Prison Gardens Help Inmates Grow Their Own Food — And Skills
Planning Your Spring Vegetable Garden for Earth Day
Garden to Plate: 5 Beautiful Spring Cookbooks
The Cyclist Chef: A Look Inside Spencer's Pantry
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Kirk Crippens/Insight Garden Program\" width=\"624\" height=\"350\" class=\"size-full wp-image-76455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prisoners build an organic vegetable garden in the prison yard of the medium security unit at San Quentin State Prison in December. Kirk Crippens/\u003ca href=\"http://blog.plantingjustice.org/a-peoples-history-with-the-insight-garden-program-at-san-quentin-state-prison-by-haleh-zandi/\">Insight Garden Program\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/12/261397333/prison-gardens-help-inmates-grow-their-own-food-and-skills\">The Salt at NPR Food\u003c/a> (1/12/14)\u003c/p>\n\u003cp>Last week, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/02/food-as-punishment-giving-u-s-inmates-the-loaf-persists/\">reported\u003c/a> on the correctional industry's enduring practice of punishing certain inmates with a bland, lumpish food known as \"the loaf.\"\u003c/p>\n\u003cp>Fortunately, there are also more encouraging stories to tell about prison food.\u003c/p>\n\u003cp>It turns out there's a pretty vibrant movement of prison vegetable gardens across the country that provide inmates with satisfying work, marketable skills and fresh food to eat. From Connecticut to \u003ca href=\"http://www.mprnews.org/story/2012/07/31/human-interest/red-wing-prison-garden\">Minnesota\u003c/a> to California, correctional authorities are finding all kinds of reasons to encourage inmates to produce their own food inside the walls.\u003c/p>\n\u003cp>Recently, we got a rare glimpse behind those walls — of those gardens — at the San Quentin State Prison outside San Francisco, thanks to this video from \u003ca href=\"http://vimeo.com/82868227\">Planting Justice\u003c/a>. The Bay Area group works with less-advantaged communities on food by building gardens and creating jobs in urban food production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/82868227?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>In the video, filmed in December, we see inmates at San Quentin building five raised beds for vegetables in the prison yard of the medium security unit. The inmate Charles' excitement about the prospect of a homegrown tomato is pretty palpable. It's the first vegetable garden inside a California state prison.\u003c/p>\n\u003cp>Planting Justice helped oversee the garden project in partnership with \u003ca href=\"http://www.insightgardenprogram.org/faq.html\">Insight Garden Program\u003c/a>, which has been helping inmates at San Quentin rehabilitate and get training in flower gardening since 2003.\u003c/p>\n\u003cp>Those gardening skills are being put to use once the men leave San Quentin as well. In the past three years, Planting Justice has hired 10 former inmates to work on landscaping jobs, according to the group's website. They get an entry-level wage of $17.50 per hour.\u003c/p>\n\u003cp>According to the Pew Charitable Trusts, more than four in 10 offenders \u003ca href=\"http://www.pewstates.org/research/reports/state-of-recidivism-85899377338\">return to prison\u003c/a> within three yeas. By contrast, Planting Justice says the recidivism rate for the men who go through the garden program is 10 percent. Programs in other states have had similar successes — apparently, gardening behind bars seems to help people steer clear of crime once they get out.\u003c/p>\n\u003cp>In 2012, Nourishing the Planet, a blog of the Worldwatch Institute, put together \u003ca href=\"http://blogs.worldwatch.org/nourishingtheplanet/five-urban-garden-programs-that-are-reaching-inmates-and-at-risk-populations/\">this list\u003c/a> of five urban garden prison projects. It notes that not only do the garden programs help with rehabilitation, they also often save states and local government thousands of dollars.\u003c/p>\n\u003cp>And one prison garden in Missouri was \u003ca href=\"http://www.columbiatribune.com/news/local/missouri-prison-program-gave-tons-of-produce/article_da224904-6480-11e3-ad17-10604b9f6eda.html\">reportedly so bountiful\u003c/a>, it had extra produce — 163 tons' worth — to donate to food pantries, shelters, churches, nursing homes and schools in 2013.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From Connecticut to Minnesota to California, correctional authorities are finding all kinds of reasons to produce food inside prison walls. A new video provides a glimpse of one of these projects, a vegetable garden inside San Quentin State prison outside of San Francisco.","status":"publish","parent":0,"modified":1459562540,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["https://player.vimeo.com/video/82868227"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":456},"headData":{"title":"Prison Gardens Help Inmates Grow Their Own Food — And Skills | KQED","description":"From Connecticut to Minnesota to California, correctional authorities are finding all kinds of reasons to produce food inside prison walls. A new video provides a glimpse of one of these projects, a vegetable garden inside San Quentin State prison outside of San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76446 http://blogs.kqed.org/bayareabites/?p=76446","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/14/prison-gardens-help-inmates-grow-their-own-food-and-skills/","disqusTitle":"Prison Gardens Help Inmates Grow Their Own Food — And Skills","nprByline":"Eliza Barclay","nprStoryId":"261397333","nprApiLink":"http://api.npr.org/query?id=261397333&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/12/261397333/prison-gardens-help-inmates-grow-their-own-food-and-skills?ft=3&f=261397333","nprRetrievedStory":"1","nprPubDate":"Sun, 12 Jan 2014 05:22:00 -0500","nprStoryDate":"Sun, 12 Jan 2014 05:22:00 -0500","nprLastModifiedDate":"Sun, 12 Jan 2014 05:22:28 -0500","path":"/bayareabites/76446/prison-gardens-help-inmates-grow-their-own-food-and-skills","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76455\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prison-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prison-garden.jpg\" alt=\"Prisoners build an organic vegetable garden in the prison yard of the medium security unit at San Quentin State Prison in December. Kirk Crippens/Insight Garden Program\" width=\"624\" height=\"350\" class=\"size-full wp-image-76455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prisoners build an organic vegetable garden in the prison yard of the medium security unit at San Quentin State Prison in December. Kirk Crippens/\u003ca href=\"http://blog.plantingjustice.org/a-peoples-history-with-the-insight-garden-program-at-san-quentin-state-prison-by-haleh-zandi/\">Insight Garden Program\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/12/261397333/prison-gardens-help-inmates-grow-their-own-food-and-skills\">The Salt at NPR Food\u003c/a> (1/12/14)\u003c/p>\n\u003cp>Last week, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/02/food-as-punishment-giving-u-s-inmates-the-loaf-persists/\">reported\u003c/a> on the correctional industry's enduring practice of punishing certain inmates with a bland, lumpish food known as \"the loaf.\"\u003c/p>\n\u003cp>Fortunately, there are also more encouraging stories to tell about prison food.\u003c/p>\n\u003cp>It turns out there's a pretty vibrant movement of prison vegetable gardens across the country that provide inmates with satisfying work, marketable skills and fresh food to eat. From Connecticut to \u003ca href=\"http://www.mprnews.org/story/2012/07/31/human-interest/red-wing-prison-garden\">Minnesota\u003c/a> to California, correctional authorities are finding all kinds of reasons to encourage inmates to produce their own food inside the walls.\u003c/p>\n\u003cp>Recently, we got a rare glimpse behind those walls — of those gardens — at the San Quentin State Prison outside San Francisco, thanks to this video from \u003ca href=\"http://vimeo.com/82868227\">Planting Justice\u003c/a>. The Bay Area group works with less-advantaged communities on food by building gardens and creating jobs in urban food production.\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>\u003ciframe src=\"https://player.vimeo.com/video/82868227?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>In the video, filmed in December, we see inmates at San Quentin building five raised beds for vegetables in the prison yard of the medium security unit. The inmate Charles' excitement about the prospect of a homegrown tomato is pretty palpable. It's the first vegetable garden inside a California state prison.\u003c/p>\n\u003cp>Planting Justice helped oversee the garden project in partnership with \u003ca href=\"http://www.insightgardenprogram.org/faq.html\">Insight Garden Program\u003c/a>, which has been helping inmates at San Quentin rehabilitate and get training in flower gardening since 2003.\u003c/p>\n\u003cp>Those gardening skills are being put to use once the men leave San Quentin as well. In the past three years, Planting Justice has hired 10 former inmates to work on landscaping jobs, according to the group's website. They get an entry-level wage of $17.50 per hour.\u003c/p>\n\u003cp>According to the Pew Charitable Trusts, more than four in 10 offenders \u003ca href=\"http://www.pewstates.org/research/reports/state-of-recidivism-85899377338\">return to prison\u003c/a> within three yeas. By contrast, Planting Justice says the recidivism rate for the men who go through the garden program is 10 percent. Programs in other states have had similar successes — apparently, gardening behind bars seems to help people steer clear of crime once they get out.\u003c/p>\n\u003cp>In 2012, Nourishing the Planet, a blog of the Worldwatch Institute, put together \u003ca href=\"http://blogs.worldwatch.org/nourishingtheplanet/five-urban-garden-programs-that-are-reaching-inmates-and-at-risk-populations/\">this list\u003c/a> of five urban garden prison projects. It notes that not only do the garden programs help with rehabilitation, they also often save states and local government thousands of dollars.\u003c/p>\n\u003cp>And one prison garden in Missouri was \u003ca href=\"http://www.columbiatribune.com/news/local/missouri-prison-program-gave-tons-of-produce/article_da224904-6480-11e3-ad17-10604b9f6eda.html\">reportedly so bountiful\u003c/a>, it had extra produce — 163 tons' worth — to donate to food pantries, shelters, churches, nursing homes and schools in 2013.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76446/prison-gardens-help-inmates-grow-their-own-food-and-skills","authors":["byline_bayareabites_76446"],"categories":["bayareabites_2554","bayareabites_10916"],"tags":["bayareabites_9667","bayareabites_12918","bayareabites_11989","bayareabites_12862","bayareabites_12919","bayareabites_10921"],"featImg":"bayareabites_76455","label":"bayareabites"},"bayareabites_60012":{"type":"posts","id":"bayareabites_60012","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60012","score":null,"sort":[1366529243000]},"guestAuthors":[],"slug":"planning-your-spring-vegetable-garden-for-earth-day","title":"Planning Your Spring Vegetable Garden for Earth Day","publishDate":1366529243,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>How are you getting dirty for Earth Day? This year, the official commemoration falls on Monday, April 22nd, but \u003ca href=\"http://earthdaysf.org/earth-day.html\">San Francisco\u003c/a> (and other places around the \u003ca href=\"http://www.bayareaearthday.org/\">Bay Area\u003c/a>) are holding celebrations this weekend, all focusing on greener, healthier living. It's a great opportunity to think about growing some of your own food, whether you've got a sprawling backyard, an underutilized front yard, access to a \u003ca href=\"http://www.sfgro.org\">community garden\u003c/a> down the block, or even just a handful of pots or planter boxes on the back stairs. What does it take to turn your urban thumbs a little greener? No matter how much (or how little) space you've got, we've put together some easy-to-follow steps to get you digging deep this spring. \u003c/p>\n\u003cfigure id=\"attachment_60383\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers-1024x768.jpg\" alt=\"Kale, Broccoli, Artichoke, Blue Flowers\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale, Broccoli, Artichoke, Blue Flowers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Assess Your Space\u003c/strong>\u003cbr>\nHow much growing space can you find? How much direct sun (and wind) will you have? San Francisco, in particular, is rife with micro-climates; growing a garden in the Outer Sunset is a very different proposition from planting in the Mission. You can grow lettuces, herbs, and hardy greens, like kale and collards, almost anywhere, but warmth-loving, sunshine-demanding plants like tomatoes, eggplants, and peppers need a reliable 6 to 8 hours of direct sunshine to ripen flavorfully. Making fruit (and seed-filled, fleshy vegetables like tomatoes and peppers count as fruit) takes a lot of effort on the plant's part, demanding a much higher level of nutrients and food (in the form of sugars produced by photosynthesis) than those needed by leafy greens. So, if your yard is a shady one, don't break your heart by planting lots of tomatoes that won't ripen. Stick with cool-loving plants like lettuce, chard, and Asian greens. \u003c/p>\n\u003cfigure id=\"attachment_60386\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\" alt=\"Lettuces like cool weather.\" width=\"400\" class=\"size-full wp-image-60386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces like cool weather.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don't Skimp on the Immediate Gratification\u003c/strong>\u003cbr>\nStarting from seed is the cheapest way to get a garden going. But it's also the slowest, and depending on how slug/snail/bird-mobbed your beds are, it can also be the most dangerous, as just-sprouted tender seedlings are the most vulnerable to pest attacks. \u003c/p>\n\u003cp>If you need to see some evidence to stay interested, buy some well-established seedlings instead. And fun (and tasty) as tomatoes and potatoes can be, they also take months to produce. So remember to plant some quick-to-harvest treats, like lettuce, spinach, mizuna, Asian greens, arugula and radishes, which go soil-to-table in less than 6 weeks. Beets, too, can be harvested young, when they're extra-sweet and tender. Sugar-snap peas also grow like Jack's beanstalk (give them a trellis to crawl up and cling to) and are wildly productive. Plus, they make a great sweet snack right off the plant. \u003c/p>\n\u003cfigure id=\"attachment_60375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2-1024x768.jpg\" alt=\"Peas Vines\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pea Vines\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Know Your Soil\u003c/strong>\u003cbr>\nUrban soils, even in residential neighborhoods, can have less-than-pristine histories. That's why container gardening--or building raised beds and filling them with fresh soil and compost--is usually preferable for edible plantings, rather than digging straight into your backyard topsoil, especially if you're planting root crops like beets, turnips, carrots, radishes, potatoes. Raised beds or containers can also help discourage critters (like gophers) from digging in from below, while opper strips around the edges can keep snails and slugs at bay. Building your own beds also means you can arrange the height to suit your flexibility; if crouching and bending close to the ground is difficult, plant in barrels or build tall, crate-like beds at a more comfortable level. Sunset magazine's website offers great step-by-step instructions for\u003cbr>\n\u003ca href=\"http://www.sunset.com/garden/perfect-raised-bed-00400000039550/\">building your own redwood or cedar raised beds\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Some Good Books\u003c/strong>\u003cbr>\nAn invaluable resource--and one that no city grower should be without--is Pam Peirce's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1570616175/kqedorg-20\">Golden Gate Gardening\u003c/a>, now in its 3rd edition. Peirce has been talking to gardeners all across the city for decades, getting their feedback on what grows best where. Her book is straightforward and readable for gardeners at all levels, and explains micro-climates, fog belts, wind patterns, and how to lay out your garden to make the most of both sun and shade, as well as listing all the best varieties of vegetables, flowers, fruits, and herbs for growing around the Bay. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039205/kqedorg-20\">New Western Garden Book\u003c/a>; (9th edition) is another must-have for gardeners throughout the West, especially in California. I can't think of a gardener I know who doesn't have a dusty, dirt-smeared copy of Sunset's gardening bible in her shed or garage--and often a newer, more pristine copy among the inspirational gardening books inside. \u003c/p>\n\u003cp>If you're limited to what you can fit in pots on your back steps, pick up a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0789320274/kqedorg-20\">A Little Piece of Earth: How to Grow Your Own Food in Small Spaces\u003c/a>, local author \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>'s book about container gardening. Finn knows firsthand about growing edibles without a backyard--she lives on a houseboat in Sausalito, and does all her gardening in pots on her upper deck. \u003c/p>\n\u003cp>\u003cstrong>Feed Your Soil\u003c/strong>\u003cbr>\nBefore you plant a single seed, you've got to get your soil right. Yes, this can seem boring; you can spend a whole afternoon hauling bags of compost or smelly chicken manure, double-digging or spreading mulch, and not have as much a sprig in the ground to show for it. But putting in your plants should be the very last step in building your garden. Skip or skimp on this step, and you'll be fighting bug infestations, weak growth, and nutrient and mineral deficiencies in your plants the whole rest of the growing season. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600-216x290.jpg\" title=\"Long, Woody Stems on Kale\" alt=\"Long, Woody Stems on Kale\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60384\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600-216x290.jpg\" title=\"Bolted lettuce\" alt=\"Bolted lettuce\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60385\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do Some Spring Cleaning\u003c/strong>\u003cbr>\nMake room for spring! Pull out any bug-infested or mildewed plants that you planted last fall or winter. Quick tip-offs that your plants have bolted and are ready for composting: Thick, bare, woody stems; heavy infestations of aphids (check undersides of leaves); normally low plants, like lettuce, shooting up and producing long, skinny flower stems; an abundance of yellow flowers on broccoli and other brassica-family plants; anything that looks leggy, overgrown, and just plain tired. \u003c/p>\n\u003cp>Bolted plants are concentrating their efforts on reproduction, meaning their leaves will be bitter and less flavorful. Pull 'em out, compost them to feed the earth (anything extremely buggy should be discarded, as home compost probably won't get hot enough to destroy insects and their eggs), and be sure to beef up your beds with fresh compost and/or organic fertilizer before planting fresh seedlings. \u003c/p>\n\u003cfigure id=\"attachment_60378\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants-1024x768.jpg\" alt=\"Strawberry Plants\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rotate Your Beds\u003c/strong>\u003cbr>\nDon't plant seedlings from the same plant families in the same place year after year. Every plant family attracts a similar family of predators and disease-causing microbes to it. If you plant your potatoes where you put your tomatoes, you'll be encouraging the same pests in the soil, since both potatoes and tomatoes are in the Solanum family. Think of it as changing your plants' passwords every season. Strawberries, in particular, should be rotated around the garden frequently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers-290x217.jpg\" title=\"Bees Like Blue Flowers; Lavender\" alt=\"Bees Like Blue Flowers; Lavender\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers-290x217.jpg\" title=\"Lavender Flowers\" alt=\"Lavender Flowers\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60373\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Feed Your Pollinators\u003c/strong>\u003cbr>\nYou know what makes a lot of your seed-bearing edible plants productive? Pollinators! That includes not just honeybees but all kinds of native bees, wasps, and other insects that crawl from flower to flower seeking nectar and, along the way, spreading pollen to make the reproductive fruiting magic happen. Planting compatible, \u003ca href=\"http://themelissagarden.com/plants.html\">pollinator-pleasing plants\u003c/a> alongside your edibles will definitely make a difference in how many zucchini, cucumbers, apricots or apples you'll get. And they're pretty, too! Bees are particularly fond of blue and purple flowers, so be sure to include borage (whose dainty star-shaped edible flowers are adorable on cupcakes), bachelor's buttons (cornflowers), and lavender. Other easy-to-grown pollinator buffets include cosmos, calendula, African blue basil, butterfly bush, coreopsis, dusty miller, sweet allysum, lamb's ear, scabiosa (pincushion flower), rosemary, and sage. \u003c/p>\n\u003cfigure id=\"attachment_60380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3-1024x768.jpg\" alt=\"Borage and Nasturiums\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Borage and Nasturiums\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buy Local\u003c/strong>\u003cbr>\nHead up to Novato, where the \u003ca href=\"http://www.marin.edu/IVC/organic-farm.html\">Indian Valley Organic Farm and Garden\u003c/a>, an educational farm that's part of the College of Marin, will be holding a 2-day \u003ca href=\"http://conservationcorpsnorthbay.org/f/sites/default/files/pdf/Plant%20Sale%204%2020%2013.pdf\">Spring Plant Sale\u003c/a>, complete with farm tours, live music, sales of plants, seedlings, and produce grown on the farm, bouquet making, and tastings, from 10am-3pm on Sat, April 20 and Sun, April 21. Buying seedlings from a farm often means getting more creative choices and more variety--a great way to try out some healthy new veggies. Purple carrots? Easter-egg radishes? Tokyo turnips? Rainbow chard? Golden raspberries? Why not? And consider investing in some perennials, too, like artichoke or rhubarb crowns, which can be productive for decades once established. Go colorful and get ready for a delicious spring and summer dining in the garden. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In Santa Cruz on May 4 and 5, the apprentices at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC Farm and Garden\u003c/a> program will be holding their annual \u003ca href=\"http://casfs.ucsc.edu/plantsale\">Spring Plant Sale\u003c/a>, organic plants and seedlings grown on the farm, including both annual and perennial vegetables, medicinal and culinary herbs, flowers, and fruit. \u003c/p>\n\u003cfigure id=\"attachment_60379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant-1024x768.jpg\" alt=\"Artichoke Plant\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Plant\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend. ","status":"publish","parent":0,"modified":1366744655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1505},"headData":{"title":"Planning Your Spring Vegetable Garden for Earth Day | KQED","description":"How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60012 http://blogs.kqed.org/bayareabites/?p=60012","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/21/planning-your-spring-vegetable-garden-for-earth-day/","disqusTitle":"Planning Your Spring Vegetable Garden for Earth Day","path":"/bayareabites/60012/planning-your-spring-vegetable-garden-for-earth-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How are you getting dirty for Earth Day? This year, the official commemoration falls on Monday, April 22nd, but \u003ca href=\"http://earthdaysf.org/earth-day.html\">San Francisco\u003c/a> (and other places around the \u003ca href=\"http://www.bayareaearthday.org/\">Bay Area\u003c/a>) are holding celebrations this weekend, all focusing on greener, healthier living. It's a great opportunity to think about growing some of your own food, whether you've got a sprawling backyard, an underutilized front yard, access to a \u003ca href=\"http://www.sfgro.org\">community garden\u003c/a> down the block, or even just a handful of pots or planter boxes on the back stairs. What does it take to turn your urban thumbs a little greener? No matter how much (or how little) space you've got, we've put together some easy-to-follow steps to get you digging deep this spring. \u003c/p>\n\u003cfigure id=\"attachment_60383\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers-1024x768.jpg\" alt=\"Kale, Broccoli, Artichoke, Blue Flowers\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale, Broccoli, Artichoke, Blue Flowers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Assess Your Space\u003c/strong>\u003cbr>\nHow much growing space can you find? How much direct sun (and wind) will you have? San Francisco, in particular, is rife with micro-climates; growing a garden in the Outer Sunset is a very different proposition from planting in the Mission. You can grow lettuces, herbs, and hardy greens, like kale and collards, almost anywhere, but warmth-loving, sunshine-demanding plants like tomatoes, eggplants, and peppers need a reliable 6 to 8 hours of direct sunshine to ripen flavorfully. Making fruit (and seed-filled, fleshy vegetables like tomatoes and peppers count as fruit) takes a lot of effort on the plant's part, demanding a much higher level of nutrients and food (in the form of sugars produced by photosynthesis) than those needed by leafy greens. So, if your yard is a shady one, don't break your heart by planting lots of tomatoes that won't ripen. Stick with cool-loving plants like lettuce, chard, and Asian greens. \u003c/p>\n\u003cfigure id=\"attachment_60386\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\" alt=\"Lettuces like cool weather.\" width=\"400\" class=\"size-full wp-image-60386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces like cool weather.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don't Skimp on the Immediate Gratification\u003c/strong>\u003cbr>\nStarting from seed is the cheapest way to get a garden going. But it's also the slowest, and depending on how slug/snail/bird-mobbed your beds are, it can also be the most dangerous, as just-sprouted tender seedlings are the most vulnerable to pest attacks. \u003c/p>\n\u003cp>If you need to see some evidence to stay interested, buy some well-established seedlings instead. And fun (and tasty) as tomatoes and potatoes can be, they also take months to produce. So remember to plant some quick-to-harvest treats, like lettuce, spinach, mizuna, Asian greens, arugula and radishes, which go soil-to-table in less than 6 weeks. Beets, too, can be harvested young, when they're extra-sweet and tender. Sugar-snap peas also grow like Jack's beanstalk (give them a trellis to crawl up and cling to) and are wildly productive. Plus, they make a great sweet snack right off the plant. \u003c/p>\n\u003cfigure id=\"attachment_60375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2-1024x768.jpg\" alt=\"Peas Vines\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pea Vines\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Know Your Soil\u003c/strong>\u003cbr>\nUrban soils, even in residential neighborhoods, can have less-than-pristine histories. That's why container gardening--or building raised beds and filling them with fresh soil and compost--is usually preferable for edible plantings, rather than digging straight into your backyard topsoil, especially if you're planting root crops like beets, turnips, carrots, radishes, potatoes. Raised beds or containers can also help discourage critters (like gophers) from digging in from below, while opper strips around the edges can keep snails and slugs at bay. Building your own beds also means you can arrange the height to suit your flexibility; if crouching and bending close to the ground is difficult, plant in barrels or build tall, crate-like beds at a more comfortable level. Sunset magazine's website offers great step-by-step instructions for\u003cbr>\n\u003ca href=\"http://www.sunset.com/garden/perfect-raised-bed-00400000039550/\">building your own redwood or cedar raised beds\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Get Some Good Books\u003c/strong>\u003cbr>\nAn invaluable resource--and one that no city grower should be without--is Pam Peirce's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1570616175/kqedorg-20\">Golden Gate Gardening\u003c/a>, now in its 3rd edition. Peirce has been talking to gardeners all across the city for decades, getting their feedback on what grows best where. Her book is straightforward and readable for gardeners at all levels, and explains micro-climates, fog belts, wind patterns, and how to lay out your garden to make the most of both sun and shade, as well as listing all the best varieties of vegetables, flowers, fruits, and herbs for growing around the Bay. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039205/kqedorg-20\">New Western Garden Book\u003c/a>; (9th edition) is another must-have for gardeners throughout the West, especially in California. I can't think of a gardener I know who doesn't have a dusty, dirt-smeared copy of Sunset's gardening bible in her shed or garage--and often a newer, more pristine copy among the inspirational gardening books inside. \u003c/p>\n\u003cp>If you're limited to what you can fit in pots on your back steps, pick up a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0789320274/kqedorg-20\">A Little Piece of Earth: How to Grow Your Own Food in Small Spaces\u003c/a>, local author \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>'s book about container gardening. Finn knows firsthand about growing edibles without a backyard--she lives on a houseboat in Sausalito, and does all her gardening in pots on her upper deck. \u003c/p>\n\u003cp>\u003cstrong>Feed Your Soil\u003c/strong>\u003cbr>\nBefore you plant a single seed, you've got to get your soil right. Yes, this can seem boring; you can spend a whole afternoon hauling bags of compost or smelly chicken manure, double-digging or spreading mulch, and not have as much a sprig in the ground to show for it. But putting in your plants should be the very last step in building your garden. Skip or skimp on this step, and you'll be fighting bug infestations, weak growth, and nutrient and mineral deficiencies in your plants the whole rest of the growing season. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600-216x290.jpg\" title=\"Long, Woody Stems on Kale\" alt=\"Long, Woody Stems on Kale\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60384\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600-216x290.jpg\" title=\"Bolted lettuce\" alt=\"Bolted lettuce\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60385\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do Some Spring Cleaning\u003c/strong>\u003cbr>\nMake room for spring! Pull out any bug-infested or mildewed plants that you planted last fall or winter. Quick tip-offs that your plants have bolted and are ready for composting: Thick, bare, woody stems; heavy infestations of aphids (check undersides of leaves); normally low plants, like lettuce, shooting up and producing long, skinny flower stems; an abundance of yellow flowers on broccoli and other brassica-family plants; anything that looks leggy, overgrown, and just plain tired. \u003c/p>\n\u003cp>Bolted plants are concentrating their efforts on reproduction, meaning their leaves will be bitter and less flavorful. Pull 'em out, compost them to feed the earth (anything extremely buggy should be discarded, as home compost probably won't get hot enough to destroy insects and their eggs), and be sure to beef up your beds with fresh compost and/or organic fertilizer before planting fresh seedlings. \u003c/p>\n\u003cfigure id=\"attachment_60378\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants-1024x768.jpg\" alt=\"Strawberry Plants\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rotate Your Beds\u003c/strong>\u003cbr>\nDon't plant seedlings from the same plant families in the same place year after year. Every plant family attracts a similar family of predators and disease-causing microbes to it. If you plant your potatoes where you put your tomatoes, you'll be encouraging the same pests in the soil, since both potatoes and tomatoes are in the Solanum family. Think of it as changing your plants' passwords every season. Strawberries, in particular, should be rotated around the garden frequently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers-290x217.jpg\" title=\"Bees Like Blue Flowers; Lavender\" alt=\"Bees Like Blue Flowers; Lavender\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers-290x217.jpg\" title=\"Lavender Flowers\" alt=\"Lavender Flowers\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60373\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Feed Your Pollinators\u003c/strong>\u003cbr>\nYou know what makes a lot of your seed-bearing edible plants productive? Pollinators! That includes not just honeybees but all kinds of native bees, wasps, and other insects that crawl from flower to flower seeking nectar and, along the way, spreading pollen to make the reproductive fruiting magic happen. Planting compatible, \u003ca href=\"http://themelissagarden.com/plants.html\">pollinator-pleasing plants\u003c/a> alongside your edibles will definitely make a difference in how many zucchini, cucumbers, apricots or apples you'll get. And they're pretty, too! Bees are particularly fond of blue and purple flowers, so be sure to include borage (whose dainty star-shaped edible flowers are adorable on cupcakes), bachelor's buttons (cornflowers), and lavender. Other easy-to-grown pollinator buffets include cosmos, calendula, African blue basil, butterfly bush, coreopsis, dusty miller, sweet allysum, lamb's ear, scabiosa (pincushion flower), rosemary, and sage. \u003c/p>\n\u003cfigure id=\"attachment_60380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3-1024x768.jpg\" alt=\"Borage and Nasturiums\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Borage and Nasturiums\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buy Local\u003c/strong>\u003cbr>\nHead up to Novato, where the \u003ca href=\"http://www.marin.edu/IVC/organic-farm.html\">Indian Valley Organic Farm and Garden\u003c/a>, an educational farm that's part of the College of Marin, will be holding a 2-day \u003ca href=\"http://conservationcorpsnorthbay.org/f/sites/default/files/pdf/Plant%20Sale%204%2020%2013.pdf\">Spring Plant Sale\u003c/a>, complete with farm tours, live music, sales of plants, seedlings, and produce grown on the farm, bouquet making, and tastings, from 10am-3pm on Sat, April 20 and Sun, April 21. Buying seedlings from a farm often means getting more creative choices and more variety--a great way to try out some healthy new veggies. Purple carrots? Easter-egg radishes? Tokyo turnips? Rainbow chard? Golden raspberries? Why not? And consider investing in some perennials, too, like artichoke or rhubarb crowns, which can be productive for decades once established. Go colorful and get ready for a delicious spring and summer dining in the garden. \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>In Santa Cruz on May 4 and 5, the apprentices at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC Farm and Garden\u003c/a> program will be holding their annual \u003ca href=\"http://casfs.ucsc.edu/plantsale\">Spring Plant Sale\u003c/a>, organic plants and seedlings grown on the farm, including both annual and perennial vegetables, medicinal and culinary herbs, flowers, and fruit. \u003c/p>\n\u003cfigure id=\"attachment_60379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant-1024x768.jpg\" alt=\"Artichoke Plant\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Plant\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60012/planning-your-spring-vegetable-garden-for-earth-day","authors":["5038"],"categories":["bayareabites_109","bayareabites_2638","bayareabites_50","bayareabites_2554","bayareabites_90","bayareabites_60"],"tags":["bayareabites_2130","bayareabites_3905","bayareabites_9667","bayareabites_201","bayareabites_11586","bayareabites_11585","bayareabites_453"],"featImg":"bayareabites_60401","label":"bayareabites"},"bayareabites_41315":{"type":"posts","id":"bayareabites_41315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41315","score":null,"sort":[1333988649000]},"guestAuthors":[],"slug":"garden-to-plate-5-beautiful-spring-cookbooks","title":"Garden to Plate: 5 Beautiful Spring Cookbooks","publishDate":1333988649,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ","status":"publish","parent":0,"modified":1334006681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1373},"headData":{"title":"Garden to Plate: 5 Beautiful Spring Cookbooks | KQED","description":"Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"41315 http://blogs.kqed.org/bayareabites/?p=41315","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/09/garden-to-plate-5-beautiful-spring-cookbooks/","disqusTitle":"Garden to Plate: 5 Beautiful Spring Cookbooks","path":"/bayareabites/41315/garden-to-plate-5-beautiful-spring-cookbooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41315/garden-to-plate-5-beautiful-spring-cookbooks","authors":["5072"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_95","bayareabites_2554","bayareabites_1873"],"tags":["bayareabites_14758","bayareabites_3891","bayareabites_9667","bayareabites_200"],"featImg":"bayareabites_41325","label":"bayareabites"},"bayareabites_32460":{"type":"posts","id":"bayareabites_32460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32460","score":null,"sort":[1314885617000]},"guestAuthors":[],"slug":"the-cyclist-chef-a-look-inside-spencers-pantry","title":"The Cyclist Chef: A Look Inside Spencer's Pantry","publishDate":1314885617,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n","blocks":[],"excerpt":"Chef Scott Spencer is a cycling and food enthusiast who owns Oakland-based Spencer's Pantry. He'll come over and prepare an exquisite 6-course meal using fresh, local and seasonal ingredients. ","status":"publish","parent":0,"modified":1362701336,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":739},"headData":{"title":"The Cyclist Chef: A Look Inside Spencer's Pantry | KQED","description":"Chef Scott Spencer is a cycling and food enthusiast who owns Oakland-based Spencer's Pantry. He'll come over and prepare an exquisite 6-course meal using fresh, local and seasonal ingredients. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"32460 http://blogs.kqed.org/bayareabites/?p=32460","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/01/the-cyclist-chef-a-look-inside-spencers-pantry/","disqusTitle":"The Cyclist Chef: A Look Inside Spencer's Pantry","path":"/bayareabites/32460/the-cyclist-chef-a-look-inside-spencers-pantry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32460/the-cyclist-chef-a-look-inside-spencers-pantry","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2638","bayareabites_4084","bayareabites_1875","bayareabites_12","bayareabites_4"],"tags":["bayareabites_9686","bayareabites_9668","bayareabites_9033","bayareabites_9666","bayareabites_569","bayareabites_9687","bayareabites_9667","bayareabites_9664","bayareabites_9665"],"featImg":"bayareabites_32568","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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