Rachael Myrow

Rachael Myrow hosts the California Report for KQED. Over 17 years in public radio, she's worked for Marketplace and KPCC, filed for NPR and The World, and developed a sizable tea collection that's become the envy of the KQED newsroom. She specializes in politics, economics and history in California - but for emotional balance, she also covers food and its relationship to health and happiness.

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Rachael Myrow's Latest Posts

Light California Cherry Season Thanks to Warm Winter – Expect Higher Prices

Light California Cherry Season Thanks to Warm Winter – Expect Higher Prices

| May 13, 2014 | 1 Comment

California usually delivers the nation’s early season cherries, but with yields down around a third of what they usually are, you can expect to pay a whole lot more at the market.

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Food & Spirituality: A Visit to Charles Phan’s Home Kitchen

Food & Spirituality: A Visit to Charles Phan’s Home Kitchen

| April 17, 2014 | 1 Comment

We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.

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Beyond the Fruit Bomb: The New California Wine by Jon Bonné

Beyond the Fruit Bomb: The New California Wine by Jon Bonné

| October 28, 2013 | 0 Comments

Bonné says he’s hoping The New California Wine brings attention to the state’s lesser known wine regions — and winemakers — that are just on the verge of blowing up in terms of consumer awareness.

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Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland

Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland

| October 23, 2013 | 1 Comment

Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.

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Food & Spirituality: Fall Feast with Armenians in San Francisco

Food & Spirituality: Fall Feast with Armenians in San Francisco

| October 16, 2013 | 8 Comments

“As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes — and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.

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Food & Spirituality: The Science and Practice of Mindful Eating

Food & Spirituality: The Science and Practice of Mindful Eating

| October 9, 2013 | 1 Comment

A trip to the Spirit Rock Meditation Center in Marin for a Mindful Eating retreat can help retrain the brain to be a willing partner in living with greater consciousness.

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Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple

Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple

| October 2, 2013 | 8 Comments

Livermore’s Shiva-Vishnu Temple is a major touchstone for the Bay Area’s growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.

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Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

| September 24, 2013 | 0 Comments

On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves – Classic Chocolate Truffle. Find out how to participate!

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Bacon’s Greasy Grip on the Bay Area Too Sticky to Shake

Bacon’s Greasy Grip on the Bay Area Too Sticky to Shake

| April 27, 2013 | 3 Comments

In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.

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In Search of the Chocolate Persimmon

In Search of the Chocolate Persimmon

| November 9, 2012 | 7 Comments

Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I’m going to go out on a limb here and argue there’s an even BETTER persimmon, the Maru, or chocolate persimmon.

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Gifting an Epic Dinner in the Desert at Burning Man

Gifting an Epic Dinner in the Desert at Burning Man

| August 23, 2012 | 4 Comments

Black Rock French Quarter Organizers plan for an epic dinner to thank theme camp volunteers.

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BBQ with the Oakland Fire Department

BBQ with the Oakland Fire Department

| July 4, 2012 | 0 Comments

You may have to seek out the Oakland Fire Department’s corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.

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A Taste of Laos in East Oakland

A Taste of Laos in East Oakland

| May 24, 2012 | 2 Comments

In the heart of East Oakland’s Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It’s a sunny microcosm of California’s rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows.

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Last Hurrah for Foie Gras

Last Hurrah for Foie Gras

| May 9, 2012 | 4 Comments

Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED’s Forum he doesn’t profess to be an expert on foie gras. He just wants to stop the force feeding of birds. “I don’t know why chefs can’t make something that tastes like foie gras that doesn’t mean they have to torture birds to do it.”

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