Fresh Fruity Rainbow Popsicles for Pride!
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Pomegranate Limeade Popsicle Recipe
Fig, Vanilla and Sour Cream Popsicles
What to Do with Too Many Plums, Part II: Plum Popsicles
Farmers Market Profile: SF Pops' Rebecca Rouas
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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_110222":{"type":"posts","id":"bayareabites_110222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110222","score":null,"sort":[1466638043000]},"guestAuthors":[],"slug":"fresh-fruity-rainbow-popsicles-for-pride","title":"Fresh Fruity Rainbow Popsicles for Pride!","publishDate":1466638043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!","status":"publish","parent":0,"modified":1528847213,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":593},"headData":{"title":"Fresh Fruity Rainbow Popsicles for Pride! | KQED","description":"Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110222 http://ww2.kqed.org/bayareabites/?p=110222","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/","disqusTitle":"Fresh Fruity Rainbow Popsicles for Pride!","path":"/bayareabites/110222/fresh-fruity-rainbow-popsicles-for-pride","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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/110222/fresh-fruity-rainbow-popsicles-for-pride","authors":["5015","5014"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2321","bayareabites_9445","bayareabites_9479","bayareabites_2327","bayareabites_218"],"featImg":"bayareabites_110270","label":"bayareabites"},"bayareabites_98186":{"type":"posts","id":"bayareabites_98186","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98186","score":null,"sort":[1437324952000]},"guestAuthors":[],"slug":"how-a-bay-area-11-year-old-invented-the-popsicle","title":"How A Bay Area 11-Year-Old Invented The Popsicle","publishDate":1437324952,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Bay Area’s love affair with ice cream has a long history. In 1928, an enterprising soul invented the It’s It ice cream sandwich and sold it at San Francisco’s \u003ca href=\"https://en.wikipedia.org/wiki/Playland_(San_Francisco)\" target=\"_blank\">Playland-at-the-Beach\u003c/a>, and it soon became a Bay Area icon. Swensen's and Mitchell’s ice cream parlors have battled it out for ice cream parlor dominance since the 1950’s, with each attracting a loyal following. And now, there’s ice cream of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/\" target=\"_blank\">every style\u003c/a> and flavor available, whether you’re craving a simple \u003ca href=\"http://www.yelp.com/search?find_desc=ube+ice+cream&find_loc=San+Francisco%2C+CA\" target=\"_blank\">scoop of ube\u003c/a>, or a creamy cup of salted caramel created with \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">liquid nitrogen\u003c/a>.\u003c/p>\n\u003cp>The Bay Area also happens to be the birthplace of another frozen treat: the Popsicle. In 1905, 11-year-old Frank Epperson mixed some sugary soda powder with water and left the mixture out overnight. (Epperson’s location is debated: some sources, include his \u003ca href=\"http://www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html\" target=\"_blank\">Associated Press obituary\u003c/a> say he grew up in San Francisco, but \u003ca href=\"http://www.history.com/news/hungry-history/frozen-history-the-story-of-the-popsicle\" target=\"_blank\">others \u003c/a>say he lived in Oakland). It was a cold night, and the mixture froze. In the morning, Epperson devoured the icy concoction, licking it off the wooden stirrer. He declared it an Epsicle, a portmanteau of icicle and his name, and started selling the treat around his neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_98183\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3.jpg\">\u003cimg class=\"size-medium wp-image-98183\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3-800x450.jpg\" alt=\"A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1400x788.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-960x540.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com \u003ccite>(Alamedainfo.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1923, Epperson decided to expand sales beyond his neighborhood. He started selling the treat at \u003ca href=\"https://en.wikipedia.org/wiki/Neptune_Beach_(California)\" target=\"_blank\">Neptune Beach,\u003c/a> an amusement park on the coast of Alameda. Dubbed a “West Coast Coney Island,” the park featured roller coasters, baseball, and an Olympic-sized swimming pool. Neptune flourished in the pre-Depression days, and consumers eagerly consumed epsicles and snow cones (which also made their debut at Neptune).\u003c/p>\n\u003cp>Buoyed by this success, Epperson applied for \u003ca href=\"http://www.google.com/patents/US1505592\" target=\"_blank\">a patent\u003c/a> for his “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement” at the Oakland courthouse in 1924. The patent illustrates the requirements for a perfect ice pop, including recommendations on the best wood for the stick: wood-bass, birch, and poplar. Eventually, Epperson’s children urged him to change the ice pop’s name to what they called it: a Pop’s ‘Sicle, or popsicle.\u003c/p>\n\u003cfigure id=\"attachment_98185\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited.jpg\">\u003cimg class=\"size-medium wp-image-98185\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited-800x1176.jpg\" alt='The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office' width=\"800\" height=\"1176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-800x1176.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-400x588.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1440x2117.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1400x2058.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1180x1734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-960x1411.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office \u003ccite>(United States Patent and Trademark Office)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Epperson’s charming yet unverifiable origin story has since become a quaint urban legend, but it didn’t have a happy ending for the inventor. A broke Epperson sold the rights to his creation to the Joe Lowe Company in 1929, much to his regret: \"I was flat and had to liquidate all my assets,\" he later said. \"I haven't been the same since.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Lowe Company went on to catapult Epperson’s invention to national success. During the Great Depression, the company debuted the \u003ca href=\"http://www.nytimes.com/1987/06/07/nyregion/follow-up-on-the-news-saying-goodbye-to-twin-popsicle.html\" target=\"_blank\">two stick popsicle \u003c/a>to help consumers stretch their dollar, selling the duo for five cents. The company also faced competition from \u003ca href=\"http://www.goodhumor.com/\" target=\"_blank\">Good Humor\u003c/a>--who had recently debuted its chocolate-covered ice cream on a stick--and were sued for \u003ca href=\"http://www.archives.gov/publications/prologue/2005/spring/popsicle-1.html\" target=\"_blank\">copyright infringement\u003c/a>. The court’s compromise? Popsicle could sell water-based treats, and Good Humor could sell ice cream pops. Popsicle tested the limits of the agreement, selling a “Milk Popsicle,” and the two companies tussled in court about the definitions of sherbert and ice cream over the years through a series of lawsuits.\u003c/p>\n\u003cp>The giant food corporation Unilever bought the Popsicle brand in 1989 and further expanded by introducing more options than the original fruit flavors. They also bought Good Humor, ending the feud between the two companies. Over the years, Epperson’s childhood invention achieved icon status, entry into the pantheon of American consumerism where a certain brand’s product become the default term for the item, a la Xerox or Kleenex. Also over the years, Unilever has worked to keep the name Popsicle theirs and theirs alone: in 2010, they \u003ca href=\"http://www.theatlantic.com/health/archive/2010/07/dont-use-the-p-word-a-popsicle-showdown/59412/\" target=\"_blank\">threatened legal action \u003c/a>against artisan Brooklyn ice pop makers People’s Pops for using the word “popsicle” on their blog.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=uiXzcqgRCfI\u003c/p>\n\u003cp>Things have changed since Epperson debuted his invention almost a century ago. Today, Neptune Beach is nothing more than \u003ca href=\"https://www.youtube.com/watch?v=jg88HXY_eA0\" target=\"_blank\">a mural\u003c/a> in a shopping center. There are a \u003ca href=\"http://www.popsicle.com/product\" target=\"_blank\">dizzying amount of Popsicle choices\u003c/a> on the market: Mystery Middle popsicles, Slow Melt Mighty Mini popsicles, and Frozen popsicles (\"Pretend your pop is a microphone and belt, 'Let it gooo!'\").\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But despite the changes, his unhappy exit from the company and his death in 1983, Epperson’s invention--and his apocryphal origin story--continues to charm. He’s buried in Oakland’s Mountain View Cemetery, where he’s featured \u003ca href=\"http://www.mountainviewcemetery.org/tour-cemetery-oakland-ca.html\" target=\"_blank\">on a tour \u003c/a>celebrating food luminaries along with chocolate mogul Domingo Ghirardelli and mai tai inventor Victor \"Trader Vic\" Bergeron. His story has been repeated everywhere, from the official Popsicle website--where it’s illustrated \u003ca href=\"http://www.popsicle.com/campaigns/popsicle-story/\" target=\"_blank\">in comic form\u003c/a>--to an inspirational \u003ca href=\"http://www.amazon.com/Walking-Your-Own-Shoes-Direction/dp/B003V1WDUA\" target=\"_blank\">Christian self-help book \u003c/a>about trusting in God’s grand plan for your life. His childhood invention, born randomly on a freezing night, has also proved to be even more successful than he could have imagined: today, the company sells two billion Popsicles every year.\u003c/p>\n\n","blocks":[],"excerpt":"The story of how an enterprising Bay Area kid accidentally created the popsicle. ","status":"publish","parent":0,"modified":1437438989,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":919},"headData":{"title":"How A Bay Area 11-Year-Old Invented The Popsicle | KQED","description":"The story of how an enterprising Bay Area kid accidentally created the popsicle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98186 http://ww2.kqed.org/bayareabites/?p=98186","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/19/how-a-bay-area-11-year-old-invented-the-popsicle/","disqusTitle":"How A Bay Area 11-Year-Old Invented The Popsicle","source":"Food History","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/","path":"/bayareabites/98186/how-a-bay-area-11-year-old-invented-the-popsicle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s love affair with ice cream has a long history. In 1928, an enterprising soul invented the It’s It ice cream sandwich and sold it at San Francisco’s \u003ca href=\"https://en.wikipedia.org/wiki/Playland_(San_Francisco)\" target=\"_blank\">Playland-at-the-Beach\u003c/a>, and it soon became a Bay Area icon. Swensen's and Mitchell’s ice cream parlors have battled it out for ice cream parlor dominance since the 1950’s, with each attracting a loyal following. And now, there’s ice cream of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/\" target=\"_blank\">every style\u003c/a> and flavor available, whether you’re craving a simple \u003ca href=\"http://www.yelp.com/search?find_desc=ube+ice+cream&find_loc=San+Francisco%2C+CA\" target=\"_blank\">scoop of ube\u003c/a>, or a creamy cup of salted caramel created with \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">liquid nitrogen\u003c/a>.\u003c/p>\n\u003cp>The Bay Area also happens to be the birthplace of another frozen treat: the Popsicle. In 1905, 11-year-old Frank Epperson mixed some sugary soda powder with water and left the mixture out overnight. (Epperson’s location is debated: some sources, include his \u003ca href=\"http://www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html\" target=\"_blank\">Associated Press obituary\u003c/a> say he grew up in San Francisco, but \u003ca href=\"http://www.history.com/news/hungry-history/frozen-history-the-story-of-the-popsicle\" target=\"_blank\">others \u003c/a>say he lived in Oakland). It was a cold night, and the mixture froze. In the morning, Epperson devoured the icy concoction, licking it off the wooden stirrer. He declared it an Epsicle, a portmanteau of icicle and his name, and started selling the treat around his neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_98183\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3.jpg\">\u003cimg class=\"size-medium wp-image-98183\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3-800x450.jpg\" alt=\"A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1400x788.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-960x540.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com \u003ccite>(Alamedainfo.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1923, Epperson decided to expand sales beyond his neighborhood. He started selling the treat at \u003ca href=\"https://en.wikipedia.org/wiki/Neptune_Beach_(California)\" target=\"_blank\">Neptune Beach,\u003c/a> an amusement park on the coast of Alameda. Dubbed a “West Coast Coney Island,” the park featured roller coasters, baseball, and an Olympic-sized swimming pool. Neptune flourished in the pre-Depression days, and consumers eagerly consumed epsicles and snow cones (which also made their debut at Neptune).\u003c/p>\n\u003cp>Buoyed by this success, Epperson applied for \u003ca href=\"http://www.google.com/patents/US1505592\" target=\"_blank\">a patent\u003c/a> for his “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement” at the Oakland courthouse in 1924. The patent illustrates the requirements for a perfect ice pop, including recommendations on the best wood for the stick: wood-bass, birch, and poplar. Eventually, Epperson’s children urged him to change the ice pop’s name to what they called it: a Pop’s ‘Sicle, or popsicle.\u003c/p>\n\u003cfigure id=\"attachment_98185\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited.jpg\">\u003cimg class=\"size-medium wp-image-98185\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited-800x1176.jpg\" alt='The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office' width=\"800\" height=\"1176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-800x1176.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-400x588.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1440x2117.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1400x2058.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1180x1734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-960x1411.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office \u003ccite>(United States Patent and Trademark Office)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Epperson’s charming yet unverifiable origin story has since become a quaint urban legend, but it didn’t have a happy ending for the inventor. A broke Epperson sold the rights to his creation to the Joe Lowe Company in 1929, much to his regret: \"I was flat and had to liquidate all my assets,\" he later said. \"I haven't been the same since.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Lowe Company went on to catapult Epperson’s invention to national success. During the Great Depression, the company debuted the \u003ca href=\"http://www.nytimes.com/1987/06/07/nyregion/follow-up-on-the-news-saying-goodbye-to-twin-popsicle.html\" target=\"_blank\">two stick popsicle \u003c/a>to help consumers stretch their dollar, selling the duo for five cents. The company also faced competition from \u003ca href=\"http://www.goodhumor.com/\" target=\"_blank\">Good Humor\u003c/a>--who had recently debuted its chocolate-covered ice cream on a stick--and were sued for \u003ca href=\"http://www.archives.gov/publications/prologue/2005/spring/popsicle-1.html\" target=\"_blank\">copyright infringement\u003c/a>. The court’s compromise? Popsicle could sell water-based treats, and Good Humor could sell ice cream pops. Popsicle tested the limits of the agreement, selling a “Milk Popsicle,” and the two companies tussled in court about the definitions of sherbert and ice cream over the years through a series of lawsuits.\u003c/p>\n\u003cp>The giant food corporation Unilever bought the Popsicle brand in 1989 and further expanded by introducing more options than the original fruit flavors. They also bought Good Humor, ending the feud between the two companies. Over the years, Epperson’s childhood invention achieved icon status, entry into the pantheon of American consumerism where a certain brand’s product become the default term for the item, a la Xerox or Kleenex. Also over the years, Unilever has worked to keep the name Popsicle theirs and theirs alone: in 2010, they \u003ca href=\"http://www.theatlantic.com/health/archive/2010/07/dont-use-the-p-word-a-popsicle-showdown/59412/\" target=\"_blank\">threatened legal action \u003c/a>against artisan Brooklyn ice pop makers People’s Pops for using the word “popsicle” on their blog.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uiXzcqgRCfI'\n title='//www.youtube.com/embed/uiXzcqgRCfI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Things have changed since Epperson debuted his invention almost a century ago. Today, Neptune Beach is nothing more than \u003ca href=\"https://www.youtube.com/watch?v=jg88HXY_eA0\" target=\"_blank\">a mural\u003c/a> in a shopping center. There are a \u003ca href=\"http://www.popsicle.com/product\" target=\"_blank\">dizzying amount of Popsicle choices\u003c/a> on the market: Mystery Middle popsicles, Slow Melt Mighty Mini popsicles, and Frozen popsicles (\"Pretend your pop is a microphone and belt, 'Let it gooo!'\").\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But despite the changes, his unhappy exit from the company and his death in 1983, Epperson’s invention--and his apocryphal origin story--continues to charm. He’s buried in Oakland’s Mountain View Cemetery, where he’s featured \u003ca href=\"http://www.mountainviewcemetery.org/tour-cemetery-oakland-ca.html\" target=\"_blank\">on a tour \u003c/a>celebrating food luminaries along with chocolate mogul Domingo Ghirardelli and mai tai inventor Victor \"Trader Vic\" Bergeron. His story has been repeated everywhere, from the official Popsicle website--where it’s illustrated \u003ca href=\"http://www.popsicle.com/campaigns/popsicle-story/\" target=\"_blank\">in comic form\u003c/a>--to an inspirational \u003ca href=\"http://www.amazon.com/Walking-Your-Own-Shoes-Direction/dp/B003V1WDUA\" target=\"_blank\">Christian self-help book \u003c/a>about trusting in God’s grand plan for your life. His childhood invention, born randomly on a freezing night, has also proved to be even more successful than he could have imagined: today, the company sells two billion Popsicles every year.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98186/how-a-bay-area-11-year-old-invented-the-popsicle","authors":["5566"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_8770","bayareabites_2090","bayareabites_366"],"tags":["bayareabites_13285","bayareabites_14636","bayareabites_312","bayareabites_2268","bayareabites_14637","bayareabites_9479"],"featImg":"bayareabites_98184","label":"source_bayareabites_98186"},"bayareabites_49506":{"type":"posts","id":"bayareabites_49506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49506","score":null,"sort":[1349282021000]},"guestAuthors":[],"slug":"pomegranate-limeade-popsicle-recipe","title":"Pomegranate Limeade Popsicle Recipe","publishDate":1349282021,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?","status":"publish","parent":0,"modified":1349282021,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/Bt1mepyzogc"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":259},"headData":{"title":"Pomegranate Limeade Popsicle Recipe | KQED","description":"Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49506 http://blogs.kqed.org/bayareabites/?p=49506","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/03/pomegranate-limeade-popsicle-recipe/","disqusTitle":"Pomegranate Limeade Popsicle Recipe","path":"/bayareabites/49506/pomegranate-limeade-popsicle-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \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>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49506/pomegranate-limeade-popsicle-recipe","authors":["5362"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_2701","bayareabites_1562","bayareabites_9479"],"featImg":"bayareabites_49507","label":"bayareabites"},"bayareabites_48458":{"type":"posts","id":"bayareabites_48458","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48458","score":null,"sort":[1346338859000]},"guestAuthors":[],"slug":"fig-vanilla-and-sour-cream-popsicles","title":"Fig, Vanilla and Sour Cream Popsicles","publishDate":1346338859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48467\">\u003c/a>\u003c/p>\n\u003cp>Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. \u003c/p>\n\u003cp>This particular recipe is a twist on the first recipe I tried out. My first try was this \u003ca href=\"http://www.lottieanddoof.com/2011/06/sour-cream-cherry-tequila-ice-pops/\">sour cream popsicle with bourbon soaked cherries\u003c/a>. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.\u003c/p>\n\u003cp>I had planned for these figs to meet the same fate as those cherries but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! \u003c/p>\n\u003cp>The sour cream can be a little off putting, I know. But with the vanilla and the sugar, it is much like greek yogurt. Why not just use greek yogurt, then? Well, because I didn't want to! But you can. Though I suggest you try it with the sour cream...you will be amazed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/5_ik0dxPRIQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup milk\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 1/2 cup sour cream\u003c/li>\n\u003cli>5 figs thickly sliced\u003c/li>\n\u003c/ul>\n\u003cp>1. Slice the figs so they are rather thick, like the thickness of two quarters. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\" alt=\"Figs\" title=\"Figs\" width=\"500\" class=\"alignnone size-full wp-image-48462\">\u003c/a>\u003c/p>\n\u003cp>2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\" alt=\"Vanilla Bean\" title=\"Vanilla Bean\" width=\"500\" class=\"alignnone size-full wp-image-48463\">\u003c/a>\u003c/p>\n\u003cp>3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. \u003c/p>\n\u003cp>4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. \u003c/p>\n\u003cp>5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\" alt=\"Popsicles ready to freeze\" title=\"Popsicles ready to freeze\" width=\"500\" class=\"alignnone size-full wp-image-48464\">\u003c/a>\u003c/p>\n\u003cp>6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. \u003c/p>\n\u003cp>7. Divide the sliced figs amongst the molds and fill with the remaining mixture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\" alt=\"Popsicles are ready\" title=\"Popsicles are ready\" width=\"500\" class=\"alignnone size-full wp-image-48465\">\u003c/a>\u003c/p>\n\u003cp>8. Place popsicles in the freezer until solid. \u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48466\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. I had planned for these figs be soaked in bourbon but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! ","status":"publish","parent":0,"modified":1346957162,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/5_ik0dxPRIQ"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":394},"headData":{"title":"Fig, Vanilla and Sour Cream Popsicles | KQED","description":"Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. I had planned for these figs be soaked in bourbon but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48458 http://blogs.kqed.org/bayareabites/?p=48458","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/","disqusTitle":"Fig, Vanilla and Sour Cream Popsicles","path":"/bayareabites/48458/fig-vanilla-and-sour-cream-popsicles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48467\">\u003c/a>\u003c/p>\n\u003cp>Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. \u003c/p>\n\u003cp>This particular recipe is a twist on the first recipe I tried out. My first try was this \u003ca href=\"http://www.lottieanddoof.com/2011/06/sour-cream-cherry-tequila-ice-pops/\">sour cream popsicle with bourbon soaked cherries\u003c/a>. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.\u003c/p>\n\u003cp>I had planned for these figs to meet the same fate as those cherries but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! \u003c/p>\n\u003cp>The sour cream can be a little off putting, I know. But with the vanilla and the sugar, it is much like greek yogurt. Why not just use greek yogurt, then? Well, because I didn't want to! But you can. Though I suggest you try it with the sour cream...you will be amazed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/5_ik0dxPRIQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup milk\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 1/2 cup sour cream\u003c/li>\n\u003cli>5 figs thickly sliced\u003c/li>\n\u003c/ul>\n\u003cp>1. Slice the figs so they are rather thick, like the thickness of two quarters. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\" alt=\"Figs\" title=\"Figs\" width=\"500\" class=\"alignnone size-full wp-image-48462\">\u003c/a>\u003c/p>\n\u003cp>2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\" alt=\"Vanilla Bean\" title=\"Vanilla Bean\" width=\"500\" class=\"alignnone size-full wp-image-48463\">\u003c/a>\u003c/p>\n\u003cp>3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. \u003c/p>\n\u003cp>4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. \u003c/p>\n\u003cp>5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\" alt=\"Popsicles ready to freeze\" title=\"Popsicles ready to freeze\" width=\"500\" class=\"alignnone size-full wp-image-48464\">\u003c/a>\u003c/p>\n\u003cp>6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. \u003c/p>\n\u003cp>7. Divide the sliced figs amongst the molds and fill with the remaining mixture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\" alt=\"Popsicles are ready\" title=\"Popsicles are ready\" width=\"500\" class=\"alignnone size-full wp-image-48465\">\u003c/a>\u003c/p>\n\u003cp>8. Place popsicles in the freezer until solid. \u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48466\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48458/fig-vanilla-and-sour-cream-popsicles","authors":["5362"],"categories":["bayareabites_1653","bayareabites_2638","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_1356","bayareabites_9479","bayareabites_10724"],"featImg":"bayareabites_48467","label":"bayareabites"},"bayareabites_46262":{"type":"posts","id":"bayareabites_46262","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46262","score":null,"sort":[1343838825000]},"guestAuthors":[],"slug":"what-to-do-with-too-many-plums-part-ii-plum-popsicles","title":"What to Do with Too Many Plums, Part II: Plum Popsicles","publishDate":1343838825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\" alt=\"plum pops\" title=\"plum pops\" width=\"560\" class=\"alignnone size-full wp-image-46527\">\u003c/a>\u003c/p>\n\u003cp>Are you a sucker for a popsicle? I sure am. I miss the Mexican-style paletas sold at the long-gone but much-missed La Paleta on 24th Street near Mission, especially their cool, spicy cucumber-chile. While others swoon (and queue) for \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery's\u003c/a> salted caramel scoops, my fellow pop lovers and I beat the line and bask in the park licking blackberry and blood-orange popsicles bought at the soft-serve window down the street. In my 1970s youth, purple and orange tongues dyed neon-bright by candy-sweet tubes of flavored ice pushed up through skinny plastic sleeves were a badge of summertime, just like \u003ca href=\"http://www.etsy.com/blog/en/2010/how-tuesday-sailors-knot-bracelets/\">sailors bracelets\u003c/a> and terry cloth shorts. And even the dark-chocolate snob that I am would still grab a drippy Fudgsicle any hot summer day. \u003c/p>\n\u003cp>Popsicles are easy and cheap to make, and if you've got kids who slurp them down every summer afternoon, you can have a lot of fun making your own rather than running to the store for yet another box of plastic-wrapped storebought pops. They're also a great way to cool off and enjoy the bounty of summer fruit, especially the super-ripe stuff from the farmers market that comes home nearly deliquescing. \u003c/p>\n\u003cp>No need to turn on the oven or pull out the bikini-busting sugar, butter, and flour. No ice-cream maker required, just a little freezer space. You don't even have to buy wooden sticks or made-for-the-purpose popsicle molds, although they're easy to find and ever so cute. A few empty paper cups (or single-serving yogurt tubs), some leftover plastic spoons to double as sticks, and there you are! Ready for dessert time, snack time, hot afternoon pick-me-up time. In fact, the sooner they're eaten, the better, before textures get icy and flavors fade.\u003c/p>\n\u003cp>Popsicles are pretty, and pretty irresistible, as their appearance on a jillion \u003ca href=\"http://pinterest.com/search/?q=popsicles\">Pinterest boards\u003c/a> will attest. The more fruit, the better, which makes plum popsicles are a natural choice for this season, when ripe plums are dropping off backyard trees all over the Bay Area. And while a plain plum pop offers all the joys of a ripe plum, only chillier and without the pit, few pop makers can resist adding their own signature flavor boost. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pinterest.com/search/?q=popsicles\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/popsicles-pinterest.jpg\" alt=\"popsicles on pinterest\" title=\"popsicles on pinterest\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-46401\">\u003c/a>\u003c/p>\n\u003cp>When local ice-pop makers \u003ca href=\"http://thepopnation.com/\">Pop Nation\u003c/a> put plums on the menu, they pair the fruit sometimes with cardamom, other times with anise-tinged Thai basil. Holistic health coach Sara Seinberg, who admits to being \u003ca href=\"http://www.seinberghealth.com/?p=478\">obsessed with popsicles\u003c/a> these days, has a couldn't-be-simpler recipe for a raw-food popsicle: 2 ripe pluots, 1 cup raw coconut water, 5 basil leaves, pureed together and frozen. Her site also offers a blissful recipe for roasted peach, honey, yogurt, and tarragon pops, which I think would work beautifully with plums. Shiso leaves, the minty, ruffled Japanese herb often used to flavor sushi rolls, can add an unexpected, refreshingly herbal note. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Peoples-Pops-cover560.jpg\" alt=\"peoples pops book\" title=\"peoples pops book\" width=\"560\" height=\"493\" class=\"alignnone size-full wp-image-46526\">\u003c/a>\u003c/p>\n\u003cp>In their new cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People's Pops\u003c/a>, published last month by Berkeley's Ten Speed Press, Brooklyn pop makers Nathalie Jordi, David Carrell and Joel Horowitz roast their plums, then mix the puréed fruit with simple syrup. Delicious on its own, but you could also steep the herb or spice of your choice in the simple syrup as it cools. I'd be tempted to try a split vanilla bean, a curl of orange peel, some shredded fresh ginger root, or a wheel of star anise. (The bi-colored pops in the picture are made by pouring in a layer of puréed red plums, freezing it, then adding a layer of puréed yellow plums. Once those two layers are frozen, the pops are topped up with a final layer of red plum pureé.) \u003c/p>\n\u003cp>Be careful, though: it's easy to get carried away. Before long, you might be freezing everything you see. And then, danger! You could be tempted to contribute to the hipster-food economy, as the New York Times warns in a recent article about the \u003ca href=\"http://www.nytimes.com/2012/06/20/dining/the-food-scene-in-east-nashville.html\">food scene in East Nashville, Tennessee\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>In the way an abundant oyster bed indicates a healthy estuary, a neighborhood thick with hipsters is an indicator that good food is not far away. Look for the signs: a fixed-gear bicycle shop, a coffee roaster run by fellows with scraggly beards, a bar with handmade bitters, food trucks and, perhaps, a paleta shop run by young women with advanced degrees.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Red Plum Ice Pops\u003c/strong>\u003cbr>\nIf you feel like it, doll up the simple syrup with vanilla, star anise, cardamom, or cinnamon (wintery!) or just leave the plum plain and simple (summery).\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop\u003c/a> by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>30 minutes, plus 4 hours' freezing time\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> Approximately 10 pops, depending on size of molds\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 pounds plums (about 12 small or 5 large), halved\u003cbr>\n1 cup (8 fl oz) simple syrup (see below)\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Place the plums cut side down on a cookie sheet, then roast until the skins and flesh have significantly softened, 20 to 40 minutes. Remove from the oven and let cool.\u003c/p>\n\u003cp>2. Once the plums are cool enough to touch, remove and discard the pits and whiz the plums, skins and all, in a food processor, though feel free to leave the purée somewhat chunky. You should have about 2 1/8 cups (17 fl oz) of purée.\u003c/p>\n\u003cp>3. Transfer the puréed plums to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir until the mixture is well incorporated and taste. The mixture should be sweet yet slightly tart.\u003c/p>\n\u003cp>4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. \u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>2/3 cup (5 oz) organic cane sugar\u003cbr>\n2/3 cup (5 fl oz) water\u003c/p>\n\u003cp>1. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.\u003c/p>\n\n","blocks":[],"excerpt":"Still have too many plums? It's time to grab the little wooden sticks and start making plum popsicles. Raw or roasted, flavored with cardamom, vanilla, or basil, these purple pops can cool off even the hottest summer afternoon, no plastic wrapper required. ","status":"publish","parent":0,"modified":1350581714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1157},"headData":{"title":"What to Do with Too Many Plums, Part II: Plum Popsicles | KQED","description":"Still have too many plums? It's time to grab the little wooden sticks and start making plum popsicles. Raw or roasted, flavored with cardamom, vanilla, or basil, these purple pops can cool off even the hottest summer afternoon, no plastic wrapper required. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46262 http://blogs.kqed.org/bayareabites/?p=46262","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/","disqusTitle":"What to Do with Too Many Plums, Part II: Plum Popsicles","path":"/bayareabites/46262/what-to-do-with-too-many-plums-part-ii-plum-popsicles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plumpops1000.jpg\" alt=\"plum pops\" title=\"plum pops\" width=\"560\" class=\"alignnone size-full wp-image-46527\">\u003c/a>\u003c/p>\n\u003cp>Are you a sucker for a popsicle? I sure am. I miss the Mexican-style paletas sold at the long-gone but much-missed La Paleta on 24th Street near Mission, especially their cool, spicy cucumber-chile. While others swoon (and queue) for \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery's\u003c/a> salted caramel scoops, my fellow pop lovers and I beat the line and bask in the park licking blackberry and blood-orange popsicles bought at the soft-serve window down the street. In my 1970s youth, purple and orange tongues dyed neon-bright by candy-sweet tubes of flavored ice pushed up through skinny plastic sleeves were a badge of summertime, just like \u003ca href=\"http://www.etsy.com/blog/en/2010/how-tuesday-sailors-knot-bracelets/\">sailors bracelets\u003c/a> and terry cloth shorts. And even the dark-chocolate snob that I am would still grab a drippy Fudgsicle any hot summer day. \u003c/p>\n\u003cp>Popsicles are easy and cheap to make, and if you've got kids who slurp them down every summer afternoon, you can have a lot of fun making your own rather than running to the store for yet another box of plastic-wrapped storebought pops. They're also a great way to cool off and enjoy the bounty of summer fruit, especially the super-ripe stuff from the farmers market that comes home nearly deliquescing. \u003c/p>\n\u003cp>No need to turn on the oven or pull out the bikini-busting sugar, butter, and flour. No ice-cream maker required, just a little freezer space. You don't even have to buy wooden sticks or made-for-the-purpose popsicle molds, although they're easy to find and ever so cute. A few empty paper cups (or single-serving yogurt tubs), some leftover plastic spoons to double as sticks, and there you are! Ready for dessert time, snack time, hot afternoon pick-me-up time. In fact, the sooner they're eaten, the better, before textures get icy and flavors fade.\u003c/p>\n\u003cp>Popsicles are pretty, and pretty irresistible, as their appearance on a jillion \u003ca href=\"http://pinterest.com/search/?q=popsicles\">Pinterest boards\u003c/a> will attest. The more fruit, the better, which makes plum popsicles are a natural choice for this season, when ripe plums are dropping off backyard trees all over the Bay Area. And while a plain plum pop offers all the joys of a ripe plum, only chillier and without the pit, few pop makers can resist adding their own signature flavor boost. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pinterest.com/search/?q=popsicles\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/popsicles-pinterest.jpg\" alt=\"popsicles on pinterest\" title=\"popsicles on pinterest\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-46401\">\u003c/a>\u003c/p>\n\u003cp>When local ice-pop makers \u003ca href=\"http://thepopnation.com/\">Pop Nation\u003c/a> put plums on the menu, they pair the fruit sometimes with cardamom, other times with anise-tinged Thai basil. Holistic health coach Sara Seinberg, who admits to being \u003ca href=\"http://www.seinberghealth.com/?p=478\">obsessed with popsicles\u003c/a> these days, has a couldn't-be-simpler recipe for a raw-food popsicle: 2 ripe pluots, 1 cup raw coconut water, 5 basil leaves, pureed together and frozen. Her site also offers a blissful recipe for roasted peach, honey, yogurt, and tarragon pops, which I think would work beautifully with plums. Shiso leaves, the minty, ruffled Japanese herb often used to flavor sushi rolls, can add an unexpected, refreshingly herbal note. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Peoples-Pops-cover560.jpg\" alt=\"peoples pops book\" title=\"peoples pops book\" width=\"560\" height=\"493\" class=\"alignnone size-full wp-image-46526\">\u003c/a>\u003c/p>\n\u003cp>In their new cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People's Pops\u003c/a>, published last month by Berkeley's Ten Speed Press, Brooklyn pop makers Nathalie Jordi, David Carrell and Joel Horowitz roast their plums, then mix the puréed fruit with simple syrup. Delicious on its own, but you could also steep the herb or spice of your choice in the simple syrup as it cools. I'd be tempted to try a split vanilla bean, a curl of orange peel, some shredded fresh ginger root, or a wheel of star anise. (The bi-colored pops in the picture are made by pouring in a layer of puréed red plums, freezing it, then adding a layer of puréed yellow plums. Once those two layers are frozen, the pops are topped up with a final layer of red plum pureé.) \u003c/p>\n\u003cp>Be careful, though: it's easy to get carried away. Before long, you might be freezing everything you see. And then, danger! You could be tempted to contribute to the hipster-food economy, as the New York Times warns in a recent article about the \u003ca href=\"http://www.nytimes.com/2012/06/20/dining/the-food-scene-in-east-nashville.html\">food scene in East Nashville, Tennessee\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>In the way an abundant oyster bed indicates a healthy estuary, a neighborhood thick with hipsters is an indicator that good food is not far away. Look for the signs: a fixed-gear bicycle shop, a coffee roaster run by fellows with scraggly beards, a bar with handmade bitters, food trucks and, perhaps, a paleta shop run by young women with advanced degrees.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Red Plum Ice Pops\u003c/strong>\u003cbr>\nIf you feel like it, doll up the simple syrup with vanilla, star anise, cardamom, or cinnamon (wintery!) or just leave the plum plain and simple (summery).\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774211X/kqedorg-20\">People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop\u003c/a> by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>30 minutes, plus 4 hours' freezing time\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> Approximately 10 pops, depending on size of molds\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 pounds plums (about 12 small or 5 large), halved\u003cbr>\n1 cup (8 fl oz) simple syrup (see below)\u003c/p>\n\u003cp>1. Preheat the oven to 350°F. Place the plums cut side down on a cookie sheet, then roast until the skins and flesh have significantly softened, 20 to 40 minutes. Remove from the oven and let cool.\u003c/p>\n\u003cp>2. Once the plums are cool enough to touch, remove and discard the pits and whiz the plums, skins and all, in a food processor, though feel free to leave the purée somewhat chunky. You should have about 2 1/8 cups (17 fl oz) of purée.\u003c/p>\n\u003cp>3. Transfer the puréed plums to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir until the mixture is well incorporated and taste. The mixture should be sweet yet slightly tart.\u003c/p>\n\u003cp>4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. \u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>2/3 cup (5 oz) organic cane sugar\u003cbr>\n2/3 cup (5 fl oz) water\u003c/p>\n\u003cp>1. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. \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>2. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46262/what-to-do-with-too-many-plums-part-ii-plum-popsicles","authors":["5038"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_95","bayareabites_12"],"tags":["bayareabites_2268","bayareabites_10642","bayareabites_348","bayareabites_9479","bayareabites_10626"],"featImg":"bayareabites_46523","label":"bayareabites"},"bayareabites_29824":{"type":"posts","id":"bayareabites_29824","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29824","score":null,"sort":[1309893052000]},"guestAuthors":[],"slug":"farmers-market-profile-sf-pops-rebecca-rouas","title":"Farmers Market Profile: SF Pops' Rebecca Rouas","publishDate":1309893052,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so? \u003c/strong>\u003cbr>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon chat with SF Pops' Rebecca Rouas about her new successful seasonal popsicle company, SF Pops. ","status":"publish","parent":0,"modified":1309893052,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":685},"headData":{"title":"Farmers Market Profile: SF Pops' Rebecca Rouas | KQED","description":"Megan Gordon chat with SF Pops' Rebecca Rouas about her new successful seasonal popsicle company, SF Pops. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"29824 http://blogs.kqed.org/bayareabites/?p=29824","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/05/farmers-market-profile-sf-pops-rebecca-rouas/","disqusTitle":"Farmers Market Profile: SF Pops' Rebecca Rouas","path":"/bayareabites/29824/farmers-market-profile-sf-pops-rebecca-rouas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so? \u003c/strong>\u003cbr>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29824/farmers-market-profile-sf-pops-rebecca-rouas","authors":["5072"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_2172","bayareabites_8231","bayareabites_1506","bayareabites_9479","bayareabites_9478","bayareabites_9477"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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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. 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Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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