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Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"}},"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":"/"}},"bayareabites_92255":{"type":"posts","id":"bayareabites_92255","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92255","score":null,"sort":[1422291752000]},"guestAuthors":[],"slug":"five-foods-you-shouldnt-put-in-the-fridge","title":"Five Foods You Shouldn’t Put in the Fridge","publishDate":1422291752,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\">\u003cimg class=\"size-full wp-image-92258\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\" alt=\"A few foods to keep out of the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few foods to keep out of the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Hanging out in other people’s kitchens is always revelatory. I’m often surprised by the foods I find piled on countertops and stashed in the pantries of family and friends. I’ve found inspiration inside their cupboards: exotic ingredients that gave me new ideas for perking up my own repertoire. But kitchen peeping can also lead to some alarming discoveries, like finding foods in people’s fridges that don’t belong there.\u003c/p>\n\u003cp>While this may not seem like such a big deal, it is if you want certain foods to taste good. Refrigerating some foods can also compromise their nutritional integrity and reduce shelf life. While it may seem logical that foods would stay fresher if they are colder – and that’s true for many foods we often don’t refrigerate but should (like \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\" rel=\"noopener\">nuts\u003c/a>, \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">fresh berries\u003c/a>, and maple syrup). For other foods, however, exposure to the chilly 34 - 40\u003cstrong>°\u003c/strong>F air inside your home fridge will result in undesirable side effects.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_97562\" label=\"9 Foods That Fare Better in the Fridge\"]\u003c/p>\n\u003cp>I’m just as guilty as others of tossing things like coffee and sweet potatoes in the fridge, with hope of extending their shelf lives. While doing this might minimize our number of weekly supermarket runs, it also means we’re eating food that is less fresh, tasty and nutritious than it should be. “We need to change the way we think about our refrigerators” says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=32&ds=183\" target=\"_blank\" rel=\"noopener\">Marita Cantwell\u003c/a>, a postharvest specialist at University of California, Davis. “Your refrigerator should be considered a temporary holding station, not a storage facility.”\u003c/p>\n\u003cp>While there’s no shame in this kind of food faux pas, my hope is that by illuminating WHY certain foods just don’t fare well in the fridge, I’ll never have to suffer through a piece of refrigerated chocolate when spending time with the people I love.\u003c/p>\n\u003cfigure id=\"attachment_92260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\">\u003cimg class=\"size-full wp-image-92260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\" alt=\"Not all foods fare well in the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not all foods fare well in the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate\u003c/h3>\n\u003cp>As someone with a fairly serious chocolate habit, “sacrilege” is the first word that comes to my mind when I find this heavenly treat in someone’s fridge. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">Chuck Siegel\u003c/a>, the owner of San Francisco based \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\" rel=\"noopener\">Charles Chocolates\u003c/a>, is equally distraught by the sight. “Under no circumstances should chocolate be put in the refrigerator,” says Siegel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Storing chocolate in the refrigerator can lead to a “sugar bloom,” a phenomenon that occurs when the chocolate is removed from the fridge and exposed to the warmer air, causing condensation to form on the chocolate’s surface and dissolving some of the sugar. As the chocolate dries out the sugar recrystallizes and is drawn to the surface, forming a grainy coating and ruining the silky texture of your bar.\u003c/p>\n\u003cp>“The overall aesthetic of chocolate is one of taste and texture combined,\" Siegel explains. “If you destroy the texture by separating the sugar from the mass, it destroys that melt-in-your mouth sensation, which is a big part of what makes chocolate taste so good.” Chocolate also absorbs odors easily, so there’s a good chance it will reek of other things in your fridge, like last night’s leftovers.\u003c/p>\n\u003cp>That doesn’t mean chocolate is safe on the counter top. Besides the danger of your housemates snagging it (\u003ca href=\"http://pets.webmd.com/dogs/guide/dogs-and-chocolate-get-the-facts\" target=\"_blank\" rel=\"noopener\">including the dog, for whom chocolate is a toxin\u003c/a>), oxygen and light cause the chocolate to oxidize, which degrades the flavor. Ideally, solid chocolate should be sealed in an airtight bag, tucked into a dry, dark corner of your kitchen, and kept at a constant room temperature. Although dark chocolate will keep for a year this way and milk chocolate about six months, fresher always tastes better. So be strategic and buy only enough to cover a few weeks worth of chocolate bliss, whether it’s an occasional indulgence or a daily necessity.\u003c/p>\n\u003ch3>Coffee\u003c/h3>\n\u003cp>Even if you’re not a fan of Starbucks, it’s a safe bet to assume that they’ve got some top-notch aficionados advising them about how to store coffee. One of their experts, Major Cohen, was recently quoted as saying that refrigeration and freezing are \u003ca href=\"http://news.starbucks.com/news/starbucks-coffee-educator-reveals-the-most-common-mistake-when-brewing-coff\" target=\"_blank\" rel=\"noopener\">“not the friend, but rather the enemy of good coffee.”\u003c/a> The real culprit is moisture, which condenses on the grounds or beans when they are removed from the fridge, damaging the coffee’s flavor.\u003c/p>\n\u003cp>Coffee should be stored in an airtight container at room temperature, where your essential elixir will be safe from another foe: oxygen. Exposure to oxygen will diminish freshness and flavor, especially when it’s already been ground and there’s more surface area exposed to the air. \u003ca href=\"http://communitytable.com/274342/linzlowe/do-you-make-this-common-mistake-when-brewing-coffee/\" target=\"_blank\" rel=\"noopener\">For the tastiest cup of joe\u003c/a>, buy just enough coffee for the week and grind it just before brewing.\u003c/p>\n\u003ch3>Tomatoes\u003c/h3>\n\u003cp>Unless you like your tomatoes tasteless and mealy, keep them away from the fridge. Like me, tomatoes do not fare well in the cold. Cold air stops the tomato from continuing to ripen and becoming flavorful. The low temps also breakdown the membranes, causing the cells to leak and your tomato to lose flavor and turn to mush.\u003c/p>\n\u003cp>Postharvest specialist Marita Cantwell, recommends keeping these fragile fruits on the counter top away from direct sunlight, at room temperature (65 -70\u003cstrong>°\u003c/strong>F).\u003c/p>\n\u003ch3>Basil\u003c/h3>\n\u003cp>While many fresh herbs fare just fine in the fridge, basil does not. These low temps actually injure the basil, causing it to turn black or gray. The leaves may also wilt and become spotty from decay, deterring your dinner guests from trying your tomato-mozzarella appetizer.\u003c/p>\n\u003cp>To keep your bunch of basil looking and smelling lively, keep it at room temp and treat it like you would cut flowers: stick it in a glass of water so those large leaves can drink at will. Better yet, buy a basil plant.\u003c/p>\n\u003ch3>Potatoes (regular and sweet)\u003c/h3>\n\u003cp>Storing \u003cstrong>regular potatoes\u003c/strong> in your fridge for more than a couple of weeks will cause the sugar content to rise, changing the flavor and nutritional balance. The increased sugar levels will also cause the potatoes to discolor when you cook them.\u003c/p>\n\u003cp>But keeping your spuds out of the fridge can lead to other problems. If you just pile them on your counter where they are exposed to light at warmer temperatures, it can raise the level of the \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-182.pdf\" target=\"_blank\" rel=\"noopener\">glycoalkaloids\u003c/a> – a naturally occurring compound that can make your potatoes taste bitter and even become toxic if consumed in high doses.\u003c/p>\n\u003cp>The solution? According to Cantwell, the way to keep your potatoes in top form is to keep them in a paper bag in a dark cool corner of a cabinet.\u003c/p>\n\u003cp>Unlike regular potatoes, \u003cstrong>sweet potatoes\u003c/strong> won’t tolerate refrigeration for even short amounts of time. When they are cooked after being refrigerated or even stored below 59\u003cstrong>°\u003c/strong>F, they will taste “off” and develop a hard core. Fortunately, sweet potatoes don’t form toxic glycoalkaloids, so they can stay right on your countertop until you are ready to eat them. Just remember not to wait too long.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*For more information about the best way to keep all of your fruits and veggies in great shape, take a look at this \u003c/em>\u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">\u003cem>helpful chart\u003c/em>\u003c/a>\u003cem> prepared by experts at the University of California, Davis.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Why refrigerating foods like chocolate, potatoes and basil can mess with attributes such as taste, nutritional integrity and shelf life.","status":"publish","parent":0,"modified":1553038893,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1255},"headData":{"title":"Five Foods You Shouldn’t Put in the Fridge | KQED","description":"Why refrigerating foods like chocolate, potatoes and basil can mess with attributes such as taste, nutritional integrity and shelf life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92255 http://blogs.kqed.org/bayareabites/?p=92255","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/26/five-foods-you-shouldnt-put-in-the-fridge/","disqusTitle":"Five Foods You Shouldn’t Put in the Fridge","path":"/bayareabites/92255/five-foods-you-shouldnt-put-in-the-fridge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\">\u003cimg class=\"size-full wp-image-92258\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\" alt=\"A few foods to keep out of the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few foods to keep out of the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Hanging out in other people’s kitchens is always revelatory. I’m often surprised by the foods I find piled on countertops and stashed in the pantries of family and friends. I’ve found inspiration inside their cupboards: exotic ingredients that gave me new ideas for perking up my own repertoire. But kitchen peeping can also lead to some alarming discoveries, like finding foods in people’s fridges that don’t belong there.\u003c/p>\n\u003cp>While this may not seem like such a big deal, it is if you want certain foods to taste good. Refrigerating some foods can also compromise their nutritional integrity and reduce shelf life. While it may seem logical that foods would stay fresher if they are colder – and that’s true for many foods we often don’t refrigerate but should (like \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\" rel=\"noopener\">nuts\u003c/a>, \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">fresh berries\u003c/a>, and maple syrup). For other foods, however, exposure to the chilly 34 - 40\u003cstrong>°\u003c/strong>F air inside your home fridge will result in undesirable side effects.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_97562","label":"9 Foods That Fare Better in the Fridge "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m just as guilty as others of tossing things like coffee and sweet potatoes in the fridge, with hope of extending their shelf lives. While doing this might minimize our number of weekly supermarket runs, it also means we’re eating food that is less fresh, tasty and nutritious than it should be. “We need to change the way we think about our refrigerators” says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=32&ds=183\" target=\"_blank\" rel=\"noopener\">Marita Cantwell\u003c/a>, a postharvest specialist at University of California, Davis. “Your refrigerator should be considered a temporary holding station, not a storage facility.”\u003c/p>\n\u003cp>While there’s no shame in this kind of food faux pas, my hope is that by illuminating WHY certain foods just don’t fare well in the fridge, I’ll never have to suffer through a piece of refrigerated chocolate when spending time with the people I love.\u003c/p>\n\u003cfigure id=\"attachment_92260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\">\u003cimg class=\"size-full wp-image-92260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\" alt=\"Not all foods fare well in the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not all foods fare well in the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate\u003c/h3>\n\u003cp>As someone with a fairly serious chocolate habit, “sacrilege” is the first word that comes to my mind when I find this heavenly treat in someone’s fridge. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">Chuck Siegel\u003c/a>, the owner of San Francisco based \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\" rel=\"noopener\">Charles Chocolates\u003c/a>, is equally distraught by the sight. “Under no circumstances should chocolate be put in the refrigerator,” says Siegel.\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>Storing chocolate in the refrigerator can lead to a “sugar bloom,” a phenomenon that occurs when the chocolate is removed from the fridge and exposed to the warmer air, causing condensation to form on the chocolate’s surface and dissolving some of the sugar. As the chocolate dries out the sugar recrystallizes and is drawn to the surface, forming a grainy coating and ruining the silky texture of your bar.\u003c/p>\n\u003cp>“The overall aesthetic of chocolate is one of taste and texture combined,\" Siegel explains. “If you destroy the texture by separating the sugar from the mass, it destroys that melt-in-your mouth sensation, which is a big part of what makes chocolate taste so good.” Chocolate also absorbs odors easily, so there’s a good chance it will reek of other things in your fridge, like last night’s leftovers.\u003c/p>\n\u003cp>That doesn’t mean chocolate is safe on the counter top. Besides the danger of your housemates snagging it (\u003ca href=\"http://pets.webmd.com/dogs/guide/dogs-and-chocolate-get-the-facts\" target=\"_blank\" rel=\"noopener\">including the dog, for whom chocolate is a toxin\u003c/a>), oxygen and light cause the chocolate to oxidize, which degrades the flavor. Ideally, solid chocolate should be sealed in an airtight bag, tucked into a dry, dark corner of your kitchen, and kept at a constant room temperature. Although dark chocolate will keep for a year this way and milk chocolate about six months, fresher always tastes better. So be strategic and buy only enough to cover a few weeks worth of chocolate bliss, whether it’s an occasional indulgence or a daily necessity.\u003c/p>\n\u003ch3>Coffee\u003c/h3>\n\u003cp>Even if you’re not a fan of Starbucks, it’s a safe bet to assume that they’ve got some top-notch aficionados advising them about how to store coffee. One of their experts, Major Cohen, was recently quoted as saying that refrigeration and freezing are \u003ca href=\"http://news.starbucks.com/news/starbucks-coffee-educator-reveals-the-most-common-mistake-when-brewing-coff\" target=\"_blank\" rel=\"noopener\">“not the friend, but rather the enemy of good coffee.”\u003c/a> The real culprit is moisture, which condenses on the grounds or beans when they are removed from the fridge, damaging the coffee’s flavor.\u003c/p>\n\u003cp>Coffee should be stored in an airtight container at room temperature, where your essential elixir will be safe from another foe: oxygen. Exposure to oxygen will diminish freshness and flavor, especially when it’s already been ground and there’s more surface area exposed to the air. \u003ca href=\"http://communitytable.com/274342/linzlowe/do-you-make-this-common-mistake-when-brewing-coffee/\" target=\"_blank\" rel=\"noopener\">For the tastiest cup of joe\u003c/a>, buy just enough coffee for the week and grind it just before brewing.\u003c/p>\n\u003ch3>Tomatoes\u003c/h3>\n\u003cp>Unless you like your tomatoes tasteless and mealy, keep them away from the fridge. Like me, tomatoes do not fare well in the cold. Cold air stops the tomato from continuing to ripen and becoming flavorful. The low temps also breakdown the membranes, causing the cells to leak and your tomato to lose flavor and turn to mush.\u003c/p>\n\u003cp>Postharvest specialist Marita Cantwell, recommends keeping these fragile fruits on the counter top away from direct sunlight, at room temperature (65 -70\u003cstrong>°\u003c/strong>F).\u003c/p>\n\u003ch3>Basil\u003c/h3>\n\u003cp>While many fresh herbs fare just fine in the fridge, basil does not. These low temps actually injure the basil, causing it to turn black or gray. The leaves may also wilt and become spotty from decay, deterring your dinner guests from trying your tomato-mozzarella appetizer.\u003c/p>\n\u003cp>To keep your bunch of basil looking and smelling lively, keep it at room temp and treat it like you would cut flowers: stick it in a glass of water so those large leaves can drink at will. Better yet, buy a basil plant.\u003c/p>\n\u003ch3>Potatoes (regular and sweet)\u003c/h3>\n\u003cp>Storing \u003cstrong>regular potatoes\u003c/strong> in your fridge for more than a couple of weeks will cause the sugar content to rise, changing the flavor and nutritional balance. The increased sugar levels will also cause the potatoes to discolor when you cook them.\u003c/p>\n\u003cp>But keeping your spuds out of the fridge can lead to other problems. If you just pile them on your counter where they are exposed to light at warmer temperatures, it can raise the level of the \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-182.pdf\" target=\"_blank\" rel=\"noopener\">glycoalkaloids\u003c/a> – a naturally occurring compound that can make your potatoes taste bitter and even become toxic if consumed in high doses.\u003c/p>\n\u003cp>The solution? According to Cantwell, the way to keep your potatoes in top form is to keep them in a paper bag in a dark cool corner of a cabinet.\u003c/p>\n\u003cp>Unlike regular potatoes, \u003cstrong>sweet potatoes\u003c/strong> won’t tolerate refrigeration for even short amounts of time. When they are cooked after being refrigerated or even stored below 59\u003cstrong>°\u003c/strong>F, they will taste “off” and develop a hard core. Fortunately, sweet potatoes don’t form toxic glycoalkaloids, so they can stay right on your countertop until you are ready to eat them. Just remember not to wait too long.\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>\u003cem>*For more information about the best way to keep all of your fruits and veggies in great shape, take a look at this \u003c/em>\u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">\u003cem>helpful chart\u003c/em>\u003c/a>\u003cem> prepared by experts at the University of California, Davis.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92255/five-foods-you-shouldnt-put-in-the-fridge","authors":["5412"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_358"],"tags":["bayareabites_12249","bayareabites_147","bayareabites_125","bayareabites_300","bayareabites_453"],"featImg":"bayareabites_92258","label":"bayareabites"},"bayareabites_68624":{"type":"posts","id":"bayareabites_68624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68624","score":null,"sort":[1377098042000]},"guestAuthors":[],"slug":"getting-past-pesto-to-re-imagine-basil","title":"Getting Past Pesto to Re-Imagine Basil","publishDate":1377098042,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\" alt=\"Basil. Photo: Serri Graslie\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Basil. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/21/200515210/getting-past-pesto-to-re-imagine-basil\">Kitchen Window at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gazpacho\">Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/a>, \u003ca href=\"#peaches\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/a>, \u003ca href=\"#sorbet\">Lemon Basil Sorbet\u003c/a>, \u003ca href=\"#mojito\">Spicy Thai Basil Mojito\u003c/a> and \u003ca href=\"#soda\">Cherry Basil Soda\u003c/a>.\u003c/p>\n\u003cp>Basil is a mega-celebrity of the herb world and has some of the same problems that come with fame. Known mostly for its starring role in pesto, it's recognized by many people primarily as an ingredient in other Italian dishes such as pastas and \u003cem>caprese\u003c/em> salads. But if it were up to basil, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.\u003c/p>\n\u003cp>Don't get me wrong — every summer, there's nothing I look forward to more than the first batch of pesto with straight-from-the-garden basil. It typifies the season for me and I could eat it every day. But to just stick with pesto is to typecast the herb and limit its potential.\u003c/p>\n\u003cp>When I started to think about how I could get beyond pesto, I looked to dishes I already loved and narrowed down a few that might benefit from the addition of basil. There was never a bad experiment. It lends a lovely herbal undertone to everything from sorbets to sodas; it shines as brightly in Thai cuisine as it does when muddled in a drink or baked into chips. Just abide by one rule: Treat it gently. If left in something hot for too long, the color and flavor can take an unappetizing turn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Basil is one of the more combinable herbs because of its unusual flavor profile. Culinary herbologist Susan Belsinger says if you dig into the makeup of the plant, you'll find that it's \"a little chemical factory.\" Three distinct chemical compounds are responsible for many basils' nearly indescribable flavor: Methyl chavicol creates the anise and licorice tones, linalool is the floral element and eugenol adds spice and clove notes. When all of those harmonize, basil becomes a perfectly nuanced herb that, as Belsinger told me, \"improves, accentuates and uplifts food.\"\u003c/p>\n\u003cp>In addition to being complex, basil is also an incredibly diverse plant — there are dozens of species, with more popping up all the time because it crosses easily. The most popular varieties in the U.S. are cultivars of sweet basil and include Genovese, lemon and cinnamon. You might have to head to your garden or farmers market to find other varieties like Thai, holy and dark opal, but they're available.\u003c/p>\n\u003cp>https://vine.co/v/h7Wzu39FA5z\u003c/p>\n\u003cp>Once you've got some in hand, you should act quickly before it wilts. But if you won't use everything right away, Belsinger recommends keeping the stalks in a vase with water on the counter, instead of in the refrigerator. If you want to preserve that fresh flavor for months, she suggests making an herbal paste by roughly chopping the leaves in a food processor and adding enough olive oil to cover. Freeze it in plastic containers and scoop it out as needed.\u003c/p>\n\u003cp>You also can save fresh basil by storing the leaves in salt, a traditional method of preserving foods across the world. Just layer the clean, dry leaves with kosher salt in a sealable jar and keep it in the fridge. When using the basil, which will last for a few months, omit the salt in the recipe. I've used leaves preserved this way on top of pizzas and baked into other goods.\u003c/p>\n\u003cp>No matter what you do, it's hard to go wrong with basil. The leaves and flavors can vary wildly between species, but part of the fun of cooking with it is trying new varieties and combinations. So before the summer ends, consider casting your everyday basil in a new role. It just might surprise you.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gazpacho\">\u003c/a>Recipe: Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/h3>\n\u003cp>\u003cem>The gazpacho recipe is adapted from one that appeared in \u003c/em>\u003ca href=\"http://www.gourmet.com/recipes/diaryofafoodie/2008/02/beetgazpacho\" target=\"_blank\">Gourmet Magazine\u003c/a>\u003cem> in 2008. Feel free to mix beet varieties.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\" alt=\"Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gazpacho\u003c/strong>\u003c/p>\n\u003cp>1 medium leek (white and pale-green parts only), halved lengthwise and coarsely chopped\u003c/p>\n\u003cp>2 pounds beets, peeled and sliced 1/4-inch thick\u003c/p>\n\u003cp>1/2 large onion, diced\u003c/p>\n\u003cp>1 large apple, peeled, cored, and sliced 1/4-inch thick\u003c/p>\n\u003cp>1 1/2 tablespoons olive oil\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>3 tablespoons cider vinegar, or to taste\u003c/p>\n\u003cp>1 tablespoon thyme\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 tablespoons Dijon mustard\u003c/p>\n\u003cp>Wash leek in a large bowl of water, agitating it, then lift out and drain well.\u003c/p>\n\u003cp>Cook leek, beets, onion, and apple in oil in a large heavy pot over medium heat, stirring occasionally until the onions are softened. Add water, vinegar, thyme, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender. Discard bay leaf.\u003c/p>\n\u003cp>Add mustard before pureeing soup in batches until smooth (use caution when blending hot liquids). Chill.\u003c/p>\n\u003cp>Serve cold with basil sour cream and basil chips.\u003c/p>\n\u003cp>\u003cstrong>Basil Sour Cream\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sour cream or creme fraiche\u003c/p>\n\u003cp>1/2 cup packed fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Pepper, to taste\u003c/p>\n\u003cp>Puree sour cream with basil in food processor until leaves are finely chopped. Mix in pepper. Can be made ahead of time.\u003c/p>\n\u003cp>\u003cstrong>Basil Chips\u003c/strong>\u003c/p>\n\u003cp>12 fresh basil leaves, washed and dried\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Preheat oven to 325 degrees. Cover sheet pan with tin foil. Mix olive oil and salt in a small bowl. Dredge each leaf in the mixture, allowing excess to drip off. Space 1-inch apart on the pan and roast for 8 minutes. They will be slightly darkened and very delicate.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"peaches\">\u003c/a>Recipe: Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/h3>\n\u003cp>\u003cem>This simple recipe makes an easy and delicious appetizer. Consider drizzling balsamic vinegar over the peaches before serving.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\" alt=\"Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cp>1 large ripe peach, cut into 12 slices\u003c/p>\n\u003cp>4 ounces goat cheese\u003c/p>\n\u003cp>3 strips prosciutto, cut into quarters\u003c/p>\n\u003cp>12 medium-size fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Toothpicks\u003c/p>\n\u003cp>Spoon two teaspoons of goat cheese onto a peach slice, add basil leaf and wrap with a prosciutto slice. Secure with a toothpick. Peaches can be made a few hours ahead of time\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sorbet\">\u003c/a>Recipe: Lemon Basil Sorbet\u003c/h3>\n\u003cp>\u003cem>This sorbet is based on a recipe by \u003c/em>\u003ca href=\"http://www.cuisinart.com/recipes/desserts/6025.html\" target=\"_blank\">Cuisinart\u003c/a>.\u003cem> Try experimenting with different types of basil — many of the varieties pair well with lemon.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68640\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\" alt=\"Lemon Basil Sorbet. Photo: Serri Graslie\" width=\"462\" height=\"618\" class=\"size-full wp-image-68640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Basil Sorbet. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 1/2-cup servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>1 1/2 cups granulated sugar\u003c/p>\n\u003cp>1 1/2 tablespoons lemon zest\u003c/p>\n\u003cp>2 cup packed fresh lemon basil, washed and dried\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 cups fresh lemon juice\u003c/p>\n\u003cp>Prepare a lemon simple syrup with the water, sugar and the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and a pinch of salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Freeze in ice cream maker according to manufacturer's directions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mojito\">\u003c/a>Recipe: Spicy Thai Basil Mojito\u003c/h3>\n\u003cp>\u003cem>Feel free to use the chili of your choice for this drink — Thai chilis and serranos are both good options. You can also substitute galangal for the ginger in the syrup if you can find it; just use less of it because it's quite strong.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68641\" class=\"wp-caption aligncenter\" style=\"max-width: 1047px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\" alt=\"Spicy Thai Basil Mojito. Photo: Serri Graslie\" width=\"1047\" height=\"1502\" class=\"size-full wp-image-68641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Thai Basil Mojito. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mint Ginger Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>1/4 cup fresh mint leaves, packed\u003c/p>\n\u003cp>1 1/2-inch nub of ginger peeled and chopped into 1/4-inch rounds\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Combine ingredients in small saucepan. Simmer over low heat for 15 minutes. Remove from heat, strain and cool.\u003c/p>\n\u003cp>\u003cstrong>Mojito\u003c/strong>\u003c/p>\n\u003cp>1/4 cup Thai basil leaves, washed and dried\u003c/p>\n\u003cp>1 1/2 ounce white rum\u003c/p>\n\u003cp>1 1/2 ounce mint ginger simple syrup\u003c/p>\n\u003cp>1 Thai chili, sliced into 1/4-inch rounds\u003c/p>\n\u003cp>Lime\u003c/p>\n\u003cp>Seltzer\u003c/p>\n\u003cp>Muddle basil leaves in the bottom of a glass. Add rum, simple syrup, 1-2 pieces of chili and a squeeze of fresh lime juice. Add ice and top off with seltzer.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soda\">\u003c/a>Recipe: Cherry Basil Soda\u003c/h3>\n\u003cp>\u003cem>If you don't want to ferment this in a bottle, you can just add seltzer water to the syrup once it's cooled. If fermenting, do not use glass bottles because they could explode. \u003c/em>\u003ca href=\"https://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-pasteur-champagne.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c8805&gclid=CNfXwqL27rgCFYik4AodeisAfQ\" target=\"_blank\">Champagne yeast\u003c/a>\u003cem> and sanitizer can be found online and in home-brew/winemaking stores. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68642\" class=\"wp-caption aligncenter\" style=\"max-width: 1026px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\" alt=\"Cherry Basil Soda. Photo: Serri Graslie\" width=\"1026\" height=\"1533\" class=\"size-full wp-image-68642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherry Basil Soda. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 12-ounce drinks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups sweet cherries, pitted\u003c/p>\n\u003cp>1 2/3 cup sugar\u003c/p>\n\u003cp>1 cup fresh packed basil, washed and dried\u003c/p>\n\u003cp>Lemon\u003c/p>\n\u003cp>\u003cstrong>Bottling\u003c/strong>\u003c/p>\n\u003cp>12 12-ounce plastic soda bottles and caps\u003c/p>\n\u003cp>Nonchlorine sanitizer, like iodine\u003c/p>\n\u003cp>1/4 teaspoon Champagne yeast\u003c/p>\n\u003cp>1 cup warm water\u003c/p>\n\u003cp>Filtered water\u003c/p>\n\u003cp>Combine cherries with sugar in a saucepan. Simmer until cherries begin to release their juices and soften. Remove from heat and blend mixture until smooth. Steep basil leaves in the syrup until it reaches 90 degrees. Strain using mesh strainer, pushing on solids to release liquid.\u003c/p>\n\u003cp>Sanitize bottles and caps with a cleanser like those used in home-brewing. Combine Champagne yeast with warm water, allowing it to sit for 5 minutes. Spoon 1 teaspoon of the yeast mixture into each bottle. Add 3 1/2 tablespoons cherry syrup to each. Top off with filtered water, leaving 2 inches of head space at the top.\u003c/p>\n\u003cp>Store bottles in a warm, dark place. Check on them often by pressing on the bottles — they are fully carbonated when you can no longer make an indent (it usually takes a few days). Transfer the bottles to the refrigerator. \u003c/p>\n\u003cp>\u003cem>Serri Graslie is a producer for NPR.org and \u003cem>All Things Considered\u003c/em>. She \u003ca href=\"http://www.serrigraslie.com\" target=\"_blank\">writes\u003c/a> and \u003ca href=\"https://twitter.com/sgraslie\" target=\"_blank\">tweets\u003c/a> about food when she's not foisting it on other people. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.","status":"publish","parent":0,"modified":1377098042,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":91,"wordCount":1734},"headData":{"title":"Getting Past Pesto to Re-Imagine Basil | KQED","description":"Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68624 http://blogs.kqed.org/bayareabites/?p=68624","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/21/getting-past-pesto-to-re-imagine-basil/","disqusTitle":"Getting Past Pesto to Re-Imagine Basil","nprByline":"Serri Graslie","nprStoryId":"200515210","nprApiLink":"http://api.npr.org/query?id=200515210&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/21/200515210/getting-past-pesto-to-re-imagine-basil?ft=3&f=200515210","nprRetrievedStory":"1","nprPubDate":"Wed, 21 Aug 2013 00:03:00 -0400","nprStoryDate":"Wed, 21 Aug 2013 00:02:00 -0400","nprLastModifiedDate":"Tue, 20 Aug 2013 20:11:32 -0400","path":"/bayareabites/68624/getting-past-pesto-to-re-imagine-basil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil-full.jpg\" alt=\"Basil. Photo: Serri Graslie\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Basil. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/2013/08/21/200515210/getting-past-pesto-to-re-imagine-basil\">Kitchen Window at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#gazpacho\">Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/a>, \u003ca href=\"#peaches\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/a>, \u003ca href=\"#sorbet\">Lemon Basil Sorbet\u003c/a>, \u003ca href=\"#mojito\">Spicy Thai Basil Mojito\u003c/a> and \u003ca href=\"#soda\">Cherry Basil Soda\u003c/a>.\u003c/p>\n\u003cp>Basil is a mega-celebrity of the herb world and has some of the same problems that come with fame. Known mostly for its starring role in pesto, it's recognized by many people primarily as an ingredient in other Italian dishes such as pastas and \u003cem>caprese\u003c/em> salads. But if it were up to basil, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.\u003c/p>\n\u003cp>Don't get me wrong — every summer, there's nothing I look forward to more than the first batch of pesto with straight-from-the-garden basil. It typifies the season for me and I could eat it every day. But to just stick with pesto is to typecast the herb and limit its potential.\u003c/p>\n\u003cp>When I started to think about how I could get beyond pesto, I looked to dishes I already loved and narrowed down a few that might benefit from the addition of basil. There was never a bad experiment. It lends a lovely herbal undertone to everything from sorbets to sodas; it shines as brightly in Thai cuisine as it does when muddled in a drink or baked into chips. Just abide by one rule: Treat it gently. If left in something hot for too long, the color and flavor can take an unappetizing turn.\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>Basil is one of the more combinable herbs because of its unusual flavor profile. Culinary herbologist Susan Belsinger says if you dig into the makeup of the plant, you'll find that it's \"a little chemical factory.\" Three distinct chemical compounds are responsible for many basils' nearly indescribable flavor: Methyl chavicol creates the anise and licorice tones, linalool is the floral element and eugenol adds spice and clove notes. When all of those harmonize, basil becomes a perfectly nuanced herb that, as Belsinger told me, \"improves, accentuates and uplifts food.\"\u003c/p>\n\u003cp>In addition to being complex, basil is also an incredibly diverse plant — there are dozens of species, with more popping up all the time because it crosses easily. The most popular varieties in the U.S. are cultivars of sweet basil and include Genovese, lemon and cinnamon. You might have to head to your garden or farmers market to find other varieties like Thai, holy and dark opal, but they're available.\u003c/p>\n\u003cp>https://vine.co/v/h7Wzu39FA5z\u003c/p>\n\u003cp>Once you've got some in hand, you should act quickly before it wilts. But if you won't use everything right away, Belsinger recommends keeping the stalks in a vase with water on the counter, instead of in the refrigerator. If you want to preserve that fresh flavor for months, she suggests making an herbal paste by roughly chopping the leaves in a food processor and adding enough olive oil to cover. Freeze it in plastic containers and scoop it out as needed.\u003c/p>\n\u003cp>You also can save fresh basil by storing the leaves in salt, a traditional method of preserving foods across the world. Just layer the clean, dry leaves with kosher salt in a sealable jar and keep it in the fridge. When using the basil, which will last for a few months, omit the salt in the recipe. I've used leaves preserved this way on top of pizzas and baked into other goods.\u003c/p>\n\u003cp>No matter what you do, it's hard to go wrong with basil. The leaves and flavors can vary wildly between species, but part of the fun of cooking with it is trying new varieties and combinations. So before the summer ends, consider casting your everyday basil in a new role. It just might surprise you.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gazpacho\">\u003c/a>Recipe: Beet Gazpacho With Basil Sour Cream And Basil Chips\u003c/h3>\n\u003cp>\u003cem>The gazpacho recipe is adapted from one that appeared in \u003c/em>\u003ca href=\"http://www.gourmet.com/recipes/diaryofafoodie/2008/02/beetgazpacho\" target=\"_blank\">Gourmet Magazine\u003c/a>\u003cem> in 2008. Feel free to mix beet varieties.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68638\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil2.jpg\" alt=\"Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet Gazpacho With Basil Sour Cream And Basil Chips. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gazpacho\u003c/strong>\u003c/p>\n\u003cp>1 medium leek (white and pale-green parts only), halved lengthwise and coarsely chopped\u003c/p>\n\u003cp>2 pounds beets, peeled and sliced 1/4-inch thick\u003c/p>\n\u003cp>1/2 large onion, diced\u003c/p>\n\u003cp>1 large apple, peeled, cored, and sliced 1/4-inch thick\u003c/p>\n\u003cp>1 1/2 tablespoons olive oil\u003c/p>\n\u003cp>6 cups water\u003c/p>\n\u003cp>3 tablespoons cider vinegar, or to taste\u003c/p>\n\u003cp>1 tablespoon thyme\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>2 tablespoons Dijon mustard\u003c/p>\n\u003cp>Wash leek in a large bowl of water, agitating it, then lift out and drain well.\u003c/p>\n\u003cp>Cook leek, beets, onion, and apple in oil in a large heavy pot over medium heat, stirring occasionally until the onions are softened. Add water, vinegar, thyme, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender. Discard bay leaf.\u003c/p>\n\u003cp>Add mustard before pureeing soup in batches until smooth (use caution when blending hot liquids). Chill.\u003c/p>\n\u003cp>Serve cold with basil sour cream and basil chips.\u003c/p>\n\u003cp>\u003cstrong>Basil Sour Cream\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sour cream or creme fraiche\u003c/p>\n\u003cp>1/2 cup packed fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Pepper, to taste\u003c/p>\n\u003cp>Puree sour cream with basil in food processor until leaves are finely chopped. Mix in pepper. Can be made ahead of time.\u003c/p>\n\u003cp>\u003cstrong>Basil Chips\u003c/strong>\u003c/p>\n\u003cp>12 fresh basil leaves, washed and dried\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>Preheat oven to 325 degrees. Cover sheet pan with tin foil. Mix olive oil and salt in a small bowl. Dredge each leaf in the mixture, allowing excess to drip off. Space 1-inch apart on the pan and roast for 8 minutes. They will be slightly darkened and very delicate.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"peaches\">\u003c/a>Recipe: Prosciutto-Wrapped Peaches With Basil And Goat Cheese\u003c/h3>\n\u003cp>\u003cem>This simple recipe makes an easy and delicious appetizer. Consider drizzling balsamic vinegar over the peaches before serving.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68639\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil3.jpg\" alt=\"Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Peaches With Basil And Goat Cheese. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 servings\u003c/em>\u003c/p>\n\u003cp>1 large ripe peach, cut into 12 slices\u003c/p>\n\u003cp>4 ounces goat cheese\u003c/p>\n\u003cp>3 strips prosciutto, cut into quarters\u003c/p>\n\u003cp>12 medium-size fresh basil leaves, washed and dried\u003c/p>\n\u003cp>Toothpicks\u003c/p>\n\u003cp>Spoon two teaspoons of goat cheese onto a peach slice, add basil leaf and wrap with a prosciutto slice. Secure with a toothpick. Peaches can be made a few hours ahead of time\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sorbet\">\u003c/a>Recipe: Lemon Basil Sorbet\u003c/h3>\n\u003cp>\u003cem>This sorbet is based on a recipe by \u003c/em>\u003ca href=\"http://www.cuisinart.com/recipes/desserts/6025.html\" target=\"_blank\">Cuisinart\u003c/a>.\u003cem> Try experimenting with different types of basil — many of the varieties pair well with lemon.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68640\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil4.jpg\" alt=\"Lemon Basil Sorbet. Photo: Serri Graslie\" width=\"462\" height=\"618\" class=\"size-full wp-image-68640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Basil Sorbet. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 1/2-cup servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>1 1/2 cups granulated sugar\u003c/p>\n\u003cp>1 1/2 tablespoons lemon zest\u003c/p>\n\u003cp>2 cup packed fresh lemon basil, washed and dried\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 cups fresh lemon juice\u003c/p>\n\u003cp>Prepare a lemon simple syrup with the water, sugar and the lemon zest by combining all three in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and a pinch of salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Freeze in ice cream maker according to manufacturer's directions.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mojito\">\u003c/a>Recipe: Spicy Thai Basil Mojito\u003c/h3>\n\u003cp>\u003cem>Feel free to use the chili of your choice for this drink — Thai chilis and serranos are both good options. You can also substitute galangal for the ginger in the syrup if you can find it; just use less of it because it's quite strong.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68641\" class=\"wp-caption aligncenter\" style=\"max-width: 1047px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil5.jpg\" alt=\"Spicy Thai Basil Mojito. Photo: Serri Graslie\" width=\"1047\" height=\"1502\" class=\"size-full wp-image-68641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Thai Basil Mojito. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mint Ginger Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>1/4 cup fresh mint leaves, packed\u003c/p>\n\u003cp>1 1/2-inch nub of ginger peeled and chopped into 1/4-inch rounds\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Combine ingredients in small saucepan. Simmer over low heat for 15 minutes. Remove from heat, strain and cool.\u003c/p>\n\u003cp>\u003cstrong>Mojito\u003c/strong>\u003c/p>\n\u003cp>1/4 cup Thai basil leaves, washed and dried\u003c/p>\n\u003cp>1 1/2 ounce white rum\u003c/p>\n\u003cp>1 1/2 ounce mint ginger simple syrup\u003c/p>\n\u003cp>1 Thai chili, sliced into 1/4-inch rounds\u003c/p>\n\u003cp>Lime\u003c/p>\n\u003cp>Seltzer\u003c/p>\n\u003cp>Muddle basil leaves in the bottom of a glass. Add rum, simple syrup, 1-2 pieces of chili and a squeeze of fresh lime juice. Add ice and top off with seltzer.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soda\">\u003c/a>Recipe: Cherry Basil Soda\u003c/h3>\n\u003cp>\u003cem>If you don't want to ferment this in a bottle, you can just add seltzer water to the syrup once it's cooled. If fermenting, do not use glass bottles because they could explode. \u003c/em>\u003ca href=\"https://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-pasteur-champagne.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c8805&gclid=CNfXwqL27rgCFYik4AodeisAfQ\" target=\"_blank\">Champagne yeast\u003c/a>\u003cem> and sanitizer can be found online and in home-brew/winemaking stores. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_68642\" class=\"wp-caption aligncenter\" style=\"max-width: 1026px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/basil6.jpg\" alt=\"Cherry Basil Soda. Photo: Serri Graslie\" width=\"1026\" height=\"1533\" class=\"size-full wp-image-68642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cherry Basil Soda. Photo: Serri Graslie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 12-ounce drinks\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups sweet cherries, pitted\u003c/p>\n\u003cp>1 2/3 cup sugar\u003c/p>\n\u003cp>1 cup fresh packed basil, washed and dried\u003c/p>\n\u003cp>Lemon\u003c/p>\n\u003cp>\u003cstrong>Bottling\u003c/strong>\u003c/p>\n\u003cp>12 12-ounce plastic soda bottles and caps\u003c/p>\n\u003cp>Nonchlorine sanitizer, like iodine\u003c/p>\n\u003cp>1/4 teaspoon Champagne yeast\u003c/p>\n\u003cp>1 cup warm water\u003c/p>\n\u003cp>Filtered water\u003c/p>\n\u003cp>Combine cherries with sugar in a saucepan. Simmer until cherries begin to release their juices and soften. Remove from heat and blend mixture until smooth. Steep basil leaves in the syrup until it reaches 90 degrees. Strain using mesh strainer, pushing on solids to release liquid.\u003c/p>\n\u003cp>Sanitize bottles and caps with a cleanser like those used in home-brewing. Combine Champagne yeast with warm water, allowing it to sit for 5 minutes. Spoon 1 teaspoon of the yeast mixture into each bottle. Add 3 1/2 tablespoons cherry syrup to each. Top off with filtered water, leaving 2 inches of head space at the top.\u003c/p>\n\u003cp>Store bottles in a warm, dark place. Check on them often by pressing on the bottles — they are fully carbonated when you can no longer make an indent (it usually takes a few days). Transfer the bottles to the refrigerator. \u003c/p>\n\u003cp>\u003cem>Serri Graslie is a producer for NPR.org and \u003cem>All Things Considered\u003c/em>. She \u003ca href=\"http://www.serrigraslie.com\" target=\"_blank\">writes\u003c/a> and \u003ca href=\"https://twitter.com/sgraslie\" target=\"_blank\">tweets\u003c/a> about food when she's not foisting it on other people. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68624/getting-past-pesto-to-re-imagine-basil","authors":["byline_bayareabites_68624"],"categories":["bayareabites_2695","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_12249","bayareabites_1214","bayareabites_11086","bayareabites_88","bayareabites_11054"],"featImg":"bayareabites_68625","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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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/2021/10/ATC_1400.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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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. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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