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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"mkahn":{"type":"authors","id":"5397","meta":{"index":"authors_1591205172","id":"5397","found":true},"name":"Mike Kahn","firstName":"Mike","lastName":"Kahn","slug":"mkahn","email":"mike@kahncious.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. 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She also co-produces for KQED's bilingual news hub \u003ca href=\"https://www.instagram.com/kqedenespanol/\">KQED en Español\u003c/a>.\r\n\r\nLina previously worked for \u003ca href=\"https://kqed.org/arts\">KQED Arts\u003c/a> — supporting audience engagement efforts on the weekly \u003ca href=\"https://www.kqed.org/podcasts/rightnowish\">\u003cem>Rightnowish\u003c/em> \u003c/a>podcast, Webby-winning video series \u003ca href=\"https://www.kqed.org/if-cities-could-dance\">\u003cem>If Cities Could Dance\u003c/em>\u003c/a>, and daily Arts & Culture reporting. She won a \u003ca href=\"https://www.kqed.org/pressroom/10884/murrow\">National 2019 Edward R. Murrow Award for Excellence in Social Media\u003c/a> for KQED's series \u003cem>The Hustle\u003c/em>.\r\n\r\nBefore KQED, Lina worked as a graphic designer and digital storytelling facilitator at the \u003ca href=\"https://www.nativehealth.org/\">Native American Health Center\u003c/a>.\r\n\r\nShe's mom to a senior Chihuahua (plus one black cat) and lives in West Sonoma County on a small farmstead.","avatar":"https://secure.gravatar.com/avatar/77ec326d67223c38a436b87bcfd2a2e8?s=600&d=blank&r=g","twitter":"LinaBlanco","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"news","roles":["subscriber"]},{"site":"pop","roles":["administrator"]},{"site":"about","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]},{"site":"perspectives","roles":["editor"]}],"headData":{"title":"Lina Blanco | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/77ec326d67223c38a436b87bcfd2a2e8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/77ec326d67223c38a436b87bcfd2a2e8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lblanco"},"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. 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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","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":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1715643933,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today - is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-05-13T23:45:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"food_1337599":{"type":"posts","id":"food_1337599","meta":{"index":"posts_1591205157","site":"food","id":"1337599","found":true},"guestAuthors":[],"slug":"rocky-road-ice-cream","title":"The Chilling History of Ice Cream","publishDate":1715643778,"format":"video","headTitle":"The Chilling History of Ice Cream | KQED","labelTerm":{},"content":"\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\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://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1715707072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":253},"headData":{"title":"The Chilling History of Ice Cream | KQED","description":"Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity. Thank you to Juliet Pries, owner of The Ice Cream Bar, for sharing her rocky road ice cream with marshmallow fluff. Subscribe to KQED Food’s YouTube channel to watch","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Chilling History of Ice Cream","datePublished":"2024-05-13T23:42:58.000Z","dateModified":"2024-05-14T17:17:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/We53t1xfCSU?si=g9xTxquLDrbUujd9","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Myles Bess","subhead":"The delicious origins of Rocky Road ice cream involve The Great Depression and Prohibition.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337599/rocky-road-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\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://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337599/rocky-road-ice-cream","authors":["byline_food_1337599"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_328","food_176"],"featImg":"food_1337603","label":"source_food_1337599"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_137011":{"type":"posts","id":"bayareabites_137011","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137011","found":true},"guestAuthors":[],"slug":"flavors-at-home-simple-meals-fete-for-feta-and-frijoles-de-la-olla","title":"Simple Meals, Fete for Feta and Frijoles de la Olla","publishDate":1588276838,"format":"standard","headTitle":"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\u003ch2>Mom’s style eggs\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love eggs. They’re one ingredient that has so much versatility. Bake them. Boil them. Fry them. Poach, sous vide, baste, coddle, pickle, cured. The list goes on. During this time at home, I’ve made everything from veggie-laden frittatas and burji (Indian scrambled eggs) to three-ingredient fluffy souffle omelets and breakfast tacos.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_136879\" label=\"Flavors at Home: Laska Memories, Brunch for One and an Ode to Winter's Oranges \"]\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">But there’s one method I keep coming back to. I call it ‘Mom-style’ eggs, and they’re possibly the simplest and most comforting thing I eat for breakfast. On Saturday mornings growing up, my mom would typically ask what my brother and I wanted for breakfast. Often times, it was savory pancakes or dosa and chutney. My father was usually the one who wielded the egg trophy for his slow-cooked burji, with cilantro, tomatoes, onions and deadly spicy green chiles. They’d take about 20-30 minutes to make, and we’d eat them with Kawan roti canai parathas, onion pickle and daal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But every so often, my mom would ask, “Do you want it Mom’s style?” It’s a simple runny yolk fried egg on generously buttered pan-toasted bread. That’s it. It’s simple, to the point and delicious. The edges are crisp but the whites aren’t leathery. The yolk absorbs into the bread, and it’s a pure joy to eat.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What’s the trick to the perfect fried egg? It’s all about temperature and timing. While my mom and most people use butter or oil to fry, I love using ghee. It gives you that buttery flavor while also allowing you to crank up the heat. You want to heat the ghee to a point that when you crack the egg in, it instantly starts dancing and sputtering in the pan. That violent reaction, in the beginning, will reward you with those crisp edges, variations in texture, a fully set white and a runny yolk. Another helpful method is to spoon ghee over the whites of the eggs to help them cook through.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not homemade pasta or some huge project, but I’m perfectly content with that. Not everything needs to be Instagram-worthy heavy lifts. I gravitate to these eggs more now because it makes me feel closer to my mom, who lives in Florida. It makes me feel connected to my family while I’m here in the Bay Area. \u003ci>—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/i>\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137017\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137017 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg\" alt=\"Bowl of salad with cheese\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes salad is really all about the cheese. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salad, a Vessel for Cheese\u003c/h2>\n\u003cp>After a long pause on dairy and other animal products, I returned to cheese with open arms. My favorite way to make cheese the star of the show has been through leafy salads that provide non-intrusive texture and refreshing crunch. I assemble my cheese forward salads with a base of little gems and butter lettuce, the first for their gentle flavor catching ridges and the second for its soft, abundant leaves.\u003c/p>\n\u003cp>I throw in a few pieces of fresh basil to mingle with the greens before adding in a few shavings of parmesan and a very soft, creamy cheese. This time, it's a mild feta that comes packed in olive oil. I then dress the whole thing with olive oil, a squeeze of lemon juice, a sprig or two of thyme, some freshly ground pepper and a small pinch of salt (the cheeses are packing salt of their own so I’m careful not to oversalt). This entire production, although very simple, is really about the cheese. In this warming spring weather, a cold, crunchy salad turned out to be as perfect a vessel for cheese as a cracker. \u003ci>—Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003cbr>\n\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137015\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137015\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast spread of frijoles de la olla, flash-fried egg topped with chile de árbol salsa and served with a side of plantain chips or tostones. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Frijoles de la Olla, Tostones and Salsa de Chile de Árbol en Aceite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recently, I've been gravitating toward the flavors of my childhood, including my Abuelita's pot of pinto beans. For me, the perfect meal involves layers of texture—so my shelter-in-place breakfast of champions is simple, strange for some, but divine: garlicky frijoles de la olla in their gravy, a quick-fried golden egg and a side of tostones. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The combination of melt-in-your-mouth pinto beans, fried egg yolk spill and the shock of salty thick-cut, crunchy plantains make for a perfect comfort meal when the days are long and lonely. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s critical that you let the beans sit in water overnight (12-24 hours) and only add salt to taste once the beans have finished cooking completely.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Keep things lively by letting everything mingle in the same bowl and top your bowl with a fiery chile-de-árbol en Aceite made of charred chiles, olive oil, garlic and salt blended to produce a smokey, lingering burn.\u003cbr>\n\u003c/span>[aside postID=\"bayareabites_136777\" label=\"Flavors at Home: Noodle Soup, Homemade Dosas and Timeless Beans\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">Growing up, I never knew the exact name of the salsa, but I have memories of my coolest aunt smoking up the entire house making her salsa with a charred chile de árbol and oil base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137016\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137016 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg\" alt=\"\" width=\"800\" height=\"470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-1020x600.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24.jpg 1408w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When making frijoles de la olla, let your beans sit in water for at least 12 hours. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for frijoles de la olla:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">1 cup of pinto beans\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">4 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2-4 cups of water (2 cups for soaking, 2 cups for cooking)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">salt to taste\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Ingredients for salsa macha/quemada en aceite:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">10 chile de árbol\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">3 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1/3 cup of olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tbsp of olive oil\u003c/span>\u003c/p>\n\u003cp>\u003cb>Egg:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">Egg + salt and fried to your liking\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"From simple salads to fried eggs, this is what we're cooking this week during shelter-in-place.","status":"publish","parent":0,"modified":1602693266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1099},"headData":{"title":"Flavors at Home: This is what we're cooking during shelter-in-place | KQED","description":"From feta to frijoles de la olla, KQED writers are finding comfort in cooking while sheltering in place. This weekly column explores recipes and memories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Simple Meals, Fete for Feta and Frijoles de la Olla","datePublished":"2020-04-30T20:00:38.000Z","dateModified":"2020-10-14T16:34:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137011 https://ww2.kqed.org/bayareabites/?p=137011","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/30/flavors-at-home-simple-meals-fete-for-feta-and-frijoles-de-la-olla/","disqusTitle":"Simple Meals, Fete for Feta and Frijoles de la Olla","source":"Flavors at Home","path":"/bayareabites/137011/flavors-at-home-simple-meals-fete-for-feta-and-frijoles-de-la-olla","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\u003ch2>Mom’s style eggs\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love eggs. They’re one ingredient that has so much versatility. Bake them. Boil them. Fry them. Poach, sous vide, baste, coddle, pickle, cured. The list goes on. During this time at home, I’ve made everything from veggie-laden frittatas and burji (Indian scrambled eggs) to three-ingredient fluffy souffle omelets and breakfast tacos.\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136879","label":"Flavors at Home: Laska Memories, Brunch for One and an Ode to Winter's Oranges "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">But there’s one method I keep coming back to. I call it ‘Mom-style’ eggs, and they’re possibly the simplest and most comforting thing I eat for breakfast. On Saturday mornings growing up, my mom would typically ask what my brother and I wanted for breakfast. Often times, it was savory pancakes or dosa and chutney. My father was usually the one who wielded the egg trophy for his slow-cooked burji, with cilantro, tomatoes, onions and deadly spicy green chiles. They’d take about 20-30 minutes to make, and we’d eat them with Kawan roti canai parathas, onion pickle and daal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But every so often, my mom would ask, “Do you want it Mom’s style?” It’s a simple runny yolk fried egg on generously buttered pan-toasted bread. That’s it. It’s simple, to the point and delicious. The edges are crisp but the whites aren’t leathery. The yolk absorbs into the bread, and it’s a pure joy to eat.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What’s the trick to the perfect fried egg? It’s all about temperature and timing. While my mom and most people use butter or oil to fry, I love using ghee. It gives you that buttery flavor while also allowing you to crank up the heat. You want to heat the ghee to a point that when you crack the egg in, it instantly starts dancing and sputtering in the pan. That violent reaction, in the beginning, will reward you with those crisp edges, variations in texture, a fully set white and a runny yolk. Another helpful method is to spoon ghee over the whites of the eggs to help them cook through.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not homemade pasta or some huge project, but I’m perfectly content with that. Not everything needs to be Instagram-worthy heavy lifts. I gravitate to these eggs more now because it makes me feel closer to my mom, who lives in Florida. It makes me feel connected to my family while I’m here in the Bay Area. \u003ci>—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/i>\u003c/span>\u003cspan style=\"font-weight: 400\"> \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>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137017\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137017 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg\" alt=\"Bowl of salad with cheese\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_3083.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes salad is really all about the cheese. \u003ccite>(Ruth Gebreyesus / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salad, a Vessel for Cheese\u003c/h2>\n\u003cp>After a long pause on dairy and other animal products, I returned to cheese with open arms. My favorite way to make cheese the star of the show has been through leafy salads that provide non-intrusive texture and refreshing crunch. I assemble my cheese forward salads with a base of little gems and butter lettuce, the first for their gentle flavor catching ridges and the second for its soft, abundant leaves.\u003c/p>\n\u003cp>I throw in a few pieces of fresh basil to mingle with the greens before adding in a few shavings of parmesan and a very soft, creamy cheese. This time, it's a mild feta that comes packed in olive oil. I then dress the whole thing with olive oil, a squeeze of lemon juice, a sprig or two of thyme, some freshly ground pepper and a small pinch of salt (the cheeses are packing salt of their own so I’m careful not to oversalt). This entire production, although very simple, is really about the cheese. In this warming spring weather, a cold, crunchy salad turned out to be as perfect a vessel for cheese as a cracker. \u003ci>—Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003cbr>\n\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_137015\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137015\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-25-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast spread of frijoles de la olla, flash-fried egg topped with chile de árbol salsa and served with a side of plantain chips or tostones. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Frijoles de la Olla, Tostones and Salsa de Chile de Árbol en Aceite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recently, I've been gravitating toward the flavors of my childhood, including my Abuelita's pot of pinto beans. For me, the perfect meal involves layers of texture—so my shelter-in-place breakfast of champions is simple, strange for some, but divine: garlicky frijoles de la olla in their gravy, a quick-fried golden egg and a side of tostones. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The combination of melt-in-your-mouth pinto beans, fried egg yolk spill and the shock of salty thick-cut, crunchy plantains make for a perfect comfort meal when the days are long and lonely. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s critical that you let the beans sit in water overnight (12-24 hours) and only add salt to taste once the beans have finished cooking completely.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Keep things lively by letting everything mingle in the same bowl and top your bowl with a fiery chile-de-árbol en Aceite made of charred chiles, olive oil, garlic and salt blended to produce a smokey, lingering burn.\u003cbr>\n\u003c/span>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136777","label":"Flavors at Home: Noodle Soup, Homemade Dosas and Timeless Beans "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Growing up, I never knew the exact name of the salsa, but I have memories of my coolest aunt smoking up the entire house making her salsa with a charred chile de árbol and oil base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137016\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137016 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg\" alt=\"\" width=\"800\" height=\"470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24-1020x600.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Image-from-iOS-24.jpg 1408w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">When making frijoles de la olla, let your beans sit in water for at least 12 hours. \u003ccite>(Lina Blanco / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients for frijoles de la olla:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">1 cup of pinto beans\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">4 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2-4 cups of water (2 cups for soaking, 2 cups for cooking)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">salt to taste\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Ingredients for salsa macha/quemada en aceite:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">10 chile de árbol\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">3 cloves of garlic\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ white onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1/3 cup of olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tbsp of olive oil\u003c/span>\u003c/p>\n\u003cp>\u003cb>Egg:\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">Egg + salt and fried to your liking\u003c/span>\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137011/flavors-at-home-simple-meals-fete-for-feta-and-frijoles-de-la-olla","authors":["11689","11357","11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16536","bayareabites_16576","bayareabites_744","bayareabites_14738"],"featImg":"bayareabites_137012","label":"source_bayareabites_137011"},"bayareabites_1446":{"type":"posts","id":"bayareabites_1446","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1446","found":true},"guestAuthors":[],"slug":"ending-it-all-how-to-finish-your-dinner","title":"Ending It All: How to Finish Your Dinner","publishDate":1221240843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n","blocks":[],"excerpt":"I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.","status":"publish","parent":0,"modified":1221240843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":728},"headData":{"title":"Ending It All: How to Finish Your Dinner | KQED","description":"I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ending It All: How to Finish Your Dinner","datePublished":"2008-09-12T17:34:03.000Z","dateModified":"2008-09-12T17:34:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1446 http://blogs.kqed.org/bayareabites/2008/09/12/ending-it-all-how-to-finish-your-dinner/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/12/ending-it-all-how-to-finish-your-dinner/","disqusTitle":"Ending It All: How to Finish Your Dinner","path":"/bayareabites/1446/ending-it-all-how-to-finish-your-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\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>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1446/ending-it-all-how-to-finish-your-dinner","authors":["5017"],"categories":["bayareabites_752"],"tags":["bayareabites_666","bayareabites_806"],"label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_138794":{"type":"posts","id":"bayareabites_138794","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138794","found":true},"guestAuthors":[],"slug":"flavors-at-home-peaches-for-dinner","title":"This is How to Have Peaches for Dinner","publishDate":1596726008,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">The peaches were so remarkably sweet last July that my mom wondered out loud whether it was the last summer on earth. Her question came back to me this spring as a pandemic took over the world and longstanding protests against police brutality swelled into uprisings across the country. This year’s peaches aren’t as sweet. I wish I could prove it empirically, but all I have to compare is memories of their ambrosial sugariness. Even still, I’m eating my fair share of peaches this year. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy\">\u003cspan style=\"font-weight: 400\">Galettes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> have become a favorite way to enjoy them but I also keep coming back to enjoying them simply sliced up with some yogurt and honey. I started eating peaches this way on the many nights last summer when I craved a salad and dessert all at once. A few toppings and a dish is made out of a single fruit. It’s not an uncommon composition to pair the floral sweetness of a peach with a rich dairy thing. I love the tang yogurt provides especially when it’s laced with a slick trail of honey.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"flavorsathome\" label=\"More Flavors at Home”]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This summer is unlike the last for many reasons, but still I savor peaches for dinner. Sometimes I add a plum or a nectarine or pluot to the spread, splaying the slivers of each fruit on a plate before topping it off with yogurt and honey. If I have fresh basil on hand, I chop some up as a final touch. I do the same with thyme blossoms. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news\">\u003cspan style=\"font-weight: 400\">I’ve said enough\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about how cooking doesn’t bring me as much joy five months into a pandemic. My appetite for both food and the labor of cooking it is fickle. Each day is a repetition of chores, headlines and \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do\">\u003cspan style=\"font-weight: 400\">corporate posturing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the ceremony of dressing up a perfect peach still excites me. It’s a thoughtful ritual fit for one of summer’s best fruits. I believe that every ripe peach can be enjoyed over a sink with its juice dripping down turning your elbow into a faucet. But sometimes, a peach calls for decoration, and I oblige. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A simple ceremony of yogurt and honey to make a meal out of stone fruit.","status":"publish","parent":0,"modified":1621633671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":376},"headData":{"title":"This is How to Have Peaches for Dinner | KQED","description":"A simple ceremony of yogurt and honey to make a meal out of stone fruit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This is How to Have Peaches for Dinner","datePublished":"2020-08-06T15:00:08.000Z","dateModified":"2021-05-21T21:47:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138794 https://ww2.kqed.org/bayareabites/?p=138794","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/06/flavors-at-home-peaches-for-dinner/","disqusTitle":"This is How to Have Peaches for Dinner","source":"Flavors at Home","path":"/bayareabites/138794/flavors-at-home-peaches-for-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The peaches were so remarkably sweet last July that my mom wondered out loud whether it was the last summer on earth. Her question came back to me this spring as a pandemic took over the world and longstanding protests against police brutality swelled into uprisings across the country. This year’s peaches aren’t as sweet. I wish I could prove it empirically, but all I have to compare is memories of their ambrosial sugariness. Even still, I’m eating my fair share of peaches this year. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy\">\u003cspan style=\"font-weight: 400\">Galettes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> have become a favorite way to enjoy them but I also keep coming back to enjoying them simply sliced up with some yogurt and honey. I started eating peaches this way on the many nights last summer when I craved a salad and dessert all at once. A few toppings and a dish is made out of a single fruit. It’s not an uncommon composition to pair the floral sweetness of a peach with a rich dairy thing. I love the tang yogurt provides especially when it’s laced with a slick trail of honey.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavorsathome","label":"label=\"More Flavors at Home”"},"numeric":["label=\"More","Flavors","at","Home”"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This summer is unlike the last for many reasons, but still I savor peaches for dinner. Sometimes I add a plum or a nectarine or pluot to the spread, splaying the slivers of each fruit on a plate before topping it off with yogurt and honey. If I have fresh basil on hand, I chop some up as a final touch. I do the same with thyme blossoms. \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137529/flavors-at-home-toast-for-an-appetite-distorted-by-the-news\">\u003cspan style=\"font-weight: 400\">I’ve said enough\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about how cooking doesn’t bring me as much joy five months into a pandemic. My appetite for both food and the labor of cooking it is fickle. Each day is a repetition of chores, headlines and \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do\">\u003cspan style=\"font-weight: 400\">corporate posturing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the ceremony of dressing up a perfect peach still excites me. It’s a thoughtful ritual fit for one of summer’s best fruits. I believe that every ripe peach can be enjoyed over a sink with its juice dripping down turning your elbow into a faucet. But sometimes, a peach calls for decoration, and I oblige. \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/138794/flavors-at-home-peaches-for-dinner","authors":["11625"],"series":["bayareabites_16895"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_16773"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_16621"],"featImg":"bayareabites_138796","label":"source_bayareabites_138794"},"bayareabites_92759":{"type":"posts","id":"bayareabites_92759","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92759","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages","title":"Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages","publishDate":1423332400,"format":"aside","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n","blocks":[],"excerpt":"Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.","status":"publish","parent":0,"modified":1450203404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1119},"headData":{"title":"Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages | KQED","description":"Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages","datePublished":"2015-02-07T18:06:40.000Z","dateModified":"2015-12-15T18:16:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92759 http://blogs.kqed.org/bayareabites/?p=92759","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/","disqusTitle":"Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages","path":"/bayareabites/92759/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\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>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92759/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages","authors":["5566"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_264","bayareabites_13306","bayareabites_1244","bayareabites_8770","bayareabites_13746","bayareabites_366","bayareabites_119"],"tags":["bayareabites_14131","bayareabites_14129","bayareabites_14133","bayareabites_14130","bayareabites_14132"],"featImg":"bayareabites_92760","label":"bayareabites_15150"},"bayareabites_111063":{"type":"posts","id":"bayareabites_111063","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111063","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","publishDate":1470165459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","status":"publish","parent":0,"modified":1470348422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1261},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED","description":"Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","datePublished":"2016-08-02T19:17:39.000Z","dateModified":"2016-08-04T22:07:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111063 http://ww2.kqed.org/bayareabites/?p=111063","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/02/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\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://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111063/bay-area-bites-guide-to-5-favorite-dosas-in-san-francisco-oakland-berkeley-and-albany","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_4190","bayareabites_13179","bayareabites_15544","bayareabites_10523","bayareabites_15543","bayareabites_9441"],"featImg":"bayareabites_111081","label":"source_bayareabites_111063"},"bayareabites_78647":{"type":"posts","id":"bayareabites_78647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78647","found":true},"guestAuthors":[],"slug":"nutrition-labels-to-get-long-overdue-tweaks","title":"Nutrition Labels to Get Long-Overdue Tweaks","publishDate":1393440453,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With obesity as a top health priority, the first lady wants clearer labels to help people make healthier choices. Advocates hope food manufacturers will have to provide more details on added sugar.","status":"publish","parent":0,"modified":1393440453,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":736},"headData":{"title":"Nutrition Labels to Get Long-Overdue Tweaks | KQED","description":"With obesity as a top health priority, the first lady wants clearer labels to help people make healthier choices. Advocates hope food manufacturers will have to provide more details on added sugar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nutrition Labels to Get Long-Overdue Tweaks","datePublished":"2014-02-26T18:47:33.000Z","dateModified":"2014-02-26T18:47:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78647 http://blogs.kqed.org/bayareabites/?p=78647","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/26/nutrition-labels-to-get-long-overdue-tweaks/","disqusTitle":"Nutrition Labels to Get Long-Overdue Tweaks","nprByline":"Allison Aubrey","nprStoryId":"282628088","nprApiLink":"http://api.npr.org/query?id=282628088&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks?ft=3&f=282628088","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Feb 2014 12:28:00 -0500","nprStoryDate":"Wed, 26 Feb 2014 12:26:00 -0500","nprLastModifiedDate":"Wed, 26 Feb 2014 12:28:19 -0500","path":"/bayareabites/78647/nutrition-labels-to-get-long-overdue-tweaks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78648\" class=\"wp-caption aligncenter\" style=\"max-width: 1276px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap070517042647_wide-182d83b57ae021c697488f57f2ce1e0f158e42ca.jpg\" alt=\"Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\" width=\"1276\" height=\"716\" class=\"size-full wp-image-78648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition labels will be getting a makeover this week to make it easier for consumers to understand the information. Photo: Larry Crowne/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282628088/nutrition-labels-to-get-long-overdue-tweaks\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>If you're perplexed about how to make healthy choices when you're shopping for food, you're not alone. We've all puzzled over a food label that was confusing and hard to follow.\u003c/p>\n\u003cp>But some help may be on the way, as I \u003ca href=\"http://www.npr.org/2014/02/25/282589156/new-food-label-aims-to-make-healthy-decisions-easier\">reported\u003c/a> on \u003cem>All Things Considered\u003c/em> Tuesday.\u003c/p>\n\u003cp>The nutrition facts panel, which is required on all packaged foods, is about to get a makeover. The \u003ca href=\"http://www.fda.gov/\" target=\"_blank\">Food and Drug Administration\u003c/a> has drawn up the changes, and the first lady is expected to introduce the new label at the White House early Thursday.\u003c/p>\n\u003cp>The label we're talking about is that familiar grid on the back of packaged foods that lists calories, fats, cholesterol, carbs, protein and more.\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>It's no coincidence that the first lady is announcing some changes to it as part of the fourth anniversary celebration of the \u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let's Move Campaign\u003c/a>. She's long been using the power of the White House to tackle the nation's obesity problem.\u003c/p>\n\u003cp>And, in the view of many, the current nutrition label, which hasn't been changed since the early 1990s (save the addition of a line for trans fat), needs some tweaking.\u003c/p>\n\u003cp>Take for instance, calories. At a time when lots of people are trying to trim back on them, advocates say the label could go farther.\u003c/p>\n\u003cp>So, how about putting calories in bigger, bolder print? That's one idea.\u003c/p>\n\u003cp>\"I think calorie count and the serving sizes [listed on the label] are the big issue that trick people up,\" \u003ca href=\"http://www.nokidhungry.org/authors/gsilverman\" target=\"_blank\">Greg Silverman\u003c/a>, a nutrition educator with the group Share Our Strength, tells us. His organization helps low-income families navigate the grocery store and provides hands-on cooking education.\u003c/p>\n\u003cp>Silverman says it's easy to spot the calorie line on the panel since it's near the top.\u003c/p>\n\u003cp>But often times, one package can have two or three servings.\u003c/p>\n\u003cp>\"Repeatedly we find that people are assuming containers are individual portions and not realizing, 'Oh, this is actually for two,'\" Silverman says. \"And therefore, they're getting double the amount of sodium; they're getting double the amount of calories.\"\u003c/p>\n\u003cp>There has been no shortage of suggestions on how to change the label. Everything from simple recommendations, such as highlighting the number of servings in a package, to listing how much of your daily calorie quota of, say, a 2,000-calorie diet you've used up if you eat that packet of ramen.\u003c/p>\n\u003cfigure id=\"attachment_78649\" class=\"wp-caption aligncenter\" style=\"max-width: 1151px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7369515492_a72467f495_k_custom-f62137a0e22c9bc10882c0c9bb6da8f6b82184d8.jpg\" alt=\"This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\" width=\"1151\" height=\"1367\" class=\"size-full wp-image-78649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 1986 Kellogg's Bran Flakes box lists many attributes: 100% RDA of Iron, Fiber Rich, No preservatives, natural high fiber cereal, provides 13 essential vitamins and minerals. Under the 1990 Nutrition Labeling and Education Act, many confusing label terms began to be standardized. Photo: US Food and Drug Administration/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>And there are issues beyond just calories. Take sugar.\u003c/p>\n\u003cp>\"The average American is consuming about three times more sugar daily than would be recommended by expert panels,\" says \u003ca href=\"http://profiles.ucsf.edu/laura.schmidt\" target=\"_blank\">Laura Schmidt\u003c/a>, a health policy expert at University of California, San Francisco.\u003c/p>\n\u003cp>She says it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">become much clearer\u003c/a> how detrimental too much sugar can be.\u003c/p>\n\u003cp>So some health advocates would like to see manufacturers be required to list how much sugar, including corn syrup, they add to foods. Since many items such as yogurt and cereals contain a mix of added and natural sugars, it's hard for consumers to know exactly what they're getting.\u003c/p>\n\u003cp>The food industry has pushed back against the idea.\u003c/p>\n\u003cp>But one thing the Grocery Manufacturers Association, one industry group, does endorse is a rethinking of the way fat is labeled.\u003c/p>\n\u003cp>\"The public health perspective that led to the Nutrition Facts panel in the early 1990s has shifted over the past twenty years, away from total fat and fatty acids and toward calories,\" \u003ca href=\"http://www.linkedin.com/pub/brian-kennedy/53/117/925\">Brian Kennedy\u003c/a>, a GMA spokesman, told NPR in an email.\u003c/p>\n\u003cp>He says there have been suggestions that it may be appropriate to remove the \"Calories from Fat\" declaration from Nutrition Facts, \"and we think this is consistent with the shift in public health emphasis.\"\u003c/p>\n\u003cp>With so many suggested changes, you can bet that lots of industry insiders and health advocates are eager to see what label changes the first lady unveils. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78647/nutrition-labels-to-get-long-overdue-tweaks","authors":["byline_bayareabites_78647"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10501","bayareabites_12697","bayareabites_8743","bayareabites_8718","bayareabites_10921"],"featImg":"bayareabites_78651","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. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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