false,"candidateParty":"","voteCount":4950},{"candidateName":"Pamela Campos","candidateIncumbent":false,"candidateParty":"","voteCount":3436},{"candidateName":"Vanessa Sandoval","candidateIncumbent":false,"candidateParty":"","voteCount":2719},{"candidateName":"Babu Prasad","candidateIncumbent":false,"candidateParty":"","voteCount":3026}]},"SCSJD4":{"id":"SCSJD4","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14322,"candidates":[{"candidateName":"Kansen Chu","candidateIncumbent":false,"candidateParty":"","voteCount":5931},{"candidateName":"David Cohen","candidateIncumbent":true,"candidateParty":"","voteCount":8391}]},"SCSJD6":{"id":"SCSJD6","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 6","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":25108,"candidates":[{"candidateName":"David Cohen","candidateIncumbent":false,"candidateParty":"","voteCount":9875},{"candidateName":"Alex Shoor","candidateIncumbent":false,"candidateParty":"","voteCount":3850},{"candidateName":"Angelo \"A.J.\" Pasciuti","candidateIncumbent":false,"candidateParty":"","voteCount":2688},{"candidateName":"Michael Mulcahy","candidateIncumbent":false,"candidateParty":"","voteCount":8695}]},"SCSJD8":{"id":"SCSJD8","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 8","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":21462,"candidates":[{"candidateName":"Tam Truong","candidateIncumbent":false,"candidateParty":"","voteCount":6982},{"candidateName":"Domingo Candelas","candidateIncumbent":true,"candidateParty":"","voteCount":8466},{"candidateName":"Sukhdev Singh Bainiwal","candidateIncumbent":false,"candidateParty":"","voteCount":5513},{"candidateName":"Surinder Kaur Dhaliwal","candidateIncumbent":false,"candidateParty":"","voteCount":501}]},"SCSJD10":{"id":"SCSJD10","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 10","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":22799,"candidates":[{"candidateName":"George Casey","candidateIncumbent":false,"candidateParty":"","voteCount":8805},{"candidateName":"Arjun Batra","candidateIncumbent":true,"candidateParty":"","voteCount":8354},{"candidateName":"Lenka Wright","candidateIncumbent":false,"candidateParty":"","voteCount":5640}]},"SCMeasureA":{"id":"SCMeasureA","type":"localRace","location":"Santa Clara","raceName":"Measure A","raceDescription":"Santa Clara. Appointed city clerk. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":20315,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6580},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":13735}]},"SCMeasureB":{"id":"SCMeasureB","type":"localRace","location":"Santa Clara","raceName":"Measure B","raceDescription":"Santa Clara. Appointed police chief. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":20567,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":5680},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":14887}]},"SCMeasureC":{"id":"SCMeasureC","type":"localRace","location":"Santa Clara","raceName":"Measure C","raceDescription":"Sunnyvale School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14656,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10261},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4395}]},"SolanoD15":{"id":"SolanoD15","type":"localRace","location":"Solano","raceName":"Superior Court Judge, Department 15","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":81709,"candidates":[{"candidateName":"Mike Thompson","candidateIncumbent":false,"candidateParty":"","voteCount":36844},{"candidateName":"Bryan J. Kim","candidateIncumbent":false,"candidateParty":"","voteCount":44865}]},"SolanoD1":{"id":"SolanoD1","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/supervisor-1st-district","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":13786,"candidates":[{"candidateName":"Michael Wilson","candidateIncumbent":false,"candidateParty":"","voteCount":6401},{"candidateName":"Cassandra James","candidateIncumbent":false,"candidateParty":"","voteCount":7385}]},"SolanoD2":{"id":"SolanoD2","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":19903,"candidates":[{"candidateName":"Monica Brown","candidateIncumbent":true,"candidateParty":"","voteCount":10951},{"candidateName":"Nora Dizon","candidateIncumbent":false,"candidateParty":"","voteCount":3135},{"candidateName":"Rochelle Sherlock","candidateIncumbent":false,"candidateParty":"","voteCount":5817}]},"SolanoD5":{"id":"SolanoD5","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":17888,"candidates":[{"candidateName":"Mitch Mashburn","candidateIncumbent":true,"candidateParty":"","voteCount":11210},{"candidateName":"Chadwick J. Ledoux","candidateIncumbent":false,"candidateParty":"","voteCount":6678}]},"SolanoEducation":{"id":"SolanoEducation","type":"localRace","location":"Solano","raceName":"Sacramento County Board of Education","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":3650,"candidates":[{"candidateName":"Heather Davis","candidateIncumbent":true,"candidateParty":"","voteCount":2960},{"candidateName":"Shazleen Khan","candidateIncumbent":false,"candidateParty":"","voteCount":690}]},"SolanoMeasureA":{"id":"SolanoMeasureA","type":"localRace","location":"Solano","raceName":"Measure A","raceDescription":"Benicia. Hotel tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/measure-a","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10136,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7869},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2267}]},"SolanoMeasureB":{"id":"SolanoMeasureB","type":"localRace","location":"Solano","raceName":"Measure B","raceDescription":"Benicia. Sales tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/measure-b","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10164,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7335},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2829}]},"SolanoMeasureC":{"id":"SolanoMeasureC","type":"localRace","location":"Solano","raceName":"Measure C","raceDescription":"Benicia Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10112,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6316},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3796}]},"SolanoMeasureN":{"id":"SolanoMeasureN","type":"localRace","location":"Solano","raceName":"Measure N","raceDescription":"Davis Joint Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":15,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":5},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":10}]},"SonomaJudge3":{"id":"SonomaJudge3","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":115405,"candidates":[{"candidateName":"Kristine M. Burk","candidateIncumbent":false,"candidateParty":"","voteCount":79498},{"candidateName":"Beki Berrey","candidateIncumbent":false,"candidateParty":"","voteCount":35907}]},"SonomaJudge4":{"id":"SonomaJudge4","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":86789,"candidates":[{"candidateName":"Paul J. Lozada","candidateIncumbent":false,"candidateParty":"","voteCount":86789}]},"SonomaJudge6":{"id":"SonomaJudge6","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 6","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":117990,"candidates":[{"candidateName":"Omar Figueroa","candidateIncumbent":false,"candidateParty":"","voteCount":42236},{"candidateName":"Kenneth English","candidateIncumbent":false,"candidateParty":"","voteCount":75754}]},"SonomaD1":{"id":"SonomaD1","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":30348,"candidates":[{"candidateName":"Rebecca Hermosillo","candidateIncumbent":false,"candidateParty":"","voteCount":23958},{"candidateName":"Jonathan Mathieu","candidateIncumbent":false,"candidateParty":"","voteCount":6390}]},"SonomaD3":{"id":"SonomaD3","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sonoma/supervisor-3rd-district","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":16312,"candidates":[{"candidateName":"Chris Coursey","candidateIncumbent":true,"candidateParty":"","voteCount":11346},{"candidateName":"Omar Medina","candidateIncumbent":false,"candidateParty":"","voteCount":4966}]},"SonomaD5":{"id":"SonomaD5","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":23356,"candidates":[{"candidateName":"Lynda Hopkins","candidateIncumbent":true,"candidateParty":"","voteCount":23356}]},"SonomaMeasureA":{"id":"SonomaMeasureA","type":"localRace","location":"Sonoma","raceName":"Measure A","raceDescription":"Cotati-Rohnert Park Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":13756,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10320},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3436}]},"SonomaMeasureB":{"id":"SonomaMeasureB","type":"localRace","location":"Sonoma","raceName":"Measure B","raceDescription":"Petaluma Joint Union High School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":24877,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":15795},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":9082}]},"SonomaMeasureC":{"id":"SonomaMeasureC","type":"localRace","location":"Sonoma","raceName":"Measure C","raceDescription":"Fort Ross School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":286,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":159},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":127}]},"SonomaMeasureD":{"id":"SonomaMeasureD","type":"localRace","location":"Sonoma","raceName":"Measure D","raceDescription":"Harmony Union School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":1925,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1089},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":836}]},"SonomaMeasureE":{"id":"SonomaMeasureE","type":"localRace","location":"Sonoma","raceName":"Measure E","raceDescription":"Petaluma City (Elementary) School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":11133,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7622},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3511}]},"SonomaMeasureG":{"id":"SonomaMeasureG","type":"localRace","location":"Sonoma","raceName":"Measure G","raceDescription":"Rincon Valley Union School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":14577,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":8668},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":5909}]},"SonomaMeasureH":{"id":"SonomaMeasureH","type":"localRace","location":"Sonoma","raceName":"Measure H","raceDescription":"Sonoma County. Sales tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sonoma/measure-h","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":145261,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":89646},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":55615}]}},"radioSchedulesReducer":{},"listsReducer":{"trending/food,bayareabites,checkplease":{"isFetching":false,"latestQuery":{"from":0,"postsToRender":10},"tag":null,"vitalsOnly":true,"totalRequested":10,"isLoading":false,"isLoadingMore":false,"total":10,"items":["food_1337589","food_1337576","bayareabites_95128","bayareabites_51586","food_1337517","bayareabites_118116","bayareabites_109011","bayareabites_3920","bayareabites_133741","bayareabites_99587"]}},"recallGuideReducer":{"intros":{},"policy":{},"candidates":{}},"savedPostsReducer":{},"pfsSessionReducer":{},"siteSettingsReducer":{},"subscriptionsReducer":{},"termsReducer":{"about":{"name":"About","type":"terms","id":"about","slug":"about","link":"/about","taxonomy":"site"},"arts":{"name":"Arts & Culture","grouping":["arts","pop","trulyca"],"description":"KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.","type":"terms","id":"arts","slug":"arts","link":"/arts","taxonomy":"site"},"artschool":{"name":"Art School","parent":"arts","type":"terms","id":"artschool","slug":"artschool","link":"/artschool","taxonomy":"site"},"bayareabites":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"parent":"food","type":"terms","id":"bayareabites","slug":"bayareabites","link":"/food","taxonomy":"site"},"bayareahiphop":{"name":"Bay Area Hiphop","type":"terms","id":"bayareahiphop","slug":"bayareahiphop","link":"/bayareahiphop","taxonomy":"site"},"campaign21":{"name":"Campaign 21","type":"terms","id":"campaign21","slug":"campaign21","link":"/campaign21","taxonomy":"site"},"checkplease":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"parent":"food","type":"terms","id":"checkplease","slug":"checkplease","link":"/food","taxonomy":"site"},"education":{"name":"Education","grouping":["education"],"type":"terms","id":"education","slug":"education","link":"/education","taxonomy":"site"},"elections":{"name":"Elections","type":"terms","id":"elections","slug":"elections","link":"/elections","taxonomy":"site"},"events":{"name":"Events","type":"terms","id":"events","slug":"events","link":"/events","taxonomy":"site"},"event":{"name":"Event","alias":"events","type":"terms","id":"event","slug":"event","link":"/event","taxonomy":"site"},"filmschoolshorts":{"name":"Film School Shorts","type":"terms","id":"filmschoolshorts","slug":"filmschoolshorts","link":"/filmschoolshorts","taxonomy":"site"},"food":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"type":"terms","id":"food","slug":"food","link":"/food","taxonomy":"site"},"forum":{"name":"Forum","relatedContentQuery":"posts/forum?","parent":"news","type":"terms","id":"forum","slug":"forum","link":"/forum","taxonomy":"site"},"futureofyou":{"name":"Future of You","grouping":["science","futureofyou"],"parent":"science","type":"terms","id":"futureofyou","slug":"futureofyou","link":"/futureofyou","taxonomy":"site"},"jpepinheart":{"name":"KQED food","relatedContentQuery":"trending/food,bayareabites,checkplease","parent":"food","type":"terms","id":"jpepinheart","slug":"jpepinheart","link":"/food","taxonomy":"site"},"liveblog":{"name":"Live Blog","type":"terms","id":"liveblog","slug":"liveblog","link":"/liveblog","taxonomy":"site"},"livetv":{"name":"Live TV","parent":"tv","type":"terms","id":"livetv","slug":"livetv","link":"/livetv","taxonomy":"site"},"lowdown":{"name":"The Lowdown","relatedContentQuery":"posts/lowdown?","parent":"news","type":"terms","id":"lowdown","slug":"lowdown","link":"/lowdown","taxonomy":"site"},"mindshift":{"name":"Mindshift","parent":"news","description":"MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.","type":"terms","id":"mindshift","slug":"mindshift","link":"/mindshift","taxonomy":"site"},"news":{"name":"News","grouping":["news","forum"],"type":"terms","id":"news","slug":"news","link":"/news","taxonomy":"site"},"perspectives":{"name":"Perspectives","parent":"radio","type":"terms","id":"perspectives","slug":"perspectives","link":"/perspectives","taxonomy":"site"},"podcasts":{"name":"Podcasts","type":"terms","id":"podcasts","slug":"podcasts","link":"/podcasts","taxonomy":"site"},"pop":{"name":"Pop","parent":"arts","type":"terms","id":"pop","slug":"pop","link":"/pop","taxonomy":"site"},"pressroom":{"name":"Pressroom","type":"terms","id":"pressroom","slug":"pressroom","link":"/pressroom","taxonomy":"site"},"quest":{"name":"Quest","parent":"science","type":"terms","id":"quest","slug":"quest","link":"/quest","taxonomy":"site"},"radio":{"name":"Radio","grouping":["forum","perspectives"],"description":"Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.","type":"terms","id":"radio","slug":"radio","link":"/radio","taxonomy":"site"},"root":{"name":"KQED","image":"https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png","imageWidth":1200,"imageHeight":630,"headData":{"title":"KQED | News, Radio, Podcasts, TV | Public Media for Northern California","description":"KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."},"type":"terms","id":"root","slug":"root","link":"/root","taxonomy":"site"},"science":{"name":"Science","grouping":["science","futureofyou"],"description":"KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.","type":"terms","id":"science","slug":"science","link":"/science","taxonomy":"site"},"stateofhealth":{"name":"State of Health","parent":"science","type":"terms","id":"stateofhealth","slug":"stateofhealth","link":"/stateofhealth","taxonomy":"site"},"support":{"name":"Support","type":"terms","id":"support","slug":"support","link":"/support","taxonomy":"site"},"thedolist":{"name":"The Do List","parent":"arts","type":"terms","id":"thedolist","slug":"thedolist","link":"/thedolist","taxonomy":"site"},"trulyca":{"name":"Truly CA","grouping":["arts","pop","trulyca"],"parent":"arts","type":"terms","id":"trulyca","slug":"trulyca","link":"/trulyca","taxonomy":"site"},"tv":{"name":"TV","type":"terms","id":"tv","slug":"tv","link":"/tv","taxonomy":"site"},"voterguide":{"name":"Voter Guide","parent":"elections","alias":"elections","type":"terms","id":"voterguide","slug":"voterguide","link":"/voterguide","taxonomy":"site"},"source_food_1337576":{"type":"terms","id":"source_food_1337576","meta":{"override":true},"name":"Food","link":"https://www.kqed.org/food","isLoading":false},"source_food_1337517":{"type":"terms","id":"source_food_1337517","meta":{"override":true},"name":"Food","link":"https://www.kqed.org/food","isLoading":false},"source_bayareabites_118116":{"type":"terms","id":"source_bayareabites_118116","meta":{"override":true},"name":"DIY Recipes","link":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","isLoading":false},"source_bayareabites_99587":{"type":"terms","id":"source_bayareabites_99587","meta":{"override":true},"name":"Guide","link":"https://ww2.kqed.org/bayareabites/category/guides-2/","isLoading":false},"food_311":{"type":"terms","id":"food_311","meta":{"index":"terms_1591234321","site":"food","id":"311","found":true},"relationships":{},"included":{},"name":"Beyond The Menu","slug":"beyond-the-menu","taxonomy":"series","description":null,"featImg":null,"headData":{"title":"Beyond The Menu Archives - KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":311,"isLoading":false,"link":"/food/series/beyond-the-menu"},"food_1":{"type":"terms","id":"food_1","meta":{"index":"terms_1591234321","site":"food","id":"1","found":true},"relationships":{},"included":{},"name":"food","slug":"food","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food Archives - KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1,"isLoading":false,"link":"/food/category/food"},"food_114":{"type":"terms","id":"food_114","meta":{"index":"terms_1591234321","site":"food","id":"114","found":true},"relationships":{},"included":{},"name":"bay area bites","slug":"bay-area-bites","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"bay area bites Archives | KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":114,"isLoading":false,"link":"/food/tag/bay-area-bites"},"food_313":{"type":"terms","id":"food_313","meta":{"index":"terms_1591234321","site":"food","id":"313","found":true},"relationships":{},"included":{},"name":"beyond the menu","slug":"beyond-the-menu","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"beyond the menu Archives - KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":313,"isLoading":false,"link":"/food/tag/beyond-the-menu"},"food_312":{"type":"terms","id":"food_312","meta":{"index":"terms_1591234321","site":"food","id":"312","found":true},"relationships":{},"included":{},"name":"cecilia phillips","slug":"cecilia-phillips","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"cecilia phillips Archives - KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":312,"isLoading":false,"link":"/food/tag/cecilia-phillips"},"food_143":{"type":"terms","id":"food_143","meta":{"index":"terms_1591234321","site":"food","id":"143","found":true},"relationships":{},"included":{},"name":"food","slug":"food","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"food Archives | KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":143,"isLoading":false,"link":"/food/tag/food"},"food_328":{"type":"terms","id":"food_328","meta":{"index":"terms_1591234321","site":"food","id":"328","found":true},"relationships":{},"included":{},"name":"food history","slug":"food-history","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"food history Archives - KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":328,"isLoading":false,"link":"/food/tag/food-history"},"food_294":{"type":"terms","id":"food_294","meta":{"index":"terms_1591234321","site":"food","id":"294","found":true},"relationships":{},"included":{},"name":"Food and Drink","slug":"food-and-drink","taxonomy":"interest","description":null,"featImg":null,"headData":{"title":"Food and Drink Archives - KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":294,"isLoading":false,"link":"/food/interest/food-and-drink"},"bayareabites_1516":{"type":"terms","id":"bayareabites_1516","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1516","found":true},"relationships":{},"included":{},"name":"baking and bakeries","slug":"baking-and-bakeries","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"baking and bakeries Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1253,"isLoading":false,"link":"/bayareabites/category/baking-and-bakeries"},"bayareabites_12550":{"type":"terms","id":"bayareabites_12550","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12550","found":true},"relationships":{},"included":{},"name":"holiday recipes","slug":"holiday-recipes","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"holiday recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7013,"isLoading":false,"link":"/bayareabites/category/holiday-recipes"},"bayareabites_12":{"type":"terms","id":"bayareabites_12","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12","found":true},"relationships":{},"included":{},"name":"recipes","slug":"recipes","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":10,"isLoading":false,"link":"/bayareabites/category/recipes"},"bayareabites_14362":{"type":"terms","id":"bayareabites_14362","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14362","found":true},"relationships":{},"included":{},"name":"seasonal recipes","slug":"seasonal-recipes","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"seasonal recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":98738,"isLoading":false,"link":"/bayareabites/category/seasonal-recipes"},"bayareabites_1873":{"type":"terms","id":"bayareabites_1873","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1873","found":true},"relationships":{},"included":{},"name":"vegetarian and vegan","slug":"vegetarian-and-vegan","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"vegetarian and vegan Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1451,"isLoading":false,"link":"/bayareabites/category/vegetarian-and-vegan"},"bayareabites_16291":{"type":"terms","id":"bayareabites_16291","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16291","found":true},"relationships":{},"included":{},"name":"breakfast recipes","slug":"breakfast-recipes","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"breakfast recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100621,"isLoading":false,"link":"/bayareabites/tag/breakfast-recipes"},"bayareabites_14738":{"type":"terms","id":"bayareabites_14738","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14738","found":true},"relationships":{},"included":{},"name":"recipes","slug":"recipes","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":831,"isLoading":false,"link":"/bayareabites/tag/recipes"},"bayareabites_2139":{"type":"terms","id":"bayareabites_2139","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2139","found":true},"relationships":{},"included":{},"name":"rhubarb","slug":"rhubarb","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"rhubarb Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1593,"isLoading":false,"link":"/bayareabites/tag/rhubarb"},"bayareabites_8986":{"type":"terms","id":"bayareabites_8986","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8986","found":true},"relationships":{},"included":{},"name":"spring recipes","slug":"spring-recipes","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"spring recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3439,"isLoading":false,"link":"/bayareabites/tag/spring-recipes"},"bayareabites_752":{"type":"terms","id":"bayareabites_752","meta":{"index":"terms_1591234321","site":"bayareabites","id":"752","found":true},"relationships":{},"included":{},"name":"Bay Area Bites Food + Drink","slug":"food-and-drink","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"Bay Area Bites Food + Drink Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1,"isLoading":false,"link":"/bayareabites/category/food-and-drink"},"bayareabites_4084":{"type":"terms","id":"bayareabites_4084","meta":{"index":"terms_1591234321","site":"bayareabites","id":"4084","found":true},"relationships":{},"included":{},"name":"food trends and technology","slug":"food-and-technology","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food trends and technology Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2573,"isLoading":false,"link":"/bayareabites/category/food-and-technology"},"bayareabites_1245":{"type":"terms","id":"bayareabites_1245","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1245","found":true},"relationships":{},"included":{},"name":"health and nutrition","slug":"health-and-nutrition","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"health and nutrition Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1078,"isLoading":false,"link":"/bayareabites/category/health-and-nutrition"},"bayareabites_2035":{"type":"terms","id":"bayareabites_2035","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2035","found":true},"relationships":{},"included":{},"name":"politics, activism, food safety","slug":"politics-activism-food-safety","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"politics, activism, food safety Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":943,"isLoading":false,"link":"/bayareabites/category/politics-activism-food-safety"},"bayareabites_1593":{"type":"terms","id":"bayareabites_1593","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1593","found":true},"relationships":{},"included":{},"name":"tv, film, video, photography","slug":"tv-film-video","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"tv, film, video, photography Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":9,"isLoading":false,"link":"/bayareabites/category/tv-film-video"},"bayareabites_316":{"type":"terms","id":"bayareabites_316","meta":{"index":"terms_1591234321","site":"bayareabites","id":"316","found":true},"relationships":{},"included":{},"name":"video","slug":"video","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"video Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5360,"isLoading":false,"link":"/bayareabites/category/video"},"bayareabites_10802":{"type":"terms","id":"bayareabites_10802","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10802","found":true},"relationships":{},"included":{},"name":"Food Labeling","slug":"food-labeling","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Food Labeling Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5256,"isLoading":false,"link":"/bayareabites/tag/food-labeling"},"bayareabites_10772":{"type":"terms","id":"bayareabites_10772","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10772","found":true},"relationships":{},"included":{},"name":"GE","slug":"ge","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"GE Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5226,"isLoading":false,"link":"/bayareabites/tag/ge"},"bayareabites_10882":{"type":"terms","id":"bayareabites_10882","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10882","found":true},"relationships":{},"included":{},"name":"genetically modified organisms","slug":"genetically-modified-organisms","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"genetically modified organisms Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5340,"isLoading":false,"link":"/bayareabites/tag/genetically-modified-organisms"},"bayareabites_10787":{"type":"terms","id":"bayareabites_10787","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10787","found":true},"relationships":{},"included":{},"name":"GMOs","slug":"gmos","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"GMOs Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5241,"isLoading":false,"link":"/bayareabites/tag/gmos"},"bayareabites_10774":{"type":"terms","id":"bayareabites_10774","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10774","found":true},"relationships":{},"included":{},"name":"labeling","slug":"labeling","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"labeling Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5228,"isLoading":false,"link":"/bayareabites/tag/labeling"},"bayareabites_65":{"type":"terms","id":"bayareabites_65","meta":{"index":"terms_1591234321","site":"bayareabites","id":"65","found":true},"relationships":{},"included":{},"name":"organic","slug":"organic","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"organic Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":29,"isLoading":false,"link":"/bayareabites/tag/organic"},"food_138":{"type":"terms","id":"food_138","meta":{"index":"terms_1591234321","site":"food","id":"138","found":true},"relationships":{},"included":{},"name":"recipes","slug":"recipes","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"recipes Archives | KQED Food","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":138,"isLoading":false,"link":"/food/tag/recipes"},"bayareabites_2998":{"type":"terms","id":"bayareabites_2998","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2998","found":true},"relationships":{},"included":{},"name":"asian food and drink","slug":"asian-food-and-drink","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"asian food and drink Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":58,"isLoading":false,"link":"/bayareabites/category/asian-food-and-drink"},"bayareabites_2638":{"type":"terms","id":"bayareabites_2638","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2638","found":true},"relationships":{},"included":{},"name":"DIY, foraging, urban homesteading","slug":"diy-and-urban-homesteading","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"DIY, foraging, urban homesteading Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1880,"isLoading":false,"link":"/bayareabites/category/diy-and-urban-homesteading"},"bayareabites_11028":{"type":"terms","id":"bayareabites_11028","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11028","found":true},"relationships":{},"included":{},"name":"food art","slug":"food-art","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food art Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7736,"isLoading":false,"link":"/bayareabites/category/food-art"},"bayareabites_12869":{"type":"terms","id":"bayareabites_12869","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12869","found":true},"relationships":{},"included":{},"name":"healthy recipes and guides","slug":"healthy-recipes","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"healthy recipes and guides Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7332,"isLoading":false,"link":"/bayareabites/category/healthy-recipes"},"bayareabites_15880":{"type":"terms","id":"bayareabites_15880","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15880","found":true},"relationships":{},"included":{},"name":"alterna-tofus","slug":"alterna-tofus","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"alterna-tofus Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100210,"isLoading":false,"link":"/bayareabites/tag/alterna-tofus"},"bayareabites_11123":{"type":"terms","id":"bayareabites_11123","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11123","found":true},"relationships":{},"included":{},"name":"chickpeas","slug":"chickpeas","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"chickpeas Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5582,"isLoading":false,"link":"/bayareabites/tag/chickpeas"},"bayareabites_13462":{"type":"terms","id":"bayareabites_13462","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13462","found":true},"relationships":{},"included":{},"name":"handmade tofu","slug":"handmade-tofu","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"handmade tofu Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7931,"isLoading":false,"link":"/bayareabites/tag/handmade-tofu"},"bayareabites_15879":{"type":"terms","id":"bayareabites_15879","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15879","found":true},"relationships":{},"included":{},"name":"soy-free tofu","slug":"soy-free-tofu","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"soy-free tofu Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100209,"isLoading":false,"link":"/bayareabites/tag/soy-free-tofu"},"bayareabites_3585":{"type":"terms","id":"bayareabites_3585","meta":{"index":"terms_1591234321","site":"bayareabites","id":"3585","found":true},"relationships":{},"included":{},"name":"tofu","slug":"tofu","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"tofu Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2375,"isLoading":false,"link":"/bayareabites/tag/tofu"},"bayareabites_2407":{"type":"terms","id":"bayareabites_2407","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2407","found":true},"relationships":{},"included":{},"name":"food art, writing, music, dance","slug":"food-art-writing-music","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food art, writing, music, dance Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":941,"isLoading":false,"link":"/bayareabites/category/food-art-writing-music"},"bayareabites_334":{"type":"terms","id":"bayareabites_334","meta":{"index":"terms_1591234321","site":"bayareabites","id":"334","found":true},"relationships":{},"included":{},"name":"humor","slug":"humor","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"humor Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5913,"isLoading":false,"link":"/bayareabites/category/humor"},"bayareabites_15440":{"type":"terms","id":"bayareabites_15440","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15440","found":true},"relationships":{},"included":{},"name":"miniature","slug":"miniature","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"miniature Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99770,"isLoading":false,"link":"/bayareabites/tag/miniature"},"bayareabites_15439":{"type":"terms","id":"bayareabites_15439","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15439","found":true},"relationships":{},"included":{},"name":"Tiny Kitchen","slug":"tiny-kitchen","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Tiny Kitchen Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99769,"isLoading":false,"link":"/bayareabites/tag/tiny-kitchen"},"bayareabites_1146":{"type":"terms","id":"bayareabites_1146","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1146","found":true},"relationships":{},"included":{},"name":"hospitality","slug":"hospitality","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"hospitality Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1460,"isLoading":false,"link":"/bayareabites/category/hospitality"},"bayareabites_666":{"type":"terms","id":"bayareabites_666","meta":{"index":"terms_1591234321","site":"bayareabites","id":"666","found":true},"relationships":{},"included":{},"name":"etiquette","slug":"etiquette","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"etiquette Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":631,"isLoading":false,"link":"/bayareabites/tag/etiquette"},"bayareabites_2193":{"type":"terms","id":"bayareabites_2193","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2193","found":true},"relationships":{},"included":{},"name":"paying the check","slug":"paying-the-check","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"paying the check Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1630,"isLoading":false,"link":"/bayareabites/tag/paying-the-check"},"bayareabites_92":{"type":"terms","id":"bayareabites_92","meta":{"index":"terms_1591234321","site":"bayareabites","id":"92","found":true},"relationships":{},"included":{},"name":"restaurants","slug":"restaurants","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"restaurants Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1598,"isLoading":false,"link":"/bayareabites/tag/restaurants"},"bayareabites_301":{"type":"terms","id":"bayareabites_301","meta":{"index":"terms_1591234321","site":"bayareabites","id":"301","found":true},"relationships":{},"included":{},"name":"beer","slug":"beer","taxonomy":"category","description":"Beer","featImg":null,"headData":{"title":"beer Archives | KQED Bay Area Bites","description":"beer","ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1071,"isLoading":false,"link":"/bayareabites/category/beer"},"bayareabites_1244":{"type":"terms","id":"bayareabites_1244","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1244","found":true},"relationships":{},"included":{},"name":"cocktails and spirits","slug":"cocktails-and-spirits","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"cocktails and spirits Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":53,"isLoading":false,"link":"/bayareabites/category/cocktails-and-spirits"},"bayareabites_50":{"type":"terms","id":"bayareabites_50","meta":{"index":"terms_1591234321","site":"bayareabites","id":"50","found":true},"relationships":{},"included":{},"name":"events","slug":"events","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"events Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":750,"isLoading":false,"link":"/bayareabites/category/events"},"bayareabites_10028":{"type":"terms","id":"bayareabites_10028","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10028","found":true},"relationships":{},"included":{},"name":"food news","slug":"food-news","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food news Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":8301,"isLoading":false,"link":"/bayareabites/category/food-news"},"bayareabites_13746":{"type":"terms","id":"bayareabites_13746","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13746","found":true},"relationships":{},"included":{},"name":"guides","slug":"guides-2","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"guides Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":8219,"isLoading":false,"link":"/bayareabites/category/guides-2"},"bayareabites_15155":{"type":"terms","id":"bayareabites_15155","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15155","found":true},"relationships":{},"included":{},"name":"north bay","slug":"north-bay","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"north bay Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99485,"isLoading":false,"link":"/bayareabites/category/north-bay"},"bayareabites_119":{"type":"terms","id":"bayareabites_119","meta":{"index":"terms_1591234321","site":"bayareabites","id":"119","found":true},"relationships":{},"included":{},"name":"wine","slug":"wine","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"wine Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":83,"isLoading":false,"link":"/bayareabites/category/wine"},"bayareabites_3786":{"type":"terms","id":"bayareabites_3786","meta":{"index":"terms_1591234321","site":"bayareabites","id":"3786","found":true},"relationships":{},"included":{},"name":"ad hoc","slug":"ad-hoc","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"ad hoc Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2466,"isLoading":false,"link":"/bayareabites/tag/ad-hoc"},"bayareabites_16393":{"type":"terms","id":"bayareabites_16393","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16393","found":true},"relationships":{},"included":{},"name":"bottlerock","slug":"bottlerock","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"bottlerock Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100723,"isLoading":false,"link":"/bayareabites/tag/bottlerock"},"bayareabites_11543":{"type":"terms","id":"bayareabites_11543","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11543","found":true},"relationships":{},"included":{},"name":"music festivals","slug":"music-festivals","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"music festivals Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6005,"isLoading":false,"link":"/bayareabites/tag/music-festivals"},"bayareabites_187":{"type":"terms","id":"bayareabites_187","meta":{"index":"terms_1591234321","site":"bayareabites","id":"187","found":true},"relationships":{},"included":{},"name":"Napa","slug":"napa","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Napa Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":152,"isLoading":false,"link":"/bayareabites/tag/napa"},"bayareabites_16340":{"type":"terms","id":"bayareabites_16340","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16340","found":true},"relationships":{},"included":{},"name":"sonoma magazine","slug":"sonoma-magazine","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"sonoma magazine Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100670,"isLoading":false,"link":"/bayareabites/tag/sonoma-magazine"},"bayareabites_15150":{"type":"terms","id":"bayareabites_15150","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15150","found":true},"relationships":{},"included":{},"name":"Our Top 20 Guides From 2015","slug":"our-top-20-guides-from-2015","taxonomy":"series","description":"[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"]\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" rel=\"attachment wp-att-92613\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/PhatTriSpecial.jpg\" alt=\"The Phat Tri special bánh mì with a generous smear of pâté. Photo: Jeff Cianci\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92613\" />\u003c/a> The Phat Tri special bánh mì with a generous smear of pâté[/caption]\r\n\r\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" target=\"_blank\">Bánh mì\u003c/a> topped the list of your favorite foods to eat in 2015 (and in the \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/21/bay-area-bites-guide-to-8-favorite-east-bay-banh-mi-spots/\" target=\"_blank\">East Bay\u003c/a>, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.","featImg":null,"headData":{"title":"Our Top 20 Guides From 2015 Archives | KQED Bay Area Bites","description":"[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"] The Phat Tri special bánh mì with a generous smear of pâté[/caption] Bánh mì topped the list of your favorite foods to eat in 2015 (and in the East Bay, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.","ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99480,"isLoading":false,"link":"/bayareabites/series/our-top-20-guides-from-2015"},"bayareabites_109":{"type":"terms","id":"bayareabites_109","meta":{"index":"terms_1591234321","site":"bayareabites","id":"109","found":true},"relationships":{},"included":{},"name":"bay area","slug":"bay-area","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"bay area Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":73,"isLoading":false,"link":"/bayareabites/category/bay-area"},"bayareabites_264":{"type":"terms","id":"bayareabites_264","meta":{"index":"terms_1591234321","site":"bayareabites","id":"264","found":true},"relationships":{},"included":{},"name":"berkeley","slug":"berkeley","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"berkeley Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7636,"isLoading":false,"link":"/bayareabites/category/berkeley"},"bayareabites_8770":{"type":"terms","id":"bayareabites_8770","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8770","found":true},"relationships":{},"included":{},"name":"east bay","slug":"east-bay","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"east bay Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7634,"isLoading":false,"link":"/bayareabites/category/east-bay"},"bayareabites_1875":{"type":"terms","id":"bayareabites_1875","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1875","found":true},"relationships":{},"included":{},"name":"local food businesses","slug":"local-food-businesses","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"local food businesses Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1453,"isLoading":false,"link":"/bayareabites/category/local-food-businesses"},"bayareabites_90":{"type":"terms","id":"bayareabites_90","meta":{"index":"terms_1591234321","site":"bayareabites","id":"90","found":true},"relationships":{},"included":{},"name":"san francisco","slug":"san-francisco","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"san francisco Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":54,"isLoading":false,"link":"/bayareabites/category/san-francisco"},"bayareabites_358":{"type":"terms","id":"bayareabites_358","meta":{"index":"terms_1591234321","site":"bayareabites","id":"358","found":true},"relationships":{},"included":{},"name":"science","slug":"science","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"science Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7943,"isLoading":false,"link":"/bayareabites/category/science"},"bayareabites_60":{"type":"terms","id":"bayareabites_60","meta":{"index":"terms_1591234321","site":"bayareabites","id":"60","found":true},"relationships":{},"included":{},"name":"sustainability, environment, climate change","slug":"sustainability","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"sustainability, environment, climate change Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":23,"isLoading":false,"link":"/bayareabites/category/sustainability"},"bayareabites_14727":{"type":"terms","id":"bayareabites_14727","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14727","found":true},"relationships":{},"included":{},"name":"bbl","slug":"bbl","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"bbl Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99103,"isLoading":false,"link":"/bayareabites/tag/bbl"},"bayareabites_376":{"type":"terms","id":"bayareabites_376","meta":{"index":"terms_1591234321","site":"bayareabites","id":"376","found":true},"relationships":{},"included":{},"name":"fish","slug":"fish","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"fish Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":341,"isLoading":false,"link":"/bayareabites/tag/fish"},"bayareabites_12212":{"type":"terms","id":"bayareabites_12212","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12212","found":true},"relationships":{},"included":{},"name":"lobster","slug":"lobster","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"lobster Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6674,"isLoading":false,"link":"/bayareabites/tag/lobster"},"bayareabites_14725":{"type":"terms","id":"bayareabites_14725","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14725","found":true},"relationships":{},"included":{},"name":"monterey bay","slug":"monterey-bay","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"monterey bay Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":99101,"isLoading":false,"link":"/bayareabites/tag/monterey-bay"},"bayareabites_8985":{"type":"terms","id":"bayareabites_8985","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8985","found":true},"relationships":{},"included":{},"name":"monterey bay aquarium seafood watch list","slug":"monterey-bay-aquarium-seafood-watch-list","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"monterey bay aquarium seafood watch list Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3438,"isLoading":false,"link":"/bayareabites/tag/monterey-bay-aquarium-seafood-watch-list"},"bayareabites_323":{"type":"terms","id":"bayareabites_323","meta":{"index":"terms_1591234321","site":"bayareabites","id":"323","found":true},"relationships":{},"included":{},"name":"seafood","slug":"seafood","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"seafood Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":288,"isLoading":false,"link":"/bayareabites/tag/seafood"},"bayareabites_16196":{"type":"terms","id":"bayareabites_16196","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16196","found":true},"relationships":{},"included":{},"name":"New Restaurants 2018","slug":"new-restaurants-2018","taxonomy":"series","description":null,"featImg":null,"headData":{"title":"New Restaurants 2018 Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100526,"isLoading":false,"link":"/bayareabites/series/new-restaurants-2018"},"bayareabites_13306":{"type":"terms","id":"bayareabites_13306","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13306","found":true},"relationships":{},"included":{},"name":"beverages","slug":"beverages","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"beverages Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7773,"isLoading":false,"link":"/bayareabites/category/beverages"},"bayareabites_1807":{"type":"terms","id":"bayareabites_1807","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1807","found":true},"relationships":{},"included":{},"name":"restaurants, bars, cafes, pop-ups","slug":"restaurants-and-bars","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":56,"isLoading":false,"link":"/bayareabites/category/restaurants-and-bars"},"bayareabites_10":{"type":"terms","id":"bayareabites_10","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10","found":true},"relationships":{},"included":{},"name":"reviews","slug":"reviews","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"reviews Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":24,"isLoading":false,"link":"/bayareabites/category/reviews"},"bayareabites_2804":{"type":"terms","id":"bayareabites_2804","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2804","found":true},"relationships":{},"included":{},"name":"dogpatch","slug":"dogpatch","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"dogpatch Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1970,"isLoading":false,"link":"/bayareabites/tag/dogpatch"},"bayareabites_16141":{"type":"terms","id":"bayareabites_16141","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16141","found":true},"relationships":{},"included":{},"name":"Enrique Sanchez","slug":"enrique-sanchez","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Enrique Sanchez Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100471,"isLoading":false,"link":"/bayareabites/tag/enrique-sanchez"},"bayareabites_16140":{"type":"terms","id":"bayareabites_16140","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16140","found":true},"relationships":{},"included":{},"name":"School Night","slug":"school-night","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"School Night Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100470,"isLoading":false,"link":"/bayareabites/tag/school-night"},"bayareabites_1251":{"type":"terms","id":"bayareabites_1251","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1251","found":true},"relationships":{},"included":{},"name":"traci des jardins","slug":"traci-des-jardins","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"traci des jardins Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1096,"isLoading":false,"link":"/bayareabites/tag/traci-des-jardins"}},"userAgentReducer":{"userAgent":"Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)","isBot":true},"userPermissionsReducer":{"wpLoggedIn":false},"localStorageReducer":{},"browserHistoryReducer":[],"eventsReducer":{},"fssReducer":{},"tvDailyScheduleReducer":{},"tvWeeklyScheduleReducer":{},"tvPrimetimeScheduleReducer":{},"tvMonthlyScheduleReducer":{},"userAccountReducer":{"routeTo":"","showDeleteConfirmModal":false,"user":{"userId":"","isFound":false,"firstName":"","lastName":"","phoneNumber":"","email":"","articles":[]}},"youthMediaReducer":{},"checkPleaseReducer":{"filterData":{},"restaurantData":[]},"reframeReducer":{"attendee":null},"location":{"pathname":"/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar","previousPathname":"/"}}