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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"},"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"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"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_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":1711132262,"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":""},"videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","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_313","food_317","food_312","food_221","food_325","food_316","food_329","food_143","food_328","food_319","food_323","food_315","food_326","food_324","food_321","food_320","food_322","food_330","food_314","food_318","food_327"],"featImg":"food_1337521","label":"source_food_1337517"},"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":""},"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"},"bayareabites_139208":{"type":"posts","id":"bayareabites_139208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139208","found":true},"guestAuthors":[],"slug":"flavors-at-home-boiled-potatoes-and-tuna","title":"Boiled Potatoes and Tuna","publishDate":1602172834,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_138955,bayareabites_138836,bayareabites_138794' label='Even more Flavors at Home']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Another flavor, still at home. This week, it’s an elegant surprise with two pantry staples.","status":"publish","parent":0,"modified":1621632051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":569},"headData":{"title":"Boiled Potatoes and Tuna | KQED","description":"Another flavor, still at home. This week, it’s an elegant surprise with two pantry staples.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139208 https://ww2.kqed.org/bayareabites/?p=139208","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/08/flavors-at-home-boiled-potatoes-and-tuna/","disqusTitle":"Boiled Potatoes and Tuna","source":"Flavors at Home","path":"/bayareabites/139208/flavors-at-home-boiled-potatoes-and-tuna","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_138955,bayareabites_138836,bayareabites_138794","label":"Even more Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139208/flavors-at-home-boiled-potatoes-and-tuna","authors":["11625"],"series":["bayareabites_16895"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16536","bayareabites_300","bayareabites_1956"],"featImg":"bayareabites_139211","label":"source_bayareabites_139208"},"bayareabites_1769":{"type":"posts","id":"bayareabites_1769","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1769","found":true},"guestAuthors":[],"slug":"how-to-save-a-fruitcake","title":"How to Save a Fruitcake","publishDate":1230819420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake.jpg\" alt=\"fruitcake\" align=\"right\">We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\u003c/p>\n\u003cp>I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\u003c/p>\n\u003cp>While visiting the gift shop at \u003ca href=\"http://www.royal.gov.uk/OutPut/Page559.asp\">Holyrood Palace\u003c/a> in Edinburgh -- I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said \"Definitely.\" Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that's $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.\u003c/p>\n\u003cp>After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren't rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn't have any alcohol in it. \u003c/p>\n\u003cp>Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made -- and aged -- without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After \"fixing\" the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily. \u003c/p>\n\u003cp>So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake-pan.jpg\" alt=\"reviving a fruitcake\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Revive a Fruitcake\u003c/strong>\u003cbr>\n1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.\u003cbr>\n2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.\u003cbr>\n3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.\u003cbr>\n4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.\u003cbr>\n5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.\u003cbr>\n6. Turn off the heat, cover the cake and let it sit for another five minutes.\u003cbr>\n7. Set the cake on a plate to cool and then serve with your favorite pot of tea.\u003c/p>\n\n","blocks":[],"excerpt":"We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\r\n \r\nI thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\r\n","status":"publish","parent":0,"modified":1528473445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":793},"headData":{"title":"How to Save a Fruitcake | KQED","description":"We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to "re-gift," can last for years, and are hockey-puck textured. According to the late Johnny Carson, "The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other."\r\n \r\nI thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1769 http://blogs.kqed.org/bayareabites/2009/01/01/how-to-save-a-fruitcake/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/01/how-to-save-a-fruitcake/","disqusTitle":"How to Save a Fruitcake","path":"/bayareabites/1769/how-to-save-a-fruitcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake.jpg\" alt=\"fruitcake\" align=\"right\">We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\u003c/p>\n\u003cp>I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\u003c/p>\n\u003cp>While visiting the gift shop at \u003ca href=\"http://www.royal.gov.uk/OutPut/Page559.asp\">Holyrood Palace\u003c/a> in Edinburgh -- I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said \"Definitely.\" Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that's $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.\u003c/p>\n\u003cp>After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren't rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn't have any alcohol in it. \u003c/p>\n\u003cp>Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made -- and aged -- without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.\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>My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After \"fixing\" the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily. \u003c/p>\n\u003cp>So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake-pan.jpg\" alt=\"reviving a fruitcake\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Revive a Fruitcake\u003c/strong>\u003cbr>\n1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.\u003cbr>\n2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.\u003cbr>\n3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.\u003cbr>\n4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.\u003cbr>\n5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.\u003cbr>\n6. Turn off the heat, cover the cake and let it sit for another five minutes.\u003cbr>\n7. Set the cake on a plate to cool and then serve with your favorite pot of tea.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1769/how-to-save-a-fruitcake","authors":["5016"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_1694"],"featImg":"bayareabites_128860","label":"bayareabites"},"bayareabites_45322":{"type":"posts","id":"bayareabites_45322","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45322","found":true},"guestAuthors":[],"slug":"japanese-mochi-both-new-and-old","title":"Japanese Mochi Both Modern and Traditional","publishDate":1341068454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n","blocks":[],"excerpt":"Elaine Wu shares two places in San Jose where you can get Japanese mochi -- one makes these treats the old-fashioned way by hand, the other takes a modern approach and the mochi is made in Japan and shipped fresh to the States, weekly. ","status":"publish","parent":0,"modified":1628538640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":618},"headData":{"title":"Japanese Mochi Both Modern and Traditional | KQED","description":"Elaine Wu shares two places in San Jose where you can get Japanese mochi -- one makes these treats the old-fashioned way by hand, the other takes a modern approach and the mochi is made in Japan and shipped fresh to the States, weekly. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45322 http://blogs.kqed.org/bayareabites/?p=45322","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/30/japanese-mochi-both-new-and-old/","disqusTitle":"Japanese Mochi Both Modern and Traditional","path":"/bayareabites/45322/japanese-mochi-both-new-and-old","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45322/japanese-mochi-both-new-and-old","authors":["5127"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1653","bayareabites_1875"],"tags":["bayareabites_335","bayareabites_10046","bayareabites_10565","bayareabites_10052","bayareabites_14752","bayareabites_13464"],"featImg":"bayareabites_45333","label":"bayareabites"},"bayareabites_11956":{"type":"posts","id":"bayareabites_11956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11956","found":true},"guestAuthors":[],"slug":"fromage-de-chat","title":"Fromage de Chat (aka Cat Milk Cheese)","publishDate":1270131420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n","blocks":[],"excerpt":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ","status":"publish","parent":0,"modified":1427824579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":731},"headData":{"title":"Fromage de Chat (aka Cat Milk Cheese) | KQED","description":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new "it" food in the culinary world. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11956 http://blogs.kqed.org/bayareabites/?p=11956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/01/fromage-de-chat/","disqusTitle":"Fromage de Chat (aka Cat Milk Cheese)","path":"/bayareabites/11956/fromage-de-chat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\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>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11956/fromage-de-chat","authors":["5016"],"categories":["bayareabites_334","bayareabites_1875"],"tags":["bayareabites_3693","bayareabites_3677","bayareabites_10156","bayareabites_3678","bayareabites_14750","bayareabites_1621"],"featImg":"bayareabites_12033","label":"bayareabites"},"bayareabites_12784":{"type":"posts","id":"bayareabites_12784","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12784","found":true},"guestAuthors":[],"slug":"revised-a-tour-of-theo-chocolate-factory","title":"A Tour of Theo Chocolate Factory","publishDate":1272291439,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Theo-Chocolate-.jpg\" alt=\"Theo Chocolate Factory\" title=\"Theo Chocolate Factory\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-12750\">\u003cbr>\n\u003cem>My sister Rachael and her boyfriend Matt waiting in the showroom for the tour to begin\u003c/em>\u003c/p>\n\u003cp>My mom was right when she mentioned no one was quite as excited about the chocolate tour as I was. I found myself almost elbowing small children to get to the front of the line so my view of the machines and the tempering process wouldn't be obstructed. I tried to keep my cool when they passed around the cocoa butter, assuring myself I'd get a turn to feel it as well. For someone who loves chocolate and who was already a big \u003ca href=\"http://www.theochocolate.com/\">Theo\u003c/a> fan, this was a major afternoon. And my family was kind enough to oblige when I told them that, although we only had two days in Seattle, this was how we were spending our Tuesday afternoon. \u003c/p>\n\u003cp>The tour began in a small room where our fearless guide led us through a brief history of Theo Chocolate, the only U.S. fair-trade, organic bean-to bar chocolate factory. In addition to many samples and a tour through the factory, we learned all about how Theo actually yields a chocolate bar from the cocoa pod--the beginning of it all. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/cocoa-pod.jpg\" alt=\"cocoa pod\" title=\"cocoa pod\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-12753\">\u003cbr>\n A cocoa pod is actually a fruit with a leathery rind about 3 cm thick, and is a bit smaller than an American football. It's filled with cocoa seeds and mucilaginous pulp. The pulp kind of looks like wet cotton and it plays a key role in the fermentation of the chocolate (did you know chocolate is a fermented food?). To simplify drastically, with time and heat throughout the fermentation process, the white pulp disappears leaving only the dead heated seeds. The seeds are then dried and become known as beans--the raw material for the Theo magic to begin. There are apparently about 30-50 seeds in each pod, and it takes 80-90 beans to make a 3 oz. bar of chocolate. \u003c/p>\n\u003cp>\u003cstrong>The Process: One Hour Distilled Down to a Paragraph\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Theo-Factory.jpg\" alt=\"Making Chocolate\" title=\"Making Chocolate\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-12765\">\u003cbr>\n\u003cem>Roasted beans, the Winnower machine, the tempering machine, quality control\u003c/em>\u003c/p>\n\u003cp>In the factory itself, there are a number of machines and steps that are involved in creating the final product. They use a European roaster (there are less than 100 of these left in the world) which drives off moisture. Our tour guide explained that they do a partial roast to begin with and then send the beans into the \"Winnower\" machine where they are slammed against a steel plate to allow for the husks to separate, and are then moved through different meshes and through an air stream that blows the husk away from the recently smashed nibs. Then the cleaned nibs go back in the roaster to further develop the flavor. After this, off to the Ball Mill which whirls the beans at high speed so that they can be broken down and eventually turned into chocolate liqueur. They add evaporated cane juice, and 6500 pounds of chocolate goes into one holding tank where it is eventually taken to their tempering machines and out into individual molds. \u003c/p>\n\u003cp>\u003cstrong>Flavors of Theo Chocolate we Sampled: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_4123.jpg\" alt=\"Chocolate Samples\" title=\"Chocolate Samples\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-12768\">\u003cbr>\n\u003cem>Samples, samples, and more samples\u003c/em>\n\u003cp>I'm not sure that most people are used to describing the nuances of chocolate in the same way that we often do with wine or even with coffee. But our tour guide encouraged us to mention the first word that came to our minds when we sampled different bars. People began to loosen up after a few minutes and really explore their palates and their personal preferences. Here is a sampling of what we tried:\u003c/p>\n\u003cli>\u003cstrong>Lime Coriander Confection:\u003c/strong> I loved this little square. It had a subtle, spring citrus flavor and just a hint of coriander. I was surprised to learn each confection and caramel is still hand-decorated.\u003c/li>\n\u003cli>\u003cstrong>Pink Salted Vanilla Caramel:\u003c/strong> My mom bought some of these to take home. I can't honestly say that the pink salt adds any different flavor profile than regular salt, but they sure are pretty. \u003c/li>\n\u003cli>\u003cstrong>Lemon Verbena Confection:\u003c/strong> Spring time in one bite. Vibrant, bright lemon flavor enrobed in dark chocolate. \u003c/li>\n\u003cli>\u003cstrong>Milk Chocolate Chai Bar:\u003c/strong> While I much prefer dark to milk chocolate, I ended up falling in love with this bar and bringing one home. At Theo, their milk chocolate has at least 40% cocoa, so it still seems very rich and complex. I loved the warm spice flavor profile. \u003c/li>\n\u003cli>\u003cstrong>Dark Chocolate Toasted Coconut Bar:\u003c/strong> And I bought two of these. Apparently they are seasonal so I was concerned they may go away forever. If you like coconut, try and get your hands on one. \u003c/li>\n\u003cli>\u003cstrong>Dark Chocolate Cherry Almond:\u003c/strong> A really classic combination of organic cherries and rich dark chocolate studded generously with almonds. \u003c/li>\n\u003cli>\u003cstrong>91% Dark Chocolate Bar:\u003c/strong> This blew me away. I've tried 95% chocolate before and it just screamed baking chocolate--bitter, leaving your mouth with a dry, unpleasant taste. But Theo's 91% bar was not at all bitter (although not all that sweet either). The perfect bar for a dark chocolate purist. \u003c/li>\n\u003cli>\u003cstrong>Nib Brittle (70%):\u003c/strong> I learned on the tour that people either love or hate cocoa nibs. I happen to love them, but by the looks on the faces of many of the folks around me, that's not always the case. This bar has organic, roasted nibs enrobed in a crunchy, slightly sweet brittle. \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>The Future of Chocolate in the U.S. \u003c/strong>\u003c/p>\n\u003cp>The tour closed with some interesting information that I wasn't aware of. Chocolate production in the U.S. is a really new endeavor--spanning only the last 250 years. And, like anything, the standards are constantly changing in regards to the percentage of cocoa required, fillers allowed etc. I was shocked to learn that currently commercial products only have to be 10% cocoa to call themselves chocolate. Yikes. What comprises the rest? Check out your average grocery store aisle and see if you can locate the chocolate chips often labeled \"chocolate baking chips\"--they're mostly milk solids and sugar. So Theo's whole point is that life is too short to eat bad quality chocolate and, in remaining firm with such high standards, they'll hopefully help shape the future landscape of chocolate standards and regulation. On their website they note: \u003c/p>\n\u003cblockquote>\u003cp>At Theo, we believe there is no luxury in products that benefit us today, while jeopardizing future generations ability to meet their needs. When you taste our chocolate you will experience our passion and integrity in every luscious bite. \u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So like most things, not all chocolate is created equal. And I've become a little obsessed with reading labels and researching the chocolate that I purchase since taking the Theo tour. The name Theo originates from the Greek name of the Cacao tree -- Theobroma Cacao or \"Food of the Gods.\" They're living up to the name. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her experience touring Seattle's Theo Chocolate, the U.S.'s only organic and fair-trade bean to bar chocolate factory. ","status":"publish","parent":0,"modified":1272254395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1149},"headData":{"title":"A Tour of Theo Chocolate Factory | KQED","description":"Megan Gordon shares her experience touring Seattle's Theo Chocolate, the U.S.'s only organic and fair-trade bean to bar chocolate factory. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12784 http://blogs.kqed.org/bayareabites/?p=12784","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/26/revised-a-tour-of-theo-chocolate-factory/","disqusTitle":"A Tour of Theo Chocolate Factory","path":"/bayareabites/12784/revised-a-tour-of-theo-chocolate-factory","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Theo-Chocolate-.jpg\" alt=\"Theo Chocolate Factory\" title=\"Theo Chocolate Factory\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-12750\">\u003cbr>\n\u003cem>My sister Rachael and her boyfriend Matt waiting in the showroom for the tour to begin\u003c/em>\u003c/p>\n\u003cp>My mom was right when she mentioned no one was quite as excited about the chocolate tour as I was. I found myself almost elbowing small children to get to the front of the line so my view of the machines and the tempering process wouldn't be obstructed. I tried to keep my cool when they passed around the cocoa butter, assuring myself I'd get a turn to feel it as well. For someone who loves chocolate and who was already a big \u003ca href=\"http://www.theochocolate.com/\">Theo\u003c/a> fan, this was a major afternoon. And my family was kind enough to oblige when I told them that, although we only had two days in Seattle, this was how we were spending our Tuesday afternoon. \u003c/p>\n\u003cp>The tour began in a small room where our fearless guide led us through a brief history of Theo Chocolate, the only U.S. fair-trade, organic bean-to bar chocolate factory. In addition to many samples and a tour through the factory, we learned all about how Theo actually yields a chocolate bar from the cocoa pod--the beginning of it all. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/cocoa-pod.jpg\" alt=\"cocoa pod\" title=\"cocoa pod\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-12753\">\u003cbr>\n A cocoa pod is actually a fruit with a leathery rind about 3 cm thick, and is a bit smaller than an American football. It's filled with cocoa seeds and mucilaginous pulp. The pulp kind of looks like wet cotton and it plays a key role in the fermentation of the chocolate (did you know chocolate is a fermented food?). To simplify drastically, with time and heat throughout the fermentation process, the white pulp disappears leaving only the dead heated seeds. The seeds are then dried and become known as beans--the raw material for the Theo magic to begin. There are apparently about 30-50 seeds in each pod, and it takes 80-90 beans to make a 3 oz. bar of chocolate. \u003c/p>\n\u003cp>\u003cstrong>The Process: One Hour Distilled Down to a Paragraph\u003c/strong>\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Theo-Factory.jpg\" alt=\"Making Chocolate\" title=\"Making Chocolate\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-12765\">\u003cbr>\n\u003cem>Roasted beans, the Winnower machine, the tempering machine, quality control\u003c/em>\u003c/p>\n\u003cp>In the factory itself, there are a number of machines and steps that are involved in creating the final product. They use a European roaster (there are less than 100 of these left in the world) which drives off moisture. Our tour guide explained that they do a partial roast to begin with and then send the beans into the \"Winnower\" machine where they are slammed against a steel plate to allow for the husks to separate, and are then moved through different meshes and through an air stream that blows the husk away from the recently smashed nibs. Then the cleaned nibs go back in the roaster to further develop the flavor. After this, off to the Ball Mill which whirls the beans at high speed so that they can be broken down and eventually turned into chocolate liqueur. They add evaporated cane juice, and 6500 pounds of chocolate goes into one holding tank where it is eventually taken to their tempering machines and out into individual molds. \u003c/p>\n\u003cp>\u003cstrong>Flavors of Theo Chocolate we Sampled: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_4123.jpg\" alt=\"Chocolate Samples\" title=\"Chocolate Samples\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-12768\">\u003cbr>\n\u003cem>Samples, samples, and more samples\u003c/em>\n\u003cp>I'm not sure that most people are used to describing the nuances of chocolate in the same way that we often do with wine or even with coffee. But our tour guide encouraged us to mention the first word that came to our minds when we sampled different bars. People began to loosen up after a few minutes and really explore their palates and their personal preferences. Here is a sampling of what we tried:\u003c/p>\n\u003cli>\u003cstrong>Lime Coriander Confection:\u003c/strong> I loved this little square. It had a subtle, spring citrus flavor and just a hint of coriander. I was surprised to learn each confection and caramel is still hand-decorated.\u003c/li>\n\u003cli>\u003cstrong>Pink Salted Vanilla Caramel:\u003c/strong> My mom bought some of these to take home. I can't honestly say that the pink salt adds any different flavor profile than regular salt, but they sure are pretty. \u003c/li>\n\u003cli>\u003cstrong>Lemon Verbena Confection:\u003c/strong> Spring time in one bite. Vibrant, bright lemon flavor enrobed in dark chocolate. \u003c/li>\n\u003cli>\u003cstrong>Milk Chocolate Chai Bar:\u003c/strong> While I much prefer dark to milk chocolate, I ended up falling in love with this bar and bringing one home. At Theo, their milk chocolate has at least 40% cocoa, so it still seems very rich and complex. I loved the warm spice flavor profile. \u003c/li>\n\u003cli>\u003cstrong>Dark Chocolate Toasted Coconut Bar:\u003c/strong> And I bought two of these. Apparently they are seasonal so I was concerned they may go away forever. If you like coconut, try and get your hands on one. \u003c/li>\n\u003cli>\u003cstrong>Dark Chocolate Cherry Almond:\u003c/strong> A really classic combination of organic cherries and rich dark chocolate studded generously with almonds. \u003c/li>\n\u003cli>\u003cstrong>91% Dark Chocolate Bar:\u003c/strong> This blew me away. I've tried 95% chocolate before and it just screamed baking chocolate--bitter, leaving your mouth with a dry, unpleasant taste. But Theo's 91% bar was not at all bitter (although not all that sweet either). The perfect bar for a dark chocolate purist. \u003c/li>\n\u003cli>\u003cstrong>Nib Brittle (70%):\u003c/strong> I learned on the tour that people either love or hate cocoa nibs. I happen to love them, but by the looks on the faces of many of the folks around me, that's not always the case. This bar has organic, roasted nibs enrobed in a crunchy, slightly sweet brittle. \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>The Future of Chocolate in the U.S. \u003c/strong>\u003c/p>\n\u003cp>The tour closed with some interesting information that I wasn't aware of. Chocolate production in the U.S. is a really new endeavor--spanning only the last 250 years. And, like anything, the standards are constantly changing in regards to the percentage of cocoa required, fillers allowed etc. I was shocked to learn that currently commercial products only have to be 10% cocoa to call themselves chocolate. Yikes. What comprises the rest? Check out your average grocery store aisle and see if you can locate the chocolate chips often labeled \"chocolate baking chips\"--they're mostly milk solids and sugar. So Theo's whole point is that life is too short to eat bad quality chocolate and, in remaining firm with such high standards, they'll hopefully help shape the future landscape of chocolate standards and regulation. On their website they note: \u003c/p>\n\u003cblockquote>\u003cp>At Theo, we believe there is no luxury in products that benefit us today, while jeopardizing future generations ability to meet their needs. When you taste our chocolate you will experience our passion and integrity in every luscious bite. \u003c/p>\u003c/blockquote>\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>So like most things, not all chocolate is created equal. And I've become a little obsessed with reading labels and researching the chocolate that I purchase since taking the Theo tour. The name Theo originates from the Greek name of the Cacao tree -- Theobroma Cacao or \"Food of the Gods.\" They're living up to the name. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12784/revised-a-tour-of-theo-chocolate-factory","authors":["5072"],"categories":["bayareabites_1653"],"tags":["bayareabites_147","bayareabites_3933","bayareabites_421","bayareabites_3949"],"label":"bayareabites"},"bayareabites_92145":{"type":"posts","id":"bayareabites_92145","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92145","found":true},"guestAuthors":[],"slug":"start-your-new-years-diet-off-right-with-homemade-nut-milks","title":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","publishDate":1421516059,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481593773,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":989},"headData":{"title":"Start Your New Year’s Diet Off Right with Homemade Nut Milks | KQED","description":"The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92145 http://blogs.kqed.org/bayareabites/?p=92145","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/","disqusTitle":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","path":"/bayareabites/92145/start-your-new-years-diet-off-right-with-homemade-nut-milks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\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>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92145/start-your-new-years-diet-off-right-with-homemade-nut-milks","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_8841","bayareabites_987","bayareabites_11449","bayareabites_14073"],"featImg":"bayareabites_92150","label":"bayareabites"},"bayareabites_94568":{"type":"posts","id":"bayareabites_94568","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94568","found":true},"guestAuthors":[],"slug":"springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops","title":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops","publishDate":1428944689,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95024,95022,95021,95023,95020,95018,95017,95019,95015\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.","status":"publish","parent":0,"modified":1554328466,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":519},"headData":{"title":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops | KQED","description":"These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94568 http://ww2.kqed.org/bayareabites/?p=94568","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/13/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops/","disqusTitle":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops","path":"/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\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>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95024,95022,95021,95023,95020,95018,95017,95019,95015","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2550","bayareabites_619","bayareabites_14738"],"featImg":"bayareabites_95013","label":"bayareabites"},"bayareabites_82723":{"type":"posts","id":"bayareabites_82723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82723","found":true},"guestAuthors":[],"slug":"josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","publishDate":1401914981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","status":"publish","parent":0,"modified":1411661239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2447},"headData":{"title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe | KQED","description":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82723 http://blogs.kqed.org/bayareabites/?p=82723","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/","disqusTitle":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","path":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \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>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\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>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_59","bayareabites_13430","bayareabites_138","bayareabites_13421","bayareabites_13422","bayareabites_9782"],"featImg":"bayareabites_82828","label":"bayareabites"}},"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. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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. 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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. 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