Aztec Gold: Watch The History And Science Of Popcorn
Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems
From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey
The State of Theater Popcorn in the Bay Area
Events: Summer Movies
SpoonFed Art: Packing Popcorn
Sponsored
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Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"}},"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_106043":{"type":"posts","id":"bayareabites_106043","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106043","score":null,"sort":[1453251477000]},"guestAuthors":[],"slug":"aztec-gold-watch-the-history-and-science-of-popcorn","title":"Aztec Gold: Watch The History And Science Of Popcorn","publishDate":1453251477,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story from NPR:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\u003c/p>\n\u003cp>\u003cem>Editor's Note: It's National Popcorn Day! We're celebrating by bringing back this tale, first published in 2014, on the history of the beloved snack.\u003c/em>\u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Popcorn has been around at least 4,000 years. The Aztecs even had a word for the sound of kernels popping — \u003cem>totopoca\u003c/em>. On National Popcorn Day, ponder the story of this beloved snack.","status":"publish","parent":0,"modified":1453251477,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":403},"headData":{"title":"Aztec Gold: Watch The History And Science Of Popcorn | KQED","description":"Popcorn has been around at least 4,000 years. The Aztecs even had a word for the sound of kernels popping — totopoca. On National Popcorn Day, ponder the story of this beloved snack.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106043 http://ww2.kqed.org/bayareabites/?p=106043","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/19/aztec-gold-watch-the-history-and-science-of-popcorn/","disqusTitle":"Aztec Gold: Watch The History And Science Of Popcorn","videoEmbed":"https://youtu.be/8kvdHWZXJ9Y","nprImageCredit":"Adam Cole","nprByline":"Adam Cole, NPR Food","nprImageAgency":"NPR","nprStoryId":"463634834","nprApiLink":"http://api.npr.org/query?id=463634834&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/19/463634834/aztec-gold-watch-the-history-and-science-of-popcorn?ft=nprml&f=463634834","nprRetrievedStory":"1","nprPubDate":"Tue, 19 Jan 2016 17:11:00 -0500","nprStoryDate":"Tue, 19 Jan 2016 17:11:51 -0500","nprLastModifiedDate":"Tue, 19 Jan 2016 17:11:51 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3?orgId=1&topicId=1053&d=146&story=463634834&ft=nprml&f=463634834","nprAudioM3u":"http://api.npr.org/m3u/1463634851-eb8f56.m3u?orgId=1&topicId=1053&d=146&story=463634834&ft=nprml&f=463634834","path":"/bayareabites/106043/aztec-gold-watch-the-history-and-science-of-popcorn","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story from NPR:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\u003c/p>\n\u003cp>\u003cem>Editor's Note: It's National Popcorn Day! We're celebrating by bringing back this tale, first published in 2014, on the history of the beloved snack.\u003c/em>\u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she 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>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106043/aztec-gold-watch-the-history-and-science-of-popcorn","authors":["byline_bayareabites_106043"],"categories":["bayareabites_1763"],"tags":["bayareabites_1034"],"featImg":"bayareabites_106044","label":"bayareabites"},"bayareabites_102365":{"type":"posts","id":"bayareabites_102365","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102365","score":null,"sort":[1445698983000]},"guestAuthors":[],"slug":"halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems","title":"Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems","publishDate":1445698983,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n","status":"publish","parent":0,"modified":1570571880,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":512},"headData":{"title":"Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems | KQED","description":"Party on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102365 http://ww2.kqed.org/bayareabites/?p=102365","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/","disqusTitle":"Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems","path":"/bayareabites/102365/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If a rice krispie treat smashed into caramel corn, you’d get this ooey gooey goody. The buttery brown sugar caramel becomes extra chewy when mini marshmallows are melted into it, and help ensure the freshly popped corn holds together in round orange balls. Top each popcorn ball off with a green candy “stem” for an extra pumpkin-y result.\u003c/p>\n\u003cp>If you like, melt 1/4 cup of semisweet or milk chocolate chips and transfer to a small piping bag with a very fine tip. Use the melted chocolate to draw jack-o-lantern faces or vertical lines around the pumpkins.\u003c/p>\n\u003cp>Serve these beauties on a big platter at your next Halloween gathering!\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Salted Caramel Popcorn Jack-O-Lanterns\u003c/h3>\n\u003cp>\u003cem>Makes about 12 balls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup unpopped popcorn\u003c/li>\n\u003cli>10 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>2/3 cup brown sugar\u003c/li>\n\u003cli>1/3 cup heavy cream\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 (10 oz) package mini marshmallows\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>A few drops orange food coloring (or a mix of yellow and red)\u003c/li>\n\u003cli>About 12 green rope candies, each 1-inch long (I used \u003ca href=\"http://www.americanlicorice.com/our-brands/sour-punch/\" target=\"_blank\" rel=\"noopener\">Sour Punch Bites\u003c/a>, apple flavor)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pop the popcorn according to package directions, transfer to a large mixing bowl, and set aside. Line a baking sheet with parchment paper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn.jpg\" alt=\"Pop the popcorn according to package directions, transfer to a large mixing bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop the popcorn according to package directions, transfer to a large mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy, about 7 minutes. Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel1.jpg\" alt=\"In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium-high heat, melt the butter. Add the sugar, cream, and corn syrup and cook, stirring, until mixture thickens and gets syrupy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg\" alt=\"Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the marshmallows, salt, and food coloring until the mixture is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102382\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg\" alt=\"Pour the caramel mixture over the popcorn and stir to completely coat the popcorn.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-caramel-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the caramel mixture over the popcorn and stir to completely coat the popcorn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-form-balls.jpg\" alt=\"As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-form-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As soon as the mixture is cool enough to handle, grease your hands with butter or cooking spray and scoop up about 1/3 to 1/2 cup of the mixture and form it into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg\" alt=\"Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-paper1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place each ball onto the prepared baking sheet and shove a green candy “stem” into the top of the ball before they set. Let set until firm, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/102365/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1595","bayareabites_41","bayareabites_1034","bayareabites_2896","bayareabites_14738"],"featImg":"bayareabites_102373","label":"bayareabites_14959"},"bayareabites_78687":{"type":"posts","id":"bayareabites_78687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78687","score":null,"sort":[1393601451000]},"guestAuthors":[],"slug":"from-aztecs-to-oscars-popcorns-beautiful-explosive-journey","title":"From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey","publishDate":1393601451,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[youtube //www.youtube.com/watch?v=8kvdHWZXJ9Y]\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3\"] \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Long before it fueled moviegoers, popcorn helped lay the foundation for the Aztec empire. In our video, we look at popcorn under a microscope, where the rock-hard kernel's fluffy secret is revealed.","status":"publish","parent":0,"modified":1393567157,"stats":{"hasAudio":true,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":398},"headData":{"title":"From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey | KQED","description":"Long before it fueled moviegoers, popcorn helped lay the foundation for the Aztec empire. In our video, we look at popcorn under a microscope, where the rock-hard kernel's fluffy secret is revealed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78687 http://blogs.kqed.org/bayareabites/?p=78687","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/28/from-aztecs-to-oscars-popcorns-beautiful-explosive-journey/","disqusTitle":"From Aztecs to Oscars: Popcorn's Beautiful, Explosive Journey","nprByline":"Adam Cole","nprStoryId":"283307934","nprApiLink":"http://api.npr.org/query?id=283307934&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires?ft=3&f=283307934","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Feb 2014 17:55:00 -0500","nprStoryDate":"Thu, 27 Feb 2014 05:00:00 -0500","nprLastModifiedDate":"Thu, 27 Feb 2014 17:55:55 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3?orgId=1&topicId=1053&ft=3&f=283307934","nprAudioM3u":"http://api.npr.org/m3u/1283307935-68ab93.m3u?orgId=1&topicId=1053&ft=3&f=283307934","path":"/bayareabites/78687/from-aztecs-to-oscars-popcorns-beautiful-explosive-journey","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3?orgId=1&topicId=1053&ft=3&f=283307934","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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/8kvdHWZXJ9Y'\n title='//www.youtube.com/embed/8kvdHWZXJ9Y'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Adam Cole, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/27/283307934/popcorn-common-snack-helped-to-build-empires\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140227_me_popcorn_science.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Popcorn is a truly ancient snack. Archaeologists \u003ca href=\"http://archive.org/stream/mobot31753003540959/mobot31753003540959_djvu.txt\">have uncovered\u003c/a> popcorn kernels that are 4,000 years old. They were so well-preserved, they could still pop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stri.si.edu/english/scientific_staff/staff_scientist/scientist.php?id=26\">Dolores Piperno\u003c/a>, a paleobotanist with the Smithsonian's Tropical Research Insitute, says corn, and specifically popcorn, helped lay the foundations for the Aztec empire.\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>\"When you have a very highly productive crop like corn, that makes the rise of high civilizations possible,\" she says.\u003c/p>\n\u003cp>Piperno grows the wild, great-grandaddy of modern corn — a weird grain called teosinte. It has just a few kernels on each stalk, and they're too hard to eat or to grind into flour. But teosinte has a special property that almost makes up for these shortcomings: It can pop.\u003c/p>\n\u003cp>\"All early corns were popcorns,\" Piperno says. \"They were around for millennia before these other forms of corn.\"\u003c/p>\n\u003cp>After a couple of thousand years, the Mesoamericans managed to cultivate varieties of corn that were good for flour, but they still ate popcorn. The Aztec language even has a word for the sound of many kernels popping at once — \u003cem>totopoca\u003c/em>.\u003c/p>\n\u003cp>After the Spanish invaded, popcorn spread around the world, and soon people began to figure out how popcorn actually works.\u003c/p>\n\u003cp>It turns out that rock-hard kernel — the thing that makes teosinte and popcorn impossible to eat raw — is the key.\u003c/p>\n\u003cp>\"It acts as a pressure cooker,\" says \u003ca href=\"https://foodsci.unl.edu/djackson\">David Jackson\u003c/a>, a food scientist at the University of Nebraska. He says the durable kernel keeps water and starch sealed inside. When a kernel is heated, the starch liquefies and the pressure builds until the seed coat breaks.\u003c/p>\n\u003cp>\"The pressure cooker essentially fails, and it explodes outward into a popped kernel,\" Jackson says.\u003c/p>\n\u003cp>The liquefied starch froths outward, cooling and solidifying in a fraction of a second. If you look at a popped kernel under the microscope, you can actually see the bubbles that were formed by the expanding steam. That's why popcorn is so light and fluffy — it's made of bubbles.\u003c/p>\n\u003cp>There's something to think about next time you're stuck watching a bad movie. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78687/from-aztecs-to-oscars-popcorns-beautiful-explosive-journey","authors":["byline_bayareabites_78687"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_34","bayareabites_181"],"tags":["bayareabites_13117","bayareabites_515","bayareabites_1223","bayareabites_3557","bayareabites_1034","bayareabites_10921"],"featImg":"bayareabites_78688","label":"bayareabites"},"bayareabites_12921":{"type":"posts","id":"bayareabites_12921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12921","score":null,"sort":[1272628858000]},"guestAuthors":[],"slug":"the-state-of-theater-popcorn-in-the-bay-area","title":"The State of Theater Popcorn in the Bay Area","publishDate":1272628858,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n","blocks":[],"excerpt":"So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ","status":"publish","parent":0,"modified":1272632334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1337},"headData":{"title":"The State of Theater Popcorn in the Bay Area | KQED","description":"So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12921 http://blogs.kqed.org/bayareabites/?p=12921","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/","disqusTitle":"The State of Theater Popcorn in the Bay Area","path":"/bayareabites/12921/the-state-of-theater-popcorn-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \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>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\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://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12921/the-state-of-theater-popcorn-in-the-bay-area","authors":["5016"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1593"],"tags":["bayareabites_1223","bayareabites_1034"],"label":"bayareabites"},"bayareabites_1266":{"type":"posts","id":"bayareabites_1266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1266","score":null,"sort":[1216238312000]},"guestAuthors":[],"slug":"events-summer-movies","title":"Events: Summer Movies ","publishDate":1216238312,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/movies.jpg\" alt=\"movies\">\u003c/p>\n\u003cp>Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay:\u003c/p>\n\u003cp>\u003cstrong>1. Charles Chocolates Summer Movie Series\u003c/strong>\u003cbr>\nOn the patio at the Emeryville factory and store location you can see a \u003ca href=\"http://www.charleschocolates.com/events.php\">movie and snack\u003c/a> on caramel popcorn. Bring your own chair, couch or blanket and join the fun. On July 25th see Big Night, on August 8th it's Mostly Martha and August 22nd Charlie and the Chocolate Factory (the Tim Burton version) Movies start at 8:30 and are FREE but please \u003ca href=\"http://www.brownpapertickets.com/event/36362\">RSVP\u003c/a>. Movies start at 8:30 pm. 6529 Hollis St. Emeryville \u003c/p>\n\u003cp>\u003cstrong>2. Friday Night Flicks at Copia\u003c/strong>\u003cbr>\nWhat to do in Napa after a day of wine tasting? See a movie! Upcoming films include Dinner at Eight, Rear Window and the Seven-Year Itch. Films start at 8:00 and tickets are $7 general admission and $6 for members. You can purchase tickets \u003ca href=\"http://copia.org/content/film\">online\u003c/a> or on-site. Have dinner at Julias' Kitchen for $29 or get a cheap bite to eat next door at the Oxbow Market. Copia is located at 500 First St in Napa.\u003c/p>\n\u003cp>\u003cstrong>3. Cinema Supper Club\u003c/strong>\u003cbr>\nAt the Legion of Honor you can see movies with a San Francisco backdrop. On July 17th see The Conversation, on August 7th it's Harold and Maude. For a full listing of films check out the \u003ca href=\"http://www.famsf.org/legion/calendar/day.asp?categoryid=72\">events calendar\u003c/a>. Screenings begin at 8pm and tickets are $20 but include admission to the art galleries. Dinner is sold separately in the cafe. Purchase tickets at \u003ca href=\"http://www.museumtix.com:80/venue/program.asp?vid=126&pid=2671534\">museumtix.com\u003c/a>. The Legion is located at 34 Avenue and Clement St in Lincoln Park, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sneaking in your own snack? Here's an easy recipe:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>\u003cstrong>Kettle Corn\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 Cup oil\u003cbr>\n1/2 Cup popcorn\u003cbr>\n3 Tablespoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat oil in a large pot, over medium heat.\u003cbr>\n2. Add the popcorn when the oil is hot and begins to shimmer.\u003cbr>\n3. Sprinkle the sugar over the kernels, tightly cover and shake the pan to keep the corn from sticking.\u003cbr>\n4. When the popping slows down remove the pot from the heat and toss with salt. \u003c/p>\n\n","blocks":[],"excerpt":"Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay.","status":"publish","parent":0,"modified":1216238369,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":396},"headData":{"title":"Events: Summer Movies | KQED","description":"Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1266 http://blogs.kqed.org/bayareabites/2008/07/16/events-summer-movies/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/16/events-summer-movies/","disqusTitle":"Events: Summer Movies ","path":"/bayareabites/1266/events-summer-movies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/movies.jpg\" alt=\"movies\">\u003c/p>\n\u003cp>Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay:\u003c/p>\n\u003cp>\u003cstrong>1. Charles Chocolates Summer Movie Series\u003c/strong>\u003cbr>\nOn the patio at the Emeryville factory and store location you can see a \u003ca href=\"http://www.charleschocolates.com/events.php\">movie and snack\u003c/a> on caramel popcorn. Bring your own chair, couch or blanket and join the fun. On July 25th see Big Night, on August 8th it's Mostly Martha and August 22nd Charlie and the Chocolate Factory (the Tim Burton version) Movies start at 8:30 and are FREE but please \u003ca href=\"http://www.brownpapertickets.com/event/36362\">RSVP\u003c/a>. Movies start at 8:30 pm. 6529 Hollis St. Emeryville \u003c/p>\n\u003cp>\u003cstrong>2. Friday Night Flicks at Copia\u003c/strong>\u003cbr>\nWhat to do in Napa after a day of wine tasting? See a movie! Upcoming films include Dinner at Eight, Rear Window and the Seven-Year Itch. Films start at 8:00 and tickets are $7 general admission and $6 for members. You can purchase tickets \u003ca href=\"http://copia.org/content/film\">online\u003c/a> or on-site. Have dinner at Julias' Kitchen for $29 or get a cheap bite to eat next door at the Oxbow Market. Copia is located at 500 First St in Napa.\u003c/p>\n\u003cp>\u003cstrong>3. Cinema Supper Club\u003c/strong>\u003cbr>\nAt the Legion of Honor you can see movies with a San Francisco backdrop. On July 17th see The Conversation, on August 7th it's Harold and Maude. For a full listing of films check out the \u003ca href=\"http://www.famsf.org/legion/calendar/day.asp?categoryid=72\">events calendar\u003c/a>. Screenings begin at 8pm and tickets are $20 but include admission to the art galleries. Dinner is sold separately in the cafe. Purchase tickets at \u003ca href=\"http://www.museumtix.com:80/venue/program.asp?vid=126&pid=2671534\">museumtix.com\u003c/a>. The Legion is located at 34 Avenue and Clement St in Lincoln Park, San Francisco.\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>Sneaking in your own snack? Here's an easy recipe:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>\u003cstrong>Kettle Corn\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 Cup oil\u003cbr>\n1/2 Cup popcorn\u003cbr>\n3 Tablespoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat oil in a large pot, over medium heat.\u003cbr>\n2. Add the popcorn when the oil is hot and begins to shimmer.\u003cbr>\n3. Sprinkle the sugar over the kernels, tightly cover and shake the pan to keep the corn from sticking.\u003cbr>\n4. When the popping slows down remove the pot from the heat and toss with salt. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1266/events-summer-movies","authors":["5020"],"categories":["bayareabites_50"],"tags":["bayareabites_1223","bayareabites_1034","bayareabites_309"],"label":"bayareabites"},"bayareabites_1078":{"type":"posts","id":"bayareabites_1078","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1078","score":null,"sort":[1211294958000]},"guestAuthors":[],"slug":"spoonfed-art-packing-popcorn","title":"SpoonFed Art: Packing Popcorn ","publishDate":1211294958,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/popcorn2.jpg\" alt=\"Spoonfed necklace in popcorn\">\u003c/p>\n\u003cp>I fully intended to write about my newest bit of foodie finery that will soon hang happily around my neck. After three years of gazing at the gallery with longing and indecision, I finally made up my mind and bought a necklace from \u003ca href=\"http://www.spoonfedart.com\">SpoonFed Art\u003c/a>. SoCal artist Karin Collins started her collages as therapy for her eating disorder, but four years ago her therapy turned into a successful online business. Collins fills an empty bowl of a spoon with her whimsical and alluring collages, making them both jewelry and delicate works of art. However, excited as I am for my \"Berried\" to shimmer at my throat, it was actually SpoonFed Art's packing material that really took my breath away. \u003c/p>\n\u003cp>As mother and father to two cats, my husband and I are very concerned about packing material. Cats (and presumably dogs) should not be let near Styrofoam peanuts or popcorn. If they bite the stuff -- and if you have cats you know they will try to bite, chew, or eat it -- cats have a good chance of choking to death on the Styrofoam. Therefore, whenever we receive a package that is well padded with floaty, sticky, staticky Styrofoam, we Hazmat the entire area.\u003c/p>\n\u003cp>The cats are sequestered in another room, and the package is carefully slit open with sharp scissors and the flaps laid flat. The contents are slowly lifted out by one of us, while the other brushes it down and keeps a weather eye out for escaped Styrofoam. After the contents are decontaminated more thoroughly than anything on the \u003ci>Enterprise\u003c/i>, the box is resealed, Styrofoam within, and the entire area is checked for escapees. Even the tiniest bit of styro-schmutz is tagged and bagged before the cats are allowed back in the room.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Therefore, when I opened my SpoonFed Art package and saw that my necklace was thoroughly padded in actual popcorn, well, I'm not ashamed to admit that I let out quite the squeal. Aside from the popcorn within the mailer, there was also an actual popcorn box, likewise stuffed with popcorn. Tucked snugly inside that humorous box was my lovely necklace. \u003c/p>\n\u003cp>Of course I know eschewing Styrofoam is better for the environment, but I'm a cat person first and an environmentalist second, therefore on behalf of \u003ca href=\"http://www.grubreport.com/alacarte/fuzzers.html\">Hunca Munca and Poppadum\u003c/a>, I thank and adore Karin Collins for coming up with such a clever, thoughtful, and thoroughly foodie way of packing her delicate creations. \u003c/p>\n\u003cp>Now if I can only convince my husband to stop eating it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.spoonfedart.com\">SpoonFed Art\u003c/a>\u003cbr>\n1076 Hi Point Street\u003cbr>\nLos Angeles, CA\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1211294958,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":433},"headData":{"title":"SpoonFed Art: Packing Popcorn | KQED","description":"I fully intended to write about my newest bit of foodie finery that will soon hang happily around my neck. After three years of gazing at the gallery with longing and indecision, I finally made up my mind and bought a necklace from SpoonFed Art. SoCal artist Karin Collins started her collages as therapy for","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1078 http://blogs.kqed.org/bayareabites/2008/05/20/spoonfed-art-packing-popcorn/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/20/spoonfed-art-packing-popcorn/","disqusTitle":"SpoonFed Art: Packing Popcorn ","path":"/bayareabites/1078/spoonfed-art-packing-popcorn","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/popcorn2.jpg\" alt=\"Spoonfed necklace in popcorn\">\u003c/p>\n\u003cp>I fully intended to write about my newest bit of foodie finery that will soon hang happily around my neck. After three years of gazing at the gallery with longing and indecision, I finally made up my mind and bought a necklace from \u003ca href=\"http://www.spoonfedart.com\">SpoonFed Art\u003c/a>. SoCal artist Karin Collins started her collages as therapy for her eating disorder, but four years ago her therapy turned into a successful online business. Collins fills an empty bowl of a spoon with her whimsical and alluring collages, making them both jewelry and delicate works of art. However, excited as I am for my \"Berried\" to shimmer at my throat, it was actually SpoonFed Art's packing material that really took my breath away. \u003c/p>\n\u003cp>As mother and father to two cats, my husband and I are very concerned about packing material. Cats (and presumably dogs) should not be let near Styrofoam peanuts or popcorn. If they bite the stuff -- and if you have cats you know they will try to bite, chew, or eat it -- cats have a good chance of choking to death on the Styrofoam. Therefore, whenever we receive a package that is well padded with floaty, sticky, staticky Styrofoam, we Hazmat the entire area.\u003c/p>\n\u003cp>The cats are sequestered in another room, and the package is carefully slit open with sharp scissors and the flaps laid flat. The contents are slowly lifted out by one of us, while the other brushes it down and keeps a weather eye out for escaped Styrofoam. After the contents are decontaminated more thoroughly than anything on the \u003ci>Enterprise\u003c/i>, the box is resealed, Styrofoam within, and the entire area is checked for escapees. Even the tiniest bit of styro-schmutz is tagged and bagged before the cats are allowed back in the room.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/popcorn.jpg\" alt=\"popcorn\">\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>Therefore, when I opened my SpoonFed Art package and saw that my necklace was thoroughly padded in actual popcorn, well, I'm not ashamed to admit that I let out quite the squeal. Aside from the popcorn within the mailer, there was also an actual popcorn box, likewise stuffed with popcorn. Tucked snugly inside that humorous box was my lovely necklace. \u003c/p>\n\u003cp>Of course I know eschewing Styrofoam is better for the environment, but I'm a cat person first and an environmentalist second, therefore on behalf of \u003ca href=\"http://www.grubreport.com/alacarte/fuzzers.html\">Hunca Munca and Poppadum\u003c/a>, I thank and adore Karin Collins for coming up with such a clever, thoughtful, and thoroughly foodie way of packing her delicate creations. \u003c/p>\n\u003cp>Now if I can only convince my husband to stop eating it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.spoonfedart.com\">SpoonFed Art\u003c/a>\u003cbr>\n1076 Hi Point Street\u003cbr>\nLos Angeles, CA\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1078/spoonfed-art-packing-popcorn","authors":["5010"],"categories":["bayareabites_2407"],"tags":["bayareabites_127","bayareabites_1034","bayareabites_1033","bayareabites_1035"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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