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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. 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Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.","status":"publish","parent":0,"modified":1425684044,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":374},"headData":{"title":"Google Thinks We're Clueless About Cocktails, And It Wants To Help | KQED","description":"The world has been Googling up a storm on how to make cocktails like the Moscow Mule, Mojito and Whiskey Sour, according to the tech giant. So it created a new feature to bring you that info faster.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","datePublished":"2015-03-06T23:20:44.000Z","dateModified":"2015-03-06T23:20:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93712 http://blogs.kqed.org/bayareabites/?p=93712","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/06/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help/","disqusTitle":"Google Thinks We're Clueless About Cocktails, And It Wants To Help","nprByline":"Eliza Barclay","nprStoryId":"391021583","nprApiLink":"http://api.npr.org/query?id=391021583&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help?ft=nprml&f=391021583","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Mar 2015 15:05:00 -0500","nprStoryDate":"Fri, 06 Mar 2015 12:49:00 -0500","nprLastModifiedDate":"Fri, 06 Mar 2015 15:05:05 -0500","path":"/bayareabites/93712/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg\" alt=\"The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/drinks_wide-a95458e01e88a61793c71a153b0b5d7d94509045-e1425683441360-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The White Russian (from left), Margarita, Bloody Mary and Moscow Mule are some of the most searched cocktails of 2015. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/06/391021583/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/15)\u003c/p>\n\u003cp>One of the advantages of being the world's largest search engine is that you learn a lot about what people don't know or can't remember.\u003c/p>\n\u003cp>It turns out the world is daunted by cocktails and has sought help enough times from Google that the company decided to get in on the mixology instruction game itself.\u003c/p>\n\u003ctable align=\"right\">\n\u003ctr>\n\u003ctd>\n\u003col>\n\u003cstrong>Most Searched For Cocktails On Google In 2015\u003c/strong>\n\u003cli>Moscow Mule\u003c/li>\n\u003cli>Margarita\u003c/li>\n\u003cli>Bloody Mary\u003c/li>\n\u003cli>Hot Toddy\u003c/li>\n\u003cli>White Russian\u003c/li>\n\u003cli>Manhattan\u003c/li>\n\u003cli>Mojito\u003c/li>\n\u003cli>Whiskey Sour\u003c/li>\n\u003cli>Sangria\u003c/li>\n\u003cli>Piña Colada\u003c/li>\n\u003c/ol>\n\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>On Thursday, the tech giant launched a feature that provides step-by-step instructions for how to prepare a desired cocktail and a list of ingredients. (It also suggests garnish and drinkware.)\u003c/p>\n\u003cp>Google spokeswoman Krisztina Radosavljevic-Szilagyi tells The Salt the tool could also be used to help you \"feel like a pro when you're ordering [drinks] out on the town.\" Not sure if a White Russian contains cream or milk? Ask Google, and you'll get a quick blurb about the drink — and a photo.\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>The cocktail tool — what Radosavljevic-Szilagyi calls \"functionality for foodies\" — comes about a year and a half after Google launched a nutrition comparison tool, \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">which The Salt covered\u003c/a> last year. It makes it easy to compare the calories, sugar content and nutrients of your favorite foods.\u003c/p>\n\u003cp>The cocktail feature works on a desktop browser, but Radosavljevic-Szilagyi says \"it's most useful in the Google app on mobile: You're more likely to pull your phone out when you're trying to make sure the cocktail you're about to order actually has what you thought it has in it.\" She recommends using the app's microphone feature to make such inquiries as \"How do I make an Old Fashioned?\" (That was my first inquiry, since it's my favorite drink.)\u003c/p>\n\u003cp>As for why the Moscow Mule is the most searched for drink so far this year, we haven't got a clue. If you do, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93712/google-thinks-were-clueless-about-cocktails-and-it-wants-to-help","authors":["byline_bayareabites_93712"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_89","bayareabites_1997","bayareabites_10921"],"featImg":"bayareabites_93713","label":"bayareabites"},"bayareabites_88898":{"type":"posts","id":"bayareabites_88898","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88898","score":null,"sort":[1413856829000]},"guestAuthors":[],"slug":"fireside-google-chat-with-chef-jacques-pepin","title":"Fireside Google Chat with Chef Jacques Pépin","publishDate":1413856829,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Vjs7yinr1dI]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Tablehopper’s Marcia Gagliardi will be interviewing chef Jacques Pépin at Google on Friday, October 24 at 11am PST in a live chat. Have a question for Jacques? Submit your question now and watch him respond to audience questions during the chat on Friday. Chat will be archived on this post.","status":"publish","parent":0,"modified":1416533794,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":222},"headData":{"title":"Fireside Google Chat with Chef Jacques Pépin | KQED","description":"Tablehopper’s Marcia Gagliardi will be interviewing chef Jacques Pépin at Google on Friday, October 24 at 11am PST in a live chat. Have a question for Jacques? Submit your question now and watch him respond to audience questions during the chat on Friday. Chat will be archived on this post.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fireside Google Chat with Chef Jacques Pépin","datePublished":"2014-10-21T02:00:29.000Z","dateModified":"2014-11-21T01:36:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88898 http://blogs.kqed.org/bayareabites/?p=88898","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/20/fireside-google-chat-with-chef-jacques-pepin/","disqusTitle":"Fireside Google Chat with Chef Jacques Pépin","path":"/bayareabites/88898/fireside-google-chat-with-chef-jacques-pepin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Vjs7yinr1dI'\n title='//www.youtube.com/embed/Vjs7yinr1dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88898/fireside-google-chat-with-chef-jacques-pepin","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_2090","bayareabites_4084","bayareabites_45","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_1997","bayareabites_13711","bayareabites_242","bayareabites_2025"],"featImg":"bayareabites_89150","label":"bayareabites"},"bayareabites_79635":{"type":"posts","id":"bayareabites_79635","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79635","score":null,"sort":[1396034406000]},"guestAuthors":[],"slug":"new-food-domain-extensions-released","title":"New Food Domain Extensions Released Including .food, .restaurant and .organic","publishDate":1396034406,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79654\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\" alt=\"Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\" width=\"853\" height=\"454\" class=\"size-full wp-image-79654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\u003c/figcaption>\u003c/figure>\n\u003cp>Soon food could have an internet all its own--sort of. Earlier this spring, a \u003ca href=\"http://newgtlds.icann.org/en/program-status/delegated-strings\">number of domain extensions\u003c/a> aimed at specific industries and geographic areas began to roll out to the public, meaning that people could get website addresses like www.exercise.guru (actually a url squatter bought that one, sorry) or www.kellyrides.bike. Later this year .food and other food-related extensions are expected to be released.\u003c/p>\n\u003cp>Last year, \u003ca href=\"https://www.icann.org/\" target=\"_blank\">ICANN (Internet Corporation for Assigned Names and Numbers)\u003c/a> released thousands of new generic top-level domains, known as gTLDs. This means we will no longer be limited to .com, .org, and their less-popular cousins. Instead, what that means is that ICANN is making available over 600 domain extensions like .photography, .healthcare, .restaurant and .food.\u003c/p>\n\u003cp>Watch ICANN's video explaining the new gTLDs aka \"the new dots.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1kFcxf8KAjg] \u003c/p>\n\u003cp>All of a sudden, said Andrew Rosener, CEO of domain broker \u003ca href=\"http://www.mediaoptions.com/\" target=\"_blank\">Media Options\u003c/a>, your website won't have to be www.MikesNewYorkPizza.com anymore. It could be www.MikesPizza.restaurant or www.MikesNewYork.pizza or www.MikesPizza.nyc. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, not yet.\u003c/p>\n\u003cp>Right now, the whole thing is \"kind of a cluster&@$%,\" said Rosener. \u003c/p>\n\u003cp>When ICANN announced these new gTLDs two years ago, any operating company could apply to run one. It costs $185,000 to apply to operate one of the new gTLDs, said Rosener, but if there are multiple applications then there is an auction. One of the biggest applications, \u003ca href=\"http://www.donuts.co/\" target=\"_blank\">Donuts.co\u003c/a>, spent about $56 million applying for over 300 gTLDs. Many of those applications are just now being sorted out and finally rolled out to the public. That doesn't mean, though, that there's a lot of clarity about who is running which ones, how expensive they are, or even why you'd want one.\u003c/p>\n\u003cp>Because of the volume of domain extensions, there's \"a lot of confusion,\" said Rosener. The renewal and operating fees will vary from operator to operator. Which registrars support which domain extensions will also vary, ie. some of them you'll be able to purchase at GoDaddy (the biggest registrar with 84% of registration) but some you won't. How those domain extensions are supported will also vary. What that means practically is if you want to register your food business with a url that ends in .food or .sanfrancisco or .organic, you may not be able to figure out how to do so or how much you'll have to pay.\u003c/p>\n\u003cp>And, perhaps the biggest thing that's still unclear is how these new gTLDs will be treated in search engines. Right now, for example, Google favors .com addresses and addresses that have been registered for a longer amount of time. No one knows how or if that will change.\u003c/p>\n\u003cp>\"It's yet to be determined how Google will treat them in its search algorithm,\" said Rosener. Google is also applying to operate some of the new gTLDs itself--including .google, .yotube, and .web--through a shell company called Charleston Road Registry. If Google treats its own domain extensions differently than other new extensions, then there could be problems.\u003c/p>\n\u003cp>The most popular of the new domain extensions or gTLDs has so far been .guru, which has over 30,000 registrations. About 18,000 people also registered to get .photography domains. But, those are the most popular and they're certainly not going to get anywhere near as many registrations as traditional domain extensions--or even as many as new extensions like .co (which got 1.5 million). Right now, .food has about 250,000 people pre-registered, which just means that those people want to get additional information and be notified when .food becomes available. It's unlikely .food will actually garner anywhere close to that many addresses. It's expected to be made available later this year. \"None of these will ever get a million registrations,\" said Rosener. \u003c/p>\n\u003cp>The main reason people will want to buy one of these new domain extensions is to market their small business, or because the available mainstream web addresses is limited.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It creates interesting marketing assets,\" said Rosener. \"But, it's not viable as a primary address for anything besides small and medium businesses.\"\u003c/p>\n\n","blocks":[],"excerpt":"ICANN has released thousands of new domain extension--including .food and .restaurant and even .organic. This could be a windfall for small food businesses, as long as they can figure out how it works.","status":"publish","parent":0,"modified":1396034885,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":723},"headData":{"title":"New Food Domain Extensions Released Including .food, .restaurant and .organic | KQED","description":"ICANN has released thousands of new domain extension--including .food and .restaurant and even .organic. This could be a windfall for small food businesses, as long as they can figure out how it works.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Food Domain Extensions Released Including .food, .restaurant and .organic","datePublished":"2014-03-28T19:20:06.000Z","dateModified":"2014-03-28T19:28:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79635 http://blogs.kqed.org/bayareabites/?p=79635","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/28/new-food-domain-extensions-released/","disqusTitle":"New Food Domain Extensions Released Including .food, .restaurant and .organic","path":"/bayareabites/79635/new-food-domain-extensions-released","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79654\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/food-dot-com.jpg\" alt=\"Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\" width=\"853\" height=\"454\" class=\"size-full wp-image-79654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza.food delivery from ICANN's video New gTLDs: The Dot has new friends!\u003c/figcaption>\u003c/figure>\n\u003cp>Soon food could have an internet all its own--sort of. Earlier this spring, a \u003ca href=\"http://newgtlds.icann.org/en/program-status/delegated-strings\">number of domain extensions\u003c/a> aimed at specific industries and geographic areas began to roll out to the public, meaning that people could get website addresses like www.exercise.guru (actually a url squatter bought that one, sorry) or www.kellyrides.bike. Later this year .food and other food-related extensions are expected to be released.\u003c/p>\n\u003cp>Last year, \u003ca href=\"https://www.icann.org/\" target=\"_blank\">ICANN (Internet Corporation for Assigned Names and Numbers)\u003c/a> released thousands of new generic top-level domains, known as gTLDs. This means we will no longer be limited to .com, .org, and their less-popular cousins. Instead, what that means is that ICANN is making available over 600 domain extensions like .photography, .healthcare, .restaurant and .food.\u003c/p>\n\u003cp>Watch ICANN's video explaining the new gTLDs aka \"the new dots.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1kFcxf8KAjg'\n title='//www.youtube.com/embed/1kFcxf8KAjg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp> \u003c/p>\n\u003cp>All of a sudden, said Andrew Rosener, CEO of domain broker \u003ca href=\"http://www.mediaoptions.com/\" target=\"_blank\">Media Options\u003c/a>, your website won't have to be www.MikesNewYorkPizza.com anymore. It could be www.MikesPizza.restaurant or www.MikesNewYork.pizza or www.MikesPizza.nyc. \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>But, not yet.\u003c/p>\n\u003cp>Right now, the whole thing is \"kind of a cluster&@$%,\" said Rosener. \u003c/p>\n\u003cp>When ICANN announced these new gTLDs two years ago, any operating company could apply to run one. It costs $185,000 to apply to operate one of the new gTLDs, said Rosener, but if there are multiple applications then there is an auction. One of the biggest applications, \u003ca href=\"http://www.donuts.co/\" target=\"_blank\">Donuts.co\u003c/a>, spent about $56 million applying for over 300 gTLDs. Many of those applications are just now being sorted out and finally rolled out to the public. That doesn't mean, though, that there's a lot of clarity about who is running which ones, how expensive they are, or even why you'd want one.\u003c/p>\n\u003cp>Because of the volume of domain extensions, there's \"a lot of confusion,\" said Rosener. The renewal and operating fees will vary from operator to operator. Which registrars support which domain extensions will also vary, ie. some of them you'll be able to purchase at GoDaddy (the biggest registrar with 84% of registration) but some you won't. How those domain extensions are supported will also vary. What that means practically is if you want to register your food business with a url that ends in .food or .sanfrancisco or .organic, you may not be able to figure out how to do so or how much you'll have to pay.\u003c/p>\n\u003cp>And, perhaps the biggest thing that's still unclear is how these new gTLDs will be treated in search engines. Right now, for example, Google favors .com addresses and addresses that have been registered for a longer amount of time. No one knows how or if that will change.\u003c/p>\n\u003cp>\"It's yet to be determined how Google will treat them in its search algorithm,\" said Rosener. Google is also applying to operate some of the new gTLDs itself--including .google, .yotube, and .web--through a shell company called Charleston Road Registry. If Google treats its own domain extensions differently than other new extensions, then there could be problems.\u003c/p>\n\u003cp>The most popular of the new domain extensions or gTLDs has so far been .guru, which has over 30,000 registrations. About 18,000 people also registered to get .photography domains. But, those are the most popular and they're certainly not going to get anywhere near as many registrations as traditional domain extensions--or even as many as new extensions like .co (which got 1.5 million). Right now, .food has about 250,000 people pre-registered, which just means that those people want to get additional information and be notified when .food becomes available. It's unlikely .food will actually garner anywhere close to that many addresses. It's expected to be made available later this year. \"None of these will ever get a million registrations,\" said Rosener. \u003c/p>\n\u003cp>The main reason people will want to buy one of these new domain extensions is to market their small business, or because the available mainstream web addresses is limited.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It creates interesting marketing assets,\" said Rosener. \"But, it's not viable as a primary address for anything besides small and medium businesses.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79635/new-food-domain-extensions-released","authors":["1459"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_12555","bayareabites_1927"],"tags":["bayareabites_13210","bayareabites_1997","bayareabites_13211","bayareabites_9572"],"featImg":"bayareabites_79655","label":"bayareabites"},"bayareabites_79400":{"type":"posts","id":"bayareabites_79400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79400","score":null,"sort":[1395696613000]},"guestAuthors":[],"slug":"apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown","title":"Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown","publishDate":1395696613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79401\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\" alt=\"Comparing apples to oranges. Image: Google\" width=\"610\" height=\"758\" class=\"size-full wp-image-79401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comparing apples to oranges. Image: \u003ca href=\"https://www.google.com/search?q=google+compare+apples+to+oranges&oq=google+compare+apples+to+oranges&aqs=chrome..69i57j69i64.7774j0j7&sourceid=chrome&espv=2&es_sm=119&ie=UTF-8#q=compare+apples+to+oranges\">Google\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291963536/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown\">The Salt at NPR Food\u003c/a> (3/24/14) \u003c/p>\n\u003cp>Leave it to the \u003ca href=\"http://www.reddit.com/r/keto/comments/1zr9rn/dont_know_if_you_know_this_or_not_but_google_can/\">folks at Reddit\u003c/a> to uncover the hidden treasures of the Internet. Recently, they were gabbing about Google's nutrition comparison tool, which was quietly \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">launched\u003c/a> at the end of 2013 and escaped us here at The Salt.\u003c/p>\n\u003cp>Using this clever little tool is as simple as searching for two types of food, preceded by the word \"compare.\" The word \"vs.\" between the two foods also seems to work for some comparisons but not every single one.\u003c/p>\n\u003cp>So, for example, say you want to compare the calories, sugar content and nutrients of mashed potatoes and sweet potatoes? Just type in \"\u003ca href=\"https://www.google.com/#q=compare+mashed+potatoes+and+sweet+potatoes\">compare mashed potatoes and sweet potatoes\u003c/a>,\" and boom, you get photos and an elegant chart revealing that sweet potatoes have 4.2 grams of sugar per 100 grams, compared with 0.5 grams in mashed potatoes. Scroll down and you'll see that sweet potatoes kill mashed potatoes in vitamin A, potassium and calcium content.\u003c/p>\n\u003cp>As you contrast ingredients, perhaps out of sheer curiosity, perhaps while designing a meal plan, you'll learn a lot by playing around with the preparation and cooking method of the food. Tweak the mashed potatoes to \"potato, mashed, with milk and butter,\" and unsurprisingly, the fat content jumps up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can even compare apples and oranges (apples are slightly sweeter and have slightly more calories, in case you were wondering). Or analyze foods from totally different food groups — for instance, what do grapes and bacon have in common? Google says it's getting most of its data from the U.S. Department of Agriculture's \u003ca href=\"http://ndb.nal.usda.gov/ndb/search/list\">National Nutrient Database\u003c/a>, so you can compare pretty much anything in it.\u003c/p>\n\u003cp>According to Google spokeswoman Krisztina Radosavljevic-Szilagyi, the company created the comparison tool after the success of its original nutrition search tool, \u003ca href=\"http://insidesearch.blogspot.com/2013/05/time-to-back-away-from-cookie-jar.html\">introduced\u003c/a> in May 2013.\u003c/p>\n\u003cfigure id=\"attachment_79402\" class=\"wp-caption aligncenter\" style=\"max-width: 553px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\" alt=\"Compare Bacon to Kale. Image: Google\" width=\"553\" height=\"415\" class=\"size-full wp-image-79402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Compare Bacon to Kale. Image: Google\u003c/figcaption>\u003c/figure>\n\u003cp>\"We noticed that people were doing a lot of food and nutrition searches — multi-step searches on one food and another food,\" Radosavljevic-Szilagyi tells The Salt. \"These things are often compared to one another, so we thought, why don't we make it easy?\"\u003c/p>\n\u003cp>The data aren't perfect — as we discovered when we dug deep into bacon. Depending on the preparation you choose, the number of protein grams fluctuates pretty dramatically, dropping all the way to 0.1 grams for \"cooked bacon.\" (Some \u003ca href=\"http://chowhound.chow.com/topics/967843\">have posited\u003c/a> that \"cooked bacon\" in this case means bacon grease, but it's not clear.) Still, you may still learn some surprising facts. For instance, when it comes to \"bacon vs. ham,\" bacon comes out way fattier than almost all cuts of ham.\u003c/p>\n\u003cp>Of course, when we typed in \"bacon vs. kale\" for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that's because Google's algorithm is always calculating \"what might be useful to you when you ask a question.\" Thanks, Google. Yes, I \u003cem>would\u003c/em> like to make \u003ca href=\"http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/\">Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan\u003c/a>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://plus.google.com/+google/posts/6oM6nXzfhJS\">rolled out\u003c/a> yet another food search tool at the end of February: This one helps you access restaurant menus faster — so you don't have to mess with all those Flash presentations and slideshows that can make it frustrating to scan a Thai menu for your favorite duck curry on your smartphone. Google says it has access to the menus of 75 percent of restaurants in the U.S.\u003c/p>\n\u003cp>And the food tools won't stop there, Radosavljevic-Szilagyi says. \"There are plenty more complicated food, recipe and nutrition questions to help people answer. We want to give as many answers to as many complicated questions as possible.\"\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":"Lawyers may tell you not to compare apples with oranges. But Google's new tool allows you to compare the nutrition of any food in a huge government database. You might even learn something surprising.","status":"publish","parent":0,"modified":1395696613,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":635},"headData":{"title":"Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown | KQED","description":"Lawyers may tell you not to compare apples with oranges. But Google's new tool allows you to compare the nutrition of any food in a huge government database. You might even learn something surprising.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown","datePublished":"2014-03-24T21:30:13.000Z","dateModified":"2014-03-24T21:30:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79400 http://blogs.kqed.org/bayareabites/?p=79400","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/24/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown/","disqusTitle":"Apples Vs. Oranges: Google Tool Offers Ultimate Nutrition Smackdown","nprByline":"Eliza Barclay","nprStoryId":"291963536","nprApiLink":"http://api.npr.org/query?id=291963536&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/24/291963536/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown?ft=3&f=291963536","nprRetrievedStory":"1","nprPubDate":"Mon, 24 Mar 2014 14:40:00 -0400","nprStoryDate":"Mon, 24 Mar 2014 13:30:00 -0400","nprLastModifiedDate":"Mon, 24 Mar 2014 14:40:54 -0400","path":"/bayareabites/79400/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79401\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-20-at-3.48.12-pm_custom-e0d510cd302b72339846795251d46783aa51d1fe.png\" alt=\"Comparing apples to oranges. Image: Google\" width=\"610\" height=\"758\" class=\"size-full wp-image-79401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comparing apples to oranges. Image: \u003ca href=\"https://www.google.com/search?q=google+compare+apples+to+oranges&oq=google+compare+apples+to+oranges&aqs=chrome..69i57j69i64.7774j0j7&sourceid=chrome&espv=2&es_sm=119&ie=UTF-8#q=compare+apples+to+oranges\">Google\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291963536/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown\">The Salt at NPR Food\u003c/a> (3/24/14) \u003c/p>\n\u003cp>Leave it to the \u003ca href=\"http://www.reddit.com/r/keto/comments/1zr9rn/dont_know_if_you_know_this_or_not_but_google_can/\">folks at Reddit\u003c/a> to uncover the hidden treasures of the Internet. Recently, they were gabbing about Google's nutrition comparison tool, which was quietly \u003ca href=\"https://plus.google.com/+google/posts/GWhv8Lbooso\">launched\u003c/a> at the end of 2013 and escaped us here at The Salt.\u003c/p>\n\u003cp>Using this clever little tool is as simple as searching for two types of food, preceded by the word \"compare.\" The word \"vs.\" between the two foods also seems to work for some comparisons but not every single one.\u003c/p>\n\u003cp>So, for example, say you want to compare the calories, sugar content and nutrients of mashed potatoes and sweet potatoes? Just type in \"\u003ca href=\"https://www.google.com/#q=compare+mashed+potatoes+and+sweet+potatoes\">compare mashed potatoes and sweet potatoes\u003c/a>,\" and boom, you get photos and an elegant chart revealing that sweet potatoes have 4.2 grams of sugar per 100 grams, compared with 0.5 grams in mashed potatoes. Scroll down and you'll see that sweet potatoes kill mashed potatoes in vitamin A, potassium and calcium content.\u003c/p>\n\u003cp>As you contrast ingredients, perhaps out of sheer curiosity, perhaps while designing a meal plan, you'll learn a lot by playing around with the preparation and cooking method of the food. Tweak the mashed potatoes to \"potato, mashed, with milk and butter,\" and unsurprisingly, the fat content jumps up.\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>You can even compare apples and oranges (apples are slightly sweeter and have slightly more calories, in case you were wondering). Or analyze foods from totally different food groups — for instance, what do grapes and bacon have in common? Google says it's getting most of its data from the U.S. Department of Agriculture's \u003ca href=\"http://ndb.nal.usda.gov/ndb/search/list\">National Nutrient Database\u003c/a>, so you can compare pretty much anything in it.\u003c/p>\n\u003cp>According to Google spokeswoman Krisztina Radosavljevic-Szilagyi, the company created the comparison tool after the success of its original nutrition search tool, \u003ca href=\"http://insidesearch.blogspot.com/2013/05/time-to-back-away-from-cookie-jar.html\">introduced\u003c/a> in May 2013.\u003c/p>\n\u003cfigure id=\"attachment_79402\" class=\"wp-caption aligncenter\" style=\"max-width: 553px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/screen-shot-2014-03-24-at-1.02.38-pm-c5875980de137cbb7dc1ec3531fefb5a5764f399.png\" alt=\"Compare Bacon to Kale. Image: Google\" width=\"553\" height=\"415\" class=\"size-full wp-image-79402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Compare Bacon to Kale. Image: Google\u003c/figcaption>\u003c/figure>\n\u003cp>\"We noticed that people were doing a lot of food and nutrition searches — multi-step searches on one food and another food,\" Radosavljevic-Szilagyi tells The Salt. \"These things are often compared to one another, so we thought, why don't we make it easy?\"\u003c/p>\n\u003cp>The data aren't perfect — as we discovered when we dug deep into bacon. Depending on the preparation you choose, the number of protein grams fluctuates pretty dramatically, dropping all the way to 0.1 grams for \"cooked bacon.\" (Some \u003ca href=\"http://chowhound.chow.com/topics/967843\">have posited\u003c/a> that \"cooked bacon\" in this case means bacon grease, but it's not clear.) Still, you may still learn some surprising facts. For instance, when it comes to \"bacon vs. ham,\" bacon comes out way fattier than almost all cuts of ham.\u003c/p>\n\u003cp>Of course, when we typed in \"bacon vs. kale\" for fun, we also got a slew of tempting-looking recipes. Radosavljevic-Szilagyi reminded us that's because Google's algorithm is always calculating \"what might be useful to you when you ask a question.\" Thanks, Google. Yes, I \u003cem>would\u003c/em> like to make \u003ca href=\"http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/\">Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan\u003c/a>.\u003c/p>\n\u003cp>The company \u003ca href=\"https://plus.google.com/+google/posts/6oM6nXzfhJS\">rolled out\u003c/a> yet another food search tool at the end of February: This one helps you access restaurant menus faster — so you don't have to mess with all those Flash presentations and slideshows that can make it frustrating to scan a Thai menu for your favorite duck curry on your smartphone. Google says it has access to the menus of 75 percent of restaurants in the U.S.\u003c/p>\n\u003cp>And the food tools won't stop there, Radosavljevic-Szilagyi says. \"There are plenty more complicated food, recipe and nutrition questions to help people answer. We want to give as many answers to as many complicated questions as possible.\"\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/79400/apples-vs-oranges-google-tool-offers-ultimate-nutrition-smackdown","authors":["byline_bayareabites_79400"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_1997","bayareabites_449","bayareabites_11203","bayareabites_10921","bayareabites_13192"],"featImg":"bayareabites_79401","label":"bayareabites"},"bayareabites_70937":{"type":"posts","id":"bayareabites_70937","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70937","score":null,"sort":[1380046140000]},"guestAuthors":[],"slug":"2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences","title":"2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences","publishDate":1380046140,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n","blocks":[],"excerpt":"The 2014 San Francisco Bay Area Zagat Guide comes out today. Along with information about nearly 1,500 restaurants, it also includes a survey of residents' eating habits -- including our tendency to take photos of our food.","status":"publish","parent":0,"modified":1380046223,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":799},"headData":{"title":"2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences | KQED","description":"The 2014 San Francisco Bay Area Zagat Guide comes out today. Along with information about nearly 1,500 restaurants, it also includes a survey of residents' eating habits -- including our tendency to take photos of our food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences","datePublished":"2013-09-24T18:09:00.000Z","dateModified":"2013-09-24T18:10:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70937 http://blogs.kqed.org/bayareabites/?p=70937","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/","disqusTitle":"2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences","path":"/bayareabites/70937/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\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>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70937/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_4084","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_1997","bayareabites_1197","bayareabites_12450"],"featImg":"bayareabites_70990","label":"bayareabites"},"bayareabites_66831":{"type":"posts","id":"bayareabites_66831","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66831","score":null,"sort":[1375202787000]},"guestAuthors":[],"slug":"is-the-way-to-a-tech-workers-loyalty-through-their-stomach","title":"Is The Way To A Tech Worker's Loyalty Through Their Stomach?","publishDate":1375202787,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Google's extensive and delectable food offerings have long been part of the company's perks. Now startups in other cities are hiring chefs that prepare fresh, creative food to attract and keep top talent.","status":"publish","parent":0,"modified":1375202787,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":967},"headData":{"title":"Is The Way To A Tech Worker's Loyalty Through Their Stomach? | KQED","description":"Google's extensive and delectable food offerings have long been part of the company's perks. Now startups in other cities are hiring chefs that prepare fresh, creative food to attract and keep top talent.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is The Way To A Tech Worker's Loyalty Through Their Stomach?","datePublished":"2013-07-30T16:46:27.000Z","dateModified":"2013-07-30T16:46:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66831 http://blogs.kqed.org/bayareabites/?p=66831","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/30/is-the-way-to-a-tech-workers-loyalty-through-their-stomach/","disqusTitle":"Is The Way To A Tech Worker's Loyalty Through Their Stomach?","nprByline":"Eliza Barclay","nprStoryId":"205824630","nprApiLink":"http://api.npr.org/query?id=205824630&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach?ft=3&f=205824630","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Jul 2013 12:35:00 -0400","nprStoryDate":"Tue, 30 Jul 2013 12:23:00 -0400","nprLastModifiedDate":"Tue, 30 Jul 2013 12:35:09 -0400","path":"/bayareabites/66831/is-the-way-to-a-tech-workers-loyalty-through-their-stomach","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66841\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/techfood.jpg\" alt=\"Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ari Dvorin was hired in May as the first corporate chef at SpareFood, a startup company in Austin, Tex. Here, Dvoring cuts suckling pig for a mockumentary SpareFoot made while recruiting a chef. Photo: Jenny Zhang/Courtesy of SpareFoot\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/26/205824630/is-the-way-to-a-tech-workers-loyalty-through-their-stomach\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>The dazzling array of food options at the Googleplex campus in Mountain View, Calif., — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at \u003ca href=\"http://airbnbchef.tumblr.com/\">Airbnb\u003c/a> and \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">Facebook\u003c/a> to get a taste of an equally high bar for not just free food, but worldly food that will delight and fuel employees to work better and harder.\u003c/p>\n\u003cp>The delectable-sounding dishes Facebook's culinary team \u003ca href=\"https://www.facebook.com/FacebookCulinaryTeam\">recently served up\u003c/a> include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all housemade. That's just the tip of the spread prepared by executive chef \u003ca href=\"http://www.linkedin.com/pub/matthew-dutrumble/50/575/742\">Matthew DuTrumble\u003c/a> and team.\u003c/p>\n\u003cp>\u003ca href=\"http://www.inc.com/30under30/nicole-carter/bandpage-j-sider-2013.html\">J Sider\u003c/a>, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program, and introduces them to corporate chef Callie Waldman. \"They walk in the office, which is pretty open, and they can see and smell her foods being made,\" Sider tells The Salt. \"Sometimes she'll put out fresh cookies or granola bars.\"\u003c/p>\n\u003cp>The corporate chef trend may have started in California, but it's now spreading to other cities with startups that are competing with each other for engineers, product developers and sales mavens.\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>Grub Street \u003ca href=\"http://www.grubstreet.com/2013/04/new-york-start-ups-food-perks.html\">recent complied a list\u003c/a> of the best food and drink perks at New York startups.\u003c/p>\n\u003cp>And take \u003ca href=\"http://www.sparefoot.com/\">SpareFoot\u003c/a>, a fast-growing company in Austin, Tex., that's an online marketplace for consumers to find and reserve self-storage units.\u003c/p>\n\u003cp>\"I had heard about Silicon Valley companies having chefs, yes, but more recently many Austin tech startups were doing it, too,\" Chuck Gordon, founder and CEO of SpareFoot, tells The Salt in an email. \"I got a chance to check some of those out and figured we could probably pull off something pretty great at SpareFoot.\"\u003c/p>\n\u003cp>In May, after several months of searching, SpareFoot hired Ari Dvorin, who had been the head chef at Facebook's Austin office and also ran his own catering company. Before Dvorin came on board, SpareFoot's 90 employees could count on the company to buy tacos on Mondays and keep a snack shelf fully stocked. But otherwise, it was basically \"fend for yourself,\" says Dvorin.\u003c/p>\n\u003cp>Rachel Greenfield, a marketing manager who's been with SpareFoot for 2 1/2 years, says she used to go out for lunch, but got burned out on the nearby options. Now that Dvorin cooks lunch every day for her and her colleagues, Greenfield says, \"lunch has become a fun social moment, a gathering space with a lot of intermingling. It reminds me of school lunch, except that we're all beyond the clique part. People don't linger too long — they want to get back to work, so it's very time-efficient for us.\"\u003c/p>\n\u003cp>When SpareFoot moved into its current space, it had no need for a chef or a kitchen. So Dvorin has to cook the lunch early in the morning at a kitchen he rents across town and transports it to the office, where he has a small space with an oven to finish cooking.\u003c/p>\n\u003cp>It's tough work to get the timing right, especially since the menu changes every day for two months, he says. But he far prefers it to working in a restaurant, where \"the menu was same and you are stuck working in a 4-by-4 foot area.\"\u003c/p>\n\u003cp>Like a lot of tech startup chefs, Dvorin is big on themes. On Monday, he serves comfort food, followed by Taco Tuesday, and International Wednesday. And every day there are fresh salads and vegetarian options.\"Everyone is so appreciative of the food and dining experience,\" he says.\u003c/p>\n\u003cp>That's exactly what the CEOs hope to get out of investing in a chef who cater directly to employees. According to Sider of BandPage, food programs drive a lot of value to tech companies.\u003c/p>\n\u003cp>\"What we've seen it's certainly worth the cost; the chef and the food program yield productivity, stronger culture, stronger community,\" he says. \"We can really see the benefits.\" Eating together every day, he says, is a team building exercise: \"instead of doing trust falls we have a chef.\"\u003c/p>\n\u003cp>Young chefs coming out of the top culinary schools also seem to be drawn to these new opportunities, according to Jan Smith, spokeswoman for the Culinary Institute of America. \"We have had a steady flow of externs at Google, and ... at least one grad who worked at Facebook,\" she says.\u003c/p>\n\u003cp>Callie Waldman, the chef at BandPage, says working for a competitive tech company creates unique challenges.\u003c/p>\n\u003cp>\"It's really important to me that I'm able to cook a variety of meals so that the employees don't feel as if they're eating at the same restaurant every day,\" she says. \"The challenge ... of constant innovation feeds my creative side and keeps things interesting for everyone, myself included.\" Recently, that meant playing around with variations on Taco Tuesday: Japanese sushi tacos and Indian-style tikka masala tacos.\u003c/p>\n\u003cp>And, Waldman adds, it's a lot more rewarding to cook for colleagues who you know and respect.\u003c/p>\n\u003cp>\"I couldn't imagine switching to the restaurant industry, cooking from the same menu every day where meals go through the double doors having no idea who's on the other side,\" says Waldman. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66831/is-the-way-to-a-tech-workers-loyalty-through-their-stomach","authors":["byline_bayareabites_66831"],"categories":["bayareabites_109","bayareabites_63","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_12107","bayareabites_3510","bayareabites_1997","bayareabites_1994","bayareabites_12105","bayareabites_12106","bayareabites_2322"],"featImg":"bayareabites_66842","label":"bayareabites"},"bayareabites_31044":{"type":"posts","id":"bayareabites_31044","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31044","score":null,"sort":[1312477748000]},"guestAuthors":[],"slug":"cooking-lessons-in-real-time-google-cooking-school","title":"Cooking Lessons in Real Time: Google+ Cooking School","publishDate":1312477748,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"People are using the \"Hangouts\" feature of Google+, Google's new sharing project, in creative ways. Learn about a real-time video cooking school that uses this collaborative tool. ","status":"publish","parent":0,"modified":1441392957,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/cjd4YLQJih0","http://www.youtube.com/embed/HdgE6gctLNs"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":582},"headData":{"title":"Cooking Lessons in Real Time: Google+ Cooking School | KQED","description":"People are using the "Hangouts" feature of Google+, Google's new sharing project, in creative ways. Learn about a real-time video cooking school that uses this collaborative tool. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cooking Lessons in Real Time: Google+ Cooking School","datePublished":"2011-08-04T17:09:08.000Z","dateModified":"2015-09-04T18:55:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31044 http://blogs.kqed.org/bayareabites/?p=31044","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/","disqusTitle":"Cooking Lessons in Real Time: Google+ Cooking School","path":"/bayareabites/31044/cooking-lessons-in-real-time-google-cooking-school","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31044/cooking-lessons-in-real-time-google-cooking-school","authors":["2100"],"categories":["bayareabites_2695","bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_569","bayareabites_3435","bayareabites_1997","bayareabites_9569","bayareabites_9570","bayareabites_9572","bayareabites_9571","bayareabites_9573"],"featImg":"bayareabites_31055","label":"bayareabites"},"bayareabites_24812":{"type":"posts","id":"bayareabites_24812","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24812","score":null,"sort":[1300379438000]},"guestAuthors":[],"slug":"google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","title":"Google’s New Recipe Search: A Food Blogger's Dilemma","publishDate":1300379438,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ","status":"publish","parent":0,"modified":1301332437,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1503},"headData":{"title":"Google’s New Recipe Search: A Food Blogger's Dilemma | KQED","description":"Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Google’s New Recipe Search: A Food Blogger's Dilemma","datePublished":"2011-03-17T16:30:38.000Z","dateModified":"2011-03-28T17:13:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24812 http://blogs.kqed.org/bayareabites/?p=24812","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/17/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma/","disqusTitle":"Google’s New Recipe Search: A Food Blogger's Dilemma","path":"/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\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>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma","authors":["5016"],"categories":["bayareabites_2407","bayareabites_1865","bayareabites_4084"],"tags":["bayareabites_770","bayareabites_3612","bayareabites_1997","bayareabites_9121","bayareabites_9120","bayareabites_9122"],"label":"bayareabites"},"bayareabites_2970":{"type":"posts","id":"bayareabites_2970","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2970","score":null,"sort":[1239298248000]},"guestAuthors":[],"slug":"dining-at-google-part-2","title":"Dining at Google: Part 2","publishDate":1239298248,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n","blocks":[],"excerpt":"Some of you may have read \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ","status":"publish","parent":0,"modified":1239257846,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1490},"headData":{"title":"Dining at Google: Part 2 | KQED","description":"Some of you may have read my post last week about Google dining. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dining at Google: Part 2","datePublished":"2009-04-09T17:30:48.000Z","dateModified":"2009-04-09T06:17:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2970 http://blogs.kqed.org/bayareabites/?p=2970","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/09/dining-at-google-part-2/","disqusTitle":"Dining at Google: Part 2","path":"/bayareabites/2970/dining-at-google-part-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\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>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2970/dining-at-google-part-2","authors":["5016"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875"],"tags":["bayareabites_1997","bayareabites_1994"],"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. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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. 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