CUESA Farmer's Markets Stay Open Amid Protests
Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger
5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen
Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews
The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes
Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day
Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'
Bryant Terry's Big Beans, Buns and Broccoli Rabe
Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)
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Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137418":{"type":"posts","id":"bayareabites_137418","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137418","score":null,"sort":[1591308948000]},"guestAuthors":[],"slug":"cuesa-farmers-markets-stay-open-amid-protests","title":"CUESA Farmer's Markets Stay Open Amid Protests","publishDate":1591308948,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">CUESA’s farmer’s markets are no strangers to protests. San Francisco's Ferry Building has often served as the beginning or endpoint for many demonstrations, says executive director Christine Farren. “We’ve never had public outcries or demonstrations turn violent in our farmer’s markets,” she says.\u003c/span>\u003c/p>\n\u003cp>In light of the protests sweeping the Bay Area and the country in response to the killing of George Floyd, the organization recently held a meeting to discuss whether or not to keep its markets open. One of the biggest concerns was the Mission Community Market, because it’s held at a later time than the Saturday Ferry Building location.\u003c/p>\n\u003cfigure id=\"attachment_137432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">: CUESA operations team members Jameil Minor, Tommy Phung, and Andrea Akers (right). \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ultimately, CUESA decided to remain open, but with limited hours. “It’s very important to stay open,” says operations manager Andrea Akers. “We are essential to folks in the neighborhood, and it’s mostly people of color. It’s a great resource to the local community and POC in the neighborhood. Being a black woman myself, it’s great to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She added that with the coronavirus pandemic, many people are trying to stay in their local neighborhoods and are avoiding public transit. That makes it difficult for people in the Mission District to get to different markets, like the Ferry Building. Farmers, even at the Civic Center farmer’s market, haven’t seen any problems from the protests. “It gave me hope hearing from other farmers,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All sellers were called and told that they weren’t obligated to attend. Since Wednesday, no sellers have canceled their spot at the market. These spaces or farmers and sellers are providing a much-needed place for income to make rent, says Farren. Farmers plan out their harvests long before these markets. They harvest ahead of time, and for a market to get canceled or for them to not go to a farmer’s market puts a dent in their livelihood, says Akers. Otherwise, their harvest goes to waste. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This is an outlet for sellers; this is their livelihood,” says Cindy Mendoza, who is the volunteer and special projects coordinator for the market. “We fought really hard with our fellow farmer’s market operators that this is an essential service, and as long as we can maintain it safely, it makes sense keeping it open.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now is the peak season for the market, which means that CUESA will have to coordinate with the highest number of vendors for the year. Akers has the challenge of complying with CDC and other health protocols while also trying to keep the market’s footprint as small as possible during the protests. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137436\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137436\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg\" alt=\"\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Current shopper and past Mission Community Market board member Anna Derivi-Castellanos. \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We plan to stay open as long as possible until we are forced to shut down,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The organization has long had the perception of being for a white customer base in a wealthier socioeconomic bracket. In the last several months, the organization has tried to change that, and the Mission location is one of those efforts. The organization has also made an effort to hire more people of color in leadership roles, says Farren. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Akers, who has been with CUESA for 10.5 years, says that the organization has changed drastically over the last few months. “In the past, it’s been a dominantly white staff, but I got onto a team where there were already people of color on the operations team,” she says. “Non-POC staff are doing a racial justice equity challenge and trying to get the organization to be an anti-racist organization. We belong there. We’re figuring things out and making sure that all people of color on staff feel comfortable and that we can speak up and be heard.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Despite the coronavirus pandemic and protests in response to the killing of George Floyd, Cuesa Markets plan to stay open. ","status":"publish","parent":0,"modified":1621634127,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":685},"headData":{"title":"CUESA Farmer's Markets Stay Open Amid Protests | KQED","description":"Despite the coronavirus pandemic and protests in response to the killing of George Floyd, Cuesa Markets plan to stay open. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137418 https://ww2.kqed.org/bayareabites/?p=137418","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/04/cuesa-farmers-markets-stay-open-amid-protests/","disqusTitle":"CUESA Farmer's Markets Stay Open Amid Protests","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137418/cuesa-farmers-markets-stay-open-amid-protests","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">CUESA’s farmer’s markets are no strangers to protests. San Francisco's Ferry Building has often served as the beginning or endpoint for many demonstrations, says executive director Christine Farren. “We’ve never had public outcries or demonstrations turn violent in our farmer’s markets,” she says.\u003c/span>\u003c/p>\n\u003cp>In light of the protests sweeping the Bay Area and the country in response to the killing of George Floyd, the organization recently held a meeting to discuss whether or not to keep its markets open. One of the biggest concerns was the Mission Community Market, because it’s held at a later time than the Saturday Ferry Building location.\u003c/p>\n\u003cfigure id=\"attachment_137432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137432\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/image001.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">: CUESA operations team members Jameil Minor, Tommy Phung, and Andrea Akers (right). \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ultimately, CUESA decided to remain open, but with limited hours. “It’s very important to stay open,” says operations manager Andrea Akers. “We are essential to folks in the neighborhood, and it’s mostly people of color. It’s a great resource to the local community and POC in the neighborhood. Being a black woman myself, it’s great to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She added that with the coronavirus pandemic, many people are trying to stay in their local neighborhoods and are avoiding public transit. That makes it difficult for people in the Mission District to get to different markets, like the Ferry Building. Farmers, even at the Civic Center farmer’s market, haven’t seen any problems from the protests. “It gave me hope hearing from other farmers,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All sellers were called and told that they weren’t obligated to attend. Since Wednesday, no sellers have canceled their spot at the market. These spaces or farmers and sellers are providing a much-needed place for income to make rent, says Farren. Farmers plan out their harvests long before these markets. They harvest ahead of time, and for a market to get canceled or for them to not go to a farmer’s market puts a dent in their livelihood, says Akers. Otherwise, their harvest goes to waste. \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\">“This is an outlet for sellers; this is their livelihood,” says Cindy Mendoza, who is the volunteer and special projects coordinator for the market. “We fought really hard with our fellow farmer’s market operators that this is an essential service, and as long as we can maintain it safely, it makes sense keeping it open.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now is the peak season for the market, which means that CUESA will have to coordinate with the highest number of vendors for the year. Akers has the challenge of complying with CDC and other health protocols while also trying to keep the market’s footprint as small as possible during the protests. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137436\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137436\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg\" alt=\"\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/06/DSC_0121.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Current shopper and past Mission Community Market board member Anna Derivi-Castellanos. \u003ccite>(Brie Mazurek / CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We plan to stay open as long as possible until we are forced to shut down,” says Akers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The organization has long had the perception of being for a white customer base in a wealthier socioeconomic bracket. In the last several months, the organization has tried to change that, and the Mission location is one of those efforts. The organization has also made an effort to hire more people of color in leadership roles, says Farren. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Akers, who has been with CUESA for 10.5 years, says that the organization has changed drastically over the last few months. “In the past, it’s been a dominantly white staff, but I got onto a team where there were already people of color on the operations team,” she says. “Non-POC staff are doing a racial justice equity challenge and trying to get the organization to be an anti-racist organization. We belong there. We’re figuring things out and making sure that all people of color on staff feel comfortable and that we can speak up and be heard.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137418/cuesa-farmers-markets-stay-open-amid-protests","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16549","bayareabites_2172","bayareabites_9710","bayareabites_16626","bayareabites_14775","bayareabites_12284"],"featImg":"bayareabites_137431","label":"bayareabites"},"bayareabites_137244":{"type":"posts","id":"bayareabites_137244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137244","score":null,"sort":[1589850262000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","publishDate":1589850262,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","status":"publish","parent":0,"modified":1621634323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":556},"headData":{"title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger | KQED","description":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137244 https://ww2.kqed.org/bayareabites/?p=137244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/18/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger/","disqusTitle":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","videoEmbed":"https://youtu.be/QC2e50U_i-w","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"celebrity-chefs","num":"2","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\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\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_17082","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16432","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_2958","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_137255","label":"bayareabites_16039"},"bayareabites_136504":{"type":"posts","id":"bayareabites_136504","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136504","score":null,"sort":[1585096209000]},"guestAuthors":[],"slug":"5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen","title":"5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen","publishDate":1585096209,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether it's due to quarantine, unexpected unemployment or another consequence of COVID-19, you might find yourself with more hours to fill at home these days. Though there are endless ways to spend that time, these food videos from across the globe should provide some relief. Let them feed your escapist tendencies as you shelter in place, all the while giving you ideas—some more bizarre than others—on how to spend your time in the kitchen.\u003c/p>\n\u003ch2>Dianxi Xiaoge's Yunnan Countryside Missives\u003c/h2>\n\u003cp>Hailing from China's southwestern Yunnan province, \u003ca href=\"https://www.youtube.com/channel/UCQG_fzADCunBTV1KwjkfAQQ/featured\">Dianxi Xiaoge\u003c/a>, a self-proclaimed \"local Yunnan girl,\" releases videos of herself farming, cooking and on occasion playing with her dog Dawang. Dianxi Xiaoge's videos are as much a visual delight as they are a sonic feast. Roots are plucked from the soil, rinsed in a bucket of water, chopped in her gorgeous wood kitchen and thrown into a fiery pan to sizzle. Dianxi barely speaks in the videos, but the impeccable quality and her expertise on the farm and in her kitchen are deeply compelling. One episode after another, her bucolic Yunnan life is a respite from the realities of quarantine and city life.\u003cbr>\n[youtube https://www.youtube.com/watch?v=bmDs7zkrzuY]\u003c/p>\n\u003ch2>The Strange Delight of Watching Bread Face\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/breadfaceblog/?hl=en\">Bread Face\u003c/a> is the pseudonym of the anonymous woman who smashes her face into bread and other starch food items like waffles, beignets, hush puppies and neatly stacked hard shell tacos. Her tagline reads, \"Giving the people something they didn't ask for,\" and she's amassed almost 200,000 followers on Instagram doing just that. There seems to be some catharsis Bread Face experiences by plunging her face into baked goods, and her popularity suggests that maybe her audience experiences something similar by proxy. In warmly lit corners of her apartment and at restaurants, Bread Face has kept up her work since 2016. On one occasion, the New York City-based blogger posted a recipe for a tofu, scallion and onion dish—but smashing her face into bread remains her staple.\u003c/p>\n\u003cp>https://www.instagram.com/p/B69Mjl_p4U-/\u003c/p>\n\u003ch2>Bon Appétit Bustling Test Kitchen\u003c/h2>\n\u003cp>Sometime early last year, the Bon Appétit Test Kitchen's YouTube channel hit peak popularity among my friends. We exchanged memes from the \u003ca href=\"https://www.instagram.com/meme_appetit/?hl=en\">Meme Appétit\u003c/a> account, and discussed our favorite chefs and series on the channel. The test kitchen's cast of characters, often filmed with the comedic timing and cuts of \u003cem>The\u003c/em> \u003cem>Office\u003c/em>, provide great entertainment through their quips and idiosyncrasies while sharing recipes and techniques that can easily be adapted in a home kitchen. On \u003cem>Gourmet Makes\u003c/em>, pastry chef Claire Saffitz swings from resolute to desperate while making gourmet versions of childhood classic treats like Bagel Bites and Butterfingers. Brad Leone's \u003cem>It's Alive\u003c/em> series features all things fermented, with lots of useful wisdom on preserving food couched in humor from the affable New Jersey chef. Over the last two weeks, the test kitchen chefs have hinted on social media that they'll be filming from home while they obey New York's stay-at-home orders, so stay tuned for more pantry pasta and comforting classics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=IYOa54hxulQ]\u003c/p>\n\u003ch2>Thai Fruit Carving with Chef Namtarn\u003c/h2>\n\u003cp>The art of fruit carving in Thailand has entire schools devoted to it. Centering floral motifs on fruits and willing vegetables, Thai fruit carving has been adopted by chefs and artists across the world, gaining lots of traction on Instagram and other visual social networks. Watching fruit carvers meticulously wield their sleek, sharp knives is a sort of visual ASMR where a bouquet appears from a watermelon or a daisy from a mango. For her videos, Chef Namtarn show off her deft carving skills and creative vision backed by upbeat music building up to reveal her floral masterpieces.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=jsRgsAZE-XU]\u003c/p>\n\u003ch2>Ghetto Gastro's Gastronomical Cribs\u003c/h2>\n\u003cp>Entrepreneur Jon Gray and chefs Lester Walker, Malcolm Livingston II and Pierre Serrao are the quartet behind culinary collective \u003ca href=\"https://ghettogastro.com/\">Ghetto Gastro\u003c/a>. Hailing from the Bronx, the group creates food experiences in collaboration with fashion brands, movie studios and food brands like Beyond Meats among others. This month, they launched \u003cem>Gastronomical Cribs\u003c/em>, a series on Instagram where they interface with a chef or person of interest in their home. Their latest guest, Oakland-based chef and writer Samin Nosrat, made a buckwheat cornbread and baked beans while chatting about her favorite recipes from Chez Panisse and how she maintains her health through a shelter-in-place order. You can catch up on the chat with Nosrat in their Instagram archives and dig into their \u003ca href=\"https://www.youtube.com/channel/UCr5C6oLBSFNhdppHz5XFMhw/videos\">YouTube channel\u003c/a> as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://www.instagram.com/p/B-GFEmcDnXl/\u003c/p>\n\n","blocks":[],"excerpt":"These YouTube and Instagram series satisfy our escapist tendencies while teaching us a thing or two about cooking. ","status":"publish","parent":0,"modified":1585336707,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":802},"headData":{"title":"5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen | KQED","description":"These YouTube and Instagram series satisfy our escapist tendencies while teaching us a thing or two about cooking. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136504 https://ww2.kqed.org/bayareabites/?p=136504","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/24/5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen/","disqusTitle":"5 Strange, Wonderful Food Video Series to Keep You Company in the Kitchen","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136504/5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether it's due to quarantine, unexpected unemployment or another consequence of COVID-19, you might find yourself with more hours to fill at home these days. Though there are endless ways to spend that time, these food videos from across the globe should provide some relief. Let them feed your escapist tendencies as you shelter in place, all the while giving you ideas—some more bizarre than others—on how to spend your time in the kitchen.\u003c/p>\n\u003ch2>Dianxi Xiaoge's Yunnan Countryside Missives\u003c/h2>\n\u003cp>Hailing from China's southwestern Yunnan province, \u003ca href=\"https://www.youtube.com/channel/UCQG_fzADCunBTV1KwjkfAQQ/featured\">Dianxi Xiaoge\u003c/a>, a self-proclaimed \"local Yunnan girl,\" releases videos of herself farming, cooking and on occasion playing with her dog Dawang. Dianxi Xiaoge's videos are as much a visual delight as they are a sonic feast. Roots are plucked from the soil, rinsed in a bucket of water, chopped in her gorgeous wood kitchen and thrown into a fiery pan to sizzle. Dianxi barely speaks in the videos, but the impeccable quality and her expertise on the farm and in her kitchen are deeply compelling. One episode after another, her bucolic Yunnan life is a respite from the realities of quarantine and city life.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/bmDs7zkrzuY'\n title='//www.youtube.com/embed/bmDs7zkrzuY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>The Strange Delight of Watching Bread Face\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/breadfaceblog/?hl=en\">Bread Face\u003c/a> is the pseudonym of the anonymous woman who smashes her face into bread and other starch food items like waffles, beignets, hush puppies and neatly stacked hard shell tacos. Her tagline reads, \"Giving the people something they didn't ask for,\" and she's amassed almost 200,000 followers on Instagram doing just that. There seems to be some catharsis Bread Face experiences by plunging her face into baked goods, and her popularity suggests that maybe her audience experiences something similar by proxy. In warmly lit corners of her apartment and at restaurants, Bread Face has kept up her work since 2016. On one occasion, the New York City-based blogger posted a recipe for a tofu, scallion and onion dish—but smashing her face into bread remains her staple.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B69Mjl_p4U-"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Bon Appétit Bustling Test Kitchen\u003c/h2>\n\u003cp>Sometime early last year, the Bon Appétit Test Kitchen's YouTube channel hit peak popularity among my friends. We exchanged memes from the \u003ca href=\"https://www.instagram.com/meme_appetit/?hl=en\">Meme Appétit\u003c/a> account, and discussed our favorite chefs and series on the channel. The test kitchen's cast of characters, often filmed with the comedic timing and cuts of \u003cem>The\u003c/em> \u003cem>Office\u003c/em>, provide great entertainment through their quips and idiosyncrasies while sharing recipes and techniques that can easily be adapted in a home kitchen. On \u003cem>Gourmet Makes\u003c/em>, pastry chef Claire Saffitz swings from resolute to desperate while making gourmet versions of childhood classic treats like Bagel Bites and Butterfingers. Brad Leone's \u003cem>It's Alive\u003c/em> series features all things fermented, with lots of useful wisdom on preserving food couched in humor from the affable New Jersey chef. Over the last two weeks, the test kitchen chefs have hinted on social media that they'll be filming from home while they obey New York's stay-at-home orders, so stay tuned for more pantry pasta and comforting classics.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IYOa54hxulQ'\n title='//www.youtube.com/embed/IYOa54hxulQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Thai Fruit Carving with Chef Namtarn\u003c/h2>\n\u003cp>The art of fruit carving in Thailand has entire schools devoted to it. Centering floral motifs on fruits and willing vegetables, Thai fruit carving has been adopted by chefs and artists across the world, gaining lots of traction on Instagram and other visual social networks. Watching fruit carvers meticulously wield their sleek, sharp knives is a sort of visual ASMR where a bouquet appears from a watermelon or a daisy from a mango. For her videos, Chef Namtarn show off her deft carving skills and creative vision backed by upbeat music building up to reveal her floral masterpieces.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/jsRgsAZE-XU'\n title='//www.youtube.com/embed/jsRgsAZE-XU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Ghetto Gastro's Gastronomical Cribs\u003c/h2>\n\u003cp>Entrepreneur Jon Gray and chefs Lester Walker, Malcolm Livingston II and Pierre Serrao are the quartet behind culinary collective \u003ca href=\"https://ghettogastro.com/\">Ghetto Gastro\u003c/a>. Hailing from the Bronx, the group creates food experiences in collaboration with fashion brands, movie studios and food brands like Beyond Meats among others. This month, they launched \u003cem>Gastronomical Cribs\u003c/em>, a series on Instagram where they interface with a chef or person of interest in their home. Their latest guest, Oakland-based chef and writer Samin Nosrat, made a buckwheat cornbread and baked beans while chatting about her favorite recipes from Chez Panisse and how she maintains her health through a shelter-in-place order. You can catch up on the chat with Nosrat in their Instagram archives and dig into their \u003ca href=\"https://www.youtube.com/channel/UCr5C6oLBSFNhdppHz5XFMhw/videos\">YouTube channel\u003c/a> as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-GFEmcDnXl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136504/5-strange-wonderful-food-video-series-to-keep-you-company-in-the-kitchen","authors":["11625"],"categories":["bayareabites_16558","bayareabites_2695","bayareabites_1865","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_9710","bayareabites_16557","bayareabites_16552","bayareabites_9298"],"featImg":"bayareabites_136534","label":"bayareabites"},"bayareabites_136299":{"type":"posts","id":"bayareabites_136299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136299","score":null,"sort":[1582153493000]},"guestAuthors":[],"slug":"flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","publishDate":1582153493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1582153493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":848},"headData":{"title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"},"bayareabites_136311":{"type":"posts","id":"bayareabites_136311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136311","score":null,"sort":[1582073721000]},"guestAuthors":[],"slug":"the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","publishDate":1582073721,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/wck-j8kGvGM\u003c/p>\n\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","blocks":[],"excerpt":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","status":"publish","parent":0,"modified":1582073721,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":664},"headData":{"title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes | KQED","description":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136311 https://ww2.kqed.org/bayareabites/?p=136311","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/18/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes/","disqusTitle":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","nprByline":"Becky Harlan, NPR's The Salt","nprImageAgency":"CJ Riculan/NPR","nprStoryId":"800949670","nprApiLink":"http://api.npr.org/query?id=800949670&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/01/31/800949670/the-modern-mocktail-three-distinctive-nonalcoholic-drink-recipes?ft=nprml&f=800949670","nprRetrievedStory":"1","nprPubDate":"Fri, 31 Jan 2020 12:07:00 -0500","nprStoryDate":"Fri, 31 Jan 2020 06:02:29 -0500","nprLastModifiedDate":"Fri, 31 Jan 2020 12:07:50 -0500","path":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wck-j8kGvGM'\n title='//www.youtube.com/embed/wck-j8kGvGM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","authors":["byline_bayareabites_136311"],"categories":["bayareabites_13306","bayareabites_1844","bayareabites_10916"],"tags":["bayareabites_16534","bayareabites_89","bayareabites_9710","bayareabites_16535","bayareabites_16533","bayareabites_392","bayareabites_14738","bayareabites_10921","bayareabites_12890"],"featImg":"bayareabites_136309","label":"bayareabites"},"bayareabites_136280":{"type":"posts","id":"bayareabites_136280","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136280","score":null,"sort":[1581639689000]},"guestAuthors":[],"slug":"five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","title":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day","publishDate":1581639689,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BFAzgQqrDBI/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3c85eoh2yT/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0_bnfrhuHw/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_132348,bayareabites_124920,bayareabites_115336' label='More stories to set the mood']\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":" These lowkey gems make the case for spectacular views over prix-fixe menus.\r\n","status":"publish","parent":0,"modified":1581698615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":578},"headData":{"title":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day | KQED","description":" These lowkey gems make the case for spectacular views over prix-fixe menus.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136280 https://ww2.kqed.org/bayareabites/?p=136280","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/13/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day/","disqusTitle":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136280/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BFAzgQqrDBI"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B3c85eoh2yT"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bd32k47Bo5b"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0_bnfrhuHw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132348,bayareabites_124920,bayareabites_115336","label":"More stories to set the mood "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136280/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","authors":["11625","5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_9835","bayareabites_9710","bayareabites_356","bayareabites_81"],"featImg":"bayareabites_136292","label":"bayareabites"},"bayareabites_136244":{"type":"posts","id":"bayareabites_136244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136244","score":null,"sort":[1581460218000]},"guestAuthors":[],"slug":"veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","publishDate":1581460218,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_136250' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg' 'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","status":"publish","parent":0,"modified":1581467814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":760},"headData":{"title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom' | KQED","description":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136244 https://ww2.kqed.org/bayareabites/?p=136244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom/","disqusTitle":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \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\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136250","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg","label":"'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week'"},"numeric":["'label='Cook","up","chef","Bryant","Terry's","Beans","and","Broccoli","sandwich","for","dinner","this","week'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_2090","bayareabites_10028","bayareabites_2554","bayareabites_366","bayareabites_90"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_112","bayareabites_9710","bayareabites_236","bayareabites_15850","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136246","label":"bayareabites"},"bayareabites_136250":{"type":"posts","id":"bayareabites_136250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136250","score":null,"sort":[1581460217000]},"guestAuthors":[],"slug":"bryant-terrys-big-beans-buns-and-broccoli-rabe","title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","publishDate":1581460217,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136244' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg' label='The Making of Bryant Terry's Vegetable Kingdom ']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n","blocks":[],"excerpt":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","status":"publish","parent":0,"modified":1581464987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1149},"headData":{"title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe | KQED","description":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136250 https://ww2.kqed.org/bayareabites/?p=136250","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/bryant-terrys-big-beans-buns-and-broccoli-rabe/","disqusTitle":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","path":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136244","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg","label":"label='The Making of Bryant Terry's Vegetable Kingdom '"},"numeric":["label='The","Making","of","Bryant","Terry's","Vegetable","Kingdom","'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\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\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","authors":["5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_10028","bayareabites_366","bayareabites_12","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_9710","bayareabites_236","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136245","label":"bayareabites"},"bayareabites_136232":{"type":"posts","id":"bayareabites_136232","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136232","score":null,"sort":[1581367722000]},"guestAuthors":[],"slug":"michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","title":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","publishDate":1581367722,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136052,bayareabites_133282,bayareabites_130682' label='More Stories for You']\u003c/p>\n\u003cp>After wrapping up \u003ca href=\"https://www.npr.org/books/titles/611229306/how-to-change-your-mind-what-the-new-science-of-psychedelics-teaches-us-about-co\">his book\u003c/a> about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden \"in plain sight\" in many people's lives: caffeine.\u003c/p>\n\u003cp>\"Here's a drug we use every day. ... We never think about it as a drug or an addiction, but that's exactly what it is,\" Pollan says. \"I thought, why not explore that relationship?\"\u003c/p>\n\u003cp>Pollan's new audiobook, \u003cem>Caffeine, \u003c/em>explores the science of caffeine addiction and withdrawal — and the broader impact coffee and tea have had on the modern world. Caffeine, he says, is a powerful drug that alters the brain in surprising ways.\u003c/p>\n\u003cp>\"There are studies that show that people's both \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5107567/\">mental performance\u003c/a> and \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/19088794-caffeine-and-sports-performance/\">athletic performance\u003c/a> are improved by coffee,\" he says. \"If you have a cup of coffee after you've learned something or read a textbook chapter, you are more likely to test better on it the next day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only when he quit caffeine cold turkey that Pollan fully appreciated the mental and psychological boost his morning cup of coffee had provided: \"I just couldn't focus,\" he says. \"I lost confidence. The whole book seemed like a really stupid idea. And loss of confidence is actually listed as one of the symptoms of caffeine withdrawal.\"\u003c/p>\n\u003cp>Eventually the withdrawal symptoms subsided. Pollan lasted three months without caffeine — during which time, he says, his quality of sleep improved markedly. But now his research is complete and he's returned to his daily caffeine fix.\u003c/p>\n\u003cp>\"I think the word 'addiction' has a lot of moral baggage attached to it,\" he says. \"As [Johns Hopkins researcher] Roland Griffeth told me, if you have a steady supply of something, you can afford it and it's not interfering with your life, there's nothing wrong with being addicted.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On his experience of giving up caffeine for three months\u003c/strong>\u003c/p>\n\u003cp>The thing that really struck me was that I've never had [attention deficit hyperactivity disorder]. I can focus pretty well. I felt like, oh, this is what ADHD is like. I can't keep stuff out of the peripheries. The peripheral information and sense data keeps rushing in and getting in the way. I felt like I was a horse that had taken its blinders off, and suddenly I could see too many degrees of circumference. So that was a real problem for working. I really had trouble sitting and writing and staying still.\u003c/p>\n\u003cp>After a few days, this began to lift. I think anyone who delays having their morning cup of coffee knows what I'm talking about, but there was a kind of a sense of a veil or fog that had descended between me and reality. I was just kind of muzzy-headed and that gradually lifted. But I have to say, even weeks later, I felt like there was a little mental hitch between me and reality. I felt as if this wasn't my natural language — speaking in another language, which never goes that well or that smoothly. ... I got over it eventually, and I wrote a big chunk of the piece without the influence of caffeine. ... But it was an interesting three months. I recommend it actually. I think it's a really interesting exercise.\u003c/p>\n\u003cp>\u003cstrong>On how going without caffeine improved his sleep \u003c/strong>\u003c/p>\n\u003cp>It was amazing. I was sleeping like a teenager again. I would pop off, and just sleep through the night — which I don't do that often. And I had some great sleeps. I guess that was the the big compensating benefit of giving up caffeine. ... Caffeine is the enemy of good sleep. ...\u003c/p>\n\u003cp>It's a problem in ways we don't perceive, because caffeine undermines the quality — not necessarily the quantity — but the quality of our sleep. And specifically, one very particular kind of sleep, which I'd never heard of before, called \"slow wave\" or \u003ca href=\"https://www.npr.org/sections/health-shots/2019/10/31/775068218/how-deep-sleep-may-help-the-brain-clear-alzheimers-toxins\">deep sleep\u003c/a>. This isn't REM sleep where you're having dreams, or light sleep. This is a really deep place you go for not that long a part of the night, but it's really important to your mental and physical health. It's where these slow waves start radiating from the front of your brain into the back, and they kind of harmonize all the neurons, get them on the same page. It's where you kind of take memories from short-term working memory and put them in their proper place. It's like cleaning up the desktop on your computer at the end of the day.\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/16/558058812/sleep-scientist-warns-against-walking-through-life-in-an-underslept-state\">Matt Walker\u003c/a>, the psychologist who wrote \u003ca href=\"https://www.npr.org/books/titles/558061359/why-we-sleep-unlocking-the-power-of-sleep-and-dreams\">\u003cem>Why We Sleep\u003c/em>\u003c/a>, thinks that this is very important to our health to have sufficient amounts of deep sleep. As we get older, we have less of it naturally. And coffee or tea cuts into that, even if you stop drinking it, say, at noon, because caffeine has a very long half-life and quarter-life. So, for example, the caffeine you ingest at noon — a quarter of it is still circulating in your bloodstream at midnight. It's still around. And this is the subtle and, perhaps, insidious effect it's having on you.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine withdrawal works \u003c/strong>\u003c/p>\n\u003cp>It's beginning when you wake up. I mean, you haven't had coffee or tea since sometime the day before. ... All those people who tell you, \"I'm not civil\" [or] \"I'm not fit for human conversation until I have a cup of coffee.\" They're beginning to go through that withdrawal. They're starting to feel a little off — that muzzy-ness is coming in. Maybe they have a headache. Maybe they're a little irritable. And then they have that cup of coffee and the pleasure they're getting from it, I learned, is not simply the lift, the euphoric lift of the drug. It's the suppression of the symptoms of withdrawal. We go through that cycle.\u003c/p>\n\u003cp>One of the things you learn when you take a caffeine fast, as I did, is that the experience of caffeine is very different to a caffeine virgin or a restored caffeine virgin, as I was, than it is to someone who's addicted. Those people [who are addicted] are getting a little bit of lift, but mostly what they're getting is the relief from these symptoms that are about to come down on them. And that feels pretty good. You're back to baseline. But when you're off for a few months, man, it's something else. It's a very powerful drug experience. And I was not prepared for it at all.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine keeps us alert\u003c/strong>\u003c/p>\n\u003cp>We have a neurotransmitter called \u003ca href=\"https://pubchem.ncbi.nlm.nih.gov/compound/Adenosine\">adenosine\u003c/a>. ... Over the course of the day, levels of it rise and its job is to gradually make us tired — create what's called \u003ca href=\"https://www.npr.org/transcripts/705224359?storyId=705224359?storyId=705224359\">sleep pressure\u003c/a>. So, eventually, we turn out the lights and go to sleep, [and] there is a receptor that the adenosine fits into. And, as it turns out, caffeine fits into the same receptor — it gets there before the adenosine has a chance to. So it essentially blocks the action of that neurotransmitter — you never get the signal that you're tired.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Michael Pollan']'Caffeine really helps capitalism conquer the frontier of night. ... To break those circadian rhythms is a huge deal.'[/pullquote]\u003c/p>\n\u003cp>Eventually, though, the adenosine — it's not like it goes away. It keeps building up the level in your bloodstream, keeps building up, so that when the caffeine is finally metabolized and the receptors are available again. Voom! You get hit by a flood of adenosine and you get really tired.\u003c/p>\n\u003cp>And what would you do then? Well, you'd have another cup of coffee and start the cycle all over again. ... That's what keeps us awake. That's the alertness of caffeine. But it does also act on some other network, such as the dopamine network, and that's \u003ca href=\"https://www.npr.org/sections/health-shots/2017/11/23/566034172/human-brains-have-evolved-unique-feel-good-circuits\">part of what gives us the euphoria\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine helped capitalism \u003c/strong>\u003c/p>\n\u003cp>We have these circadian rhythms that organize and govern our lives — and they're hard to break. And I don't know that you could ever have had a night shift or even a late shift before you had caffeine. Caffeine really helps capitalism conquer the frontier of night. And that's why it was \u003ca href=\"https://www.npr.org/sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire\">so important to the industrial revolution\u003c/a>, where you had these expensive machines you wanted to keep running all night and you moved to two and three shifts. Did people work at night before that? Not very much. That's why I do think the impact on the modern world has been profound and that this has had a huge effect on our civilization and and on ourselves. To break those circadian rhythms is a huge deal.\u003c/p>\n\u003cp>\u003cstrong>How coffee and tea historically relied on slave labor \u003c/strong>\u003c/p>\n\u003cp>There's a really ugly history behind both of them. [On] the early \u003ca href=\"https://www.npr.org/sections/parallels/2013/11/12/244563532/photos-reveal-harsh-detail-of-brazils-history-with-slavery\">coffee plantations in Brazil\u003c/a>, all the workers were slaves. But even later, when you have post-slavery Central America, these were brutal places to work. The thing about growing coffee and tea is you need a lot of labor, because the shrubs have to be pruned. I went coffee picking in Colombia and it's really hard work. It's kind of a spiky plant and it grows on such a steep hillside. You can't get your footing. ...\u003c/p>\n\u003cp>It's a very dark history. And like a lot of things, we're participating in these commodity chains and we have no idea what's behind it. I mean, who among us has seen a coffee plant or a tea plant, except in photography? But at the other end of those food chains, it has often been quite a bit of brutality. And, of course, coffee and tea drove demand for sugar, and sugar was at the very heart of the slave trade in the Caribbean.\u003c/p>\n\u003cp>\u003cstrong>On how climate change could affect coffee production \u003c/strong>\u003c/p>\n\u003cp>It's a very demanding plant, and it's very picky. It has to have exactly the right altitude, water ... all this kind of stuff, which is concerning now because coffee faces a tremendous threat from climate change. There is a narrow band of conditions that make coffee happy. And the estimates now [from] the climate scientists — and this will be alarming to the fellow addicts out there — is that 50 percent of the coffee-growing regions will not be able to support the coffee plant by 2050. So capitalism may be killing the golden goose as climate change undermines coffee production. ... We may look back and say we lived in this golden age of good coffee that lasted from 1966 to 2050 — and then it'll be downhill from there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sam Briger and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Michael+Pollan+Explains+Caffeine+Cravings+%28And+Why+You+Don%27t+Have+To+Quit%29&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"When Pollan decided to write about caffeine, he gave it up — cold turkey. \"I just couldn't focus,\" he says. \"I was irritable. I lost confidence.\" Caffeine reshapes the brain in surprising ways.","status":"publish","parent":0,"modified":1581368748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1867},"headData":{"title":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit) | KQED","description":"When Pollan decided to write about caffeine, he gave it up — cold turkey. "I just couldn't focus," he says. "I was irritable. I lost confidence." Caffeine reshapes the brain in surprising ways.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136232 https://ww2.kqed.org/bayareabites/?p=136232","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/10/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit/","disqusTitle":"Michael Pollan Explains Caffeine Cravings (And Why You Don't Have To Quit)","nprImageCredit":"Abdulrhman Al Shidokhi","nprByline":"Terry Gross","nprImageAgency":"Getty Images","nprStoryId":"803394030","nprApiLink":"http://api.npr.org/query?id=803394030&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2020/02/10/803394030/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit?ft=nprml&f=803394030","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Feb 2020 13:50:00 -0500","nprStoryDate":"Mon, 10 Feb 2020 12:00:00 -0500","nprLastModifiedDate":"Mon, 10 Feb 2020 12:24:01 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/02/20200210_fa_01.mp3?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","nprAudioM3u":"http://api.npr.org/m3u/1804561298-2b6039.m3u?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","path":"/bayareabites/136232/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/02/20200210_fa_01.mp3?orgId=427869011&topicId=1128&d=2151&p=13&story=803394030&ft=nprml&f=803394030","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136052,bayareabites_133282,bayareabites_130682","label":"More Stories for You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After wrapping up \u003ca href=\"https://www.npr.org/books/titles/611229306/how-to-change-your-mind-what-the-new-science-of-psychedelics-teaches-us-about-co\">his book\u003c/a> about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden \"in plain sight\" in many people's lives: caffeine.\u003c/p>\n\u003cp>\"Here's a drug we use every day. ... We never think about it as a drug or an addiction, but that's exactly what it is,\" Pollan says. \"I thought, why not explore that relationship?\"\u003c/p>\n\u003cp>Pollan's new audiobook, \u003cem>Caffeine, \u003c/em>explores the science of caffeine addiction and withdrawal — and the broader impact coffee and tea have had on the modern world. Caffeine, he says, is a powerful drug that alters the brain in surprising ways.\u003c/p>\n\u003cp>\"There are studies that show that people's both \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5107567/\">mental performance\u003c/a> and \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/19088794-caffeine-and-sports-performance/\">athletic performance\u003c/a> are improved by coffee,\" he says. \"If you have a cup of coffee after you've learned something or read a textbook chapter, you are more likely to test better on it the next day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only when he quit caffeine cold turkey that Pollan fully appreciated the mental and psychological boost his morning cup of coffee had provided: \"I just couldn't focus,\" he says. \"I lost confidence. The whole book seemed like a really stupid idea. And loss of confidence is actually listed as one of the symptoms of caffeine withdrawal.\"\u003c/p>\n\u003cp>Eventually the withdrawal symptoms subsided. Pollan lasted three months without caffeine — during which time, he says, his quality of sleep improved markedly. But now his research is complete and he's returned to his daily caffeine fix.\u003c/p>\n\u003cp>\"I think the word 'addiction' has a lot of moral baggage attached to it,\" he says. \"As [Johns Hopkins researcher] Roland Griffeth told me, if you have a steady supply of something, you can afford it and it's not interfering with your life, there's nothing wrong with being addicted.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview highlights \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On his experience of giving up caffeine for three months\u003c/strong>\u003c/p>\n\u003cp>The thing that really struck me was that I've never had [attention deficit hyperactivity disorder]. I can focus pretty well. I felt like, oh, this is what ADHD is like. I can't keep stuff out of the peripheries. The peripheral information and sense data keeps rushing in and getting in the way. I felt like I was a horse that had taken its blinders off, and suddenly I could see too many degrees of circumference. So that was a real problem for working. I really had trouble sitting and writing and staying still.\u003c/p>\n\u003cp>After a few days, this began to lift. I think anyone who delays having their morning cup of coffee knows what I'm talking about, but there was a kind of a sense of a veil or fog that had descended between me and reality. I was just kind of muzzy-headed and that gradually lifted. But I have to say, even weeks later, I felt like there was a little mental hitch between me and reality. I felt as if this wasn't my natural language — speaking in another language, which never goes that well or that smoothly. ... I got over it eventually, and I wrote a big chunk of the piece without the influence of caffeine. ... But it was an interesting three months. I recommend it actually. I think it's a really interesting exercise.\u003c/p>\n\u003cp>\u003cstrong>On how going without caffeine improved his sleep \u003c/strong>\u003c/p>\n\u003cp>It was amazing. I was sleeping like a teenager again. I would pop off, and just sleep through the night — which I don't do that often. And I had some great sleeps. I guess that was the the big compensating benefit of giving up caffeine. ... Caffeine is the enemy of good sleep. ...\u003c/p>\n\u003cp>It's a problem in ways we don't perceive, because caffeine undermines the quality — not necessarily the quantity — but the quality of our sleep. And specifically, one very particular kind of sleep, which I'd never heard of before, called \"slow wave\" or \u003ca href=\"https://www.npr.org/sections/health-shots/2019/10/31/775068218/how-deep-sleep-may-help-the-brain-clear-alzheimers-toxins\">deep sleep\u003c/a>. This isn't REM sleep where you're having dreams, or light sleep. This is a really deep place you go for not that long a part of the night, but it's really important to your mental and physical health. It's where these slow waves start radiating from the front of your brain into the back, and they kind of harmonize all the neurons, get them on the same page. It's where you kind of take memories from short-term working memory and put them in their proper place. It's like cleaning up the desktop on your computer at the end of the day.\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/health-shots/2017/10/16/558058812/sleep-scientist-warns-against-walking-through-life-in-an-underslept-state\">Matt Walker\u003c/a>, the psychologist who wrote \u003ca href=\"https://www.npr.org/books/titles/558061359/why-we-sleep-unlocking-the-power-of-sleep-and-dreams\">\u003cem>Why We Sleep\u003c/em>\u003c/a>, thinks that this is very important to our health to have sufficient amounts of deep sleep. As we get older, we have less of it naturally. And coffee or tea cuts into that, even if you stop drinking it, say, at noon, because caffeine has a very long half-life and quarter-life. So, for example, the caffeine you ingest at noon — a quarter of it is still circulating in your bloodstream at midnight. It's still around. And this is the subtle and, perhaps, insidious effect it's having on you.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine withdrawal works \u003c/strong>\u003c/p>\n\u003cp>It's beginning when you wake up. I mean, you haven't had coffee or tea since sometime the day before. ... All those people who tell you, \"I'm not civil\" [or] \"I'm not fit for human conversation until I have a cup of coffee.\" They're beginning to go through that withdrawal. They're starting to feel a little off — that muzzy-ness is coming in. Maybe they have a headache. Maybe they're a little irritable. And then they have that cup of coffee and the pleasure they're getting from it, I learned, is not simply the lift, the euphoric lift of the drug. It's the suppression of the symptoms of withdrawal. We go through that cycle.\u003c/p>\n\u003cp>One of the things you learn when you take a caffeine fast, as I did, is that the experience of caffeine is very different to a caffeine virgin or a restored caffeine virgin, as I was, than it is to someone who's addicted. Those people [who are addicted] are getting a little bit of lift, but mostly what they're getting is the relief from these symptoms that are about to come down on them. And that feels pretty good. You're back to baseline. But when you're off for a few months, man, it's something else. It's a very powerful drug experience. And I was not prepared for it at all.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine keeps us alert\u003c/strong>\u003c/p>\n\u003cp>We have a neurotransmitter called \u003ca href=\"https://pubchem.ncbi.nlm.nih.gov/compound/Adenosine\">adenosine\u003c/a>. ... Over the course of the day, levels of it rise and its job is to gradually make us tired — create what's called \u003ca href=\"https://www.npr.org/transcripts/705224359?storyId=705224359?storyId=705224359\">sleep pressure\u003c/a>. So, eventually, we turn out the lights and go to sleep, [and] there is a receptor that the adenosine fits into. And, as it turns out, caffeine fits into the same receptor — it gets there before the adenosine has a chance to. So it essentially blocks the action of that neurotransmitter — you never get the signal that you're tired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'Caffeine really helps capitalism conquer the frontier of night. ... To break those circadian rhythms is a huge deal.'","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Michael Pollan","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eventually, though, the adenosine — it's not like it goes away. It keeps building up the level in your bloodstream, keeps building up, so that when the caffeine is finally metabolized and the receptors are available again. Voom! You get hit by a flood of adenosine and you get really tired.\u003c/p>\n\u003cp>And what would you do then? Well, you'd have another cup of coffee and start the cycle all over again. ... That's what keeps us awake. That's the alertness of caffeine. But it does also act on some other network, such as the dopamine network, and that's \u003ca href=\"https://www.npr.org/sections/health-shots/2017/11/23/566034172/human-brains-have-evolved-unique-feel-good-circuits\">part of what gives us the euphoria\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>On how caffeine helped capitalism \u003c/strong>\u003c/p>\n\u003cp>We have these circadian rhythms that organize and govern our lives — and they're hard to break. And I don't know that you could ever have had a night shift or even a late shift before you had caffeine. Caffeine really helps capitalism conquer the frontier of night. And that's why it was \u003ca href=\"https://www.npr.org/sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire\">so important to the industrial revolution\u003c/a>, where you had these expensive machines you wanted to keep running all night and you moved to two and three shifts. Did people work at night before that? Not very much. That's why I do think the impact on the modern world has been profound and that this has had a huge effect on our civilization and and on ourselves. To break those circadian rhythms is a huge deal.\u003c/p>\n\u003cp>\u003cstrong>How coffee and tea historically relied on slave labor \u003c/strong>\u003c/p>\n\u003cp>There's a really ugly history behind both of them. [On] the early \u003ca href=\"https://www.npr.org/sections/parallels/2013/11/12/244563532/photos-reveal-harsh-detail-of-brazils-history-with-slavery\">coffee plantations in Brazil\u003c/a>, all the workers were slaves. But even later, when you have post-slavery Central America, these were brutal places to work. The thing about growing coffee and tea is you need a lot of labor, because the shrubs have to be pruned. I went coffee picking in Colombia and it's really hard work. It's kind of a spiky plant and it grows on such a steep hillside. You can't get your footing. ...\u003c/p>\n\u003cp>It's a very dark history. And like a lot of things, we're participating in these commodity chains and we have no idea what's behind it. I mean, who among us has seen a coffee plant or a tea plant, except in photography? But at the other end of those food chains, it has often been quite a bit of brutality. And, of course, coffee and tea drove demand for sugar, and sugar was at the very heart of the slave trade in the Caribbean.\u003c/p>\n\u003cp>\u003cstrong>On how climate change could affect coffee production \u003c/strong>\u003c/p>\n\u003cp>It's a very demanding plant, and it's very picky. It has to have exactly the right altitude, water ... all this kind of stuff, which is concerning now because coffee faces a tremendous threat from climate change. There is a narrow band of conditions that make coffee happy. And the estimates now [from] the climate scientists — and this will be alarming to the fellow addicts out there — is that 50 percent of the coffee-growing regions will not be able to support the coffee plant by 2050. So capitalism may be killing the golden goose as climate change undermines coffee production. ... We may look back and say we lived in this golden age of good coffee that lasted from 1966 to 2050 — and then it'll be downhill from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sam Briger and Thea Chaloner produced and edited the audio of this interview. Bridget Bentz and Molly Seavy-Nesper adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Michael+Pollan+Explains+Caffeine+Cravings+%28And+Why+You+Don%27t+Have+To+Quit%29&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136232/michael-pollan-explains-caffeine-cravings-and-why-you-dont-have-to-quit","authors":["byline_bayareabites_136232"],"tags":["bayareabites_10936","bayareabites_125","bayareabites_9710","bayareabites_11278","bayareabites_1270","bayareabites_14756","bayareabites_12148","bayareabites_185"],"featImg":"bayareabites_136235","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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