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Over the past five months, I’ve become proficient at feeding my sourdough starter and shaping loaves, and I find baking soothing. But we can’t live on bread alone; I’d have to find another use for all that flour. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Author Beth Bich Minh Nguyen, who relocated from Berkeley to Madison, Wisconsin, started making noodles back in April. Yaki udon is one of her kids’ favorite dinners, but the noodles were unavailable in stores. Since she often bakes cakes and pastries and has cranked out pasta in the past, she decided to try making the Japanese wheat noodle. “Udon is easier and faster, especially since I use my stand mixer to knead the dough,” said Nguyen, who couldn’t believe how easy and delicious it was. “The texture and chew! Also, the dough freezes well. So I’ve made udon numerous times now and may never go back!”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138997\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-800x533.jpg\" alt=\"Rice, mung bean and tapicoa flours for making gluten-free Asian noodles\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1.jpg 1800w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rice, mung bean and tapicoa flours for making gluten-free Asian noodles. \u003ccite>(Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recent heat waves were the breaking point for me. Turning on the oven was a non-starter. Maybe it was time to try making noodles? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, I checked with Sonoko Sakai. Before the pandemic, she was teaching in-person workshops in the Bay Area every two months—at the San Francisco Cooking School, Japanese Cultural Center, Pollinate Farms in Oakland and SHED in Healdsburg (which has since closed)—as well at her home in Los Angeles. Since shelter-in-place, she’s taught three soba webinars. Online teaching has posed some challenges; usually she provided specialized knives and rolling pins, as well as buckwheat flour from Japan that is especially fresh and finely milled for soba. Now, she mails ingredient kits to students and has adapted her technique for everyday kitchen equipment, producing a more rustic, homestyle soba. “Just make a dough and make a ball and roll it out and cut the noodles. Keep it really simple,” she explains, adding, “Soba is a finicky dough because it’s gluten-free.”\u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Linda Tay Esposito is another Bay Area cook who teaches a noodle class through 18 Reasons in San Francisco. She said that making noodles isn’t that different from baking bread. “It's just working with flour and water, you see the trend with sourdough,” Tay Esposito said. “The fact that you can get your hands into it gives people a feeling of groundedness. Especially with what we’re going through right now, it’s a nice feeling.” Her technique courses—hand-pulled noodles, dumplings—have been especially popular, as quarantined home cooks have time to learn new skills. I was drawn to a class that focused on gluten-free noodles.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138998\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138998\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-800x533.jpg\" alt=\"Rice and tapioca flours are mixed with boiling water to make khao piak sen noodles during an online cooking class with 18 Reasons\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rice and tapioca flours are mixed with boiling water to make khao piak sen noodles during an online cooking class with 18 Reasons. \u003ccite>( Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though gluten-free noodles can be made from rice, tapioca or mung beans, these starches are not substitutions for wheat. “In the south of China and a lot of Southeast Asia—I'm from Malaysia—we don't eat wheat, we have rice,” said Tay Esposito. “We have lots of cassava, which is tapioca. So we used those to make our noodles.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a Sunday afternoon, I logged onto Zoom along with ten other students. First up: liang fen, a slippery, cold noodle from western China that is served with julienned cucumbers, cilantro sauce and numbing chili and Sichuan peppercorn oil. Mung bean flour was mixed into a pot of boiling water and stirred constantly until it gelatinized. Then the slurry was poured into a baking dish—like Jell-O. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138999\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138999\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-800x533.jpg\" alt=\"Mung bean starch is whisked with hot water to create liang fen, Chinese cold noodles\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mung bean starch is whisked with hot water to create liang fen, Chinese cold noodles. \u003ccite>(Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Next, I whisked together rice and tapioca flours to make noodles for the Thai chicken soup, khao piak sen. My months of bread baking gave me confidence that the starch molecules would absorb the boiling water, a process called an autolyse, turning into plump dough. Some students struggled with the bright white dough, which was stickier—yet also dried out more easily—than the wheat kind. When rolled, the dough didn’t want to stay flat, snapping back into a smaller, thicker mass. But I finally managed to cut fettucine-width ribbons from it. The best part? Both the mung bean and rice and tapioca noodles provided a chewy, bouncy texture that we Taiwanese like to call “qq.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-800x533.jpg\" alt=\"Khao piak sen Thai chicken soup with handmade rice and tapioca noodles\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7.jpg 1800w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Khao piak sen Thai chicken soup with handmade rice and tapioca noodles. \u003ccite>(Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Afterwards, I talked with another student, Jade Wang of Palo Alto, who hasn’t seen her parents since January. Making liang fen was a way to connect with her Chinese heritage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her, shelter-in-place has been a time for experimenting without fear. “No one else can see your mistakes, so you may as well do it,” said Wang. “We are all experiencing a lot of sameness and a lot of interacting with screens, so doing something with my hands felt really great.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like a loaf of bread, a package of noodles costs just a few dollars, so making them at home isn’t much of a money saver. But the sense of comfort, the connection to tradition and perhaps the reassurance of self-sufficiency might be even more valuable during these uncertain times.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Sonoko Sakai teaches a two-day \u003c/span>\u003c/i>\u003ca href=\"https://www.sonokosakai.com/workshops-registration/two-day-vegan-ramen-1010\">\u003ci>\u003cspan style=\"font-weight: 400\">vegan ramen webinar\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on October 10-11. 18 Reasons offers an \u003c/span>\u003c/i>\u003ca href=\"https://www.sonokosakai.com/workshops-registration/two-day-vegan-ramen-1010\">\u003ci>\u003cspan style=\"font-weight: 400\">Italian egg pasta online class\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> with Viola Buitoni on October 25.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Making noodles is a comforting way to connect to tradition and feel a sense of self-sufficiency. ","status":"publish","parent":0,"modified":1621632480,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1004},"headData":{"title":"Could Handmade Noodles Be the Next Sourdough Bread of the Pandemic? | KQED","description":"Making noodles is a comforting way to connect to tradition and feel a sense of self-sufficiency. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138990 https://ww2.kqed.org/bayareabites/?p=138990","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/02/could-handmade-noodles-be-the-next-sourdough-bread-of-the-pandemic/","disqusTitle":"Could Handmade Noodles Be the Next Sourdough Bread of the Pandemic?","source":"KQED Noodle Week","sourceUrl":"https://www.kqed.org/noodles","nprByline":"Grace Hwang Lynch","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138990/could-handmade-noodles-be-the-next-sourdough-bread-of-the-pandemic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Back in April, when grocery shopping seemed especially precarious, I bought a 50-pound sack of flour about the size of the bag of kibble my Labrador goes through each month. Over the past five months, I’ve become proficient at feeding my sourdough starter and shaping loaves, and I find baking soothing. But we can’t live on bread alone; I’d have to find another use for all that flour. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Author Beth Bich Minh Nguyen, who relocated from Berkeley to Madison, Wisconsin, started making noodles back in April. Yaki udon is one of her kids’ favorite dinners, but the noodles were unavailable in stores. Since she often bakes cakes and pastries and has cranked out pasta in the past, she decided to try making the Japanese wheat noodle. “Udon is easier and faster, especially since I use my stand mixer to knead the dough,” said Nguyen, who couldn’t believe how easy and delicious it was. “The texture and chew! Also, the dough freezes well. So I’ve made udon numerous times now and may never go back!”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138997\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-800x533.jpg\" alt=\"Rice, mung bean and tapicoa flours for making gluten-free Asian noodles\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-1.jpg 1800w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rice, mung bean and tapicoa flours for making gluten-free Asian noodles. \u003ccite>(Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recent heat waves were the breaking point for me. Turning on the oven was a non-starter. Maybe it was time to try making noodles? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, I checked with Sonoko Sakai. Before the pandemic, she was teaching in-person workshops in the Bay Area every two months—at the San Francisco Cooking School, Japanese Cultural Center, Pollinate Farms in Oakland and SHED in Healdsburg (which has since closed)—as well at her home in Los Angeles. Since shelter-in-place, she’s taught three soba webinars. Online teaching has posed some challenges; usually she provided specialized knives and rolling pins, as well as buckwheat flour from Japan that is especially fresh and finely milled for soba. Now, she mails ingredient kits to students and has adapted her technique for everyday kitchen equipment, producing a more rustic, homestyle soba. “Just make a dough and make a ball and roll it out and cut the noodles. Keep it really simple,” she explains, adding, “Soba is a finicky dough because it’s gluten-free.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"noodles2020","label":"More Noodles. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Linda Tay Esposito is another Bay Area cook who teaches a noodle class through 18 Reasons in San Francisco. She said that making noodles isn’t that different from baking bread. “It's just working with flour and water, you see the trend with sourdough,” Tay Esposito said. “The fact that you can get your hands into it gives people a feeling of groundedness. Especially with what we’re going through right now, it’s a nice feeling.” Her technique courses—hand-pulled noodles, dumplings—have been especially popular, as quarantined home cooks have time to learn new skills. I was drawn to a class that focused on gluten-free noodles.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138998\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138998\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-800x533.jpg\" alt=\"Rice and tapioca flours are mixed with boiling water to make khao piak sen noodles during an online cooking class with 18 Reasons\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-3.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rice and tapioca flours are mixed with boiling water to make khao piak sen noodles during an online cooking class with 18 Reasons. \u003ccite>( Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though gluten-free noodles can be made from rice, tapioca or mung beans, these starches are not substitutions for wheat. “In the south of China and a lot of Southeast Asia—I'm from Malaysia—we don't eat wheat, we have rice,” said Tay Esposito. “We have lots of cassava, which is tapioca. So we used those to make our noodles.”\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>\u003cspan style=\"font-weight: 400\">On a Sunday afternoon, I logged onto Zoom along with ten other students. First up: liang fen, a slippery, cold noodle from western China that is served with julienned cucumbers, cilantro sauce and numbing chili and Sichuan peppercorn oil. Mung bean flour was mixed into a pot of boiling water and stirred constantly until it gelatinized. Then the slurry was poured into a baking dish—like Jell-O. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_138999\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138999\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-800x533.jpg\" alt=\"Mung bean starch is whisked with hot water to create liang fen, Chinese cold noodles\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-2.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mung bean starch is whisked with hot water to create liang fen, Chinese cold noodles. \u003ccite>(Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Next, I whisked together rice and tapioca flours to make noodles for the Thai chicken soup, khao piak sen. My months of bread baking gave me confidence that the starch molecules would absorb the boiling water, a process called an autolyse, turning into plump dough. Some students struggled with the bright white dough, which was stickier—yet also dried out more easily—than the wheat kind. When rolled, the dough didn’t want to stay flat, snapping back into a smaller, thicker mass. But I finally managed to cut fettucine-width ribbons from it. The best part? Both the mung bean and rice and tapioca noodles provided a chewy, bouncy texture that we Taiwanese like to call “qq.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-800x533.jpg\" alt=\"Khao piak sen Thai chicken soup with handmade rice and tapioca noodles\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Handmade-Noodles-7.jpg 1800w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Khao piak sen Thai chicken soup with handmade rice and tapioca noodles. \u003ccite>(Grace Hwang Lynch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Afterwards, I talked with another student, Jade Wang of Palo Alto, who hasn’t seen her parents since January. Making liang fen was a way to connect with her Chinese heritage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her, shelter-in-place has been a time for experimenting without fear. “No one else can see your mistakes, so you may as well do it,” said Wang. “We are all experiencing a lot of sameness and a lot of interacting with screens, so doing something with my hands felt really great.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like a loaf of bread, a package of noodles costs just a few dollars, so making them at home isn’t much of a money saver. But the sense of comfort, the connection to tradition and perhaps the reassurance of self-sufficiency might be even more valuable during these uncertain times.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Sonoko Sakai teaches a two-day \u003c/span>\u003c/i>\u003ca href=\"https://www.sonokosakai.com/workshops-registration/two-day-vegan-ramen-1010\">\u003ci>\u003cspan style=\"font-weight: 400\">vegan ramen webinar\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on October 10-11. 18 Reasons offers an \u003c/span>\u003c/i>\u003ca href=\"https://www.sonokosakai.com/workshops-registration/two-day-vegan-ramen-1010\">\u003ci>\u003cspan style=\"font-weight: 400\">Italian egg pasta online class\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> with Viola Buitoni on October 25.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138990/could-handmade-noodles-be-the-next-sourdough-bread-of-the-pandemic","authors":["byline_bayareabites_138990"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16655","bayareabites_3435","bayareabites_16549","bayareabites_16942","bayareabites_377","bayareabites_16940","bayareabites_16874"],"featImg":"bayareabites_138996","label":"source_bayareabites_138990"},"bayareabites_49794":{"type":"posts","id":"bayareabites_49794","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49794","score":null,"sort":[1350309647000]},"guestAuthors":[],"slug":"san-francisco-cooking-school-a-preview","title":"San Francisco Cooking School: A Preview","publishDate":1350309647,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n","blocks":[],"excerpt":"Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness. ","status":"publish","parent":0,"modified":1351619582,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1020},"headData":{"title":"San Francisco Cooking School: A Preview | KQED","description":"Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49794 http://blogs.kqed.org/bayareabites/?p=49794","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/","disqusTitle":"San Francisco Cooking School: A Preview","path":"/bayareabites/49794/san-francisco-cooking-school-a-preview","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\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>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49794/san-francisco-cooking-school-a-preview","authors":["5038"],"categories":["bayareabites_109","bayareabites_64","bayareabites_90"],"tags":["bayareabites_3435","bayareabites_10804","bayareabites_10803"],"featImg":"bayareabites_49963","label":"bayareabites"},"bayareabites_48819":{"type":"posts","id":"bayareabites_48819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48819","score":null,"sort":[1348239551000]},"guestAuthors":[],"slug":"aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","title":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","publishDate":1348239551,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.","status":"publish","parent":0,"modified":1348631614,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/36876509"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1484},"headData":{"title":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class | KQED","description":"Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48819 http://blogs.kqed.org/bayareabites/?p=48819","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/21/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class/","disqusTitle":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","path":"/bayareabites/48819/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\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>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\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>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48819/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_1874","bayareabites_2554","bayareabites_1245"],"tags":["bayareabites_10737","bayareabites_2700","bayareabites_9067","bayareabites_10208","bayareabites_10738","bayareabites_3435","bayareabites_10739","bayareabites_10543","bayareabites_10518"],"featImg":"bayareabites_48834","label":"bayareabites"},"bayareabites_31044":{"type":"posts","id":"bayareabites_31044","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31044","score":null,"sort":[1312477748000]},"guestAuthors":[],"slug":"cooking-lessons-in-real-time-google-cooking-school","title":"Cooking Lessons in Real Time: Google+ Cooking School","publishDate":1312477748,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"People are using the \"Hangouts\" feature of Google+, Google's new sharing project, in creative ways. Learn about a real-time video cooking school that uses this collaborative tool. ","status":"publish","parent":0,"modified":1441392957,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/cjd4YLQJih0","http://www.youtube.com/embed/HdgE6gctLNs"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":582},"headData":{"title":"Cooking Lessons in Real Time: Google+ Cooking School | KQED","description":"People are using the "Hangouts" feature of Google+, Google's new sharing project, in creative ways. Learn about a real-time video cooking school that uses this collaborative tool. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"31044 http://blogs.kqed.org/bayareabites/?p=31044","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/","disqusTitle":"Cooking Lessons in Real Time: Google+ Cooking School","path":"/bayareabites/31044/cooking-lessons-in-real-time-google-cooking-school","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31044/cooking-lessons-in-real-time-google-cooking-school","authors":["2100"],"categories":["bayareabites_2695","bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_569","bayareabites_3435","bayareabites_1997","bayareabites_9569","bayareabites_9570","bayareabites_9572","bayareabites_9571","bayareabites_9573"],"featImg":"bayareabites_31055","label":"bayareabites"},"bayareabites_24059":{"type":"posts","id":"bayareabites_24059","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24059","score":null,"sort":[1299433406000]},"guestAuthors":[],"slug":"lights-camera-cook-making-apricot-lemon-scones-at-the-farmers-market","title":"Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market","publishDate":1299433406,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones. ","status":"publish","parent":0,"modified":1301024463,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2050},"headData":{"title":"Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market | KQED","description":"Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24059 http://blogs.kqed.org/bayareabites/?p=24059","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/06/lights-camera-cook-making-apricot-lemon-scones-at-the-farmers-market/","disqusTitle":"Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market","path":"/bayareabites/24059/lights-camera-cook-making-apricot-lemon-scones-at-the-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \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>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \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>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24059/lights-camera-cook-making-apricot-lemon-scones-at-the-farmers-market","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_64","bayareabites_95","bayareabites_90"],"tags":["bayareabites_3435","bayareabites_9061","bayareabites_14747","bayareabites_8238","bayareabites_9062"],"label":"bayareabites"},"bayareabites_11168":{"type":"posts","id":"bayareabites_11168","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11168","score":null,"sort":[1268244245000]},"guestAuthors":[],"slug":"cooking-class-at-ramekins-with-joyce-goldstein","title":"Cooking Class at Ramekins with Joyce Goldstein","publishDate":1268244245,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n","blocks":[],"excerpt":"A peek into a cooking class at Ramekins Cooking School and Inn in Sonoma, taught by Joyce Goldstein. Recipes included!","status":"publish","parent":0,"modified":1268244245,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":55,"wordCount":2051},"headData":{"title":"Cooking Class at Ramekins with Joyce Goldstein | KQED","description":"A peek into a cooking class at Ramekins Cooking School and Inn in Sonoma, taught by Joyce Goldstein. Recipes included!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11168 http://blogs.kqed.org/bayareabites/?p=11168","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/","disqusTitle":"Cooking Class at Ramekins with Joyce Goldstein","path":"/bayareabites/11168/cooking-class-at-ramekins-with-joyce-goldstein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \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>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\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>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11168/cooking-class-at-ramekins-with-joyce-goldstein","authors":["5037"],"categories":["bayareabites_752","bayareabites_64","bayareabites_1146","bayareabites_12"],"tags":["bayareabites_3435","bayareabites_1556","bayareabites_3571","bayareabites_356"],"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. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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