Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand
Watch An Episode of PBS's New Video Food Series "Original Fare": Bodega Bay Campside Clams with Hank Shaw
Father's Day: Beer, Bacon, & Books
Holly Heyser: Becoming the NorCal Cazadora
5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner
Bay Area Foraging with Hank Shaw
BlogHer Food Conference, Day 1
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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_74764":{"type":"posts","id":"bayareabites_74764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74764","score":null,"sort":[1386194698000]},"guestAuthors":[],"slug":"mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","publishDate":1386194698,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \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":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","status":"publish","parent":0,"modified":1386194698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":835},"headData":{"title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand | KQED","description":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","datePublished":"2013-12-04T22:04:58.000Z","dateModified":"2013-12-04T22:04:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74764 http://blogs.kqed.org/bayareabites/?p=74764","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/04/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand/","disqusTitle":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","nprByline":"Alastair Bland","nprStoryId":"248582278","nprApiLink":"http://api.npr.org/query?id=248582278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand?ft=3&f=248582278","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Dec 2013 15:17:00 -0500","nprStoryDate":"Wed, 04 Dec 2013 13:18:00 -0500","nprLastModifiedDate":"Wed, 04 Dec 2013 15:17:12 -0500","path":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\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>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \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/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","authors":["byline_bayareabites_74764"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11071","bayareabites_472","bayareabites_12746","bayareabites_8437","bayareabites_12747","bayareabites_538","bayareabites_10921","bayareabites_12689"],"featImg":"bayareabites_74772","label":"bayareabites"},"bayareabites_69582":{"type":"posts","id":"bayareabites_69582","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69582","score":null,"sort":[1378408239000]},"guestAuthors":[],"slug":"watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","title":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","publishDate":1378408239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>[youtube //www.youtube.com/watch?v=HMF3kiNS3JQ]\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.","status":"publish","parent":0,"modified":1383234220,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":198},"headData":{"title":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw | KQED","description":"PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","datePublished":"2013-09-05T19:10:39.000Z","dateModified":"2013-10-31T15:43:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69582 http://blogs.kqed.org/bayareabites/?p=69582","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/05/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw/","disqusTitle":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","path":"/bayareabites/69582/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\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/HMF3kiNS3JQ'\n title='//www.youtube.com/embed/HMF3kiNS3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69582/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","authors":["5014"],"categories":["bayareabites_2638","bayareabites_1865","bayareabites_61","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_12324","bayareabites_12323","bayareabites_472","bayareabites_8437","bayareabites_12325","bayareabites_12326","bayareabites_10292","bayareabites_12322","bayareabites_8916"],"featImg":"bayareabites_69630","label":"bayareabites"},"bayareabites_44551":{"type":"posts","id":"bayareabites_44551","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44551","score":null,"sort":[1339953160000]},"guestAuthors":[],"slug":"fathers-day-beer-bacon-books","title":"Father's Day: Beer, Bacon, & Books","publishDate":1339953160,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What does Dad really want, besides an uninterrupted nap on the couch? Beer, bacon, and a few really good reads. ","status":"publish","parent":0,"modified":1339998736,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":993},"headData":{"title":"Father's Day: Beer, Bacon, & Books | KQED","description":"What does Dad really want, besides an uninterrupted nap on the couch? Beer, bacon, and a few really good reads. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Father's Day: Beer, Bacon, & Books","datePublished":"2012-06-17T17:12:40.000Z","dateModified":"2012-06-18T05:52:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44551 http://blogs.kqed.org/bayareabites/?p=44551","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/17/fathers-day-beer-bacon-books/","disqusTitle":"Father's Day: Beer, Bacon, & Books","path":"/bayareabites/44551/fathers-day-beer-bacon-books","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44551/fathers-day-beer-bacon-books","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_2254","bayareabites_588","bayareabites_64","bayareabites_1763","bayareabites_1246","bayareabites_1875"],"tags":["bayareabites_278","bayareabites_14753","bayareabites_987","bayareabites_2304","bayareabites_8437","bayareabites_3484","bayareabites_2214"],"featImg":"bayareabites_44595","label":"bayareabites"},"bayareabites_31323":{"type":"posts","id":"bayareabites_31323","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31323","score":null,"sort":[1315314006000]},"guestAuthors":[],"slug":"holly-heyser-becoming-the-norcal-cazadora","title":"Holly Heyser: Becoming the NorCal Cazadora","publishDate":1315314006,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\" alt=\"Holly Heyser\" title=\"Holly Heyser\" width=\"400\" height=\"443\" class=\"alignnone size-full wp-image-31340\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Holly Heyser.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>There are hunters, and then there are \u003cem>hunters\u003c/em>. There's a big difference between the people who sit around with guns, shooting at whatever moves in the distance, and those who carefully consider the philosophy of what they're doing, completing their bloody business with integrity. In the latter camp is Holly Heyser, known to many as \u003ca href=\"http://norcalcazadora.blogspot.com/\" title=\"Holly Heyser\">NorCal Cazadora\u003c/a>. (The term \u003cem>cazadora\u003c/em> means \"huntress\" in Spanish, in case you were wondering.)\u003c/p>\n\u003cp>Since hunting and eating are so closely linked -- at least for some -- I thought I'd interview Holly to get her viewpoints on hunting, wild food, and what it means to be a girl in the field with a gun. She's got some valuable viewpoints here. I think you'll relate to a lot of what she has to say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\" alt=\"Doves. Photo courtesy of Holly A. Heyser\" title=\"Doves. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32541\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Doves.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you get your start in hunting? What prompted you to try it to begin with?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ten years ago, I never would have guessed that I’d become a hunter. I always assumed that I’d eventually raise animals for food, because that’s what my family did when I was a kid, and I knew that doing so produced better meat, and better lives for the animals. But I thought hunting was a bit creepy. I mean, killing animals \u003cem>for fun\u003c/em>? Besides, guns scared me.\u003c/p>\n\u003cp>Then my boyfriend, \u003ca href=\"http://www.wasabimon.com/archive/an-interview-with-hank-shaw/\" title=\"Hank Shaw\">Hank Shaw\u003c/a>, started hunting, and from the very start, he invited me to join him. I was baffled. I mean, I was fine with him hunting because he was hunting for food, not for kicks, but I didn’t understand the logic of spending hours and hours in the field to get a couple ducks or rabbits when we could raise them in the back yard much more easily.\u003c/p>\n\u003cp>I remember asking him once, after he’d discovered he’d pulled rabbits he’d shot out of poison oak and was paying the price (he was from the East Coast and had never seen poison oak), “Wouldn’t it be easier to raise them in the backyard?” He said, “It’s not the same.” I didn’t get it.\u003c/p>\n\u003cp>What finally motivated me to join him was ducks. Wild ducks taste amazing, and you can’t get anything like them in any store, or even from your backyard. I decided that if I could eat them, I could damn well take responsibility for hunting them too. So I dove in.\u003c/p>\n\u003cp>\u003cstrong>What are your priorities when it comes to finding your own food?\u003c/strong>\u003c/p>\n\u003cp>I didn’t set out to design my hunting this way, but this is how it has worked out: What I love to eat the most, I love to hunt the most. I won’t hunt anything that I won’t eat.\u003c/p>\n\u003cp>But the force that motivates me to go out, and to endure sometimes harsh conditions, and the very real possibility of failure, is a bit more mysterious, and not driven directly by food. I love hunting. It is absolutely joyful. With rare exceptions -- like having a migraine, or shooting really, really badly -- I am blissful when I’m in the field.\u003c/p>\n\u003cp>Creepy, eh? How can I find killing to be joyful? The answer is, I don’t. Killing is unpleasant, at best, and can be really horrible if you do a bad job of it and the animal doesn’t die quickly. Yes, I’m excited when I have been successful, because a lot of planning and practice goes into that success. But I almost always put myself in the animal’s shoes as it dies, and it’s nauseating.\u003c/p>\n\u003cp>I have spent a lot of time trying to figure out why I love it so much, given the painful reality of inflicting death, and I have two explanations. One is that there is something fulfilling about doing what it is we’re supposed to do. Civilization has turned us into a species of dependents; very few of us know how to feed ourselves in a natural environment. Amazingly, we accept this as normal, when it’s actually insane. While civilization has given us lots of comforts and conveniences, it has also inflicted on us -- and the planet -- a lot of disease, physical and mental. Returning to how we’re designed to live is a brief reprieve from that insanity, even if we can’t truly escape civilization.\u003c/p>\n\u003cp>Reason No. 2 is the biological origin of the mental state I’ve described above: Love for hunting is a result of natural selection. In the past, those who loved hunting were more likely to bring home lots of meat, which led to healthier families, and a higher survival rate of offspring than for those who didn’t love hunting. Therefore, nature selected for those who love hunting. Ten thousand years of a more sedentary agricultural lifestyle can’t trump a million years of our genetic history.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\" alt=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" title=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-32543\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Plucking Wild Turkey.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's your favorite creature to hunt, and why? \u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/guilty-as-charged-i-love-whole-ducks.html\" title=\"Hunting and Eating Ducks\">Ducks, ducks, ducks, ducks, ducks\u003c/a>. They taste the best. We hunt primarily in the Sacramento Valley, where the ducks get fat all winter on the rice that remains in harvested fields, and fat is flavor. My favorite way to cook them is taking a dressed whole bird, salting it, browning it in duck fat, roasting it until the meat in the breast reaches 135 degrees, tenting it in foil for five minutes, then digging in. It’s eyes-rolling-back-in-your-head good.\u003c/p>\n\u003cp>They’re also fun to hunt because they’re challenging. They have a thousand ways to thwart me, which makes me laugh at myself. Ruddy ducks are some of the best at that. For duck hunting, I hide in clumps of cattails and lure ducks in range with decoys and duck calls. We’ll see ruddies barreling in from a quarter mile away, and they’re so fast that they’re almost impossible to shoot. They’ll fly low over the water, then lift just a little bit to zoom over us, often close enough for us to grab them. I’ve watched ruddies fly just a foot over my hunting partner’s head, or even \u003cem>between\u003c/em> my hunting partner and me. I’m pretty sure they have a sense of humor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\" alt=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" title=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kung Pao Pheasant.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you think your diet has improved since you started eating wild game/fowl?\u003c/strong>\u003c/p>\n\u003cp>Absolutely! I eat a more varied diet than I used to, not sticking to the chicken-pork-beef diet of most meat eaters. We eat rabbit, hare, dove, pigeon, snipe, squirrel, turkey, duck, goose, pig, deer, bear, elk and antelope. All of those animals taste different from one another, and even within each species, there are flavor differences rooted in each animal’s particular diet. Beyond that, I eat more \u003cem>parts\u003c/em> of animals, including livers, hearts and gizzards, which can bring different nutrients to the table. (Literally!)\u003c/p>\n\u003cp>Also, I’m not ingesting all the hormones and antibiotics that go into the meats most meat-eaters consume. I can’t say the meat we eat is totally organic, because animals we hunt definitely feast at least in part in agricultural fields where pesticides and herbicides may have been used. But I suspect the meat we eat is far less polluted than what’s available in most stores.\u003c/p>\n\u003cp>And here’s a fun fact: My exercise regimen has gone out the window in the past five years (related to other factors in my life, not hunting), and I’ve abandoned the hideous low-fat diet I used to follow. I eat as much fat as I want, particularly duck fat, which we render during duck season and use to flavor foods year-round. But my cholesterol tests are nothing short of amazing -- the numbers are always in the “unusually good” range.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\" alt=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" title=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-32540\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Blue Camas Bulbs.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why do you chronicle your experiences on your blog, NorCal Cazadora?\u003c/strong>\u003c/p>\n\u003cp>I started the blog on a lark --– I was looking for a platform for teaching my students a little HTML (I’m a journalism lecturer at Sacramento State), and I found Blogger so easy to use that I thought, “Hey, I can do this!”\u003c/p>\n\u003cp>At first I thought no one would read it. I mean, what hunter would look to a total newbie for advice or information? But I quickly found out that seasoned hunters really enjoyed reliving the experiences of a beginner through me. And people who were interested in taking up hunting – \u003ca href=\"http://norcalcazadora.blogspot.com/2009/02/swamp-witches-my-sistahs-in-mississippi.html\" title=\"Mississippi Huntresses\">particularly women\u003c/a> -- enjoyed having a role model who made them feel like they could do it too.\u003c/p>\n\u003cp>The basic story-telling on my blog very quickly evolved into a great ongoing conversation with my readers about why we hunt, and what \u003ca href=\"http://norcalcazadora.blogspot.com/p/my-hunting-ethics.html\">ethical rules\u003c/a> we should follow. I didn’t grow up hunting, so I’ve had to find my own way. It’s my readers who have helped me do that, and I am so grateful for this extended community I’ve found.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\" alt=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" title=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32539\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wild Boar Liver Creme Caramel.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What advice would you give to women who want to try hunting, but are unsure, intimidated, or any number of other feelings that might keep them from picking up a gun? \u003c/strong>\u003c/p>\n\u003cp>Let’s take these one at a time:\u003c/p>\n\u003cp>Fear of guns? I get that. But a gun is a tool, like a kitchen knife. You can cause tremendous harm with it if you’re careless, but there are rules that keep us safe with them, \u003cem>when we follow those rules\u003c/em>. A huge part of learning to hunt is learning gun safety, so you can’t start hunting without learning those rules. A key one is always knowing where the muzzle of your gun is pointed, and making sure it’s not pointed at a human. I’ve had new hunters accidentally hit the trigger of their guns twice in the past few years, and the fact that their muzzle was pointed in a safe direction meant that the mishap, while disconcerting, was not harmful. \u003c/p>\n\u003cp>Intimidated? A lot of women worry about looking stupid shooting or hunting around more experienced people, particularly around men. For them, there are lots of programs where they can learn to shoot, take their hunter education course and even go on their \u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/womens-hunting-and-shooting-events.html\" title=\"Women's Hunting and Shooting Events\">first hunt in women-only groups\u003c/a>. \u003ca href=\"http://www.calwaterfowl.org/\" title=\"California Waterfowl\">California Waterfowl\u003c/a> does a ton of programs like that. I work with Cal Waterfowl on one held each September in which women do hunter ed, shooting instruction and a first hunt in one weekend -- a process that took me six weeks when I first started. It’s worth noting that Cal Waterfowl also has programs to help adult men, who can be equally intimidated, possibly even more so, because as men, they’re expected to be comfortable around firearms.\u003c/p>\n\u003cp>Unsure? This is the most important one. Can I kill? Can I gut an animal? Many women I meet say, “Oh, I couldn’t do that,” and I tell them they’d be very surprised about what they can do. That said, hunting \u003cem>isn’t\u003c/em> for everyone. I strongly recommend that women (or men, for that matter) go along on a hunt before deciding to commit to hunting. They’re either going to hate it or they’re going to feel that electricity that I felt when I went along on a hunt -- the feeling that told me \u003cem>I must do this\u003c/em>. If it’s not for you, that’s fine. You don’t have to apologize for it. There are other ways to acquire meat that’s been raised outside of the factory farms that many of us find so repugnant. And frankly, going vegetarian is an option too, if you really find the killing that upsetting. \u003c/p>\n\u003cp>One obstacle you don’t mention is money. Hunting isn’t cheap. Licenses, stamps and tags are expensive. Guns are expensive. Ammunition is expensive. Guides are expensive (you don’t have to hunt with them, but you’ll learn faster if you start with them). Gas is expensive, and unless you live in a place where you can step outside your back door and hunt, you’re going to have to drive to your hunting spots.\u003c/p>\n\u003cp>I won’t lie: The meat we eat in our house costs more than the meat we would buy at the store. It’s worth it to us because the meat is so good, and the experience adds so much to our lives. The upside is that we can take pride in the fact that the taxes and fees we pay on equipment, the hunting license fees and the public land use fees go \u003cem>directly\u003c/em> into supporting habitat, not just for the animals we hunt, but for \u003cem>all\u003c/em> the animals in those ecosystems. It isn’t a stretch in any way to say that the tremendous rebound we’ve seen in many wild animal populations is due to the contributions of hunters, not something achieved in spite of us. Urban and suburban land development takes habitat away; hunters give land back.\u003c/p>\n\u003cp>\u003cstrong>Related Video:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://science.kqed.org/quest/video/hog-wild/\">Hog Wild\u003c/a>\u003cbr>\nVideo on Jul 14, 2009 by \u003ca href=\"http://science.kqed.org/quest/author/chris-bauer/\">Chris Bauer\u003c/a> from QUEST Northern California\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"315\" width=\"560\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=312a_hogwild.flv&image=http%3A%2F%2Fscience.kqed.org%2Fquest%2Ffiles%2F2009%2F07%2F312a_hogwild560.jpg&gapro.accountid=UA-1538528-1&gapro.height=315&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Fquest%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\n","blocks":[],"excerpt":"Holly Heyser is a Northern California huntress with a lot to say on the philosophy of hunting and eating wild animals. She may change your view of hunting, or hunters themselves.","status":"publish","parent":0,"modified":1315342899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2303},"headData":{"title":"Holly Heyser: Becoming the NorCal Cazadora | KQED","description":"Holly Heyser is a Northern California huntress with a lot to say on the philosophy of hunting and eating wild animals. She may change your view of hunting, or hunters themselves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holly Heyser: Becoming the NorCal Cazadora","datePublished":"2011-09-06T13:00:06.000Z","dateModified":"2011-09-06T21:01:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31323 http://blogs.kqed.org/bayareabites/?p=31323","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/06/holly-heyser-becoming-the-norcal-cazadora/","disqusTitle":"Holly Heyser: Becoming the NorCal Cazadora","path":"/bayareabites/31323/holly-heyser-becoming-the-norcal-cazadora","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Holly-Heyser-600-p1.jpg\" alt=\"Holly Heyser\" title=\"Holly Heyser\" width=\"400\" height=\"443\" class=\"alignnone size-full wp-image-31340\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Holly Heyser.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>There are hunters, and then there are \u003cem>hunters\u003c/em>. There's a big difference between the people who sit around with guns, shooting at whatever moves in the distance, and those who carefully consider the philosophy of what they're doing, completing their bloody business with integrity. In the latter camp is Holly Heyser, known to many as \u003ca href=\"http://norcalcazadora.blogspot.com/\" title=\"Holly Heyser\">NorCal Cazadora\u003c/a>. (The term \u003cem>cazadora\u003c/em> means \"huntress\" in Spanish, in case you were wondering.)\u003c/p>\n\u003cp>Since hunting and eating are so closely linked -- at least for some -- I thought I'd interview Holly to get her viewpoints on hunting, wild food, and what it means to be a girl in the field with a gun. She's got some valuable viewpoints here. I think you'll relate to a lot of what she has to say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/doves560.jpg\" alt=\"Doves. Photo courtesy of Holly A. Heyser\" title=\"Doves. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32541\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Doves.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you get your start in hunting? What prompted you to try it to begin with?\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>Ten years ago, I never would have guessed that I’d become a hunter. I always assumed that I’d eventually raise animals for food, because that’s what my family did when I was a kid, and I knew that doing so produced better meat, and better lives for the animals. But I thought hunting was a bit creepy. I mean, killing animals \u003cem>for fun\u003c/em>? Besides, guns scared me.\u003c/p>\n\u003cp>Then my boyfriend, \u003ca href=\"http://www.wasabimon.com/archive/an-interview-with-hank-shaw/\" title=\"Hank Shaw\">Hank Shaw\u003c/a>, started hunting, and from the very start, he invited me to join him. I was baffled. I mean, I was fine with him hunting because he was hunting for food, not for kicks, but I didn’t understand the logic of spending hours and hours in the field to get a couple ducks or rabbits when we could raise them in the back yard much more easily.\u003c/p>\n\u003cp>I remember asking him once, after he’d discovered he’d pulled rabbits he’d shot out of poison oak and was paying the price (he was from the East Coast and had never seen poison oak), “Wouldn’t it be easier to raise them in the backyard?” He said, “It’s not the same.” I didn’t get it.\u003c/p>\n\u003cp>What finally motivated me to join him was ducks. Wild ducks taste amazing, and you can’t get anything like them in any store, or even from your backyard. I decided that if I could eat them, I could damn well take responsibility for hunting them too. So I dove in.\u003c/p>\n\u003cp>\u003cstrong>What are your priorities when it comes to finding your own food?\u003c/strong>\u003c/p>\n\u003cp>I didn’t set out to design my hunting this way, but this is how it has worked out: What I love to eat the most, I love to hunt the most. I won’t hunt anything that I won’t eat.\u003c/p>\n\u003cp>But the force that motivates me to go out, and to endure sometimes harsh conditions, and the very real possibility of failure, is a bit more mysterious, and not driven directly by food. I love hunting. It is absolutely joyful. With rare exceptions -- like having a migraine, or shooting really, really badly -- I am blissful when I’m in the field.\u003c/p>\n\u003cp>Creepy, eh? How can I find killing to be joyful? The answer is, I don’t. Killing is unpleasant, at best, and can be really horrible if you do a bad job of it and the animal doesn’t die quickly. Yes, I’m excited when I have been successful, because a lot of planning and practice goes into that success. But I almost always put myself in the animal’s shoes as it dies, and it’s nauseating.\u003c/p>\n\u003cp>I have spent a lot of time trying to figure out why I love it so much, given the painful reality of inflicting death, and I have two explanations. One is that there is something fulfilling about doing what it is we’re supposed to do. Civilization has turned us into a species of dependents; very few of us know how to feed ourselves in a natural environment. Amazingly, we accept this as normal, when it’s actually insane. While civilization has given us lots of comforts and conveniences, it has also inflicted on us -- and the planet -- a lot of disease, physical and mental. Returning to how we’re designed to live is a brief reprieve from that insanity, even if we can’t truly escape civilization.\u003c/p>\n\u003cp>Reason No. 2 is the biological origin of the mental state I’ve described above: Love for hunting is a result of natural selection. In the past, those who loved hunting were more likely to bring home lots of meat, which led to healthier families, and a higher survival rate of offspring than for those who didn’t love hunting. Therefore, nature selected for those who love hunting. Ten thousand years of a more sedentary agricultural lifestyle can’t trump a million years of our genetic history.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/plucking-wild-turkey400.jpg\" alt=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" title=\"Plucking Wild Turkey. Photo courtesy of Holly A. Heyser\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-32543\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Plucking Wild Turkey.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's your favorite creature to hunt, and why? \u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/guilty-as-charged-i-love-whole-ducks.html\" title=\"Hunting and Eating Ducks\">Ducks, ducks, ducks, ducks, ducks\u003c/a>. They taste the best. We hunt primarily in the Sacramento Valley, where the ducks get fat all winter on the rice that remains in harvested fields, and fat is flavor. My favorite way to cook them is taking a dressed whole bird, salting it, browning it in duck fat, roasting it until the meat in the breast reaches 135 degrees, tenting it in foil for five minutes, then digging in. It’s eyes-rolling-back-in-your-head good.\u003c/p>\n\u003cp>They’re also fun to hunt because they’re challenging. They have a thousand ways to thwart me, which makes me laugh at myself. Ruddy ducks are some of the best at that. For duck hunting, I hide in clumps of cattails and lure ducks in range with decoys and duck calls. We’ll see ruddies barreling in from a quarter mile away, and they’re so fast that they’re almost impossible to shoot. They’ll fly low over the water, then lift just a little bit to zoom over us, often close enough for us to grab them. I’ve watched ruddies fly just a foot over my hunting partner’s head, or even \u003cem>between\u003c/em> my hunting partner and me. I’m pretty sure they have a sense of humor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Kung-pao-pheasant560.jpg\" alt=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" title=\"Kung Pao Pheasant. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kung Pao Pheasant.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you think your diet has improved since you started eating wild game/fowl?\u003c/strong>\u003c/p>\n\u003cp>Absolutely! I eat a more varied diet than I used to, not sticking to the chicken-pork-beef diet of most meat eaters. We eat rabbit, hare, dove, pigeon, snipe, squirrel, turkey, duck, goose, pig, deer, bear, elk and antelope. All of those animals taste different from one another, and even within each species, there are flavor differences rooted in each animal’s particular diet. Beyond that, I eat more \u003cem>parts\u003c/em> of animals, including livers, hearts and gizzards, which can bring different nutrients to the table. (Literally!)\u003c/p>\n\u003cp>Also, I’m not ingesting all the hormones and antibiotics that go into the meats most meat-eaters consume. I can’t say the meat we eat is totally organic, because animals we hunt definitely feast at least in part in agricultural fields where pesticides and herbicides may have been used. But I suspect the meat we eat is far less polluted than what’s available in most stores.\u003c/p>\n\u003cp>And here’s a fun fact: My exercise regimen has gone out the window in the past five years (related to other factors in my life, not hunting), and I’ve abandoned the hideous low-fat diet I used to follow. I eat as much fat as I want, particularly duck fat, which we render during duck season and use to flavor foods year-round. But my cholesterol tests are nothing short of amazing -- the numbers are always in the “unusually good” range.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/blue-camas-bulbs560.jpg\" alt=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" title=\"Blue Camas Bulbs. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-32540\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Blue Camas Bulbs.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why do you chronicle your experiences on your blog, NorCal Cazadora?\u003c/strong>\u003c/p>\n\u003cp>I started the blog on a lark --– I was looking for a platform for teaching my students a little HTML (I’m a journalism lecturer at Sacramento State), and I found Blogger so easy to use that I thought, “Hey, I can do this!”\u003c/p>\n\u003cp>At first I thought no one would read it. I mean, what hunter would look to a total newbie for advice or information? But I quickly found out that seasoned hunters really enjoyed reliving the experiences of a beginner through me. And people who were interested in taking up hunting – \u003ca href=\"http://norcalcazadora.blogspot.com/2009/02/swamp-witches-my-sistahs-in-mississippi.html\" title=\"Mississippi Huntresses\">particularly women\u003c/a> -- enjoyed having a role model who made them feel like they could do it too.\u003c/p>\n\u003cp>The basic story-telling on my blog very quickly evolved into a great ongoing conversation with my readers about why we hunt, and what \u003ca href=\"http://norcalcazadora.blogspot.com/p/my-hunting-ethics.html\">ethical rules\u003c/a> we should follow. I didn’t grow up hunting, so I’ve had to find my own way. It’s my readers who have helped me do that, and I am so grateful for this extended community I’ve found.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Wild-boar-liver-creme-caramel560.jpg\" alt=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" title=\"Wild Boar Liver Creme Caramel. Photo courtesy of Holly A. Heyser\" width=\"560\" height=\"370\" class=\"alignnone size-full wp-image-32539\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wild Boar Liver Creme Caramel.\u003c/strong> Photo courtesy of Holly A. Heyser\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What advice would you give to women who want to try hunting, but are unsure, intimidated, or any number of other feelings that might keep them from picking up a gun? \u003c/strong>\u003c/p>\n\u003cp>Let’s take these one at a time:\u003c/p>\n\u003cp>Fear of guns? I get that. But a gun is a tool, like a kitchen knife. You can cause tremendous harm with it if you’re careless, but there are rules that keep us safe with them, \u003cem>when we follow those rules\u003c/em>. A huge part of learning to hunt is learning gun safety, so you can’t start hunting without learning those rules. A key one is always knowing where the muzzle of your gun is pointed, and making sure it’s not pointed at a human. I’ve had new hunters accidentally hit the trigger of their guns twice in the past few years, and the fact that their muzzle was pointed in a safe direction meant that the mishap, while disconcerting, was not harmful. \u003c/p>\n\u003cp>Intimidated? A lot of women worry about looking stupid shooting or hunting around more experienced people, particularly around men. For them, there are lots of programs where they can learn to shoot, take their hunter education course and even go on their \u003ca href=\"http://norcalcazadora.blogspot.com/2011/04/womens-hunting-and-shooting-events.html\" title=\"Women's Hunting and Shooting Events\">first hunt in women-only groups\u003c/a>. \u003ca href=\"http://www.calwaterfowl.org/\" title=\"California Waterfowl\">California Waterfowl\u003c/a> does a ton of programs like that. I work with Cal Waterfowl on one held each September in which women do hunter ed, shooting instruction and a first hunt in one weekend -- a process that took me six weeks when I first started. It’s worth noting that Cal Waterfowl also has programs to help adult men, who can be equally intimidated, possibly even more so, because as men, they’re expected to be comfortable around firearms.\u003c/p>\n\u003cp>Unsure? This is the most important one. Can I kill? Can I gut an animal? Many women I meet say, “Oh, I couldn’t do that,” and I tell them they’d be very surprised about what they can do. That said, hunting \u003cem>isn’t\u003c/em> for everyone. I strongly recommend that women (or men, for that matter) go along on a hunt before deciding to commit to hunting. They’re either going to hate it or they’re going to feel that electricity that I felt when I went along on a hunt -- the feeling that told me \u003cem>I must do this\u003c/em>. If it’s not for you, that’s fine. You don’t have to apologize for it. There are other ways to acquire meat that’s been raised outside of the factory farms that many of us find so repugnant. And frankly, going vegetarian is an option too, if you really find the killing that upsetting. \u003c/p>\n\u003cp>One obstacle you don’t mention is money. Hunting isn’t cheap. Licenses, stamps and tags are expensive. Guns are expensive. Ammunition is expensive. Guides are expensive (you don’t have to hunt with them, but you’ll learn faster if you start with them). Gas is expensive, and unless you live in a place where you can step outside your back door and hunt, you’re going to have to drive to your hunting spots.\u003c/p>\n\u003cp>I won’t lie: The meat we eat in our house costs more than the meat we would buy at the store. It’s worth it to us because the meat is so good, and the experience adds so much to our lives. The upside is that we can take pride in the fact that the taxes and fees we pay on equipment, the hunting license fees and the public land use fees go \u003cem>directly\u003c/em> into supporting habitat, not just for the animals we hunt, but for \u003cem>all\u003c/em> the animals in those ecosystems. It isn’t a stretch in any way to say that the tremendous rebound we’ve seen in many wild animal populations is due to the contributions of hunters, not something achieved in spite of us. Urban and suburban land development takes habitat away; hunters give land back.\u003c/p>\n\u003cp>\u003cstrong>Related Video:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://science.kqed.org/quest/video/hog-wild/\">Hog Wild\u003c/a>\u003cbr>\nVideo on Jul 14, 2009 by \u003ca href=\"http://science.kqed.org/quest/author/chris-bauer/\">Chris Bauer\u003c/a> from QUEST Northern California\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>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"315\" width=\"560\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=312a_hogwild.flv&image=http%3A%2F%2Fscience.kqed.org%2Fquest%2Ffiles%2F2009%2F07%2F312a_hogwild560.jpg&gapro.accountid=UA-1538528-1&gapro.height=315&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Fquest%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31323/holly-heyser-becoming-the-norcal-cazadora","authors":["5120"],"categories":["bayareabites_752","bayareabites_2638"],"tags":["bayareabites_9637","bayareabites_9602","bayareabites_472","bayareabites_8437","bayareabites_9636","bayareabites_9638","bayareabites_9601"],"featImg":"bayareabites_31340","label":"bayareabites"},"bayareabites_29749":{"type":"posts","id":"bayareabites_29749","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29749","score":null,"sort":[1309378211000]},"guestAuthors":[],"slug":"5-questions-for-the-perennial-plates-daniel-klein","title":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","publishDate":1309378211,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n","status":"publish","parent":0,"modified":1490819158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1089},"headData":{"title":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner | KQED","description":"The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","datePublished":"2011-06-29T20:10:11.000Z","dateModified":"2017-03-29T20:25:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29749 http://blogs.kqed.org/bayareabites/?p=29749","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/","disqusTitle":"5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner","path":"/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \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>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein","authors":["5125","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_8917","bayareabites_472","bayareabites_8437","bayareabites_9452","bayareabites_9454","bayareabites_4149","bayareabites_9455","bayareabites_9456","bayareabites_9056","bayareabites_8916"],"featImg":"bayareabites_29784","label":"bayareabites"},"bayareabites_23595":{"type":"posts","id":"bayareabites_23595","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23595","score":null,"sort":[1298390437000]},"guestAuthors":[],"slug":"bay-area-foraging-with-hank-shaw","title":"Bay Area Foraging with Hank Shaw","publishDate":1298390437,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n","blocks":[],"excerpt":"I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.","status":"publish","parent":0,"modified":1298403834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1826},"headData":{"title":"Bay Area Foraging with Hank Shaw | KQED","description":"I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for Fennel and Tomato Pasta Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Foraging with Hank Shaw","datePublished":"2011-02-22T16:00:37.000Z","dateModified":"2011-02-22T19:43:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23595 http://blogs.kqed.org/bayareabites/?p=23595","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/","disqusTitle":"Bay Area Foraging with Hank Shaw","path":"/bayareabites/23595/bay-area-foraging-with-hank-shaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\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>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \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>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23595/bay-area-foraging-with-hank-shaw","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_588","bayareabites_2638","bayareabites_1865","bayareabites_2554","bayareabites_12","bayareabites_60"],"tags":["bayareabites_14758","bayareabites_770","bayareabites_2196","bayareabites_472","bayareabites_8437","bayareabites_570","bayareabites_2197"],"label":"bayareabites"},"bayareabites_17592":{"type":"posts","id":"bayareabites_17592","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17592","score":null,"sort":[1286735973000]},"guestAuthors":[],"slug":"blogher-food-conference-day-1","title":"BlogHer Food Conference, Day 1","publishDate":1286735973,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n","blocks":[],"excerpt":"Day One at the BlogHer Food Conference: Talking, eating, and talking about eating. Oh, and chocolate. Lots and lots of chocolate. ","status":"publish","parent":0,"modified":1286810357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1359},"headData":{"title":"BlogHer Food Conference, Day 1 | KQED","description":"Day One at the BlogHer Food Conference: Talking, eating, and talking about eating. Oh, and chocolate. Lots and lots of chocolate. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"BlogHer Food Conference, Day 1","datePublished":"2010-10-10T18:39:33.000Z","dateModified":"2010-10-11T15:19:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17592 http://blogs.kqed.org/bayareabites/?p=17592","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/10/blogher-food-conference-day-1/","disqusTitle":"BlogHer Food Conference, Day 1","path":"/bayareabites/17592/blogher-food-conference-day-1","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\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>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17592/blogher-food-conference-day-1","authors":["5038"],"categories":["bayareabites_1865"],"tags":["bayareabites_8436","bayareabites_8316","bayareabites_602","bayareabites_8438","bayareabites_8437","bayareabites_2555"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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