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You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"jlegaspi":{"type":"authors","id":"11706","meta":{"index":"authors_1591205172","id":"11706","found":true},"name":"jlegaspi","firstName":null,"lastName":null,"slug":"jlegaspi","email":"jon.legaspi@peaksupport.io","display_author_email":false,"staff_mastheads":[],"title":null,"bio":null,"avatar":"https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]}],"headData":{"title":"jlegaspi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfb0d5a82fd029f3bc64dd45e010c464?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jlegaspi"}},"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 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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_137902":{"type":"posts","id":"bayareabites_137902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137902","score":null,"sort":[1588361111000]},"guestAuthors":[],"slug":"sauteed-stuffed-figs-with-blueberries","title":"Sautéed Stuffed Figs with Blueberries","publishDate":1588361111,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/218-jpepinmff-sauteedfigs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like dried figs and use them liberally in stews and enjoy them as snacks. In Portugal, figs are dried, split open, stuffed with almonds, and hung in the open markets, where they are sold. I stuff the opened figs with walnut halves and cook them in butter, honey, and white wine in a skillet to create a sauce, then sprinkle them with blueberries. Choose soft, moist figs that are as large as possible. The blueberries add color and texture to the dish, but you can omit them or substitute raisins or pomegranate seeds.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 dried figs (7–8 ounces total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 walnut halves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup dry fruity white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup honey\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup blueberries\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the figs into halves and arrange them flesh side up on a platter. Press 1 walnut half into each fig half and press on the nut to embed it well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Melt the butter in a medium nonstick saucepan and add the wine and honey. Arrange the figs, walnut side up, in the pan and bring to a boil. Cover and boil gently for about 2 minutes, or until the mixture is syrupy and the figs are glazed.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let the figs cool to room temperature. Arrange them, walnut side up, on a platter. Pour the sauce over the figs and sprinkle the blueberries on top. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":252},"headData":{"title":"Sautéed Stuffed Figs with Blueberries | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Sautéed Stuffed Figs with Blueberries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137902 https://ww2.kqed.org/bayareabites/?p=137902","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/sauteed-stuffed-figs-with-blueberries/","disqusTitle":"Sautéed Stuffed Figs with Blueberries","path":"/bayareabites/137902/sauteed-stuffed-figs-with-blueberries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/218-jpepinmff-sauteedfigs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like dried figs and use them liberally in stews and enjoy them as snacks. In Portugal, figs are dried, split open, stuffed with almonds, and hung in the open markets, where they are sold. I stuff the opened figs with walnut halves and cook them in butter, honey, and white wine in a skillet to create a sauce, then sprinkle them with blueberries. Choose soft, moist figs that are as large as possible. The blueberries add color and texture to the dish, but you can omit them or substitute raisins or pomegranate seeds.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 dried figs (7–8 ounces total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 walnut halves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup dry fruity white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup honey\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup blueberries\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the figs into halves and arrange them flesh side up on a platter. Press 1 walnut half into each fig half and press on the nut to embed it well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Melt the butter in a medium nonstick saucepan and add the wine and honey. Arrange the figs, walnut side up, in the pan and bring to a boil. Cover and boil gently for about 2 minutes, or until the mixture is syrupy and the figs are glazed.\u003c/span>\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>\u003cspan style=\"font-weight: 400;\">Let the figs cool to room temperature. Arrange them, walnut side up, on a platter. Pour the sauce over the figs and sprinkle the blueberries on top. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137902/sauteed-stuffed-figs-with-blueberries","authors":["11706"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_16722","bayareabites_309"],"featImg":"bayareabites_137736","label":"bayareabites_16657"},"bayareabites_106660":{"type":"posts","id":"bayareabites_106660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106660","score":null,"sort":[1454704227000]},"guestAuthors":[],"slug":"beer-and-snack-pairings-a-super-bowl-game-everyone-can-win","title":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win","publishDate":1454704227,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What beer goes with guacamole? And which brew adds a nice clean, crisp finish to spicy wings?\u003c/p>\n\u003cp>Those are burning questions for anyone who wants to take their snack game to the next level this Super Bowl weekend. And two craft beer experts who wrote the book on beer pairings have the answers.\u003c/p>\n\u003cp>Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to Julia Herz and Gwen Conley, authors of \u003cem>Beer Pairings: The Essential Guide From The Pairing Pros, \u003c/em>published in December.\u003c/p>\n\u003cfigure id=\"attachment_106669\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/465724436/beer-pairing-the-essential-guide-from-the-pairing-pros\" rel=\"attachment wp-att-106669\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beerpairing.jpg\" alt=\"Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\" width=\"400\" height=\"499\" class=\"size-full wp-image-106669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\"We want you to think about what the elements of beer are before tasting the food,\" Conley tells us. \"In the same vein, when you taste your food, do that exact same process: Be involved in it, be a participant instead of just being unconscious about it.\"\u003c/p>\n\u003cp>Herz is the craft beer program director of the Brewers Association; Conley is a former microbiologist who is now the director of production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, Calif. They teamed up for the book after years of running public beer and food tastings together. Their guide includes their thoughts on everything from how to structure a tasting session to how aromas play into interactions between beer and food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Trying to describe pairing is like describing color to a blind person. How can a blind person know what you're talking about if they have no reference to that color? So if I'm pairing and enjoying food and drink as art forms, then I want to be able to articulate what I'm getting,\" Herz says. \"The interactions and the concepts in this book — a lot of people have never seen them documented in a way that allows them to verbalize it, because the terminology is all over the board. [We wanted to] finally provide some lexicon.\"\u003c/p>\n\u003cp>But you shouldn't just throw any beer at any Super Bowl snack and expect a touchdown. We asked Conley and Herz to tell us which beer styles would go well with quintessential Super Bowl menu items. Here's the rundown:\u003c/p>\n\u003cp>\u003cstrong>Beef Chili + Imperial Double IPA\u003c/strong>\u003c/p>\n\u003cp>The pale malt in the beer goes with browned meat; hops add herb notes that enhance the chili's flavor.\u003c/p>\n\u003cfigure id=\"attachment_106663\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg\" alt=\"Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Guacamole + Hoppy American Pale Ale\u003c/strong>\u003c/p>\n\u003cp>Citrus notes in the pale ale go with lime in the guacamole, and toasted malt matches up with corn chips.\u003c/p>\n\u003cfigure id=\"attachment_106661\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg\" alt=\"Guacamole with Goose Island Honkers Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole with Goose Island Honkers Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buffalo Wings + Bohemian-Style Pilsner\u003c/strong>\u003c/p>\n\u003cp>Hops in the beer cut the grease in the wings. The beer's slight sweetness also cuts the heat in wings and offers a crisp, clean finish.\u003c/p>\n\u003cfigure id=\"attachment_106664\" class=\"wp-caption aligncenter\" style=\"max-width: 1949px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg\" alt=\"Buffalo wings paired with Mama's Little Yella Pils\" width=\"1949\" height=\"1280\" class=\"size-full wp-image-106664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg 1949w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-960x630.jpg 960w\" sizes=\"(max-width: 1949px) 100vw, 1949px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo wings paired with Mama's Little Yella Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cool Ranch Doritos + Imperial Red Ale \u003c/strong>\u003c/p>\n\u003cp>Caramel malt in the beer brings out the chips' sweetness. Hops in the beer can also help enhance herb notes in the chips.\u003c/p>\n\u003cfigure id=\"attachment_106665\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg\" alt=\"Cool Ranch Doritos paired with Bear Republic Red Rocket Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cool Ranch Doritos paired with Bear Republic Red Rocket Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza + German-Style Pilsner \u003c/strong>\u003c/p>\n\u003cp>The beer's bitterness goes with the gooey cheese, and the graham-cracker flavor of the malt pairs with the pizza crust.\u003c/p>\n\u003cfigure id=\"attachment_106666\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg\" alt=\"Cheese Pizza and Victory Prima Pils\" width=\"2000\" height=\"1314\" class=\"size-full wp-image-106666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-960x631.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Pizza and Victory Prima Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most beer and food pairings go one of three ways, Herz and Conley write. There's the home run (\"one plus one doesn't just equal three — it equals five\"); the middle-of-the-road matchup (\"not going to be remembered and talked about\"); and the train wreck (\"one plus one equals ... negative one\").\u003c/p>\n\u003cp>One example of the home run, they say, is the classic matchup of a Belgian dubbel ale with barbecue. As for a train wreck, Conley says she recently tried dark chocolate-covered pumpkin seeds with an imperial stout.\u003c/p>\n\u003cp>\"The roasted, bitter characteristics of the chocolate clashed so bad [with the stout] and created an ashtray, burnt characteristic,\" says Conley.\u003c/p>\n\u003cp>Another wreck: a saison running into Wensleydale cheese with cranberries. Conley explains, \"That can create a massive soapy taste — a terrible train wreck in your mouth.\"\u003c/p>\n\u003cp>But Conley and Herz also urge tasters not to fear train wrecks. Such unfortunate food pairings, they write, \"can be amazing learning experiences.\"\u003c/p>\n\u003cp>\u003cstrong>Some More Tips\u003c/strong>\u003c/p>\n\u003cp>To get the most out of your pairings, Herz and Conley say, you'll need to cover some basics:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Scents\u003c/strong> — Make sure there are no scented candles or lingering aromas around, particularly perfumes, colognes or lotions.\u003c/li>\n\u003cli>\u003cstrong>Temperature\u003c/strong> — If you keep your beer ice cold, or even at the more common 38 degrees, let it warm up for 10 minutes or more before tasting.\u003c/li>\n\u003cli>\u003cstrong>Glasses\u003c/strong> — Use smaller drinking glasses if you have them. Just 2-3 ounces of beer can be enough for each round of a tasting.\u003c/li>\n\u003c/ul>\n\u003cp>The important thing, Herz and Conley say, is to focus on the process of tasting both your beer and your food. Analyze their color and intensity, savor the aroma and name the flavors you're experiencing. Give yourself time between each bite or sip to pick up any lingering flavors.\u003c/p>\n\u003cp>\"It really is a very zen thing,\" says Conley. \"You are concentrating on what you're doing, tasting and smelling.\"\u003c/p>\n\u003cp>Seeking that ideal, and meditating on the interplay of flavors, might end up being even more rewarding than watching the game. Like they say about sports, it's all about how you play.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"What beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.","status":"publish","parent":0,"modified":1547239995,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":946},"headData":{"title":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win | KQED","description":"What beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106660 http://ww2.kqed.org/bayareabites/?p=106660","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/05/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win/","disqusTitle":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win","nprByline":"Eliza Barclay and Bill Chappell, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Morgan McCloy/NPR","nprStoryId":"465300452","nprApiLink":"http://api.npr.org/query?id=465300452&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/05/465300452/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win?ft=nprml&f=465300452","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Feb 2016 15:17:00 -0500","nprStoryDate":"Fri, 05 Feb 2016 14:50:00 -0500","nprLastModifiedDate":"Fri, 05 Feb 2016 15:17:00 -0500","path":"/bayareabites/106660/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What beer goes with guacamole? And which brew adds a nice clean, crisp finish to spicy wings?\u003c/p>\n\u003cp>Those are burning questions for anyone who wants to take their snack game to the next level this Super Bowl weekend. And two craft beer experts who wrote the book on beer pairings have the answers.\u003c/p>\n\u003cp>Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to Julia Herz and Gwen Conley, authors of \u003cem>Beer Pairings: The Essential Guide From The Pairing Pros, \u003c/em>published in December.\u003c/p>\n\u003cfigure id=\"attachment_106669\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/465724436/beer-pairing-the-essential-guide-from-the-pairing-pros\" rel=\"attachment wp-att-106669\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beerpairing.jpg\" alt=\"Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\" width=\"400\" height=\"499\" class=\"size-full wp-image-106669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\"We want you to think about what the elements of beer are before tasting the food,\" Conley tells us. \"In the same vein, when you taste your food, do that exact same process: Be involved in it, be a participant instead of just being unconscious about it.\"\u003c/p>\n\u003cp>Herz is the craft beer program director of the Brewers Association; Conley is a former microbiologist who is now the director of production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, Calif. They teamed up for the book after years of running public beer and food tastings together. Their guide includes their thoughts on everything from how to structure a tasting session to how aromas play into interactions between beer and food.\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>\"Trying to describe pairing is like describing color to a blind person. How can a blind person know what you're talking about if they have no reference to that color? So if I'm pairing and enjoying food and drink as art forms, then I want to be able to articulate what I'm getting,\" Herz says. \"The interactions and the concepts in this book — a lot of people have never seen them documented in a way that allows them to verbalize it, because the terminology is all over the board. [We wanted to] finally provide some lexicon.\"\u003c/p>\n\u003cp>But you shouldn't just throw any beer at any Super Bowl snack and expect a touchdown. We asked Conley and Herz to tell us which beer styles would go well with quintessential Super Bowl menu items. Here's the rundown:\u003c/p>\n\u003cp>\u003cstrong>Beef Chili + Imperial Double IPA\u003c/strong>\u003c/p>\n\u003cp>The pale malt in the beer goes with browned meat; hops add herb notes that enhance the chili's flavor.\u003c/p>\n\u003cfigure id=\"attachment_106663\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg\" alt=\"Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Guacamole + Hoppy American Pale Ale\u003c/strong>\u003c/p>\n\u003cp>Citrus notes in the pale ale go with lime in the guacamole, and toasted malt matches up with corn chips.\u003c/p>\n\u003cfigure id=\"attachment_106661\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg\" alt=\"Guacamole with Goose Island Honkers Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole with Goose Island Honkers Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buffalo Wings + Bohemian-Style Pilsner\u003c/strong>\u003c/p>\n\u003cp>Hops in the beer cut the grease in the wings. The beer's slight sweetness also cuts the heat in wings and offers a crisp, clean finish.\u003c/p>\n\u003cfigure id=\"attachment_106664\" class=\"wp-caption aligncenter\" style=\"max-width: 1949px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg\" alt=\"Buffalo wings paired with Mama's Little Yella Pils\" width=\"1949\" height=\"1280\" class=\"size-full wp-image-106664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg 1949w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-960x630.jpg 960w\" sizes=\"(max-width: 1949px) 100vw, 1949px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo wings paired with Mama's Little Yella Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cool Ranch Doritos + Imperial Red Ale \u003c/strong>\u003c/p>\n\u003cp>Caramel malt in the beer brings out the chips' sweetness. Hops in the beer can also help enhance herb notes in the chips.\u003c/p>\n\u003cfigure id=\"attachment_106665\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg\" alt=\"Cool Ranch Doritos paired with Bear Republic Red Rocket Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cool Ranch Doritos paired with Bear Republic Red Rocket Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza + German-Style Pilsner \u003c/strong>\u003c/p>\n\u003cp>The beer's bitterness goes with the gooey cheese, and the graham-cracker flavor of the malt pairs with the pizza crust.\u003c/p>\n\u003cfigure id=\"attachment_106666\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg\" alt=\"Cheese Pizza and Victory Prima Pils\" width=\"2000\" height=\"1314\" class=\"size-full wp-image-106666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-960x631.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Pizza and Victory Prima Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most beer and food pairings go one of three ways, Herz and Conley write. There's the home run (\"one plus one doesn't just equal three — it equals five\"); the middle-of-the-road matchup (\"not going to be remembered and talked about\"); and the train wreck (\"one plus one equals ... negative one\").\u003c/p>\n\u003cp>One example of the home run, they say, is the classic matchup of a Belgian dubbel ale with barbecue. As for a train wreck, Conley says she recently tried dark chocolate-covered pumpkin seeds with an imperial stout.\u003c/p>\n\u003cp>\"The roasted, bitter characteristics of the chocolate clashed so bad [with the stout] and created an ashtray, burnt characteristic,\" says Conley.\u003c/p>\n\u003cp>Another wreck: a saison running into Wensleydale cheese with cranberries. Conley explains, \"That can create a massive soapy taste — a terrible train wreck in your mouth.\"\u003c/p>\n\u003cp>But Conley and Herz also urge tasters not to fear train wrecks. Such unfortunate food pairings, they write, \"can be amazing learning experiences.\"\u003c/p>\n\u003cp>\u003cstrong>Some More Tips\u003c/strong>\u003c/p>\n\u003cp>To get the most out of your pairings, Herz and Conley say, you'll need to cover some basics:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Scents\u003c/strong> — Make sure there are no scented candles or lingering aromas around, particularly perfumes, colognes or lotions.\u003c/li>\n\u003cli>\u003cstrong>Temperature\u003c/strong> — If you keep your beer ice cold, or even at the more common 38 degrees, let it warm up for 10 minutes or more before tasting.\u003c/li>\n\u003cli>\u003cstrong>Glasses\u003c/strong> — Use smaller drinking glasses if you have them. Just 2-3 ounces of beer can be enough for each round of a tasting.\u003c/li>\n\u003c/ul>\n\u003cp>The important thing, Herz and Conley say, is to focus on the process of tasting both your beer and your food. Analyze their color and intensity, savor the aroma and name the flavors you're experiencing. Give yourself time between each bite or sip to pick up any lingering flavors.\u003c/p>\n\u003cp>\"It really is a very zen thing,\" says Conley. \"You are concentrating on what you're doing, tasting and smelling.\"\u003c/p>\n\u003cp>Seeking that ideal, and meditating on the interplay of flavors, might end up being even more rewarding than watching the game. Like they say about sports, it's all about how you play.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106660/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win","authors":["byline_bayareabites_106660"],"categories":["bayareabites_301","bayareabites_4"],"tags":["bayareabites_14753","bayareabites_15275","bayareabites_309","bayareabites_15274","bayareabites_3381"],"featImg":"bayareabites_106662","label":"bayareabites"},"bayareabites_84933":{"type":"posts","id":"bayareabites_84933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84933","score":null,"sort":[1405614924000]},"guestAuthors":[],"slug":"improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks","title":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks","publishDate":1405614924,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade \"Lara Bars.\" Kate Williams will show you how.","status":"publish","parent":0,"modified":1411660989,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":2081},"headData":{"title":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks | KQED","description":"Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade "Lara Bars." Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84933 http://blogs.kqed.org/bayareabites/?p=84933","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/17/improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks/","disqusTitle":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks","path":"/bayareabites/84933/improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\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>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\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>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84933/improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks","authors":["5485"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2638","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2795","bayareabites_252","bayareabites_1175","bayareabites_13583","bayareabites_1852","bayareabites_309"],"featImg":"bayareabites_84945","label":"bayareabites"},"bayareabites_78569":{"type":"posts","id":"bayareabites_78569","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78569","score":null,"sort":[1393366496000]},"guestAuthors":[],"slug":"new-rules-would-curb-how-kids-are-sold-junk-food-at-school","title":"New Rules Would Curb How Kids Are Sold Junk Food at School ","publishDate":1393366496,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Schools have made big strides in meeting standards for healthier meals, but students are still bombarded by junk food marketing. The first lady announced guidelines Tuesday that aim to change that.","status":"publish","parent":0,"modified":1393366496,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":894},"headData":{"title":"New Rules Would Curb How Kids Are Sold Junk Food at School | KQED","description":"Schools have made big strides in meeting standards for healthier meals, but students are still bombarded by junk food marketing. The first lady announced guidelines Tuesday that aim to change that.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78569 http://blogs.kqed.org/bayareabites/?p=78569","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/25/new-rules-would-curb-how-kids-are-sold-junk-food-at-school/","disqusTitle":"New Rules Would Curb How Kids Are Sold Junk Food at School ","nprByline":"Maria Godoy","nprStoryId":"282507974","nprApiLink":"http://api.npr.org/query?id=282507974&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school?ft=3&f=282507974","nprRetrievedStory":"1","nprPubDate":"Tue, 25 Feb 2014 15:34:00 -0500","nprStoryDate":"Tue, 25 Feb 2014 15:32:00 -0500","nprLastModifiedDate":"Tue, 25 Feb 2014 15:34:57 -0500","path":"/bayareabites/78569/new-rules-would-curb-how-kids-are-sold-junk-food-at-school","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\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>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78569/new-rules-would-curb-how-kids-are-sold-junk-food-at-school","authors":["byline_bayareabites_78569"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_12555","bayareabites_10916"],"tags":["bayareabites_10019","bayareabites_8743","bayareabites_450","bayareabites_309","bayareabites_10921","bayareabites_8999"],"featImg":"bayareabites_78572","label":"bayareabites"},"bayareabites_60054":{"type":"posts","id":"bayareabites_60054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60054","score":null,"sort":[1366161299000]},"guestAuthors":[],"slug":"baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","title":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)","publishDate":1366161299,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw's new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.","status":"publish","parent":0,"modified":1366236735,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.scribd.com/embeds/130453778/content"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":576},"headData":{"title":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO) | KQED","description":"A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw's new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60054 http://blogs.kqed.org/bayareabites/?p=60054","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/16/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video/","disqusTitle":"Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)","path":"/bayareabites/60054/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/m4YEKSrZHJ4'\n title='//www.youtube.com/embed/m4YEKSrZHJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\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>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60054/baby-toddler-on-the-go-fresh-homemade-foods-for-a-busy-life-video","authors":["5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1865","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_12","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_2830","bayareabites_11561","bayareabites_253","bayareabites_2954","bayareabites_11560","bayareabites_1224","bayareabites_430","bayareabites_309","bayareabites_11559"],"featImg":"bayareabites_60094","label":"bayareabites"},"bayareabites_53636":{"type":"posts","id":"bayareabites_53636","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53636","score":null,"sort":[1357179558000]},"guestAuthors":[],"slug":"where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video","title":"Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video)","publishDate":1357179558,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Watch the video to find out the surprise Bay Area Bites blogger Mike Kahn got when he picked up some Hostess snacks and found that a number of them might contain beef fat. ","status":"publish","parent":0,"modified":1523035761,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":174},"headData":{"title":"Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video) | KQED","description":"Watch the video to find out the surprise Bay Area Bites blogger Mike Kahn got when he picked up some Hostess snacks and found that a number of them might contain beef fat. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"53636 http://blogs.kqed.org/bayareabites/?p=53636","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/02/where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video/","disqusTitle":"Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video)","videoEmbed":"https://www.youtube.com/watch?v=LIZb6gj0nIA","path":"/bayareabites/53636/where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\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/53636/where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video","authors":["5397"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_2090","bayareabites_1245","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_10982","bayareabites_49","bayareabites_2948","bayareabites_70","bayareabites_10980","bayareabites_1002","bayareabites_309","bayareabites_3144","bayareabites_10981","bayareabites_108","bayareabites_2568"],"featImg":"bayareabites_53771","label":"bayareabites"},"bayareabites_52676":{"type":"posts","id":"bayareabites_52676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52676","score":null,"sort":[1355734836000]},"guestAuthors":[],"slug":"power-balls-a-superfood-snack","title":"Power Balls: A Superfood Snack","publishDate":1355734836,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Food is powerful medicine. Each day we need to feed ourselves and I believe that we should make those meals count. As a naturopathic doctor I regularly council people on diet and nutrition. But I learned early in my career that it isn’t enough to tell people what they should eat. Food needs to be satisfying to our senses and emotions. Most importantly, in our fast-paced lives it needs to be easy to prepare. That is why healthy recipes are integral to healthcare.\u003c/p>\n\u003cp>It is much easier to focus on the foods we should eat than on the ones to avoid. One of the best ways to boost nutrition is to include superfoods in our daily diet. They provide more than nourishment, they are nutrient dense and have specific health benefits. For example, darkly colored berries such as blueberries, goji berries and raspberries are one of the richest sources of antioxidants and flavinoids. Eating them regularly reduces inflammation and strengthens blood vessels. They also protect against a variety of diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/\">heart disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">cancer\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22357723\">diabetes\u003c/a>. \u003c/p>\n\u003cp>After recommending medicinal foods for years, I decided to create my own recipe for superfood snacks. To be honest I needed them myself. With a highly demanding job and two small children it was becoming increasingly difficult to eat a balanced diet. I found myself missing meals and the six-hour lag between lunch and dinner was a set up for low blood sugar. It may be ideal to sit down to three well-rounded meals, but when that isn’t possible it helps to have Power Balls.\u003c/p>\n\u003cp>I designed these snacks to provided sustained energy. They are high in protein and fiber, low in sugar and gluten-free. They also contain the superfoods flax and maca to balance hormones and improve mood. The other ingredients are extremely versatile and can be easily adapted to suit individual taste or avoid allergens. \u003c/p>\n\u003cfigure id=\"attachment_52823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ingredients-frontroom1000.jpg\" alt=\"Power Ball ingredients\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52823\">\u003cfigcaption class=\"wp-caption-text\">Power Ball ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_52822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ground-flax1000.jpg\" alt=\"Ground Flaxseeds\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52822\">\u003cfigcaption class=\"wp-caption-text\">Ground Flaxseeds \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flaxcouncil.ca/english/index.jsp?p=nutrition1&mp=nutrition\">FLAX\u003c/a>\u003c/strong>\u003cbr>\nCheap and tasty flax seeds are one of the original power foods. Flax seeds are the best vegetarian source of omega-3 fatty acids. These essential fatty acids (EFAs) are extremely important because they include anti-inflammatory, anti-cancer and hormone balancing properties. One of the most common uses of omega-3s is in the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21903025\">treatment of mood disorders and depression\u003c/a>. Unfortunately, EFAs are scarce in the modern American diet and supplementation is often necessary. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Flax is also a rich source of fiber. This helps to lower cholesterol, bind toxins and prevent constipation. Some of the most important components of this fiber are the lignans. Lignans are phytoestrogens. By binding to estrogen receptors, phytoestrogens can both balance hormone levels in premenopausal women and improve low estrogen symptoms on post-menopausal women. Some lignans are also potent anti-oxidants. The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">lignan SDG\u003c/a> for example has recently been shown to protect against \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">radiation damage\u003c/a>, and has potent anti-cancer effects. Flax seeds are available in both brown and golden varieties but the nutrition profile is similar. It is important to grind the seeds to get their full benefit and to refrigerate or freeze them after they are ground.\u003c/p>\n\u003cfigure id=\"attachment_52826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/maca1000.jpg\" alt=\"Maca\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52826\">\u003cfigcaption class=\"wp-caption-text\">Maca \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MACA\u003c/strong>\u003cbr>\nAlso known as Lepidium peruvianum, this South American medicinal food has long been used as an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18801111\">aphrodisiac\u003c/a> and energy tonic. Clinical trials have shown that Maca can improve libido and may even reverse the sexual side effects from anti-depressant medications. It can increase sperm count and motility in men and is used to treat menopausal symptoms in women. The most remarkable thing is that maca has these effects \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20616517\">without increasing hormone levels\u003c/a>. Maca has also been shown to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18784609\">reduce anxiety and depression\u003c/a> while increasing energy. Herbs with these properties are called adaptogens because they help the body adapt to stress. Maca is available in many forms -- capsules, tincture and roasted or raw powder. For cooking the powder is best. The raw powder is bland and mildly sweet while the roasted powder has a rich flavor similar to coffee or chicory.\u003c/p>\n\u003cp>The recipe below combines flax and maca with a high quality protein powder, nut butter, cocoa and raspberry jam. The ratios provide a good balance of protein, carbohydrates and healthy fats. These flavors complement each other, but don’t be afraid to vary the ingredients to suit your own taste. Remember to use organic ingredients whenever possible.\u003c/p>\n\u003cfigure id=\"attachment_52833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/power-balls1000e.jpg\" alt=\"Power Ball - Superfood Snack\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52833\">\u003cfigcaption class=\"wp-caption-text\">Power Ball - Superfood Snack \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Recipe: Power Balls\u003c/strong>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Approximately 1 dozen balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cli>1/2 cup of ground flax seed*\u003c/li>\n\u003cli>1/2 cup of protein powder (either plain or vanilla flavor), rice or whey is best\u003c/li>\n\u003cli>1/4 cup of raw maca powder\u003c/li>\n\u003cli>1-2 tablespoons of unsweetened cocoa powder (depending on taste)\u003c/li>\n\u003cli>1/4 teaspoon of finely ground sea salt\u003c/li>\n\u003cli>1/2 cup of hazelnut butter or try another nut/seed butter such as peanut butter, tahini or almond butter\u003c/li>\n\u003cli>1/4 cup of raspberry jam or other all fruit jam\u003c/li>\n\u003cli>1-2 tablespoons of honey\u003c/li>\n\u003cli>1/4 cup of goji berries, dried blueberries or dark chocolate chips (optional)\u003c/li>\n\u003cli>unsweetened, shredded coconut for coating (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"52825,52827,52932\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the flax, protein powder, maca, cocoa, salt and stir well. This is very easy to do in a food processor, but a bowl and spoon works as well.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the nut butter, jam and honey and blend all of the ingredients together. When well mixed the dough should stick together (but not to your hands!) when it is pinched between two fingers. If it is too dry add another tablespoon of jam or water and blend it again. If it is too moist and sticky add another tablespoon of protein powder and work it evenly into the mixture.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the goji berries, blueberries or chocolate chips if desired and stir them into the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Coat the bottom of a large plate or cookie sheet with shredded coconut.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Gather approximately 1 rounded tablespoon of dough it the palm of your hand and roll it into a ball squeezing gently to make it stick together.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Roll the ball in the coconut and then gently press the coconut into the surface of the ball until it sticks. Place it on wax paper or a plate and repeat this process with the rest of the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Store the power balls in the refrigerator for up to a week or in the freezer for up to three months. Just take them out as needed; there is no need to refrigerate them if they are consumed within a day. Be sure to keep the balls in a tightly sealed container or they will dry out.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Ground flax seed is easily purchased. However, this flax meal is usually coarsely ground and will result in a gritty texture. It is better to grind your own flax meal in a home coffee or spice grinder. Process it until it is a fine powder and then store it in the refrigerator until you are ready to use it.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Do you need a quick boost without coffee or refined sugar? Naturopathic Doctor, Dara Thompson shares her recipe -- nutrient dense snacks for people on the go.","status":"publish","parent":0,"modified":1441240640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1173},"headData":{"title":"Power Balls: A Superfood Snack | KQED","description":"Do you need a quick boost without coffee or refined sugar? Naturopathic Doctor, Dara Thompson shares her recipe -- nutrient dense snacks for people on the go.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52676 http://blogs.kqed.org/bayareabites/?p=52676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/17/power-balls-a-superfood-snack/","disqusTitle":"Power Balls: A Superfood Snack","path":"/bayareabites/52676/power-balls-a-superfood-snack","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food is powerful medicine. Each day we need to feed ourselves and I believe that we should make those meals count. As a naturopathic doctor I regularly council people on diet and nutrition. But I learned early in my career that it isn’t enough to tell people what they should eat. Food needs to be satisfying to our senses and emotions. Most importantly, in our fast-paced lives it needs to be easy to prepare. That is why healthy recipes are integral to healthcare.\u003c/p>\n\u003cp>It is much easier to focus on the foods we should eat than on the ones to avoid. One of the best ways to boost nutrition is to include superfoods in our daily diet. They provide more than nourishment, they are nutrient dense and have specific health benefits. For example, darkly colored berries such as blueberries, goji berries and raspberries are one of the richest sources of antioxidants and flavinoids. Eating them regularly reduces inflammation and strengthens blood vessels. They also protect against a variety of diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3068482/\">heart disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17147415\">cancer\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22357723\">diabetes\u003c/a>. \u003c/p>\n\u003cp>After recommending medicinal foods for years, I decided to create my own recipe for superfood snacks. To be honest I needed them myself. With a highly demanding job and two small children it was becoming increasingly difficult to eat a balanced diet. I found myself missing meals and the six-hour lag between lunch and dinner was a set up for low blood sugar. It may be ideal to sit down to three well-rounded meals, but when that isn’t possible it helps to have Power Balls.\u003c/p>\n\u003cp>I designed these snacks to provided sustained energy. They are high in protein and fiber, low in sugar and gluten-free. They also contain the superfoods flax and maca to balance hormones and improve mood. The other ingredients are extremely versatile and can be easily adapted to suit individual taste or avoid allergens. \u003c/p>\n\u003cfigure id=\"attachment_52823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ingredients-frontroom1000.jpg\" alt=\"Power Ball ingredients\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52823\">\u003cfigcaption class=\"wp-caption-text\">Power Ball ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_52822\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/ground-flax1000.jpg\" alt=\"Ground Flaxseeds\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52822\">\u003cfigcaption class=\"wp-caption-text\">Ground Flaxseeds \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.flaxcouncil.ca/english/index.jsp?p=nutrition1&mp=nutrition\">FLAX\u003c/a>\u003c/strong>\u003cbr>\nCheap and tasty flax seeds are one of the original power foods. Flax seeds are the best vegetarian source of omega-3 fatty acids. These essential fatty acids (EFAs) are extremely important because they include anti-inflammatory, anti-cancer and hormone balancing properties. One of the most common uses of omega-3s is in the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21903025\">treatment of mood disorders and depression\u003c/a>. Unfortunately, EFAs are scarce in the modern American diet and supplementation is often necessary. \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>Flax is also a rich source of fiber. This helps to lower cholesterol, bind toxins and prevent constipation. Some of the most important components of this fiber are the lignans. Lignans are phytoestrogens. By binding to estrogen receptors, phytoestrogens can both balance hormone levels in premenopausal women and improve low estrogen symptoms on post-menopausal women. Some lignans are also potent anti-oxidants. The \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">lignan SDG\u003c/a> for example has recently been shown to protect against \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23106213\">radiation damage\u003c/a>, and has potent anti-cancer effects. Flax seeds are available in both brown and golden varieties but the nutrition profile is similar. It is important to grind the seeds to get their full benefit and to refrigerate or freeze them after they are ground.\u003c/p>\n\u003cfigure id=\"attachment_52826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/maca1000.jpg\" alt=\"Maca\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52826\">\u003cfigcaption class=\"wp-caption-text\">Maca \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MACA\u003c/strong>\u003cbr>\nAlso known as Lepidium peruvianum, this South American medicinal food has long been used as an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18801111\">aphrodisiac\u003c/a> and energy tonic. Clinical trials have shown that Maca can improve libido and may even reverse the sexual side effects from anti-depressant medications. It can increase sperm count and motility in men and is used to treat menopausal symptoms in women. The most remarkable thing is that maca has these effects \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20616517\">without increasing hormone levels\u003c/a>. Maca has also been shown to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18784609\">reduce anxiety and depression\u003c/a> while increasing energy. Herbs with these properties are called adaptogens because they help the body adapt to stress. Maca is available in many forms -- capsules, tincture and roasted or raw powder. For cooking the powder is best. The raw powder is bland and mildly sweet while the roasted powder has a rich flavor similar to coffee or chicory.\u003c/p>\n\u003cp>The recipe below combines flax and maca with a high quality protein powder, nut butter, cocoa and raspberry jam. The ratios provide a good balance of protein, carbohydrates and healthy fats. These flavors complement each other, but don’t be afraid to vary the ingredients to suit your own taste. Remember to use organic ingredients whenever possible.\u003c/p>\n\u003cfigure id=\"attachment_52833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/power-balls1000e.jpg\" alt=\"Power Ball - Superfood Snack\" width=\"1000\" height=\"669\" class=\"size-full wp-image-52833\">\u003cfigcaption class=\"wp-caption-text\">Power Ball - Superfood Snack \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Recipe: Power Balls\u003c/strong>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Approximately 1 dozen balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cli>1/2 cup of ground flax seed*\u003c/li>\n\u003cli>1/2 cup of protein powder (either plain or vanilla flavor), rice or whey is best\u003c/li>\n\u003cli>1/4 cup of raw maca powder\u003c/li>\n\u003cli>1-2 tablespoons of unsweetened cocoa powder (depending on taste)\u003c/li>\n\u003cli>1/4 teaspoon of finely ground sea salt\u003c/li>\n\u003cli>1/2 cup of hazelnut butter or try another nut/seed butter such as peanut butter, tahini or almond butter\u003c/li>\n\u003cli>1/4 cup of raspberry jam or other all fruit jam\u003c/li>\n\u003cli>1-2 tablespoons of honey\u003c/li>\n\u003cli>1/4 cup of goji berries, dried blueberries or dark chocolate chips (optional)\u003c/li>\n\u003cli>unsweetened, shredded coconut for coating (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"52825,52827,52932","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the flax, protein powder, maca, cocoa, salt and stir well. This is very easy to do in a food processor, but a bowl and spoon works as well.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the nut butter, jam and honey and blend all of the ingredients together. When well mixed the dough should stick together (but not to your hands!) when it is pinched between two fingers. If it is too dry add another tablespoon of jam or water and blend it again. If it is too moist and sticky add another tablespoon of protein powder and work it evenly into the mixture.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Add the goji berries, blueberries or chocolate chips if desired and stir them into the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Coat the bottom of a large plate or cookie sheet with shredded coconut.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Gather approximately 1 rounded tablespoon of dough it the palm of your hand and roll it into a ball squeezing gently to make it stick together.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Roll the ball in the coconut and then gently press the coconut into the surface of the ball until it sticks. Place it on wax paper or a plate and repeat this process with the rest of the dough.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Store the power balls in the refrigerator for up to a week or in the freezer for up to three months. Just take them out as needed; there is no need to refrigerate them if they are consumed within a day. Be sure to keep the balls in a tightly sealed container or they will dry out.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* \u003cem>Ground flax seed is easily purchased. However, this flax meal is usually coarsely ground and will result in a gritty texture. It is better to grind your own flax meal in a home coffee or spice grinder. Process it until it is a fine powder and then store it in the refrigerator until you are ready to use it.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52676/power-balls-a-superfood-snack","authors":["5402","5014"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_10931","bayareabites_10929","bayareabites_10928","bayareabites_10932","bayareabites_10927","bayareabites_10930","bayareabites_309","bayareabites_10277"],"featImg":"bayareabites_52828","label":"bayareabites"},"bayareabites_14024":{"type":"posts","id":"bayareabites_14024","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14024","score":null,"sort":[1275669033000]},"guestAuthors":[],"slug":"dog-cookies-treats-for-man-and-beast","title":"Dog Cookies: Treats for Man And Beast","publishDate":1275669033,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Dog-Treats.jpg\" alt=\"Dog Treats\" title=\"Dog Treats\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14025\">I have a confession to make.\u003c/p>\n\u003cp>I used to eat dog cookies. Milk-Bones, to be exact.\u003c/p>\n\u003cp>And, with the exception of possible remorse for stealing bits of crunchy pleasure away from my dogs, I am totally unashamed.\u003c/p>\n\u003cp>Why no shame?\u003c/p>\n\u003cp>Because they were delicious, that's why.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And they were handy. The Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\u003c/p>\n\u003cp>Please don't answer that last question.\u003c/p>\n\u003cp>I don't think I ever ate them in front of my mother, since I'm sure she would have disapproved. My father, on the other hand, would have probably been pleased by my eating sugar-free cookies that promised cleaner teeth and fresher breath. He's a dentist. And he loves dogs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>It would have been win-win with him.\u003c/p>\n\u003cp>I pretty much abandoned eating my pets' snack food when I was old enough and tall enough to reach the potato chips and \u003ca href=\"http://www.youtube.com/watch?v=KPZ8HHRR1A0&feature=player_embedded\">Space Food Sticks\u003c/a>. It's been a long, long time since I've eaten a dog cookie. Think Carter administration.\u003c/p>\n\u003cp>I recently asked all of \u003ca href=\"http://twitter.com/procopster\">my Twitter pals\u003c/a> if I was the only one out there who ate dog cookies. I quickly found that I wasn't. One friend even went as far as to say she \u003cem>loved\u003c/em> eating tuna-flavored cat food as a child.\u003c/p>\n\u003cp>Atta girl.\u003c/p>\n\u003cp>I have no idea why I have a sudden craving for dog biscuits again. Maybe I just miss having dogs around. Maybe my teeth need whitening. Maybe I'm not getting enough fibre. I don't really care. I just need to exorcise this pet food demon.\u003c/p>\n\u003cp>Besides, it counts as baking, so that's good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Doggie-Dough.jpg\" alt=\"Doggie Dough\" title=\"Doggie Dough\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14026\">\u003cstrong>Peanut Butter Boners\u003c/strong>\u003c/p>\n\u003cp>This recipe is an adaptation of one I found labeled \u003ca href=\"http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm\">\"Peanut Butter Puppy Poppers.\"\u003c/a> The original recipe is sound, but finding freshly ground puppies in San Francisco on short notice is a real pain in the ass.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>I added a wee bit of sweetness so that these treats can be enjoyed by man as well as man's best friend.\u003c/p>\n\u003cp>Just imagine the shared bond of eating the same food at the same time. And with cleaner teeth and fresher breath, when your dog licks you in the face to say \"Thank you,\" you can lick him right back to say \"You're welcome,\" with the confidence that only sparkly teeth and peanut buttery breath can give.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes about 36 cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1 cup peanut butter (chunk-style or smooth)\u003c/p>\n\u003cp>1 cup milk\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°F.\u003c/p>\n\u003cp>2. Combine flour and baking powder in a small bowl\u003c/p>\n\u003cp>3. In the bowl of a stand mixer, put peanut butter, milk, and honey. Mix at a very low speed with the paddle attachment. Very low. Otherwise you will have a big, splattering mess on your hands.\u003c/p>\n\u003cp>4. When the peanut butter mixture is well mixed, gradually add the dry ingredients and paddle until a dough forms and behaves nicely by cleaning up after itself by wiping the sides of the bowl clean with its own mass.\u003c/p>\n\u003cp>5. Place dough onto a lightly floured work surface and roll to ¼-inch thickness.\u003c/p>\n\u003cp>6. Cut out cookies with a small dog bone-shaped cutter (thanks for the loan, Mark Reilly) and place on a greased (or silpat-covered) cookie sheet and bake for about 25 minutes (or until lightly browned.\u003c/p>\n\u003cp>7. Remove from oven, cool on rack, make your dog or your boyfriend beg for a treat, serve.\u003c/p>\n\u003cp>These cookies will keep for several days in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> I hate having to tell people I am joking, but I would rather not be sued.\u003c/p>\n\n","blocks":[],"excerpt":"Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\r\n\r\nPlease don't answer that last question.\r\n","status":"publish","parent":0,"modified":1275692718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":665},"headData":{"title":"Dog Cookies: Treats for Man And Beast | KQED","description":"Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\r\n\r\nPlease don't answer that last question.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14024 http://blogs.kqed.org/bayareabites/?p=14024","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/04/dog-cookies-treats-for-man-and-beast/","disqusTitle":"Dog Cookies: Treats for Man And Beast","path":"/bayareabites/14024/dog-cookies-treats-for-man-and-beast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Dog-Treats.jpg\" alt=\"Dog Treats\" title=\"Dog Treats\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14025\">I have a confession to make.\u003c/p>\n\u003cp>I used to eat dog cookies. Milk-Bones, to be exact.\u003c/p>\n\u003cp>And, with the exception of possible remorse for stealing bits of crunchy pleasure away from my dogs, I am totally unashamed.\u003c/p>\n\u003cp>Why no shame?\u003c/p>\n\u003cp>Because they were delicious, that's why.\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>And they were handy. The Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\u003c/p>\n\u003cp>Please don't answer that last question.\u003c/p>\n\u003cp>I don't think I ever ate them in front of my mother, since I'm sure she would have disapproved. My father, on the other hand, would have probably been pleased by my eating sugar-free cookies that promised cleaner teeth and fresher breath. He's a dentist. And he loves dogs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>It would have been win-win with him.\u003c/p>\n\u003cp>I pretty much abandoned eating my pets' snack food when I was old enough and tall enough to reach the potato chips and \u003ca href=\"http://www.youtube.com/watch?v=KPZ8HHRR1A0&feature=player_embedded\">Space Food Sticks\u003c/a>. It's been a long, long time since I've eaten a dog cookie. Think Carter administration.\u003c/p>\n\u003cp>I recently asked all of \u003ca href=\"http://twitter.com/procopster\">my Twitter pals\u003c/a> if I was the only one out there who ate dog cookies. I quickly found that I wasn't. One friend even went as far as to say she \u003cem>loved\u003c/em> eating tuna-flavored cat food as a child.\u003c/p>\n\u003cp>Atta girl.\u003c/p>\n\u003cp>I have no idea why I have a sudden craving for dog biscuits again. Maybe I just miss having dogs around. Maybe my teeth need whitening. Maybe I'm not getting enough fibre. I don't really care. I just need to exorcise this pet food demon.\u003c/p>\n\u003cp>Besides, it counts as baking, so that's good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Doggie-Dough.jpg\" alt=\"Doggie Dough\" title=\"Doggie Dough\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14026\">\u003cstrong>Peanut Butter Boners\u003c/strong>\u003c/p>\n\u003cp>This recipe is an adaptation of one I found labeled \u003ca href=\"http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm\">\"Peanut Butter Puppy Poppers.\"\u003c/a> The original recipe is sound, but finding freshly ground puppies in San Francisco on short notice is a real pain in the ass.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>I added a wee bit of sweetness so that these treats can be enjoyed by man as well as man's best friend.\u003c/p>\n\u003cp>Just imagine the shared bond of eating the same food at the same time. And with cleaner teeth and fresher breath, when your dog licks you in the face to say \"Thank you,\" you can lick him right back to say \"You're welcome,\" with the confidence that only sparkly teeth and peanut buttery breath can give.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes about 36 cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1 cup peanut butter (chunk-style or smooth)\u003c/p>\n\u003cp>1 cup milk\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°F.\u003c/p>\n\u003cp>2. Combine flour and baking powder in a small bowl\u003c/p>\n\u003cp>3. In the bowl of a stand mixer, put peanut butter, milk, and honey. Mix at a very low speed with the paddle attachment. Very low. Otherwise you will have a big, splattering mess on your hands.\u003c/p>\n\u003cp>4. When the peanut butter mixture is well mixed, gradually add the dry ingredients and paddle until a dough forms and behaves nicely by cleaning up after itself by wiping the sides of the bowl clean with its own mass.\u003c/p>\n\u003cp>5. Place dough onto a lightly floured work surface and roll to ¼-inch thickness.\u003c/p>\n\u003cp>6. Cut out cookies with a small dog bone-shaped cutter (thanks for the loan, Mark Reilly) and place on a greased (or silpat-covered) cookie sheet and bake for about 25 minutes (or until lightly browned.\u003c/p>\n\u003cp>7. Remove from oven, cool on rack, make your dog or your boyfriend beg for a treat, serve.\u003c/p>\n\u003cp>These cookies will keep for several days in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> I hate having to tell people I am joking, but I would rather not be sued.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14024/dog-cookies-treats-for-man-and-beast","authors":["5017"],"categories":["bayareabites_1516","bayareabites_1619"],"tags":["bayareabites_253","bayareabites_833","bayareabites_4160","bayareabites_1618","bayareabites_4161","bayareabites_2826","bayareabites_309"],"label":"bayareabites"},"bayareabites_1266":{"type":"posts","id":"bayareabites_1266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1266","score":null,"sort":[1216238312000]},"guestAuthors":[],"slug":"events-summer-movies","title":"Events: Summer Movies ","publishDate":1216238312,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/movies.jpg\" alt=\"movies\">\u003c/p>\n\u003cp>Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay:\u003c/p>\n\u003cp>\u003cstrong>1. Charles Chocolates Summer Movie Series\u003c/strong>\u003cbr>\nOn the patio at the Emeryville factory and store location you can see a \u003ca href=\"http://www.charleschocolates.com/events.php\">movie and snack\u003c/a> on caramel popcorn. Bring your own chair, couch or blanket and join the fun. On July 25th see Big Night, on August 8th it's Mostly Martha and August 22nd Charlie and the Chocolate Factory (the Tim Burton version) Movies start at 8:30 and are FREE but please \u003ca href=\"http://www.brownpapertickets.com/event/36362\">RSVP\u003c/a>. Movies start at 8:30 pm. 6529 Hollis St. Emeryville \u003c/p>\n\u003cp>\u003cstrong>2. Friday Night Flicks at Copia\u003c/strong>\u003cbr>\nWhat to do in Napa after a day of wine tasting? See a movie! Upcoming films include Dinner at Eight, Rear Window and the Seven-Year Itch. Films start at 8:00 and tickets are $7 general admission and $6 for members. You can purchase tickets \u003ca href=\"http://copia.org/content/film\">online\u003c/a> or on-site. Have dinner at Julias' Kitchen for $29 or get a cheap bite to eat next door at the Oxbow Market. Copia is located at 500 First St in Napa.\u003c/p>\n\u003cp>\u003cstrong>3. Cinema Supper Club\u003c/strong>\u003cbr>\nAt the Legion of Honor you can see movies with a San Francisco backdrop. On July 17th see The Conversation, on August 7th it's Harold and Maude. For a full listing of films check out the \u003ca href=\"http://www.famsf.org/legion/calendar/day.asp?categoryid=72\">events calendar\u003c/a>. Screenings begin at 8pm and tickets are $20 but include admission to the art galleries. Dinner is sold separately in the cafe. Purchase tickets at \u003ca href=\"http://www.museumtix.com:80/venue/program.asp?vid=126&pid=2671534\">museumtix.com\u003c/a>. The Legion is located at 34 Avenue and Clement St in Lincoln Park, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sneaking in your own snack? Here's an easy recipe:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>\u003cstrong>Kettle Corn\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 Cup oil\u003cbr>\n1/2 Cup popcorn\u003cbr>\n3 Tablespoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat oil in a large pot, over medium heat.\u003cbr>\n2. Add the popcorn when the oil is hot and begins to shimmer.\u003cbr>\n3. Sprinkle the sugar over the kernels, tightly cover and shake the pan to keep the corn from sticking.\u003cbr>\n4. When the popping slows down remove the pot from the heat and toss with salt. \u003c/p>\n\n","blocks":[],"excerpt":"Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay.","status":"publish","parent":0,"modified":1216238369,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":396},"headData":{"title":"Events: Summer Movies | KQED","description":"Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1266 http://blogs.kqed.org/bayareabites/2008/07/16/events-summer-movies/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/16/events-summer-movies/","disqusTitle":"Events: Summer Movies ","path":"/bayareabites/1266/events-summer-movies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/movies.jpg\" alt=\"movies\">\u003c/p>\n\u003cp>Soup and salad, ham and cheese, rice and beans, peanut butter and jelly, dinner and a movie, all great combos. This Summer there are lots of opportunities to see a movie and get a bite to eat without going to a traditional theater. Here are my top picks around the Bay:\u003c/p>\n\u003cp>\u003cstrong>1. Charles Chocolates Summer Movie Series\u003c/strong>\u003cbr>\nOn the patio at the Emeryville factory and store location you can see a \u003ca href=\"http://www.charleschocolates.com/events.php\">movie and snack\u003c/a> on caramel popcorn. Bring your own chair, couch or blanket and join the fun. On July 25th see Big Night, on August 8th it's Mostly Martha and August 22nd Charlie and the Chocolate Factory (the Tim Burton version) Movies start at 8:30 and are FREE but please \u003ca href=\"http://www.brownpapertickets.com/event/36362\">RSVP\u003c/a>. Movies start at 8:30 pm. 6529 Hollis St. Emeryville \u003c/p>\n\u003cp>\u003cstrong>2. Friday Night Flicks at Copia\u003c/strong>\u003cbr>\nWhat to do in Napa after a day of wine tasting? See a movie! Upcoming films include Dinner at Eight, Rear Window and the Seven-Year Itch. Films start at 8:00 and tickets are $7 general admission and $6 for members. You can purchase tickets \u003ca href=\"http://copia.org/content/film\">online\u003c/a> or on-site. Have dinner at Julias' Kitchen for $29 or get a cheap bite to eat next door at the Oxbow Market. Copia is located at 500 First St in Napa.\u003c/p>\n\u003cp>\u003cstrong>3. Cinema Supper Club\u003c/strong>\u003cbr>\nAt the Legion of Honor you can see movies with a San Francisco backdrop. On July 17th see The Conversation, on August 7th it's Harold and Maude. For a full listing of films check out the \u003ca href=\"http://www.famsf.org/legion/calendar/day.asp?categoryid=72\">events calendar\u003c/a>. Screenings begin at 8pm and tickets are $20 but include admission to the art galleries. Dinner is sold separately in the cafe. Purchase tickets at \u003ca href=\"http://www.museumtix.com:80/venue/program.asp?vid=126&pid=2671534\">museumtix.com\u003c/a>. The Legion is located at 34 Avenue and Clement St in Lincoln Park, San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sneaking in your own snack? Here's an easy recipe:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/popcorn.jpg\" alt=\"popcorn\">\u003c/p>\n\u003cp>\u003cstrong>Kettle Corn\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8-10 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 Cup oil\u003cbr>\n1/2 Cup popcorn\u003cbr>\n3 Tablespoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat oil in a large pot, over medium heat.\u003cbr>\n2. Add the popcorn when the oil is hot and begins to shimmer.\u003cbr>\n3. Sprinkle the sugar over the kernels, tightly cover and shake the pan to keep the corn from sticking.\u003cbr>\n4. When the popping slows down remove the pot from the heat and toss with salt. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1266/events-summer-movies","authors":["5020"],"categories":["bayareabites_50"],"tags":["bayareabites_1223","bayareabites_1034","bayareabites_309"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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