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Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_45723":{"type":"posts","id":"bayareabites_45723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45723","score":null,"sort":[1341524831000]},"guestAuthors":[],"slug":"kqeds-forum-picky-eaters","title":"KQED's Forum: Picky Eaters","publishDate":1341524831,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/2012-07-05b-forum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Stephanie V.W. Lucianovic, BAB blogger and author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\" discusses picky eating along with some other experts in the field.","status":"publish","parent":0,"modified":1341865003,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":569},"headData":{"title":"KQED's Forum: Picky Eaters | KQED","description":"Stephanie V.W. Lucianovic, BAB blogger and author of "Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate" discusses picky eating along with some other experts in the field.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45723 http://blogs.kqed.org/bayareabites/?p=45723","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/05/kqeds-forum-picky-eaters/","disqusTitle":"KQED's Forum: Picky Eaters","path":"/bayareabites/45723/kqeds-forum-picky-eaters","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2012/07/2012-07-05b-forum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2012/07/2012-07-05b-forum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45723/kqeds-forum-picky-eaters","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_2407","bayareabites_1865","bayareabites_1245","bayareabites_45","bayareabites_34"],"tags":["bayareabites_1325","bayareabites_10574","bayareabites_10367","bayareabites_102","bayareabites_10368"],"featImg":"bayareabites_45734","label":"bayareabites"},"bayareabites_42187":{"type":"posts","id":"bayareabites_42187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42187","score":null,"sort":[1335360008000]},"guestAuthors":[],"slug":"jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","title":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","publishDate":1335360008,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.","status":"publish","parent":0,"modified":1335459334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1780},"headData":{"title":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen | KQED","description":"I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42187 http://blogs.kqed.org/bayareabites/?p=42187","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/","disqusTitle":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","path":"/bayareabites/42187/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\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>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42187/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","authors":["5010"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1246","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_1786","bayareabites_10323","bayareabites_242","bayareabites_10369","bayareabites_10367","bayareabites_102","bayareabites_10368"],"featImg":"bayareabites_42313","label":"bayareabites"},"bayareabites_33716":{"type":"posts","id":"bayareabites_33716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33716","score":null,"sort":[1317339449000]},"guestAuthors":[],"slug":"essential-pepin-jacques-pepins-new-cookbook","title":"Essential Pépin: Jacques Pépin's New Cookbook","publishDate":1317339449,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n","blocks":[],"excerpt":"This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.","status":"publish","parent":0,"modified":1335359776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1413},"headData":{"title":"Essential Pépin: Jacques Pépin's New Cookbook | KQED","description":"This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"33716 http://blogs.kqed.org/bayareabites/?p=33716","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/","disqusTitle":"Essential Pépin: Jacques Pépin's New Cookbook","path":"/bayareabites/33716/essential-pepin-jacques-pepins-new-cookbook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\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>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33716/essential-pepin-jacques-pepins-new-cookbook","authors":["5010"],"categories":["bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1246","bayareabites_45","bayareabites_12","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_242","bayareabites_102"],"featImg":"bayareabites_33758","label":"bayareabites"},"bayareabites_717":{"type":"posts","id":"bayareabites_717","meta":{"index":"posts_1591205157","site":"bayareabites","id":"717","score":null,"sort":[1188920940000]},"guestAuthors":[],"slug":"best-library-ever","title":"Best. Library. Ever.","publishDate":1188920940,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/LibraryOfCheese-710808.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On rare days when all the scheduling stars align, I take a \u003cstrong>\u003ca href=\"http://www.grubreport.com/alacarte/landsend.html\">long walk\u003c/a>\u003c/strong> during the day with fellow BAB-writer \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp%20\">Stephanie\u003c/a>\u003c/strong>. We use walk time to catch up on projects that we're working on, and any other news worth reporting. For months now, Stephanie has been referring to her \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">Library of Cheese\u003c/a>\u003c/strong> project. While I knew that it was a project for \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003c/strong>, the nationally recognized artisan cheese shop in San Francisco, I didn't know much more about the Library of Cheese.\u003c/p>\n\u003cp>A couple weeks ago I was clicking around on the Cowgirl Creamery website to find out more about my beloved burrata cheese -- it's a mozzarella cheese that is made with cream to create one of the most wonderful, buttery, rich tasting delectables that I've ever eaten -- and I found my answers in the Library of Cheese. The Library includes over 250 cheese descriptions. Most entries have history and flavor profiles of the cheese along with information such as the cheesemaker, the proprietor, the affineur, the region the cheese is from, the milk type, the rennet type, the rind type, the texture, and how long the cheese has been aged.\u003c/p>\n\u003cp>The database is searchable by provenance, milk type, and milk treatment, which is helpful for me when doing a project such as the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/strong>. The database appeals to the part of me who wants to know all about the Cowgirl Creamery cheeses, but doesn't want to have to ask a million questions to the cheesemongers at the store -- I like to have a little research in my pocket before walking up to the counter.\u003c/p>\n\u003cp>If you're familiar with \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp\">any\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.chow.com/stories/10418\">of\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">Stephanie's\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://televisionwithoutpity.com/portal/site/TelevisionWithoutPity/menuitem.5853592f3d9209d415fc0f1045001d30/?channelid=5649ef12f85b2110VgnVCM1000006dc1d240____&hotfourmchannelid=6329ef12f85b2110VgnVCM1000006dc1d240____&pollchannelid=9c39ef12f85b2110VgnVCM1000006dc1d240____&ShowName=Top+Chef¤tPage=1&strSortCoulmn=airdate_desc&strSeason=all\">writing\u003c/a>\u003c/strong>, you won't be surprised that the cheese descriptions are interesting, thorough, and often witty. About the flavor of \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=SERENA%20\">Serena\u003c/a>\u003c/strong>, a cheese made in the Central Valley of California, Stephanie says, \"If classic Italian Parmigiano-Reggiano and tulip-sniffing Gouda were to marry, Serena would be their delicious progeny.\" And reading about \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=MOZZ%20\">buffalo mozzarella\u003c/a>\u003c/strong>, I found out the following: \"Stories, fables, and oft-told anecdotes about mozzarella abound. Some say mozzarella was first invented when cheese curds in a Neapolitan cheese factory accidentally dropped into a vat of hot water. Others yarn that in 41 B.C., Antony and Cleopatra spent a good part of their clandestine courtship feasting on the cheese as they floated in barges pulled by water buffalo.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're using the Library of Cheese to do research before going to the store, or you just want to browse through to learn about some of the world's best cheeses, check out this wonderful resource!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1188920940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":445},"headData":{"title":"Best. Library. Ever. | KQED","description":"On rare days when all the scheduling stars align, I take a long walk during the day with fellow BAB-writer Stephanie. We use walk time to catch up on projects that we're working on, and any other news worth reporting. For months now, Stephanie has been referring to her Library of Cheese project. While I","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"717 http://blogs.kqed.org/bayareabites/2007/09/04/best-library-ever/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/09/04/best-library-ever/","disqusTitle":"Best. Library. Ever.","path":"/bayareabites/717/best-library-ever","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/LibraryOfCheese-710808.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On rare days when all the scheduling stars align, I take a \u003cstrong>\u003ca href=\"http://www.grubreport.com/alacarte/landsend.html\">long walk\u003c/a>\u003c/strong> during the day with fellow BAB-writer \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp%20\">Stephanie\u003c/a>\u003c/strong>. We use walk time to catch up on projects that we're working on, and any other news worth reporting. For months now, Stephanie has been referring to her \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">Library of Cheese\u003c/a>\u003c/strong> project. While I knew that it was a project for \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003c/strong>, the nationally recognized artisan cheese shop in San Francisco, I didn't know much more about the Library of Cheese.\u003c/p>\n\u003cp>A couple weeks ago I was clicking around on the Cowgirl Creamery website to find out more about my beloved burrata cheese -- it's a mozzarella cheese that is made with cream to create one of the most wonderful, buttery, rich tasting delectables that I've ever eaten -- and I found my answers in the Library of Cheese. The Library includes over 250 cheese descriptions. Most entries have history and flavor profiles of the cheese along with information such as the cheesemaker, the proprietor, the affineur, the region the cheese is from, the milk type, the rennet type, the rind type, the texture, and how long the cheese has been aged.\u003c/p>\n\u003cp>The database is searchable by provenance, milk type, and milk treatment, which is helpful for me when doing a project such as the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/strong>. The database appeals to the part of me who wants to know all about the Cowgirl Creamery cheeses, but doesn't want to have to ask a million questions to the cheesemongers at the store -- I like to have a little research in my pocket before walking up to the counter.\u003c/p>\n\u003cp>If you're familiar with \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp\">any\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.chow.com/stories/10418\">of\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">Stephanie's\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://televisionwithoutpity.com/portal/site/TelevisionWithoutPity/menuitem.5853592f3d9209d415fc0f1045001d30/?channelid=5649ef12f85b2110VgnVCM1000006dc1d240____&hotfourmchannelid=6329ef12f85b2110VgnVCM1000006dc1d240____&pollchannelid=9c39ef12f85b2110VgnVCM1000006dc1d240____&ShowName=Top+Chef¤tPage=1&strSortCoulmn=airdate_desc&strSeason=all\">writing\u003c/a>\u003c/strong>, you won't be surprised that the cheese descriptions are interesting, thorough, and often witty. About the flavor of \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=SERENA%20\">Serena\u003c/a>\u003c/strong>, a cheese made in the Central Valley of California, Stephanie says, \"If classic Italian Parmigiano-Reggiano and tulip-sniffing Gouda were to marry, Serena would be their delicious progeny.\" And reading about \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=MOZZ%20\">buffalo mozzarella\u003c/a>\u003c/strong>, I found out the following: \"Stories, fables, and oft-told anecdotes about mozzarella abound. Some say mozzarella was first invented when cheese curds in a Neapolitan cheese factory accidentally dropped into a vat of hot water. Others yarn that in 41 B.C., Antony and Cleopatra spent a good part of their clandestine courtship feasting on the cheese as they floated in barges pulled by water buffalo.\"\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>\u003c/p>\n\u003cp>Whether you're using the Library of Cheese to do research before going to the store, or you just want to browse through to learn about some of the world's best cheeses, check out this wonderful resource!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/717/best-library-ever","authors":["5019"],"tags":["bayareabites_404","bayareabites_78","bayareabites_403","bayareabites_102"],"label":"bayareabites"},"bayareabites_635":{"type":"posts","id":"bayareabites_635","meta":{"index":"posts_1591205157","site":"bayareabites","id":"635","score":null,"sort":[1181221200000]},"guestAuthors":[],"slug":"think-pink-mount-tamalpais-vin-gris","title":"Think Pink!: Mount Tamalpais Vin Gris","publishDate":1181221200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766374.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766372.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This past Memorial Day took me out of the cold, foggy city and up to sun-drenched Pt. Reyes Station to celebrate \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a>\u003c/b>'s 10th Anniversary. Cowgirls, Cowboys, and friends and families of both gathered under circus-peaked tents to listen to the inspirational words of The Cowgirls (Peg Smith and Sue Conley), Albert Straus of \u003cb>\u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>\u003c/b>, and Janet Brown of \u003cb>\u003ca href=\"http://www.allstarorganics.com/\">AllStar Organics\u003c/a>\u003c/b>. After the speeches, the entire staff plus the Straus family and some honored customers, stood for a very long time for a very large photo and then finally went into the closed-on-Mondays Tomales Bay Foods barn to chow down on the homemade potluck.\u003c/p>\n\u003cp>I balanced a satisfyingly heavy plate of Laura's Kitchen Sink Mac and Cheese, chorizo, cornbread, salad, and my own basil-mint pesto edamame in one hand and grabbed at a wine glass with the other. I had taken a long sip of the Mount Tamalpais Vin Gris 2006 and was just starting to think that it was the best pink wine I had tasted in about ten years when I heard someone behind me ask, \"How's the wine?\" I turned around to see a tall guy wearing a yellow Pey-Marin tee-shirt that matched the label on another bottle sitting on the bar. I babbled about how fabulously spicy and dry the rosé was. How I hadn't had a wine like that since I tasted my very first Rosé d'Anjou. How THIS was the kind of stiff rosé I could snuggle up with any day of the week. Then I caught myself and, gesturing at his shirt, I added politely, \"Of course, I haven't tried \u003ci>your\u003c/i> wine yet.\" Well, I had, because Pey-Marin and Mount Tamalpais are labels from the same wine-making family, Susan and Jonathan Pey of \u003cb>\u003ca href=\"http://www.marinwines.com\">Marin Wines\u003c/a>\u003c/b>. Jonathan smiled at me and said, \"I just wanted an honest reaction.\" \u003c/p>\n\u003cp>Well, he got it. This vin gris is insanely good. It went with everything on my plate -- the rich mac and cheese, the stingingly spicy chorizo, the fresh basil-mint pesto, everything. I had to have a bottle of this. Jonathan told me I could find it at \u003cb>\u003ca href=\"http://www.plumpjack.com/properties.html\">Plumpjack\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in the city.\u003c/p>\n\u003cp>The bottle secured a week later, I set about trying to confuse the wine with a whole host of foods. Secretly, I knew it could stand up to every single one of them, but I still had to try. We sat down to a dinner of minted Iacopi English peas with red onion, garlic, and roasted Dirty Girl turnips, homemade black pepper fettuccine with a wild mushroom-thyme cream sauce, and a beet salad with spicy greens (Heirloom Organics tatsoi and arugula and Four Sisters flowering watercress). The vin gris not only stood up to everything, including the rich and earthy mushroom sauce, but it actually gave each dish a shove back, asserting its own strong personality without shouting them down. My amaranth-hued glass gleamed back at me across my plate as if to say, \"Is that all you've got? Because I can take it. Bring it on, my friend. Bring. It. On.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the color is fierce! None of this blush and bashful pink that's barely a whisper of color, this was wildhotcrazy lascivious pink. The pink of deep-bosomed sunsets, the pink of Barbie's dress from the 80s (you know the one I mean), the pink of Belle Watling's sheets, the discontinued pink of a Clinique lipstick I wore in high school. This Mount Tamalpais Vin Gris isn't \"pink,\" it's \"PINK!\"\u003c/p>\n\u003cp>I don't know much about wines. I just know what I like, and I loved this.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.marinwines.com/vin-gris-wine.html\">Mount Tamalpais Vin Gris 2006, $18.00\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Next Week: Mount Tamalpais Merlot\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1181221200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":643},"headData":{"title":"Think Pink!: Mount Tamalpais Vin Gris | KQED","description":"This past Memorial Day took me out of the cold, foggy city and up to sun-drenched Pt. Reyes Station to celebrate Cowgirl Creamery's 10th Anniversary. Cowgirls, Cowboys, and friends and families of both gathered under circus-peaked tents to listen to the inspirational words of The Cowgirls (Peg Smith and Sue Conley), Albert Straus of Straus","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"635 http://blogs.kqed.org/bayareabites/2007/06/07/think-pink-mount-tamalpais-vin-gris/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/07/think-pink-mount-tamalpais-vin-gris/","disqusTitle":"Think Pink!: Mount Tamalpais Vin Gris","path":"/bayareabites/635/think-pink-mount-tamalpais-vin-gris","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766374.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/vingris-766372.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This past Memorial Day took me out of the cold, foggy city and up to sun-drenched Pt. Reyes Station to celebrate \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a>\u003c/b>'s 10th Anniversary. Cowgirls, Cowboys, and friends and families of both gathered under circus-peaked tents to listen to the inspirational words of The Cowgirls (Peg Smith and Sue Conley), Albert Straus of \u003cb>\u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a>\u003c/b>, and Janet Brown of \u003cb>\u003ca href=\"http://www.allstarorganics.com/\">AllStar Organics\u003c/a>\u003c/b>. After the speeches, the entire staff plus the Straus family and some honored customers, stood for a very long time for a very large photo and then finally went into the closed-on-Mondays Tomales Bay Foods barn to chow down on the homemade potluck.\u003c/p>\n\u003cp>I balanced a satisfyingly heavy plate of Laura's Kitchen Sink Mac and Cheese, chorizo, cornbread, salad, and my own basil-mint pesto edamame in one hand and grabbed at a wine glass with the other. I had taken a long sip of the Mount Tamalpais Vin Gris 2006 and was just starting to think that it was the best pink wine I had tasted in about ten years when I heard someone behind me ask, \"How's the wine?\" I turned around to see a tall guy wearing a yellow Pey-Marin tee-shirt that matched the label on another bottle sitting on the bar. I babbled about how fabulously spicy and dry the rosé was. How I hadn't had a wine like that since I tasted my very first Rosé d'Anjou. How THIS was the kind of stiff rosé I could snuggle up with any day of the week. Then I caught myself and, gesturing at his shirt, I added politely, \"Of course, I haven't tried \u003ci>your\u003c/i> wine yet.\" Well, I had, because Pey-Marin and Mount Tamalpais are labels from the same wine-making family, Susan and Jonathan Pey of \u003cb>\u003ca href=\"http://www.marinwines.com\">Marin Wines\u003c/a>\u003c/b>. Jonathan smiled at me and said, \"I just wanted an honest reaction.\" \u003c/p>\n\u003cp>Well, he got it. This vin gris is insanely good. It went with everything on my plate -- the rich mac and cheese, the stingingly spicy chorizo, the fresh basil-mint pesto, everything. I had to have a bottle of this. Jonathan told me I could find it at \u003cb>\u003ca href=\"http://www.plumpjack.com/properties.html\">Plumpjack\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/b> in the city.\u003c/p>\n\u003cp>The bottle secured a week later, I set about trying to confuse the wine with a whole host of foods. Secretly, I knew it could stand up to every single one of them, but I still had to try. We sat down to a dinner of minted Iacopi English peas with red onion, garlic, and roasted Dirty Girl turnips, homemade black pepper fettuccine with a wild mushroom-thyme cream sauce, and a beet salad with spicy greens (Heirloom Organics tatsoi and arugula and Four Sisters flowering watercress). The vin gris not only stood up to everything, including the rich and earthy mushroom sauce, but it actually gave each dish a shove back, asserting its own strong personality without shouting them down. My amaranth-hued glass gleamed back at me across my plate as if to say, \"Is that all you've got? Because I can take it. Bring it on, my friend. Bring. It. On.\" \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>Even the color is fierce! None of this blush and bashful pink that's barely a whisper of color, this was wildhotcrazy lascivious pink. The pink of deep-bosomed sunsets, the pink of Barbie's dress from the 80s (you know the one I mean), the pink of Belle Watling's sheets, the discontinued pink of a Clinique lipstick I wore in high school. This Mount Tamalpais Vin Gris isn't \"pink,\" it's \"PINK!\"\u003c/p>\n\u003cp>I don't know much about wines. I just know what I like, and I loved this.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.marinwines.com/vin-gris-wine.html\">Mount Tamalpais Vin Gris 2006, $18.00\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Next Week: Mount Tamalpais Merlot\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/635/think-pink-mount-tamalpais-vin-gris","authors":["5010"],"categories":["bayareabites_119"],"tags":["bayareabites_260","bayareabites_259","bayareabites_262","bayareabites_261","bayareabites_102"],"label":"bayareabites"},"bayareabites_614":{"type":"posts","id":"bayareabites_614","meta":{"index":"posts_1591205157","site":"bayareabites","id":"614","score":null,"sort":[1179385200000]},"guestAuthors":[],"slug":"fever-tree-revisited-ginger-ale","title":"Fever-Tree Revisited: Ginger Ale","publishDate":1179385200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1244529250,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":593},"headData":{"title":"Fever-Tree Revisited: Ginger Ale | KQED","description":"When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles. Until now. After my last Fever-Tree musing, I was invited to participate in intimate Fever-Tree event at","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"614 http://blogs.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/","disqusTitle":"Fever-Tree Revisited: Ginger Ale","path":"/bayareabites/614/fever-tree-revisited-ginger-ale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783378.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fevertree-783375.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When it come to ginger ale, I've had only one opinion: drink it when you're fluish. Since that was the childhood application for me, it's pretty hard to separate fever, nausea, and vomiting from those emerald green bottles.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/in-fever-for-tonic-water.jsp\">last Fever-Tree musing\u003c/a>\u003c/b>, I was invited to participate in intimate Fever-Tree event at Perbacco. Not only did I get to meet the charming Tim Warrilow, the Fever-Tree \"plant hunter,\" but I got to experience side-by-side comparisons of Fever-Tree mixers against the leading brands.\u003c/p>\n\u003cp>I had already done the tonic water comparison myself. The only difference was that I had completely ignored the idea that Canada Dry tonic was even worth the plastic it was bottled in. To me, Canada Dry tonic water has a sweet, glue-like smell and an even worse flavor. At the tasting, it assailed my tastebuds with high fructose corn syrup and choked out my throat with unctuous spittle. Not attractive.\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>However, the ginger ale taste off was a completely different matter. Canada Dry's offering smelled and tasted like Sprite. Fine, but not really ginger ale, right? Schwepps' offering smelled like a cleaning product and tasted like practically nothing. However, Fever-Tree's ginger ale not only spiced my nostrils with raw, sliced, heady ginger but it actually tasted like ginger. In the past, I have held firm that ginger ale in cocktails is nothing compared to ginger beer. That is has to burn going down and make you sneeze after one sip. When it comes to Fever-Tree, I stand corrected. For this particular brand, I might actually relax my ginger beer stranglehold. \u003c/p>\n\u003cp>Fever-Tree's ginger ale, like all of Fever-Tree's mixers, are made from \"all natural ingredients, sourced from around the world. A blend of natural botanicals, spring water and a touch of can sugar, Fever-Tree mixers are free of artifical preservatives, ingredients, sweeteners and coloring.\" Specifially, Fever-Tree Ginger Ale is made up of three different kinds of ginger: fresh, green Ecuadorean ginger, Cochin ginger from India, and Nigerian ginger from Africa.\u003c/p>\n\u003cp>After the tasting, I scuttled home to try out a new and very simple cocktail. Full disclosure: while Fever-Tree did give me tonic water samples, which I totally didn't need since my husband and I had just stocked up on a recent trip to BevMo, they did not give me ginger ale samples. Those I already had in the house, just for kicks.\u003c/p>\n\u003cp>While on the same aforementioned BevMo trip, I picked up a bottle of gin that had been a curiosity to me for quite some time. \u003cb>\u003ca href=\"http://www.luxist.com/2006/10/10/tanqueray-rangpur-gin/\">Tanqueray Rangpur\u003c/a>\u003c/b> gin has all the clean notes of regular Tanqueray, but has the added kick of being distilled with Rangpur limes. We first sampled the gin in a very dry straight-up martini, but the aggressive lime tones convinced me I was drinking some old \u003cb>\u003ca href=\"http://www.loccitane.com/\">l'Occitane\u003c/a>\u003c/b> verbena perfume. However, when combined with the Fever-Tree ginger ale, the lime was slightly muted but, like Eddie Murphy in \u003ci>Coming to America\u003c/i>, still very happy to be there. The ginger sung out spicy and strong without being overly sweet, and the fragrant lime just played right into its piquant hands. \u003c/p>\n\u003cp>It's a great summer-time sipper that can be enjoyed when the weather gets hot again.\u003c/p>\n\u003cp>\u003cb>Rangpur and Ginger\u003c/b>\u003c/p>\n\u003cp>2 ounces Tanqueray Rangpur Gin\u003cbr>Ice\u003cbr>Fever-Tree Ginger Ale\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Shake:\u003cbr>In an Old Fashioned, add the gin, ice, and fill to the top with ginger ale.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/614/fever-tree-revisited-ginger-ale","authors":["5010"],"categories":["bayareabites_752","bayareabites_1244"],"tags":["bayareabites_162","bayareabites_140","bayareabites_221","bayareabites_102","bayareabites_222"],"label":"bayareabites"},"bayareabites_607":{"type":"posts","id":"bayareabites_607","meta":{"index":"posts_1591205157","site":"bayareabites","id":"607","score":null,"sort":[1178780400000]},"guestAuthors":[],"slug":"summer-tipple","title":"Summer Tipple","publishDate":1178780400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799531.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799528.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This early summer heat has left me wilted and without much of an appetite for aught but cold salads and homemade fruit smoothies. However, it brought out a special request in my husband, \"I want Hawaii in a cocktail,\" he announced the other night when the temp was still hovering above 75° after 7:00. Knowing them to be a fabulous place for cocktails -- both seasonal and inventive standbys made with the highest quality ingredients -- we betook ourselves to \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/opa-for-nopa.jsp\">Nopa\u003c/a>\u003c/b> on Divisadero and Hayes and cooled off with their Mumbai Iced Tea. A heat-beating concoction of gin, vodka, tequila, tamarind syrup, \u003cb>\u003ca href=\"http://www.klwines.com/product.asp?sku=1011621\">rhum orange\u003c/a>\u003c/b>, the tropical cocktail is topped off with spicy ginger beer and garnished with a sprig of mint.\u003c/p>\n\u003cp>We paired a few of these with a some cold salads and sides -- their toasted barley and pea shoot side is served at room temp and is simply delectable -- sat back, and decided the heat wasn't so bad after all.\u003c/p>\n\u003cp>That brings me to my traditional summer cocktail: Pimm's Cup. \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/07/pimms-lemonade-just-tonic.html\">Last year\u003c/a>\u003c/b>, Sam of Becks and Posh beat me to the posting punch, but as she's actually British and I just wish I was, I guess I'll forgive her. \u003ci>This time.\u003c/i>\u003c/p>\n\u003cp>As Sam noted, normally a proper Pimm's Cup has to be mixed with Sprite or 7-Up to approximate what you get with British lemonade. However, I've finally managed to dig up authentic British lemonade at Andronico's. It's made by \u003cb>\u003ca href=\"http://www.belvoirfruitfarms.co.uk/page.php?pid=81\">Belvoir\u003c/a>\u003c/b> and the same company also has an elderflower pressé and a British ginger beer so spicy it stings going down. Refreshing in Pimm's Cup, that sort of ginger beer is also wicked important when making the definitive \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">Dark and Stormy\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What do I think Pimm's tastes like? Curry. Definitely. I've always maintained that there's an elusive curry flavor that overrides -- but doesn't overpower -- all others. For me, anyway. Some people look at me like I'm crazy when I say that, so \"herbal\" might be a better descriptor. Whatever you call it, there's no debating that Pimm's Cup is one of the best summer refreshers.\u003c/p>\n\u003cp>\u003cb>Pimm's Cup of Joy\u003c/b>\u003c/p>\n\u003cp>3 oz. Pimm's No. 1\u003cbr>4 or 5 mint leaves\u003cbr>2 fresh strawberries, halved\u003cbr>1 slice of cucumber\u003cbr>Lime quarter\u003cbr>Sprite, 7-Up, British lemonade, or ginger beer\u003c/p>\n\u003cp>The Shake:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a tall glass, add Pimm's and mint leaves. Use a muddler or the handle of a wooden spoon to crush the mint leaves a bit. Toss in the strawberries, cucumber, and lime quarter with some ice cubes and fill the rest of the glass with your desired mixer.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1178780400,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":448},"headData":{"title":"Summer Tipple | KQED","description":"This early summer heat has left me wilted and without much of an appetite for aught but cold salads and homemade fruit smoothies. However, it brought out a special request in my husband, "I want Hawaii in a cocktail," he announced the other night when the temp was still hovering above 75° after 7:00. Knowing","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"607 http://blogs.kqed.org/bayareabites/2007/05/10/summer-tipple/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/10/summer-tipple/","disqusTitle":"Summer Tipple","path":"/bayareabites/607/summer-tipple","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799531.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pimms2-799528.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This early summer heat has left me wilted and without much of an appetite for aught but cold salads and homemade fruit smoothies. However, it brought out a special request in my husband, \"I want Hawaii in a cocktail,\" he announced the other night when the temp was still hovering above 75° after 7:00. Knowing them to be a fabulous place for cocktails -- both seasonal and inventive standbys made with the highest quality ingredients -- we betook ourselves to \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/opa-for-nopa.jsp\">Nopa\u003c/a>\u003c/b> on Divisadero and Hayes and cooled off with their Mumbai Iced Tea. A heat-beating concoction of gin, vodka, tequila, tamarind syrup, \u003cb>\u003ca href=\"http://www.klwines.com/product.asp?sku=1011621\">rhum orange\u003c/a>\u003c/b>, the tropical cocktail is topped off with spicy ginger beer and garnished with a sprig of mint.\u003c/p>\n\u003cp>We paired a few of these with a some cold salads and sides -- their toasted barley and pea shoot side is served at room temp and is simply delectable -- sat back, and decided the heat wasn't so bad after all.\u003c/p>\n\u003cp>That brings me to my traditional summer cocktail: Pimm's Cup. \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/07/pimms-lemonade-just-tonic.html\">Last year\u003c/a>\u003c/b>, Sam of Becks and Posh beat me to the posting punch, but as she's actually British and I just wish I was, I guess I'll forgive her. \u003ci>This time.\u003c/i>\u003c/p>\n\u003cp>As Sam noted, normally a proper Pimm's Cup has to be mixed with Sprite or 7-Up to approximate what you get with British lemonade. However, I've finally managed to dig up authentic British lemonade at Andronico's. It's made by \u003cb>\u003ca href=\"http://www.belvoirfruitfarms.co.uk/page.php?pid=81\">Belvoir\u003c/a>\u003c/b> and the same company also has an elderflower pressé and a British ginger beer so spicy it stings going down. Refreshing in Pimm's Cup, that sort of ginger beer is also wicked important when making the definitive \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/darkandstormy.html\">Dark and Stormy\u003c/a>\u003c/b>.\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>What do I think Pimm's tastes like? Curry. Definitely. I've always maintained that there's an elusive curry flavor that overrides -- but doesn't overpower -- all others. For me, anyway. Some people look at me like I'm crazy when I say that, so \"herbal\" might be a better descriptor. Whatever you call it, there's no debating that Pimm's Cup is one of the best summer refreshers.\u003c/p>\n\u003cp>\u003cb>Pimm's Cup of Joy\u003c/b>\u003c/p>\n\u003cp>3 oz. Pimm's No. 1\u003cbr>4 or 5 mint leaves\u003cbr>2 fresh strawberries, halved\u003cbr>1 slice of cucumber\u003cbr>Lime quarter\u003cbr>Sprite, 7-Up, British lemonade, or ginger beer\u003c/p>\n\u003cp>The Shake:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a tall glass, add Pimm's and mint leaves. Use a muddler or the handle of a wooden spoon to crush the mint leaves a bit. Toss in the strawberries, cucumber, and lime quarter with some ice cubes and fill the rest of the glass with your desired mixer.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/607/summer-tipple","authors":["5010"],"categories":["bayareabites_1244"],"tags":["bayareabites_216","bayareabites_219","bayareabites_217","bayareabites_102","bayareabites_218"],"label":"bayareabites"},"bayareabites_600":{"type":"posts","id":"bayareabites_600","meta":{"index":"posts_1591205157","site":"bayareabites","id":"600","score":null,"sort":[1178175600000]},"guestAuthors":[],"slug":"preheat-your-tv","title":"Preheat Your TV","publishDate":1178175600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I think I'm starting to show my age because I remember when the \u003cb>\u003ca href=\"http://www.eonline.com/on/shows/ths/index.jsp\">\u003ci>E! True Hollywood Story\u003c/i>\u003c/a>\u003c/b> was interesting. It was gossipy, smarmy, histrionic, and total brain candy. Each commercial break was punctuated by a \"\u003ci>And then it all fell apart!\u003c/i>\" or \"\u003ci>But friendship alone wasn't enough to keep her from spiraling to her destruction!\u003c/i>\" because there was no way you were flipping over to \u003ci>Pop-Up Videos\u003c/i> with that sort of temptation waiting for you just beyond half-a-dozen singing Quiznos rats. You HAD to know what went on behind the scenes of \u003ci>Beverly Hills 90210\u003c/i> -- was Shannen really a bitch? Did Jason Priestley sleep with that gel in? How old \u003ci>was\u003c/i> Gabrielle Cateris -- 30? 35? 42? \u003c/p>\n\u003cp>And now, Rachael Ray? How...pedestrian. I mean, I get that she's a huge success and has managed to get Bill Clinton on her show to talk childhood obesity as well show you how to successfully dress for your body type, but still. I mean, we've already heard it all -- the successful yet dubious cooking show, the successful yet very \u003cb>\u003ca href=\"http://www.rachaelrayshow.com/\">loud talk show\u003c/a>\u003c/b>, the husband, the dogs, the not being a chef, the mother, the jobs, the big mouth. What new things are we going to learn, really? That she was a cheerleader? Not much of surprise there -- we know she learned how to scream somewhere. If you care, this airs Sunday, May 5th.\u003c/p>\n\u003cp>In other food television news, the hungrily dedicated posters at \u003cb>\u003ca href=\"http://forums.televisionwithoutpity.com/index.php?showtopic=3143158&st=1785\">Television Without Pity\u003c/a>\u003c/b> are reporting that the new season of Bravo's \u003cb>\u003ca href=\"http://www.bravotv.com/Top_Chef/sizzle/index.php\">\u003ci>Top Chef\u003c/i>\u003c/a>\u003c/b> will premiere on June 13th.\u003c/p>\n\u003cp>The third season of this competitive cooking reality show was filmed in Miami and, according to Bravo execs, will feature \u003cb>\u003ca href=\"http://www.thefutoncritic.com/news.aspx?id=20070411bravo01\">\"the most seasoned\" cheftestants yet\u003c/a>\u003c/b>. All food puns aside, I think that might be their way of promising that there will be \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12754/\">no more head shaving\u003c/a>\u003c/b>. And maybe no \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12790/\">more offers to pee\u003c/a>\u003c/b> on fellow cheftestants. I hope.\u003c/p>\n\u003cp>Going fishhead-to-fishhead with \u003ci>Top Chef\u003c/i> this summer is FOX's \u003cb>\u003ca href=\"http://www.fox.com/hellskitchen/\">\u003ci>Hell's Kitchen\u003c/i>\u003c/a>\u003c/b>. Also returning for its third season, the Gordon Ramsay competitive cooking reality show is loud, ridiculous, and almost entirely bleeped. It's also pretty awesome, and set to premiere on June 4th.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1178175600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":373},"headData":{"title":"Preheat Your TV | KQED","description":"I think I'm starting to show my age because I remember when the E! True Hollywood Story was interesting. It was gossipy, smarmy, histrionic, and total brain candy. Each commercial break was punctuated by a "And then it all fell apart!" or "But friendship alone wasn't enough to keep her from spiraling to her destruction!"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"600 http://blogs.kqed.org/bayareabites/2007/05/03/preheat-your-tv/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/03/preheat-your-tv/","disqusTitle":"Preheat Your TV","path":"/bayareabites/600/preheat-your-tv","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I think I'm starting to show my age because I remember when the \u003cb>\u003ca href=\"http://www.eonline.com/on/shows/ths/index.jsp\">\u003ci>E! True Hollywood Story\u003c/i>\u003c/a>\u003c/b> was interesting. It was gossipy, smarmy, histrionic, and total brain candy. Each commercial break was punctuated by a \"\u003ci>And then it all fell apart!\u003c/i>\" or \"\u003ci>But friendship alone wasn't enough to keep her from spiraling to her destruction!\u003c/i>\" because there was no way you were flipping over to \u003ci>Pop-Up Videos\u003c/i> with that sort of temptation waiting for you just beyond half-a-dozen singing Quiznos rats. You HAD to know what went on behind the scenes of \u003ci>Beverly Hills 90210\u003c/i> -- was Shannen really a bitch? Did Jason Priestley sleep with that gel in? How old \u003ci>was\u003c/i> Gabrielle Cateris -- 30? 35? 42? \u003c/p>\n\u003cp>And now, Rachael Ray? How...pedestrian. I mean, I get that she's a huge success and has managed to get Bill Clinton on her show to talk childhood obesity as well show you how to successfully dress for your body type, but still. I mean, we've already heard it all -- the successful yet dubious cooking show, the successful yet very \u003cb>\u003ca href=\"http://www.rachaelrayshow.com/\">loud talk show\u003c/a>\u003c/b>, the husband, the dogs, the not being a chef, the mother, the jobs, the big mouth. What new things are we going to learn, really? That she was a cheerleader? Not much of surprise there -- we know she learned how to scream somewhere. If you care, this airs Sunday, May 5th.\u003c/p>\n\u003cp>In other food television news, the hungrily dedicated posters at \u003cb>\u003ca href=\"http://forums.televisionwithoutpity.com/index.php?showtopic=3143158&st=1785\">Television Without Pity\u003c/a>\u003c/b> are reporting that the new season of Bravo's \u003cb>\u003ca href=\"http://www.bravotv.com/Top_Chef/sizzle/index.php\">\u003ci>Top Chef\u003c/i>\u003c/a>\u003c/b> will premiere on June 13th.\u003c/p>\n\u003cp>The third season of this competitive cooking reality show was filmed in Miami and, according to Bravo execs, will feature \u003cb>\u003ca href=\"http://www.thefutoncritic.com/news.aspx?id=20070411bravo01\">\"the most seasoned\" cheftestants yet\u003c/a>\u003c/b>. All food puns aside, I think that might be their way of promising that there will be \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12754/\">no more head shaving\u003c/a>\u003c/b>. And maybe no \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12790/\">more offers to pee\u003c/a>\u003c/b> on fellow cheftestants. I hope.\u003c/p>\n\u003cp>Going fishhead-to-fishhead with \u003ci>Top Chef\u003c/i> this summer is FOX's \u003cb>\u003ca href=\"http://www.fox.com/hellskitchen/\">\u003ci>Hell's Kitchen\u003c/i>\u003c/a>\u003c/b>. Also returning for its third season, the Gordon Ramsay competitive cooking reality show is loud, ridiculous, and almost entirely bleeped. It's also pretty awesome, and set to premiere on June 4th.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/600/preheat-your-tv","authors":["5010"],"tags":["bayareabites_210","bayareabites_206","bayareabites_208","bayareabites_204","bayareabites_207","bayareabites_211","bayareabites_102","bayareabites_205","bayareabites_209"],"label":"bayareabites"},"bayareabites_583":{"type":"posts","id":"bayareabites_583","meta":{"index":"posts_1591205157","site":"bayareabites","id":"583","score":null,"sort":[1176879600000]},"guestAuthors":[],"slug":"virginia-is-for-eaters","title":"Virginia is for Eaters","publishDate":1176879600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I'm having a really hard time writing about food this week. Frankly, I've lost my appetite. All my favorite foods turn to ashes in my mouth, and anything that does pass my gullet curdles with each additional reporting on the Virginia Tech massacre. With over thirty dead, it's the deadliest shooting rampage in America, and I can't, I won't, ignore it.\u003c/p>\n\u003cp>Maybe I'm too emotional for my own good, but you know what? I'm a writer, I'm emotional, and while I can fake a lot of things -- a smile, a falsetto, a fava bean puree -- it's a losing battle this week.\u003c/p>\n\u003cp>Therefore, I'm going to use this space not to revel in San Francisco's bounty, which I can do every day of my life here, but to celebrate the great variety of victuals that come out of Virginia.\u003c/p>\n\u003cp>First, I want to quote \u003cb>\u003ca href=\"http://www.foodpast.com/communities-and-sorrow/\">Food History\u003c/a>\u003c/b> blogger, Gillian Polack:\u003c/p>\n\u003cblockquote>\u003cp>Foodways and food history are about communities and individuals. They're the story of people and the food people eat.\u003c/p>\n\u003cp>We all know that, in theory. In pratice what changes the life of a community and rips out its soul is not something that often gets discussed in food histories. Sometimes it does. The extreme stuff. One day I'll talk about that, when I find courage.\u003c/p>\n\u003cp>One of our regular 451 bloggers lives in Blacksburg, VA. Today I think it's important to stop and remember the people of that particular community.\u003c/p>\n\u003cp>Instead of reading about food today, I'd be grateful if you took a moment to stop and think about him and his friends, about the son of SF writer Michael Bishop, about everyone who was killed in the shooting at Virginia Tech. Remember that history is about people, and when we lose those people we lose a part of ourselves.\u003c/p>\u003c/blockquote>\n\u003cp>Click over to the Virginia Is for Lovers tourism site and sneak \u003cb>\u003ca href=\"http://www.virginia.org/site/features.asp?FeatureID=124\">a taste of Virginia\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Initially, I was surprised to learn of wines flowing out of Virginia -- specifically the \u003cb>\u003ca href=\"http://www.visitshenandoah.org/\">Shenandoah Valley\u003c/a>\u003c/b> -- but then I was lucky enough to suck down a wonderful Meritage from \u003cb>\u003ca href=\"http://www.valhallawines.com/\">Valhalla Vineyards\u003c/a>\u003c/b> in Roanoke, Virginia. \u003cb>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>\u003c/b>, on 17th street between Mission and Valencia, has this wine as well as \u003cb>\u003ca href=\"http://www.sfmaverick.com/wine_list.asp\">another offering from the Shenandoah Valley\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>With that wine, you could enjoy thick slices of Virginia's famous \u003cb>\u003ca href=\"http://www.smithfieldhams.com/\">Smithfield Ham\u003c/a>\u003c/b> and maybe even a handful of peanuts or some local cheeses. Both \u003cb>\u003ca href=\"http://www.meadowcreekdairy.com/\">Meadow Creek Dairy\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.everonadairy.com/\">Everona Dairy\u003c/a>\u003c/b> are cranking out sumptuous artisanal cheeses that would do any cheese plate proud.\u003c/p>\n\u003cp>While the states of the Chesapeake Bay watershed are home to many sumptuous seafoods -- \u003cb>\u003ca href=\"http://www.chesapeakebay.net/Info/american_shad.cfm\">shad\u003c/a>\u003c/b>, oysters, and flounder (there's even a Flounder Capital of the World, claimed by the town of Wachapreague, Virginia) -- the seafood I most associate with the area is blue crab.\u003c/p>\n\u003cp>My husband, who grew up in Virginia, has fond memories of crab feasts where he worked hard with mallet and blunt knife to scrape out every last scrap of pure white meat from \u003cb>\u003ca href=\"http://www.old-bay.com/content.cfm?id=11526\">Old Bay\u003c/a>\u003c/b>-drenched shells. As he tells it, your hands and fingers sustain tiny cuts from hungrily slaving over the sharp shells, and the sting you get from the spicy seasoning working its way into your tender skin is a sweet and necessary pain, as much a part of the blue crab experience as the crab itself.\u003c/p>\n\u003cp>I've never been able to whack my own pile of blue crabs in either Maryland or Virginia, but I was able to enjoy these \u003cb>\u003ca href=\"http://www.powells.com/cgi-bin/biblio?inkey=65-9780316923354-2\">Beautiful Swimmers\u003c/a>\u003c/b> in another luxurious way.\u003c/p>\n\u003cp>Just after we got engaged, my soon-to-be mother and father-in-law sent Mark and me off to a celebratory dinner at L'Auberge Chez François, an adorable and lovely Alsatian restaurant (or, more correctly, \u003ci>\u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Auberge\">auberge\u003c/a>\u003c/b>\u003c/i>), nestled in the rolling green countryside of Great Falls, Virginia. It was there that I crunched through an appetizer of soft shell crab, whose \u003cb>\u003ca href=\"http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm\">fresh season is all too short\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>I apologize if I haven't been able to cover all the foods and drinks that come out of Virginia, but I'm a novice where eating this state is concerned. I invite any transplanted or current Virginians to share any food memories, facts, anecdotes, or favorites they may have stored away in their heart cupboards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, take care of yourselves, each other and give the closest student, professor, teacher, or school administrator near you a hug.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1176879600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":745},"headData":{"title":"Virginia is for Eaters | KQED","description":"I'm having a really hard time writing about food this week. Frankly, I've lost my appetite. All my favorite foods turn to ashes in my mouth, and anything that does pass my gullet curdles with each additional reporting on the Virginia Tech massacre. With over thirty dead, it's the deadliest shooting rampage in America, and","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"583 http://blogs.kqed.org/bayareabites/2007/04/18/virginia-is-for-eaters/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/04/18/virginia-is-for-eaters/","disqusTitle":"Virginia is for Eaters","path":"/bayareabites/583/virginia-is-for-eaters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I'm having a really hard time writing about food this week. Frankly, I've lost my appetite. All my favorite foods turn to ashes in my mouth, and anything that does pass my gullet curdles with each additional reporting on the Virginia Tech massacre. With over thirty dead, it's the deadliest shooting rampage in America, and I can't, I won't, ignore it.\u003c/p>\n\u003cp>Maybe I'm too emotional for my own good, but you know what? I'm a writer, I'm emotional, and while I can fake a lot of things -- a smile, a falsetto, a fava bean puree -- it's a losing battle this week.\u003c/p>\n\u003cp>Therefore, I'm going to use this space not to revel in San Francisco's bounty, which I can do every day of my life here, but to celebrate the great variety of victuals that come out of Virginia.\u003c/p>\n\u003cp>First, I want to quote \u003cb>\u003ca href=\"http://www.foodpast.com/communities-and-sorrow/\">Food History\u003c/a>\u003c/b> blogger, Gillian Polack:\u003c/p>\n\u003cblockquote>\u003cp>Foodways and food history are about communities and individuals. They're the story of people and the food people eat.\u003c/p>\n\u003cp>We all know that, in theory. In pratice what changes the life of a community and rips out its soul is not something that often gets discussed in food histories. Sometimes it does. The extreme stuff. One day I'll talk about that, when I find courage.\u003c/p>\n\u003cp>One of our regular 451 bloggers lives in Blacksburg, VA. Today I think it's important to stop and remember the people of that particular community.\u003c/p>\n\u003cp>Instead of reading about food today, I'd be grateful if you took a moment to stop and think about him and his friends, about the son of SF writer Michael Bishop, about everyone who was killed in the shooting at Virginia Tech. Remember that history is about people, and when we lose those people we lose a part of ourselves.\u003c/p>\u003c/blockquote>\n\u003cp>Click over to the Virginia Is for Lovers tourism site and sneak \u003cb>\u003ca href=\"http://www.virginia.org/site/features.asp?FeatureID=124\">a taste of Virginia\u003c/a>\u003c/b>.\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>Initially, I was surprised to learn of wines flowing out of Virginia -- specifically the \u003cb>\u003ca href=\"http://www.visitshenandoah.org/\">Shenandoah Valley\u003c/a>\u003c/b> -- but then I was lucky enough to suck down a wonderful Meritage from \u003cb>\u003ca href=\"http://www.valhallawines.com/\">Valhalla Vineyards\u003c/a>\u003c/b> in Roanoke, Virginia. \u003cb>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>\u003c/b>, on 17th street between Mission and Valencia, has this wine as well as \u003cb>\u003ca href=\"http://www.sfmaverick.com/wine_list.asp\">another offering from the Shenandoah Valley\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>With that wine, you could enjoy thick slices of Virginia's famous \u003cb>\u003ca href=\"http://www.smithfieldhams.com/\">Smithfield Ham\u003c/a>\u003c/b> and maybe even a handful of peanuts or some local cheeses. Both \u003cb>\u003ca href=\"http://www.meadowcreekdairy.com/\">Meadow Creek Dairy\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.everonadairy.com/\">Everona Dairy\u003c/a>\u003c/b> are cranking out sumptuous artisanal cheeses that would do any cheese plate proud.\u003c/p>\n\u003cp>While the states of the Chesapeake Bay watershed are home to many sumptuous seafoods -- \u003cb>\u003ca href=\"http://www.chesapeakebay.net/Info/american_shad.cfm\">shad\u003c/a>\u003c/b>, oysters, and flounder (there's even a Flounder Capital of the World, claimed by the town of Wachapreague, Virginia) -- the seafood I most associate with the area is blue crab.\u003c/p>\n\u003cp>My husband, who grew up in Virginia, has fond memories of crab feasts where he worked hard with mallet and blunt knife to scrape out every last scrap of pure white meat from \u003cb>\u003ca href=\"http://www.old-bay.com/content.cfm?id=11526\">Old Bay\u003c/a>\u003c/b>-drenched shells. As he tells it, your hands and fingers sustain tiny cuts from hungrily slaving over the sharp shells, and the sting you get from the spicy seasoning working its way into your tender skin is a sweet and necessary pain, as much a part of the blue crab experience as the crab itself.\u003c/p>\n\u003cp>I've never been able to whack my own pile of blue crabs in either Maryland or Virginia, but I was able to enjoy these \u003cb>\u003ca href=\"http://www.powells.com/cgi-bin/biblio?inkey=65-9780316923354-2\">Beautiful Swimmers\u003c/a>\u003c/b> in another luxurious way.\u003c/p>\n\u003cp>Just after we got engaged, my soon-to-be mother and father-in-law sent Mark and me off to a celebratory dinner at L'Auberge Chez François, an adorable and lovely Alsatian restaurant (or, more correctly, \u003ci>\u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Auberge\">auberge\u003c/a>\u003c/b>\u003c/i>), nestled in the rolling green countryside of Great Falls, Virginia. It was there that I crunched through an appetizer of soft shell crab, whose \u003cb>\u003ca href=\"http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm\">fresh season is all too short\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>I apologize if I haven't been able to cover all the foods and drinks that come out of Virginia, but I'm a novice where eating this state is concerned. I invite any transplanted or current Virginians to share any food memories, facts, anecdotes, or favorites they may have stored away in their heart cupboards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, take care of yourselves, each other and give the closest student, professor, teacher, or school administrator near you a hug.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/583/virginia-is-for-eaters","authors":["5010"],"tags":["bayareabites_172","bayareabites_174","bayareabites_170","bayareabites_171","bayareabites_168","bayareabites_169","bayareabites_173","bayareabites_102","bayareabites_176","bayareabites_175"],"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. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","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://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.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/2022/02/Consider-This_3000_V3-copy-scaled-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://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","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. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.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. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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