Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine
In An Unusual Move, The EPA Tries To Pull A Pesticide From Market
Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try
End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes
5 Foods and Beverages that Nourish, Heal and Protect Your Skin
Late Summer Recipe Round Up: Tomatoes, Melon, Corn
DIY Watermelon Slushies
End of Summer Squid Salad
Happy 4th: From My Village to Yours.
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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"darathompson":{"type":"authors","id":"5402","meta":{"index":"authors_1591205172","id":"5402","found":true},"name":"Dara Thompson","firstName":"Dara","lastName":"Thompson","slug":"darathompson","email":"drdarathompson@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"},"lilavolkas":{"type":"authors","id":"5404","meta":{"index":"authors_1591205172","id":"5404","found":true},"name":"Lila Volkas","firstName":"Lila","lastName":"Volkas","slug":"lilavolkas","email":"lilavolkas@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lila Volkas | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lilavolkas"}},"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_110730":{"type":"posts","id":"bayareabites_110730","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110730","score":null,"sort":[1469489912000]},"guestAuthors":[],"slug":"watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine","title":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ","publishDate":1469489912,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"An infatuation with watermelon inspires an exploration of traditional Chinese medicine’s perspective on the medicinal qualities of fruit.\r\n","status":"publish","parent":0,"modified":1469576612,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1340},"headData":{"title":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine | KQED","description":"An infatuation with watermelon inspires an exploration of traditional Chinese medicine’s perspective on the medicinal qualities of fruit.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ","datePublished":"2016-07-25T23:38:32.000Z","dateModified":"2016-07-26T23:43:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110730 http://ww2.kqed.org/bayareabites/?p=110730","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/25/watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine/","disqusTitle":"Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ","path":"/bayareabites/110730/watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\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>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\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>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110730/watermelon-girl-explores-summer-fruit-through-traditional-chinese-medicine","authors":["5404"],"categories":["bayareabites_11028","bayareabites_1245"],"tags":["bayareabites_14441","bayareabites_9222","bayareabites_244","bayareabites_2355"],"featImg":"bayareabites_110732","label":"bayareabites"},"bayareabites_107311":{"type":"posts","id":"bayareabites_107311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107311","score":null,"sort":[1456888275000]},"guestAuthors":[],"slug":"in-an-unusual-move-the-epa-tries-to-pull-a-pesticide-from-market","title":"In An Unusual Move, The EPA Tries To Pull A Pesticide From Market","publishDate":1456888275,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Chances are, you've never heard of flubendiamide. It's not among the most toxic insecticides, and it's not among the widely used chemicals, either. In recent years, it has been used on about a quarter of the nation's tobacco and 14 percent of almonds, peppers and watermelons.\u003c/p>\n\u003cp>But flubendiamide is now at the center of a public \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">dispute\u003c/a> between the Environmental Protection Agency and the company that sells it, Bayer CropScience. That dispute is arousing fear in the pesticide industry — and hope among activists who are pushing for the EPA to regulate pesticides more tightly.\u003c/p>\n\u003cp>The EPA wants to cancel its approval of this pesticide. The agency says that there is now evidence that this chemical will accumulate in streams and lakes, where it will kill off small, freshwater creatures like snails and crabs that play a crucial role in the entire web of aquatic life.\u003c/p>\n\u003cp>But the real reason that this decision is attracting so much attention is that flubendiamide is just one of thousands of pesticides that the EPA approved on a \"conditional\" basis, pending the results of further studies that were required to assure that agency of the chemicals' safety. The pesticide industry fears — and anti-pesticide groups hope — that many other chemicals, also approved conditionally, soon could face increased EPA scrutiny as well.\u003c/p>\n\u003cp>\"We're really encouraged that the EPA went for cancellation\" of flubendiamide's approval, rather than a lengthy process known as a \"special review,\" says Kristin Schafer, policy director at the Pesticide Action Network, or PAN.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Conditional approvals allow the EPA to OK a pesticide when the benefits of using it outweigh any apparent risks — such as in a public health emergency. But pesticide critics such as PAN and the Natural Resources Defense Council have criticized the EPA's heavy reliance on this process. They \u003ca href=\"http://www.nrdc.org/media/2013/130327.asp\">say\u003c/a> it has turned into an easy way for companies to start selling their products without really proving that their products meet legal safety requirements — and that the EPA seldom follows up.\u003c/p>\n\u003cp>In the case of flubendiamide, the EPA was concerned, from the beginning, about the possibility that the chemical would accumulate in water. The agency has now \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">concluded\u003c/a> that this is likely.\u003c/p>\n\u003cp>The company that sells the pesticide, Bayer CropScience, is refusing, so far, to stop selling the chemical. The company \u003ca href=\"https://www.cropscience.bayer.us/news/press-releases/2016/02052016-bayer-contests-epas-decision-on-valuable-insecticide-for-farmers\">says\u003c/a> that the EPA is relying on computer models that overstate the environmental risks, rather than observations of flubendiamide in the real world.\u003c/p>\n\u003cp>The company is insisting on a hearing before an administrative law judge at the EPA in order to make its case.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The pesticide got \"conditional\" approval eight years ago, but the EPA now says it could poison aquatic life. The move is raising hope among activists who want tighter regulation of pesticides.","status":"publish","parent":0,"modified":1456888606,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":441},"headData":{"title":"In An Unusual Move, The EPA Tries To Pull A Pesticide From Market | KQED","description":"The pesticide got "conditional" approval eight years ago, but the EPA now says it could poison aquatic life. The move is raising hope among activists who want tighter regulation of pesticides.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In An Unusual Move, The EPA Tries To Pull A Pesticide From Market","datePublished":"2016-03-02T03:11:15.000Z","dateModified":"2016-03-02T03:16:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107311 http://ww2.kqed.org/bayareabites/?p=107311","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/01/in-an-unusual-move-the-epa-tries-to-pull-a-pesticide-from-market/","disqusTitle":"In An Unusual Move, The EPA Tries To Pull A Pesticide From Market","source":"Politics, Activism, Food Safety","sourceUrl":"http://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Scott Olson","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"468743132","nprApiLink":"http://api.npr.org/query?id=468743132&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/01/468743132/in-an-unusual-move-the-epa-tries-to-pull-pesticide-from-market?ft=nprml&f=468743132","nprRetrievedStory":"1","nprPubDate":"Tue, 01 Mar 2016 21:54:00 -0500","nprStoryDate":"Tue, 01 Mar 2016 17:35:00 -0500","nprLastModifiedDate":"Tue, 01 Mar 2016 21:54:50 -0500","path":"/bayareabites/107311/in-an-unusual-move-the-epa-tries-to-pull-a-pesticide-from-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, you've never heard of flubendiamide. It's not among the most toxic insecticides, and it's not among the widely used chemicals, either. In recent years, it has been used on about a quarter of the nation's tobacco and 14 percent of almonds, peppers and watermelons.\u003c/p>\n\u003cp>But flubendiamide is now at the center of a public \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">dispute\u003c/a> between the Environmental Protection Agency and the company that sells it, Bayer CropScience. That dispute is arousing fear in the pesticide industry — and hope among activists who are pushing for the EPA to regulate pesticides more tightly.\u003c/p>\n\u003cp>The EPA wants to cancel its approval of this pesticide. The agency says that there is now evidence that this chemical will accumulate in streams and lakes, where it will kill off small, freshwater creatures like snails and crabs that play a crucial role in the entire web of aquatic life.\u003c/p>\n\u003cp>But the real reason that this decision is attracting so much attention is that flubendiamide is just one of thousands of pesticides that the EPA approved on a \"conditional\" basis, pending the results of further studies that were required to assure that agency of the chemicals' safety. The pesticide industry fears — and anti-pesticide groups hope — that many other chemicals, also approved conditionally, soon could face increased EPA scrutiny as well.\u003c/p>\n\u003cp>\"We're really encouraged that the EPA went for cancellation\" of flubendiamide's approval, rather than a lengthy process known as a \"special review,\" says Kristin Schafer, policy director at the Pesticide Action Network, or PAN.\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>Conditional approvals allow the EPA to OK a pesticide when the benefits of using it outweigh any apparent risks — such as in a public health emergency. But pesticide critics such as PAN and the Natural Resources Defense Council have criticized the EPA's heavy reliance on this process. They \u003ca href=\"http://www.nrdc.org/media/2013/130327.asp\">say\u003c/a> it has turned into an easy way for companies to start selling their products without really proving that their products meet legal safety requirements — and that the EPA seldom follows up.\u003c/p>\n\u003cp>In the case of flubendiamide, the EPA was concerned, from the beginning, about the possibility that the chemical would accumulate in water. The agency has now \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/flubendiamide-notice-intent-cancel-and-other-supporting\">concluded\u003c/a> that this is likely.\u003c/p>\n\u003cp>The company that sells the pesticide, Bayer CropScience, is refusing, so far, to stop selling the chemical. The company \u003ca href=\"https://www.cropscience.bayer.us/news/press-releases/2016/02052016-bayer-contests-epas-decision-on-valuable-insecticide-for-farmers\">says\u003c/a> that the EPA is relying on computer models that overstate the environmental risks, rather than observations of flubendiamide in the real world.\u003c/p>\n\u003cp>The company is insisting on a hearing before an administrative law judge at the EPA in order to make its case.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107311/in-an-unusual-move-the-epa-tries-to-pull-a-pesticide-from-market","authors":["byline_bayareabites_107311"],"categories":["bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_11952","bayareabites_15327","bayareabites_15326","bayareabites_2355"],"featImg":"bayareabites_107312","label":"source_bayareabites_107311"},"bayareabites_99461":{"type":"posts","id":"bayareabites_99461","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99461","score":null,"sort":[1439751385000]},"guestAuthors":[],"slug":"melons-101-how-to-pick-ripe-melons-and-12-varieties-you-need-to-try","title":"Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try","publishDate":1439751385,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Summer brings more than 20 different types of delicious, succulent \u003ca href=\"http://www.cuesa.org/food/melons\" target=\"_blank\">melons\u003c/a> to the farmers market. Local farmers choose rare and heirloom varieties and let them slowly mature on their vines until perfectly ripe so that their sweet, subtle tastes can be savored as summer slips into fall. Bursting with juice and flavor, these stars of summer are dead-ripe and delicate, nothing like the bland, hard melons found off-season in supermarkets and \u003ca href=\"http://www.nytimes.com/2014/08/03/upshot/that-honeydew-melon-looks-good-but-does-anyone-eat-it.html?_r=1\" target=\"_blank\">dreary hotel buffets\u003c/a> throughout the rest of the year.\u003c/p>\n\u003cp>Melons are members of the \u003cem>Cucurbitaceae\u003c/em> family, which makes them relatives of squashes and cucumbers. Although often grouped together, most sweet melons fall into two broad categories: watermelons (\u003cem>Citrillus lanatus\u003c/em>) and muskmelons (\u003cem>Cucumus melo\u003c/em>).\u003c/p>\n\u003cp>Watermelons are easy to identify, but muskmelons come in many varieties including honeydews, cantaloupes, and all the melons in the three groups (\u003cem>cantalupensis, reticulatus, inodorus\u003c/em>) described below. Don’t be confused by the American custom of referring to cantaloupes as muskmelons: all cantaloupes are muskmelons but not all muskmelons are cantaloupes.\u003c/p>\n\u003ch3>Melons 101\u003c/h3>\n\u003cfigure id=\"attachment_99473\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_1285.jpeg\" alt=\"Interior of melon\" width=\"610\" height=\"407\" class=\"size-full wp-image-99473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_1285.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_1285-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Melon interior \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When choosing a melon, you’ll use most of your senses: sight, smell, sound, touch, and taste. Seek out symmetrical melons with a “filled-out” look. Weight offers hints about taste: a melon that feels heavy for its size holds lots of juicy flesh. Melons don’t become sweeter after harvesting, but the texture and aroma can continue to improve.\u003c/p>\n\u003cp>First, look at the stem scar. A smooth, hollowed scar indicates that the melon was harvested ripe. If a piece of the stem remains, it may have been harvested too early. For thinner-skinned melons, exert very gentle pressure on the base of the melon opposite the stem end. If the skin is easy to depress, the melon is ideal for eating. A musky aroma, produced by enzymes that generate more than 200 different esters, also signals ripeness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A ripe watermelon has dull, not shiny, skin, and the lighter colored part of the rind, where the melon rested on the ground, should be yellow or creamy, not green or white. A light tap to the rind should produce a hollow sound.\u003c/p>\n\u003cp>Delicious on their own, melons add sweetness to salads, cold soups, drinks, and sorbets. Although melons are refreshing when served chilled, refrigeration diminishes their flavor so serving at room temperature is ideal. Or try grilling them: cooking concentrates their sugars.\u003c/p>\n\u003ch3>Melons to Meet\u003c/h3>\n\u003cp>In peak summer, you’ll find more variety at the farmers market than you will at most grocery stores. Here are some of the more common melons, organized by group, that you will find at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp>\u003cstrong>Cantaloupes\u003c/strong> (\u003cem>cantalupensis\u003c/em>): True cantaloupe melons, different from the American cantaloupe, are common in Europe, particularly France. Most are small and spherical with prominent ribs, resembling a beach ball.\u003c/p>\n\u003cfigure id=\"attachment_99469\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charentais.jpeg\" alt=\"Charentais melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charentais.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charentais-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Charentais melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Charentais:\u003c/em> The French Charentais is known for the divine flavor and ambrosial fragrance of its sweet, juicy, salmon-orange flesh. The size of a grapefruit, with light gray-green, smooth skin, and slight ribs, Charentais is the perfect size for two people.\u003c/p>\n\u003cfigure id=\"attachment_99471\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/haogen_melon.jpeg\" alt=\"Ha’Ogen melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/haogen_melon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/haogen_melon-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Ha’Ogen melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Ha’Ogen:\u003c/em> Named for the Kibbutz Ha’Ogen in Israel where it was commercialized, Ha’Ogen is originally from Hungary. Weighing around 3 to 4 pounds, Ha’Ogen has light green flesh with a fruity, tropical flavor. Its delicate, mottled green skin turns yellow as it matures. Try sprinkling paprika, sweet or hot, on melons, like the Hungarians do.\u003c/p>\n\u003cp>\u003cstrong>Netted melons\u003c/strong> (\u003cem>reticulatus\u003c/em>): Reticulatus melons have rinds covered with a netlike, or “reticulated,” tissue that stands out from the surface. Dense, uniformly distributed netting and musky aroma are signs of ripeness.\u003c/p>\n\u003cfigure id=\"attachment_99465\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ambrosia.jpeg\" alt=\"Ambrosia melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ambrosia.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ambrosia-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Ambrosia melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Ambrosia:\u003c/em> Ambrosia’s flavor lives up to its name! This melon’s very sweet, pale orange flesh has floral nuances and a texture so smooth and juicy it melts in your mouth. Its heavenly taste goes well with salty prosciutto, salami, and cheeses.\u003c/p>\n\u003cfigure id=\"attachment_99466\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ananas_melon.jpeg\" alt=\"Ananas melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ananas_melon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ananas_melon-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Ananas melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Ananas:\u003c/em> This rare heirloom from the 1800s is originally from the Middle East. Ananas are oval shaped with firm, juicy, white flesh and a pale green to orange netted rind. Ananas means “pineapple” in French, a nod to hints of ripe pineapple flavor in its aromatic flesh.\u003c/p>\n\u003cfigure id=\"attachment_99468\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/cantaloupe_heart_of_gold.jpg\" alt=\"Cantaloupe melons\" width=\"1200\" height=\"800\" class=\"size-full wp-image-99468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Cantaloupe melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Cantaloupe:\u003c/em> Americans use the misnomer “cantaloupe” when referring to this small netted melon in the reticulatus group–not a true cantaloupe. High in vitamins A and C, American “cantaloupes” are some of the most nutritious melons.\u003c/p>\n\u003cfigure id=\"attachment_99470\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/galia.jpeg\" alt=\"Galia melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/galia.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/galia-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Galia melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Galia:\u003c/em> Another Israeli melon, Galia is a hybrid cross of Ha’Ogen and the Russian melon Krymka. Galia has pale green flesh with a spicy, sweet flavor and a banana-like aroma. Look for orange hues in the skin, a sign of high sugar content. Galias pair well with ginger or mint.\u003c/p>\n\u003cfigure id=\"attachment_99476\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sharlyn.jpeg\" alt=\"Sharlyn melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sharlyn.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sharlyn-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sharlyn melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Sharlyn:\u003c/em> Shaped like an elongated cantaloupe with orange skin, Sharlyn has a more restrained, less sugary flavor than a cantaloupe with a smoother texture. Sharlyn goes well with yogurt, sheep’s milk cheese, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Winter melons\u003c/strong> (\u003cem>inodorus\u003c/em>): Winter melons have hard rinds, are less perishable, and have little or no fragrance due to low ester-enzyme activity. They tend to be bigger and ripen more slowly than other melons.\u003c/p>\n\u003cfigure id=\"attachment_99467\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/canary.jpeg\" alt=\"Canary melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/canary.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/canary-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Canary melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Canary:\u003c/em> Named for its bright yellow skin, the oval-shaped Canary melon has a hard rind with a corrugated look and slightly waxy feel. Its pale green to cream-colored flesh has a mild, slightly tangy flavor and a texture similar to a ripe pear. Originally from Persia, Canary melons pair well with citrus and herbs, such as basil and cilantro, and are good for making sorbets and granitas.\u003c/p>\n\u003cp>\u003cem>Casaba:\u003c/em> From Kasaba, Turkey, the Casaba has a thick, furrowed rind that turns bright yellow as it ripens. Its pale green to white flesh is mellower than most melons with hints of cucumber or Asian pear flavor. Casaba’s milder flavor blends nicely with curry and coconut milk.\u003c/p>\n\u003cp>\u003cem>Crane:\u003c/em> For over 150 years, six generations of Cranes have perfected this melon on their Santa Rosa farm by crossing Japanese, Persian, Ambrosia, and other varieties. The Crane melon is part of \u003ca href=\"http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/crane-melon/\" target=\"_blank\">Slow Food’s Ark of Taste\u003c/a>, a collection of distinctive foods facing extinction.\u003c/p>\n\u003cfigure id=\"attachment_99472\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/honeydew.jpeg\" alt=\"Honeydew melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/honeydew.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/honeydew-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Honeydew melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Honeydew:\u003c/em> Honeydews have higher sugar content than either watermelons or American cantaloupes. As a honeydew ripens, its rind develops a sticky, velvety feel.\u003c/p>\n\u003cfigure id=\"attachment_99475\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/piel_de_sapo_melon.jpeg\" alt=\"Piel de Sapo melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/piel_de_sapo_melon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/piel_de_sapo_melon-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Piel de Sapo melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Piel de Sapo:\u003c/em> Popular in Spain, this oval-shaped melon got its Spanish name “toad skin” from its thick, blotched green peel. Its soft, juicy flesh is pale yellow-green with a subtle flavor similar to honeydew. Its ability to store for weeks explains its other name, “the Santa Claus melon,” because it keeps until Christmas!\u003c/p>\n\u003cfigure id=\"attachment_99477\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/watermelon.jpg\" alt=\"Watermelons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/watermelon.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/watermelon-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Watermelons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watermelons:\u003c/strong> The almost 50 varieties of watermelons are similar in taste but vary in size, flesh color (mostly pink or red but also yellow, white, and orange), and whether they are seedless or seeded. Red flesh is rich in the antioxidant lycopene–the highest per serving of any fruit or vegetable. Watermelon can be pickled, candied, fermented, or made into a syrup, and its sprouted seeds are a nutty tasting, protein-rich snack.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Savor peak melon season! \u003ca href=\"http://www.cuesa.org/food/melons\" target=\"_blank\">View a list\u003c/a> of which Ferry Plaza Farmers Market farms grow which types of melons.\u003c/p>\n\n","blocks":[],"excerpt":"Learn about all the different varieties of melons that are currently in season and available at the farmers market.","status":"publish","parent":0,"modified":1439847271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1247},"headData":{"title":"Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try | KQED","description":"Learn about all the different varieties of melons that are currently in season and available at the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try","datePublished":"2015-08-16T18:56:25.000Z","dateModified":"2015-08-17T21:34:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99461 http://ww2.kqed.org/bayareabites/?p=99461","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/16/melons-101-how-to-pick-ripe-melons-and-12-varieties-you-need-to-try/","disqusTitle":"Melons 101: How To Pick Ripe Melons and 12 Varieties You Need to Try","nprByline":"Janet McGarry, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA ","path":"/bayareabites/99461/melons-101-how-to-pick-ripe-melons-and-12-varieties-you-need-to-try","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer brings more than 20 different types of delicious, succulent \u003ca href=\"http://www.cuesa.org/food/melons\" target=\"_blank\">melons\u003c/a> to the farmers market. Local farmers choose rare and heirloom varieties and let them slowly mature on their vines until perfectly ripe so that their sweet, subtle tastes can be savored as summer slips into fall. Bursting with juice and flavor, these stars of summer are dead-ripe and delicate, nothing like the bland, hard melons found off-season in supermarkets and \u003ca href=\"http://www.nytimes.com/2014/08/03/upshot/that-honeydew-melon-looks-good-but-does-anyone-eat-it.html?_r=1\" target=\"_blank\">dreary hotel buffets\u003c/a> throughout the rest of the year.\u003c/p>\n\u003cp>Melons are members of the \u003cem>Cucurbitaceae\u003c/em> family, which makes them relatives of squashes and cucumbers. Although often grouped together, most sweet melons fall into two broad categories: watermelons (\u003cem>Citrillus lanatus\u003c/em>) and muskmelons (\u003cem>Cucumus melo\u003c/em>).\u003c/p>\n\u003cp>Watermelons are easy to identify, but muskmelons come in many varieties including honeydews, cantaloupes, and all the melons in the three groups (\u003cem>cantalupensis, reticulatus, inodorus\u003c/em>) described below. Don’t be confused by the American custom of referring to cantaloupes as muskmelons: all cantaloupes are muskmelons but not all muskmelons are cantaloupes.\u003c/p>\n\u003ch3>Melons 101\u003c/h3>\n\u003cfigure id=\"attachment_99473\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_1285.jpeg\" alt=\"Interior of melon\" width=\"610\" height=\"407\" class=\"size-full wp-image-99473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_1285.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_1285-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Melon interior \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When choosing a melon, you’ll use most of your senses: sight, smell, sound, touch, and taste. Seek out symmetrical melons with a “filled-out” look. Weight offers hints about taste: a melon that feels heavy for its size holds lots of juicy flesh. Melons don’t become sweeter after harvesting, but the texture and aroma can continue to improve.\u003c/p>\n\u003cp>First, look at the stem scar. A smooth, hollowed scar indicates that the melon was harvested ripe. If a piece of the stem remains, it may have been harvested too early. For thinner-skinned melons, exert very gentle pressure on the base of the melon opposite the stem end. If the skin is easy to depress, the melon is ideal for eating. A musky aroma, produced by enzymes that generate more than 200 different esters, also signals ripeness.\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>A ripe watermelon has dull, not shiny, skin, and the lighter colored part of the rind, where the melon rested on the ground, should be yellow or creamy, not green or white. A light tap to the rind should produce a hollow sound.\u003c/p>\n\u003cp>Delicious on their own, melons add sweetness to salads, cold soups, drinks, and sorbets. Although melons are refreshing when served chilled, refrigeration diminishes their flavor so serving at room temperature is ideal. Or try grilling them: cooking concentrates their sugars.\u003c/p>\n\u003ch3>Melons to Meet\u003c/h3>\n\u003cp>In peak summer, you’ll find more variety at the farmers market than you will at most grocery stores. Here are some of the more common melons, organized by group, that you will find at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp>\u003cstrong>Cantaloupes\u003c/strong> (\u003cem>cantalupensis\u003c/em>): True cantaloupe melons, different from the American cantaloupe, are common in Europe, particularly France. Most are small and spherical with prominent ribs, resembling a beach ball.\u003c/p>\n\u003cfigure id=\"attachment_99469\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charentais.jpeg\" alt=\"Charentais melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charentais.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charentais-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Charentais melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Charentais:\u003c/em> The French Charentais is known for the divine flavor and ambrosial fragrance of its sweet, juicy, salmon-orange flesh. The size of a grapefruit, with light gray-green, smooth skin, and slight ribs, Charentais is the perfect size for two people.\u003c/p>\n\u003cfigure id=\"attachment_99471\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/haogen_melon.jpeg\" alt=\"Ha’Ogen melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/haogen_melon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/haogen_melon-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Ha’Ogen melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Ha’Ogen:\u003c/em> Named for the Kibbutz Ha’Ogen in Israel where it was commercialized, Ha’Ogen is originally from Hungary. Weighing around 3 to 4 pounds, Ha’Ogen has light green flesh with a fruity, tropical flavor. Its delicate, mottled green skin turns yellow as it matures. Try sprinkling paprika, sweet or hot, on melons, like the Hungarians do.\u003c/p>\n\u003cp>\u003cstrong>Netted melons\u003c/strong> (\u003cem>reticulatus\u003c/em>): Reticulatus melons have rinds covered with a netlike, or “reticulated,” tissue that stands out from the surface. Dense, uniformly distributed netting and musky aroma are signs of ripeness.\u003c/p>\n\u003cfigure id=\"attachment_99465\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ambrosia.jpeg\" alt=\"Ambrosia melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ambrosia.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ambrosia-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Ambrosia melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Ambrosia:\u003c/em> Ambrosia’s flavor lives up to its name! This melon’s very sweet, pale orange flesh has floral nuances and a texture so smooth and juicy it melts in your mouth. Its heavenly taste goes well with salty prosciutto, salami, and cheeses.\u003c/p>\n\u003cfigure id=\"attachment_99466\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ananas_melon.jpeg\" alt=\"Ananas melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ananas_melon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ananas_melon-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Ananas melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Ananas:\u003c/em> This rare heirloom from the 1800s is originally from the Middle East. Ananas are oval shaped with firm, juicy, white flesh and a pale green to orange netted rind. Ananas means “pineapple” in French, a nod to hints of ripe pineapple flavor in its aromatic flesh.\u003c/p>\n\u003cfigure id=\"attachment_99468\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/cantaloupe_heart_of_gold.jpg\" alt=\"Cantaloupe melons\" width=\"1200\" height=\"800\" class=\"size-full wp-image-99468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cantaloupe_heart_of_gold-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Cantaloupe melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Cantaloupe:\u003c/em> Americans use the misnomer “cantaloupe” when referring to this small netted melon in the reticulatus group–not a true cantaloupe. High in vitamins A and C, American “cantaloupes” are some of the most nutritious melons.\u003c/p>\n\u003cfigure id=\"attachment_99470\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/galia.jpeg\" alt=\"Galia melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/galia.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/galia-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Galia melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Galia:\u003c/em> Another Israeli melon, Galia is a hybrid cross of Ha’Ogen and the Russian melon Krymka. Galia has pale green flesh with a spicy, sweet flavor and a banana-like aroma. Look for orange hues in the skin, a sign of high sugar content. Galias pair well with ginger or mint.\u003c/p>\n\u003cfigure id=\"attachment_99476\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sharlyn.jpeg\" alt=\"Sharlyn melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sharlyn.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sharlyn-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sharlyn melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Sharlyn:\u003c/em> Shaped like an elongated cantaloupe with orange skin, Sharlyn has a more restrained, less sugary flavor than a cantaloupe with a smoother texture. Sharlyn goes well with yogurt, sheep’s milk cheese, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Winter melons\u003c/strong> (\u003cem>inodorus\u003c/em>): Winter melons have hard rinds, are less perishable, and have little or no fragrance due to low ester-enzyme activity. They tend to be bigger and ripen more slowly than other melons.\u003c/p>\n\u003cfigure id=\"attachment_99467\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/canary.jpeg\" alt=\"Canary melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/canary.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/canary-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Canary melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Canary:\u003c/em> Named for its bright yellow skin, the oval-shaped Canary melon has a hard rind with a corrugated look and slightly waxy feel. Its pale green to cream-colored flesh has a mild, slightly tangy flavor and a texture similar to a ripe pear. Originally from Persia, Canary melons pair well with citrus and herbs, such as basil and cilantro, and are good for making sorbets and granitas.\u003c/p>\n\u003cp>\u003cem>Casaba:\u003c/em> From Kasaba, Turkey, the Casaba has a thick, furrowed rind that turns bright yellow as it ripens. Its pale green to white flesh is mellower than most melons with hints of cucumber or Asian pear flavor. Casaba’s milder flavor blends nicely with curry and coconut milk.\u003c/p>\n\u003cp>\u003cem>Crane:\u003c/em> For over 150 years, six generations of Cranes have perfected this melon on their Santa Rosa farm by crossing Japanese, Persian, Ambrosia, and other varieties. The Crane melon is part of \u003ca href=\"http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/crane-melon/\" target=\"_blank\">Slow Food’s Ark of Taste\u003c/a>, a collection of distinctive foods facing extinction.\u003c/p>\n\u003cfigure id=\"attachment_99472\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/honeydew.jpeg\" alt=\"Honeydew melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/honeydew.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/honeydew-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Honeydew melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Honeydew:\u003c/em> Honeydews have higher sugar content than either watermelons or American cantaloupes. As a honeydew ripens, its rind develops a sticky, velvety feel.\u003c/p>\n\u003cfigure id=\"attachment_99475\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/piel_de_sapo_melon.jpeg\" alt=\"Piel de Sapo melons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/piel_de_sapo_melon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/piel_de_sapo_melon-400x267.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Piel de Sapo melons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Piel de Sapo:\u003c/em> Popular in Spain, this oval-shaped melon got its Spanish name “toad skin” from its thick, blotched green peel. Its soft, juicy flesh is pale yellow-green with a subtle flavor similar to honeydew. Its ability to store for weeks explains its other name, “the Santa Claus melon,” because it keeps until Christmas!\u003c/p>\n\u003cfigure id=\"attachment_99477\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/watermelon.jpg\" alt=\"Watermelons\" width=\"610\" height=\"407\" class=\"size-full wp-image-99477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/watermelon.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/watermelon-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Watermelons \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watermelons:\u003c/strong> The almost 50 varieties of watermelons are similar in taste but vary in size, flesh color (mostly pink or red but also yellow, white, and orange), and whether they are seedless or seeded. Red flesh is rich in the antioxidant lycopene–the highest per serving of any fruit or vegetable. Watermelon can be pickled, candied, fermented, or made into a syrup, and its sprouted seeds are a nutty tasting, protein-rich snack.\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>Savor peak melon season! \u003ca href=\"http://www.cuesa.org/food/melons\" target=\"_blank\">View a list\u003c/a> of which Ferry Plaza Farmers Market farms grow which types of melons.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99461/melons-101-how-to-pick-ripe-melons-and-12-varieties-you-need-to-try","authors":["byline_bayareabites_99461"],"categories":["bayareabites_12276","bayareabites_95"],"tags":["bayareabites_10709","bayareabites_14708","bayareabites_12383","bayareabites_2355"],"featImg":"bayareabites_99474","label":"bayareabites"},"bayareabites_86847":{"type":"posts","id":"bayareabites_86847","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86847","score":null,"sort":[1409764310000]},"guestAuthors":[],"slug":"end-of-summer-tacos-and-tequila-tacolicious-cookbook-review","title":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes","publishDate":1409764310,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sending the kids off to college? Packing up the lamps and extra silverware for their first on-their-own apartments? Do your Bay Area-bred offspring--and their future social lives--a favor by tossing in a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607745623/kqedorg-20\">Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More\u003c/a> by Sara Deseran with Joe Hargrave, Antelmo Faria, and Mike Barrow. Especially if they're moving to a place where bacon-wrapped hot dogs aren't grilled on the street to sate bar-hopping crowds, and a hangover isn't treated by a steaming bowl of birria, they'll need this book to show off to their new friends and chosen families just what makes San Francisco and its environs so great. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\" alt=\"tacolicious : festive recipes for Tacos, Snacks, Cocktails, and More. By Sara Deseran\" width=\"500\" class=\"aligncenter size-full wp-image-86998\">\u003c/a>\u003c/p>\n\u003cp>The serious attention that the \u003ca href=\"http://www.tacolicious.com\">Tacolicious\u003c/a> restaurants give their tacos, salsas, and more can get lost in the party atmosphere, but here, author, co-owner, and longtime Bay Area food writer and editor Sara Deseran blends lively writing about the restaurant's contemporary Cali-Mex approach with recipes ready to inspire easy entertaining, especially among taco-and-tequila-loving twentysomethings.\u003c/p>\n\u003cp>Tacolicious got its start as a weekly pop-up taco stand in 2009. At the time, Joe Hargrave owned Laiola, a Spanish restaurant in the Marina that had made a splash when it opened in 2007, only to start wilting when the recession hit in 2008. \u003c/p>\n\u003cfigure id=\"attachment_87001\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\" alt=\"Author Sara Deseran. Photo: Alex Farnum\" width=\"250\" class=\"size-full wp-image-87001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Sara Deseran. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>As Deseran tells it, she and Hargrave (now her husband) had been traveling and eating around Mexico for years. But in early 2009, a trip to Mexico City opened their eyes to the chic, creative food happening there. (It didn't hurt that Rick Bayless had stopped into Laiola the day before their trip and offered a hand-written list of don't-miss hot spots). After years of seeking out and romanticizing street food, \"...suddenly, we were experiencing Mexican restaurants in Mexico that were as hip and urban as restaurants in any sophisticated city and were completely void of the cliches Americans love to import: mariachi bands, heavy wooden furniture, servers dressed in guayaberas. San Francisco needed a taste of it. Selfishly, we wanted it for ourselves.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When they got back, Hargrave got a call from Lulu Meyer at the Ferry Plaza Farmers' Market. Would Hargrave be interested in running a Spanish-food stall at the new Thursday lunchtime market? Inspired and rejuvenated by the trip, Hargrave offered to serve tacos instead. \u003c/p>\n\u003cp>Well, who doesn't love a taco? As lines grew at the market stand and seats languished at Laiola, Hargrave decided to swap tapas for tacos on New Year's Eve, 2009. Two weeks and a paint job later, the Chestnut Street restaurant had teal walls, new art, and a new name: Tacolicious. Soon, the first brick-and-mortar location was joined by three more in North Beach, the Mission and Palo Alto. The popular taco stand continues at the Ferry Plaza Thursday market. \u003c/p>\n\u003cp>At a recent launch party in the Mission, Deseran and Hargrave admitted that they had no idea how much work it would be putting the cookbook together. Deseran, the food editor at both San Francisco and 7x7 magazines (full disclosure: this reporter worked with her as a freelance restaurant reviewer at San Francisco in the late 1990s) as well the author of three previous cookbooks, found out the not-enough-hours-in-the-day way that writing a book about food she and her husband--and their kitchen staff--cared deeply about was a nail-biting proposition. The recipes had to work, and they had to be delicious enough to please both longtime restaurant customers and people who might never have heard of the place but just loved tacos and tequila. \u003c/p>\n\u003cp>As one might expect from a book written by a longtime food editor, the recipes--and stories--are meticulous and detailed. Tacos may be party food, but Deseran shows how careful attention to toasting spices, sourcing good tortillas, avoiding the microwave, and more can make the difference between memorable and merely belly-filling. \u003c/p>\n\u003cp>While the bulk of the book centers on tacos, there's also plenty of snacks and sides, from a spiced-up peanut-and-pumpkin-seed version of Chex Mix to empanadas, raw-tuna tostadas, tamales swathed in banana leaves, lime-drenched seafood cocktails, and sticky, lick-your-fingers tamarind-glazed pork ribs, followed by a plethora of tequila-spiked drinks and agua frescas, in nifty flavors like white nectarine-blueberry, cantaloupe-ginger, and cucumber-mint. \u003c/p>\n\u003cp>As a couple with decades of experience in San Francisco's tight-knit restaurant and food-media worlds, Deseran and Hargrave pull in plenty of locals, and local influences to show that what some taco purists dismiss as \"Marina Mexican\" actually comes from a pretty dedicated place. There's an interview with Teresa Pasion, general manager at La Palma, the longtime tortilleria on 24th Street where the restaurant gets its fresh tortillas, followed by torta-making tips from Armando Macuil, the owner of La Torta Gorda, where Deseran, Hargrave, and their three kids frequently hang out over nopales-and-pineapple agua frescas and Mexican sandwiches. It's all part of what Deseran describes as their \"unabashedly Californian take on Mexican food.\"\u003c/p>\n\u003cp>As a reporter, Deseran's happy to point out that some pairings--like chips and salsa--are much more American than Mexican. And she shares the story of how the old school hard-shell taco, that staple of family taco nights, became a multi-billion-dollar business. Seems that in 1951 Glen Bell, owner of a drive-in burger stand, started selling hard-shell tacos for less than a quarter apiece. By 1962, he launched his own eponymous taco stand, Taco Bell. By his death in 2010, there were over 5000 Taco Bells worldwide. (And yes, she includes a full Ortega-kit inspired DIY recipe.)\u003c/p>\n\u003cp>But the real charm of the book is its recipes: salsas galore, meaty braises that double as wintertime stews and make-ahead taco fillings, vegan and vegetarian options, even a handy chart detailing how to turn just about anything into a taco filling. And let's not forget the many, many ways to use up a twelve-pack of Tecate and a handle of Cuervo that this book offers, from chicken marinated in \"a shot and a beer\" to micheladas spiked with hot sauce and the irresistible, lipstick-pink watermelon cocktail they've dubbed the Lolita Squeeze (recipe below). Of course, there's also a short but info-packed introduction to the better tequilas and mezcals, with a brief explanation of how they're made and categorized. \u003c/p>\n\u003cp>Armed with this book and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/16/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen/\">The Banh Mi Handbook\u003c/a>, your kids will be throwing the best parties on the block. \u003c/p>\n\u003cfigure id=\"attachment_86999\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\" alt=\"Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-86999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut squash, kale, and crunchy pepitas taco\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don’t tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook’s tip: Some markets sell butternut squash already peeled and seeded and ready to go.\u003c/p>\n\u003cp>\u003cem>Makes about 12 tacos; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Cashew Crema\u003c/em>\n\u003cli>2/3 cup raw cashews\u003c/li>\n\u003cli>1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes)\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Pumpkin Seeds\u003c/em> \n\u003cli>2 teaspoons vegetable oil\u003c/li>\n\u003cli>1/3 cup raw hulled pumpkin seeds\u003c/li>\n\u003cli>1/4 teaspoon cayenne pepper\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>Filling 2 tablespoons vegetable oil\u003c/li>\n\u003cli>3/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>3 cups 1/2-inch-diced butternut squash\u003c/li>\n\u003cli>1 teaspoon chile powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>4 cups finely chopped kale\u003c/li>\n\u003cli>Corn tortillas, warmed, for serving\u003c/li>\n\u003cli>Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely. In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.\u003c/li>\n\u003cli>To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.\u003c/li>\n\u003cli>To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt. Add the kale and cook, stirring, for about 1 minute, until it begins to wilt.\u003c/li>\n\u003cli>Remove from the heat, taste, and adjust the seasoning with salt if needed. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_87000\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\" alt=\"Lolita Squeeze. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-87000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lolita Squeeze. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lolita Squeeze\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Fresh watermelon juice is given the tequila treatment here for the ultimate refreshing summer cocktail. The juice is easy to make but doesn’t keep well, so make only as much as you can use within a day or so. The chile salt gives it a bit of a wake-up call, but you could skip it if you want something purely pretty in pink.\u003c/p>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chile salt (see below), for coating glass rim and flavoring\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>4 or 5 sprigs cilantro\u003c/li>\n\u003cli>2 ounces watermelon juice (see below)\u003c/li>\n\u003cli>2 ounces 100 percent agave tequila, preferably blanco\u003c/li>\n\u003cli>1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli>1/2 ounce agave syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Coat the rim of a 10-ounce tumbler with the salt, then fill the tumbler with ice. Put 3 or 4 of the cilantro sprigs and a pinch of the salt in a cocktail shaker and muddle together with a muddler or a wooden spoon. Fill the shaker with ice, add the watermelon juice, tequila, lime juice, and agave syrup and shake vigorously. Strain into the tumbler. Garnish with the remaining cilantro sprig and serve.\u003c/p>\n\u003cp>\u003cstrong>Fresh watermelon juice\u003c/strong>\u003cbr>\nTo make the watermelon juice, scoop flesh from a ripe seedless watermelon, puree it in a blender until liquefied, and strain it through a fine-mesh sieve. Store in an airtight container in the refrigerator for no more than a day or two\u003c/p>\n\u003cul>\n\u003cstrong>Agave Syrup\u003c/strong>\n\u003cli>1 cup agave nectar\u003c/li>\n\u003cli>1 cup warm water\u003c/li>\n\u003c/ul>\n\u003cp>Mix together and strain through a fine-mesh sieve into a glass container with an airtight top. Store in the refrigerator. It should last indefinitely.\u003c/p>\n\u003cul>\n\u003cstrong>Chile salt\u003c/strong>\u003cbr>\nWe like to rub glass rims with a lemon wedge before dipping them in this salt to coat.\u003cbr>\n\u003cem>Makes a scant 1/2 cup\u003c/em>\n\u003cli>4 tablespoons kosher salt\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 tablespoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon chile powder\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a small bowl, whisk together the salt, paprika, cayenne, and chili powder, mixing well.\u003c/p>\n\n","blocks":[],"excerpt":"The Cal-Mex string of Tacolicious restaurants puts out a cookbook of its good-time recipes for tacos, tequila cocktails, and more. \r\n","status":"publish","parent":0,"modified":1410040186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":2076},"headData":{"title":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes | KQED","description":"The Cal-Mex string of Tacolicious restaurants puts out a cookbook of its good-time recipes for tacos, tequila cocktails, and more. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes","datePublished":"2014-09-03T17:11:50.000Z","dateModified":"2014-09-06T21:49:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86847 http://blogs.kqed.org/bayareabites/?p=86847","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/03/end-of-summer-tacos-and-tequila-tacolicious-cookbook-review/","disqusTitle":"End of Summer Tacos & Tequila: Tacolicious Cookbook Review and Recipes","path":"/bayareabites/86847/end-of-summer-tacos-and-tequila-tacolicious-cookbook-review","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sending the kids off to college? Packing up the lamps and extra silverware for their first on-their-own apartments? Do your Bay Area-bred offspring--and their future social lives--a favor by tossing in a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607745623/kqedorg-20\">Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More\u003c/a> by Sara Deseran with Joe Hargrave, Antelmo Faria, and Mike Barrow. Especially if they're moving to a place where bacon-wrapped hot dogs aren't grilled on the street to sate bar-hopping crowds, and a hangover isn't treated by a steaming bowl of birria, they'll need this book to show off to their new friends and chosen families just what makes San Francisco and its environs so great. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Book-Cover1000.jpg\" alt=\"tacolicious : festive recipes for Tacos, Snacks, Cocktails, and More. By Sara Deseran\" width=\"500\" class=\"aligncenter size-full wp-image-86998\">\u003c/a>\u003c/p>\n\u003cp>The serious attention that the \u003ca href=\"http://www.tacolicious.com\">Tacolicious\u003c/a> restaurants give their tacos, salsas, and more can get lost in the party atmosphere, but here, author, co-owner, and longtime Bay Area food writer and editor Sara Deseran blends lively writing about the restaurant's contemporary Cali-Mex approach with recipes ready to inspire easy entertaining, especially among taco-and-tequila-loving twentysomethings.\u003c/p>\n\u003cp>Tacolicious got its start as a weekly pop-up taco stand in 2009. At the time, Joe Hargrave owned Laiola, a Spanish restaurant in the Marina that had made a splash when it opened in 2007, only to start wilting when the recession hit in 2008. \u003c/p>\n\u003cfigure id=\"attachment_87001\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sara-Deseran1000.jpg\" alt=\"Author Sara Deseran. Photo: Alex Farnum\" width=\"250\" class=\"size-full wp-image-87001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Sara Deseran. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>As Deseran tells it, she and Hargrave (now her husband) had been traveling and eating around Mexico for years. But in early 2009, a trip to Mexico City opened their eyes to the chic, creative food happening there. (It didn't hurt that Rick Bayless had stopped into Laiola the day before their trip and offered a hand-written list of don't-miss hot spots). After years of seeking out and romanticizing street food, \"...suddenly, we were experiencing Mexican restaurants in Mexico that were as hip and urban as restaurants in any sophisticated city and were completely void of the cliches Americans love to import: mariachi bands, heavy wooden furniture, servers dressed in guayaberas. San Francisco needed a taste of it. Selfishly, we wanted it for ourselves.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When they got back, Hargrave got a call from Lulu Meyer at the Ferry Plaza Farmers' Market. Would Hargrave be interested in running a Spanish-food stall at the new Thursday lunchtime market? Inspired and rejuvenated by the trip, Hargrave offered to serve tacos instead. \u003c/p>\n\u003cp>Well, who doesn't love a taco? As lines grew at the market stand and seats languished at Laiola, Hargrave decided to swap tapas for tacos on New Year's Eve, 2009. Two weeks and a paint job later, the Chestnut Street restaurant had teal walls, new art, and a new name: Tacolicious. Soon, the first brick-and-mortar location was joined by three more in North Beach, the Mission and Palo Alto. The popular taco stand continues at the Ferry Plaza Thursday market. \u003c/p>\n\u003cp>At a recent launch party in the Mission, Deseran and Hargrave admitted that they had no idea how much work it would be putting the cookbook together. Deseran, the food editor at both San Francisco and 7x7 magazines (full disclosure: this reporter worked with her as a freelance restaurant reviewer at San Francisco in the late 1990s) as well the author of three previous cookbooks, found out the not-enough-hours-in-the-day way that writing a book about food she and her husband--and their kitchen staff--cared deeply about was a nail-biting proposition. The recipes had to work, and they had to be delicious enough to please both longtime restaurant customers and people who might never have heard of the place but just loved tacos and tequila. \u003c/p>\n\u003cp>As one might expect from a book written by a longtime food editor, the recipes--and stories--are meticulous and detailed. Tacos may be party food, but Deseran shows how careful attention to toasting spices, sourcing good tortillas, avoiding the microwave, and more can make the difference between memorable and merely belly-filling. \u003c/p>\n\u003cp>While the bulk of the book centers on tacos, there's also plenty of snacks and sides, from a spiced-up peanut-and-pumpkin-seed version of Chex Mix to empanadas, raw-tuna tostadas, tamales swathed in banana leaves, lime-drenched seafood cocktails, and sticky, lick-your-fingers tamarind-glazed pork ribs, followed by a plethora of tequila-spiked drinks and agua frescas, in nifty flavors like white nectarine-blueberry, cantaloupe-ginger, and cucumber-mint. \u003c/p>\n\u003cp>As a couple with decades of experience in San Francisco's tight-knit restaurant and food-media worlds, Deseran and Hargrave pull in plenty of locals, and local influences to show that what some taco purists dismiss as \"Marina Mexican\" actually comes from a pretty dedicated place. There's an interview with Teresa Pasion, general manager at La Palma, the longtime tortilleria on 24th Street where the restaurant gets its fresh tortillas, followed by torta-making tips from Armando Macuil, the owner of La Torta Gorda, where Deseran, Hargrave, and their three kids frequently hang out over nopales-and-pineapple agua frescas and Mexican sandwiches. It's all part of what Deseran describes as their \"unabashedly Californian take on Mexican food.\"\u003c/p>\n\u003cp>As a reporter, Deseran's happy to point out that some pairings--like chips and salsa--are much more American than Mexican. And she shares the story of how the old school hard-shell taco, that staple of family taco nights, became a multi-billion-dollar business. Seems that in 1951 Glen Bell, owner of a drive-in burger stand, started selling hard-shell tacos for less than a quarter apiece. By 1962, he launched his own eponymous taco stand, Taco Bell. By his death in 2010, there were over 5000 Taco Bells worldwide. (And yes, she includes a full Ortega-kit inspired DIY recipe.)\u003c/p>\n\u003cp>But the real charm of the book is its recipes: salsas galore, meaty braises that double as wintertime stews and make-ahead taco fillings, vegan and vegetarian options, even a handy chart detailing how to turn just about anything into a taco filling. And let's not forget the many, many ways to use up a twelve-pack of Tecate and a handle of Cuervo that this book offers, from chicken marinated in \"a shot and a beer\" to micheladas spiked with hot sauce and the irresistible, lipstick-pink watermelon cocktail they've dubbed the Lolita Squeeze (recipe below). Of course, there's also a short but info-packed introduction to the better tequilas and mezcals, with a brief explanation of how they're made and categorized. \u003c/p>\n\u003cp>Armed with this book and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/16/the-banh-mi-handbook-recipes-for-crazy-delicious-sandwiches-by-andrea-nguyen/\">The Banh Mi Handbook\u003c/a>, your kids will be throwing the best parties on the block. \u003c/p>\n\u003cfigure id=\"attachment_86999\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butternut-squash-pepitas-kale1000.jpg\" alt=\"Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-86999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash, kale, and crunchy pepitas taco. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut squash, kale, and crunchy pepitas taco\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don’t tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook’s tip: Some markets sell butternut squash already peeled and seeded and ready to go.\u003c/p>\n\u003cp>\u003cem>Makes about 12 tacos; serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Cashew Crema\u003c/em>\n\u003cli>2/3 cup raw cashews\u003c/li>\n\u003cli>1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes)\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Pumpkin Seeds\u003c/em> \n\u003cli>2 teaspoons vegetable oil\u003c/li>\n\u003cli>1/3 cup raw hulled pumpkin seeds\u003c/li>\n\u003cli>1/4 teaspoon cayenne pepper\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>Filling 2 tablespoons vegetable oil\u003c/li>\n\u003cli>3/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>3 cups 1/2-inch-diced butternut squash\u003c/li>\n\u003cli>1 teaspoon chile powder\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>4 cups finely chopped kale\u003c/li>\n\u003cli>Corn tortillas, warmed, for serving\u003c/li>\n\u003cli>Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely. In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.\u003c/li>\n\u003cli>To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.\u003c/li>\n\u003cli>To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt. Add the kale and cook, stirring, for about 1 minute, until it begins to wilt.\u003c/li>\n\u003cli>Remove from the heat, taste, and adjust the seasoning with salt if needed. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_87000\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/lolita-squeeze1000.jpg\" alt=\"Lolita Squeeze. Photo: Alex Farnum\" width=\"500\" class=\"size-full wp-image-87000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lolita Squeeze. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lolita Squeeze\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.\u003c/em>\u003c/p>\n\u003cp>Fresh watermelon juice is given the tequila treatment here for the ultimate refreshing summer cocktail. The juice is easy to make but doesn’t keep well, so make only as much as you can use within a day or so. The chile salt gives it a bit of a wake-up call, but you could skip it if you want something purely pretty in pink.\u003c/p>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chile salt (see below), for coating glass rim and flavoring\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>4 or 5 sprigs cilantro\u003c/li>\n\u003cli>2 ounces watermelon juice (see below)\u003c/li>\n\u003cli>2 ounces 100 percent agave tequila, preferably blanco\u003c/li>\n\u003cli>1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli>1/2 ounce agave syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Coat the rim of a 10-ounce tumbler with the salt, then fill the tumbler with ice. Put 3 or 4 of the cilantro sprigs and a pinch of the salt in a cocktail shaker and muddle together with a muddler or a wooden spoon. Fill the shaker with ice, add the watermelon juice, tequila, lime juice, and agave syrup and shake vigorously. Strain into the tumbler. Garnish with the remaining cilantro sprig and serve.\u003c/p>\n\u003cp>\u003cstrong>Fresh watermelon juice\u003c/strong>\u003cbr>\nTo make the watermelon juice, scoop flesh from a ripe seedless watermelon, puree it in a blender until liquefied, and strain it through a fine-mesh sieve. Store in an airtight container in the refrigerator for no more than a day or two\u003c/p>\n\u003cul>\n\u003cstrong>Agave Syrup\u003c/strong>\n\u003cli>1 cup agave nectar\u003c/li>\n\u003cli>1 cup warm water\u003c/li>\n\u003c/ul>\n\u003cp>Mix together and strain through a fine-mesh sieve into a glass container with an airtight top. Store in the refrigerator. It should last indefinitely.\u003c/p>\n\u003cul>\n\u003cstrong>Chile salt\u003c/strong>\u003cbr>\nWe like to rub glass rims with a lemon wedge before dipping them in this salt to coat.\u003cbr>\n\u003cem>Makes a scant 1/2 cup\u003c/em>\n\u003cli>4 tablespoons kosher salt\u003c/li>\n\u003cli>1 tablespoon sweet paprika\u003c/li>\n\u003cli>1 tablespoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon chile powder\u003c/li>\n\u003c/ul>\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>In a small bowl, whisk together the salt, paprika, cayenne, and chili powder, mixing well.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86847/end-of-summer-tacos-and-tequila-tacolicious-cookbook-review","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_1244","bayareabites_588","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_758","bayareabites_12057","bayareabites_9966","bayareabites_767","bayareabites_9268","bayareabites_2355"],"featImg":"bayareabites_87002","label":"bayareabites"},"bayareabites_64851":{"type":"posts","id":"bayareabites_64851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64851","score":null,"sort":[1373557324000]},"guestAuthors":[],"slug":"5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","title":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","publishDate":1373557324,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.","status":"publish","parent":0,"modified":1459359730,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":870},"headData":{"title":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin | KQED","description":"You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","datePublished":"2013-07-11T15:42:04.000Z","dateModified":"2016-03-30T17:42:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64851 http://blogs.kqed.org/bayareabites/?p=64851","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/11/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin/","disqusTitle":"5 Foods and Beverages that Nourish, Heal and Protect Your Skin","source":"Health and Nutrition","sourceUrl":"http://ww2.kqed.org/bayareabites/category/health-and-nutrition/","path":"/bayareabites/64851/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\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/64851/5-foods-and-beverages-that-nourish-heal-and-protect-your-skin","authors":["5402","5014"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_11984","bayareabites_125","bayareabites_11449","bayareabites_11395","bayareabites_876","bayareabites_1828","bayareabites_11983","bayareabites_8523","bayareabites_11220","bayareabites_1012","bayareabites_11982","bayareabites_2355"],"featImg":"bayareabites_64923","label":"source_bayareabites_64851"},"bayareabites_48197":{"type":"posts","id":"bayareabites_48197","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48197","score":null,"sort":[1346425200000]},"guestAuthors":[],"slug":"late-summer-recipe-round-up-tomatoes-melon-corn","title":"Late Summer Recipe Round Up: Tomatoes, Melon, Corn","publishDate":1346425200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Labor Day is creeping up, the kids are back in school, and Valencia Street's baristas have decamped for \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. By San Francisco's calendar, this means, finally, that summer's on its way. \u003c/p>\n\u003cp>Of course, when it comes to the growing season of the farms surrounding us, summer has been in full hot, sunny swing for months. All the time we were shivering under the 5 o'clock onslaught of wind and fog, tomatoes were reddening, corn kernels were filling out, milky and plump, and melon were getting sweeter by the hour. Which means, now that it's warm enough to picnic, at last, it's also the perfect time to make the most of summer's bounty. Here, Bay Area Bites' selection of delectable late-summer recipes for your patio-dining pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/04/recipe-tomato-pie-2-0/\">Tomato Pie\u003c/a> by Stephanie Hua\u003cbr>\nStephanie Hua missed her favorite Philly-style tomato pie, which she describes as \"a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce.\" This cheeseless pie is just the thing for vegans or the lactose-intolerant, since it's just a springy, focaccia-like crust topped with a thick slather of summery red sauce. Her secret? Roasting fresh tomatoes for 30 minutes to concentrate their flavor for the sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Early Girl Tomato Sauce\u003c/a> by Stephanie Hua\u003cbr>\nNow's the time to get great deals on tomatoes, whether you pick your own, get extras from your CSA farmer, or buy by the flat at the farmers' market. This Early Girl tomato sauce is Bay Area favorite for canning and freezing. For extra-intense flavor, look for dry-farmed Early Girl tomatoes. We especially like those grown by Tomatero Farm in Aptos. Sign up for their CSA veggie-box program, or look for them at the Alemany and Grand Lake Farmers' Markets on Saturday,or at the Temescal and Marin Civic Center Farmers' Market on Sunday. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BLT.jpg\" alt=\"BLT\" title=\"BLT\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14298\">\u003cbr>\n\u003cem>BLT with Oven-Roasted Cherry Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/16/b-l-oven-roasted-cherry-t/\">B, L, Oven-Roasted Cherry T\u003c/a> by Michael Procopio\u003cbr>\nWhat's the big deal about cherry tomatoes? Michael Procopio didn't know until the day when a chef colleague grabbed a double handful of tiny tomatoes, tossed them in a pie pan with salt, pepper, butter, and thyme and popped them in the oven. \"When they emerged,\" he wrote, \"They were heat-burst, saucy, and very, very tomato-y.\" Prepared like this, the tomatoes, not the bacon, get the spotlight for a change.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003cbr>\n\u003cem>Melon and Proscuitto Risotto\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">Melon Proscuitto Risotto\u003c/a> by Stephanie Hua\u003cbr>\nLove melon and proscuitto? Now you can have the same taste sensation in an fast and delicious entree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\" alt=\"gazpacho tomatoes\" title=\"gazpacho tomatoes\" width=\"241\" height=\"320\" class=\"alignnone size-full wp-image-48508\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes for Melon Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/08/20/gazpacho-shuna-athens-late-summer-fruit-version/\">Melon Gazpacho\u003c/a> by Shuna Lydon\u003cbr>\nIs it a salsa? A soup? A dessert? When Shuna Lydon worked in the kitchen at Citizen Cake and \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, she served it as all these things. However you use it, this heady, fragrant mix of melon, tomato, stone fruit, mango, and cucumber captures the essence of summer. Top it with a scoop of fruit sorbet for a cool vegan dessert; tumble its colorful dice atop grilled shrimp or fresh sardines for a fresh take on outdoor barbecue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003cbr>\n\u003cem>End of Summer Squid Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/03/end-of-summer-squid-salad/\">End of Summer Squid Salad\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThree kinds of melon, plus stir-fried squid, star in this refreshing Asian-inspired summer salad, sparked up with lime, chiles, cilantro, and Thai basil. And squid, which swims happily in Monterey Bay, is a particularly sustainable choice for local seafood. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-30233\">\u003c/a>\u003cbr>\n\u003cem>Watermelon Slushie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/\">DIY Watermelon Slushie\u003c/a> by Denise Santoro Lincoln\u003cbr>\nBetter than anything at 7-11, this summer cooler goes down easy on a sunny afternoon. Add a shot of tequila and a splash of Cointreau to make it into a grownups' frozen watermelon margarita, colorful as an Acupulco sunset. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">Summer Corn Salsa\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThrow some fresh Pacific salmon or arctic char on the grill, and top it with this fast Summer Corn Salsa. Serve with grilled polenta squares flecked with sauteed red peppers for a double corn delight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003cbr>\n\u003cem>Roasted Cream of Corn Chowder with Parsley Pistou\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/16/roasted-cream-of-corn-chowder-with-parsley-pistou/\">Roasted Cream of Corn Chowder with Parsley Pistou\u003c/a> by Denise Santoro Lincoln\u003cbr>\nWhen the sun goes down and the temperature drops, keep the taste of summer going with this rich and delicious Roasted Corn Chowder dotted with parsley pistou, a perfect August supper alongside an heirloom tomato and avocado salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003cbr>\n\u003cem>Corn Pudding\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">Corn Pudding\u003c/a> by Stephanie Rosenbaum\u003cbr>\nBefore autumn's shorter days and longer nights flip the switch on your backyard chickens' laying habits, make the most of summer's bounty of fresh eggs with this delectable savory pudding, studded with sweet fresh corn. Add a handful of fresh basil or a few fresh thyme leaves before baking to capture the scent of summer for your table. \u003c/p>\n\n","blocks":[],"excerpt":"Make the most of late summer's bounty with Bay Area Bites' round-up of delicious, easy recipes for tomatoes, melon, and corn. ","status":"publish","parent":0,"modified":1345694955,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":814},"headData":{"title":"Late Summer Recipe Round Up: Tomatoes, Melon, Corn | KQED","description":"Make the most of late summer's bounty with Bay Area Bites' round-up of delicious, easy recipes for tomatoes, melon, and corn. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Late Summer Recipe Round Up: Tomatoes, Melon, Corn","datePublished":"2012-08-31T15:00:00.000Z","dateModified":"2012-08-23T04:09:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48197 http://blogs.kqed.org/bayareabites/?p=48197","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/31/late-summer-recipe-round-up-tomatoes-melon-corn/","disqusTitle":"Late Summer Recipe Round Up: Tomatoes, Melon, Corn","path":"/bayareabites/48197/late-summer-recipe-round-up-tomatoes-melon-corn","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day is creeping up, the kids are back in school, and Valencia Street's baristas have decamped for \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. By San Francisco's calendar, this means, finally, that summer's on its way. \u003c/p>\n\u003cp>Of course, when it comes to the growing season of the farms surrounding us, summer has been in full hot, sunny swing for months. All the time we were shivering under the 5 o'clock onslaught of wind and fog, tomatoes were reddening, corn kernels were filling out, milky and plump, and melon were getting sweeter by the hour. Which means, now that it's warm enough to picnic, at last, it's also the perfect time to make the most of summer's bounty. Here, Bay Area Bites' selection of delectable late-summer recipes for your patio-dining pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/04/recipe-tomato-pie-2-0/\">Tomato Pie\u003c/a> by Stephanie Hua\u003cbr>\nStephanie Hua missed her favorite Philly-style tomato pie, which she describes as \"a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce.\" This cheeseless pie is just the thing for vegans or the lactose-intolerant, since it's just a springy, focaccia-like crust topped with a thick slather of summery red sauce. Her secret? Roasting fresh tomatoes for 30 minutes to concentrate their flavor for the sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9727.jpg\" alt=\"Early Girl Tomatoes\" title=\"Early Girl Tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17192\">\u003c/a>\u003cbr>\n\u003cem>24 lbs of Early Girl Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Early Girl Tomato Sauce\u003c/a> by Stephanie Hua\u003cbr>\nNow's the time to get great deals on tomatoes, whether you pick your own, get extras from your CSA farmer, or buy by the flat at the farmers' market. This Early Girl tomato sauce is Bay Area favorite for canning and freezing. For extra-intense flavor, look for dry-farmed Early Girl tomatoes. We especially like those grown by Tomatero Farm in Aptos. Sign up for their CSA veggie-box program, or look for them at the Alemany and Grand Lake Farmers' Markets on Saturday,or at the Temescal and Marin Civic Center Farmers' Market on Sunday. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BLT.jpg\" alt=\"BLT\" title=\"BLT\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14298\">\u003cbr>\n\u003cem>BLT with Oven-Roasted Cherry Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/16/b-l-oven-roasted-cherry-t/\">B, L, Oven-Roasted Cherry T\u003c/a> by Michael Procopio\u003cbr>\nWhat's the big deal about cherry tomatoes? Michael Procopio didn't know until the day when a chef colleague grabbed a double handful of tiny tomatoes, tossed them in a pie pan with salt, pepper, butter, and thyme and popped them in the oven. \"When they emerged,\" he wrote, \"They were heat-burst, saucy, and very, very tomato-y.\" Prepared like this, the tomatoes, not the bacon, get the spotlight for a change.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003cbr>\n\u003cem>Melon and Proscuitto Risotto\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">Melon Proscuitto Risotto\u003c/a> by Stephanie Hua\u003cbr>\nLove melon and proscuitto? Now you can have the same taste sensation in an fast and delicious entree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/gazpacho-4-723007.jpg\" alt=\"gazpacho tomatoes\" title=\"gazpacho tomatoes\" width=\"241\" height=\"320\" class=\"alignnone size-full wp-image-48508\">\u003c/a>\u003cbr>\n\u003cem>Tomatoes for Melon Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/08/20/gazpacho-shuna-athens-late-summer-fruit-version/\">Melon Gazpacho\u003c/a> by Shuna Lydon\u003cbr>\nIs it a salsa? A soup? A dessert? When Shuna Lydon worked in the kitchen at Citizen Cake and \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, she served it as all these things. However you use it, this heady, fragrant mix of melon, tomato, stone fruit, mango, and cucumber captures the essence of summer. Top it with a scoop of fruit sorbet for a cool vegan dessert; tumble its colorful dice atop grilled shrimp or fresh sardines for a fresh take on outdoor barbecue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003cbr>\n\u003cem>End of Summer Squid Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/03/end-of-summer-squid-salad/\">End of Summer Squid Salad\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThree kinds of melon, plus stir-fried squid, star in this refreshing Asian-inspired summer salad, sparked up with lime, chiles, cilantro, and Thai basil. And squid, which swims happily in Monterey Bay, is a particularly sustainable choice for local seafood. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-30233\">\u003c/a>\u003cbr>\n\u003cem>Watermelon Slushie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/\">DIY Watermelon Slushie\u003c/a> by Denise Santoro Lincoln\u003cbr>\nBetter than anything at 7-11, this summer cooler goes down easy on a sunny afternoon. Add a shot of tequila and a splash of Cointreau to make it into a grownups' frozen watermelon margarita, colorful as an Acupulco sunset. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">Summer Corn Salsa\u003c/a> by Stephanie Rosenbaum\u003cbr>\nThrow some fresh Pacific salmon or arctic char on the grill, and top it with this fast Summer Corn Salsa. Serve with grilled polenta squares flecked with sauteed red peppers for a double corn delight. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003cbr>\n\u003cem>Roasted Cream of Corn Chowder with Parsley Pistou\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/16/roasted-cream-of-corn-chowder-with-parsley-pistou/\">Roasted Cream of Corn Chowder with Parsley Pistou\u003c/a> by Denise Santoro Lincoln\u003cbr>\nWhen the sun goes down and the temperature drops, keep the taste of summer going with this rich and delicious Roasted Corn Chowder dotted with parsley pistou, a perfect August supper alongside an heirloom tomato and avocado salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003cbr>\n\u003cem>Corn Pudding\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">Corn Pudding\u003c/a> by Stephanie Rosenbaum\u003cbr>\nBefore autumn's shorter days and longer nights flip the switch on your backyard chickens' laying habits, make the most of summer's bounty of fresh eggs with this delectable savory pudding, studded with sweet fresh corn. Add a handful of fresh basil or a few fresh thyme leaves before baking to capture the scent of summer for your table. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48197/late-summer-recipe-round-up-tomatoes-melon-corn","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_95","bayareabites_12"],"tags":["bayareabites_515","bayareabites_8423","bayareabites_218","bayareabites_453","bayareabites_2355"],"featImg":"bayareabites_48520","label":"bayareabites"},"bayareabites_30221":{"type":"posts","id":"bayareabites_30221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30221","score":null,"sort":[1310500800000]},"guestAuthors":[],"slug":"watermelon-slushies","title":"DIY Watermelon Slushies","publishDate":1310500800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n","blocks":[],"excerpt":"No matter what you call them -- ICEEs, Slurpees or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.","status":"publish","parent":0,"modified":1310533725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":656},"headData":{"title":"DIY Watermelon Slushies | KQED","description":"No matter what you call them -- ICEEs, Slurpees or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Watermelon Slushies","datePublished":"2011-07-12T20:00:00.000Z","dateModified":"2011-07-13T05:08:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30221 http://blogs.kqed.org/bayareabites/?p=30221","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/","disqusTitle":"DIY Watermelon Slushies","path":"/bayareabites/30221/watermelon-slushies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\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>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30221/watermelon-slushies","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1246"],"tags":["bayareabites_8231","bayareabites_9501","bayareabites_305","bayareabites_2355"],"featImg":"bayareabites_30233","label":"bayareabites"},"bayareabites_17450":{"type":"posts","id":"bayareabites_17450","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17450","score":null,"sort":[1286127283000]},"guestAuthors":[],"slug":"end-of-summer-squid-salad","title":"End of Summer Squid Salad","publishDate":1286127283,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003c/p>\n\u003cp>At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and mild, even balmy nights. At midday, you might think you're still ankle-deep in August, ice-chunked agua fresca in your hand, shorts cresting your thighs and flip-flops on your feet. \u003c/p>\n\u003cp>Stroll a few hours closer to sunset, though, and you can feel it: the days are shorter, the nights drawing in. A long wet spring and a lingering cold summer meant everything was slow to arrive this year. Which means we've got the bounty of both summer and fall happening all at once, the vivid reds and oranges of winter squash making a brilliant splash against the sun-painted golds of the Autumn Flame peaches and Emerald Beaut plums. \u003c/p>\n\u003cp>Normally, my East Coast-bred internal clock is turning towards the deeper, richer foods of autumn by now, the pears and apples, figs and kabocha squash and multi-hued carrots. But this year, there's still a little more precious summer to bask in, a few more strappy sundresses to take out for a spin. \u003c/p>\n\u003cp>Not to mention more watermelon to enjoy. Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Watermelon, zucchini, cucumbers of all shapes, and sweet-fleshed melons are still piled high at Berkeley Bowl and the Temescal and Lakeshore Farmer's Markets. Some are sugary and dripping-luscious, others cool and crisp, but all share a botanical family, the Curcurbitacea, which also includes the vast array of hard-shelled winter squashes, from lumpy-bumpy gourds to acorn squash to Halloween pumpkins. Watermelons and pumpkins, seedy sisters under the skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There will be dark months ahead to welcome the comforting starch of the hard squashes. Right now, these last hot days demand something piquant and refreshing, rolling like a breeze over your tongue. Ceviche, gazpacho, lemonade, the tangy brine of seafood. Waiting for the bus on a hot Oakland sidewalk, I think longingly of a salad I had at the now-closed Chickenbone Cafe in Brooklyn on a hot July night. The chef, Zak Pelaccio, who'd trained at the French Laundry, built a crisscross stack of watermelon batons topped with whorls of grilled squid, interspersed with frilled shreds of mint and cilantro, salty bits of feta, and down at the bottom, tiny, tiny sweet-sour cubes of pickled watermelon rind. It was delicious, and also witty: watermelon two ways, both of them unexpected.\u003c/p>\n\u003cp>And then there was Bangkok melon salad created by John Beardsley when he was the chef at Ponzu in the Tenderloin a decade or so ago, an irresistible mix of honeydew and cantaloupe tossed with fresh ginger, lemongrass, lime, Thai basil and fresh chiles. (Yes, when it comes to deliciousness in all its forms, my palate's memory is a long one, its recall effortless.)\u003c/p>\n\u003cp>Yes, as cooks in hot climates know, melon goes better with salt and savory than you might think. Think of the Greeks' \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/\">watermelon-and-feta salads\u003c/a>, or the Italians' classic, unbeatable combination of ripe cantaloupe veiled in sheer slices of prosciutto. \u003c/p>\n\u003cp>What you want with melon is something salty and a little sweet--that proscuitto, for example, or seafood that lies somewhere between silky and bouncy, like shrimp, octopus, scallops, or squid. \u003c/p>\n\u003cp>Squid is a particularly fine choice here. The locally caught stocks around Monterey Bay replenish themselves easily. Squid is cheap and adapts easily to a host of flavorings and ethnic bents, equally at home in a soy-saucy stir-fry as in a garlicky tomato sauce. \u003c/p>\n\u003cp>Like I said, squid is inexpensive. Whole, it can run as little as $2/lb; cleaned, $4 or $5/lb. Which kind you buy depends quite frankly on your tolerance for squid eyes, guts, and goo. I vowed, after cleaning my first bowlful of squid sometime back in 1991, that my first time would also be my last. But somehow I came home with a pound of complete squids last night, eyes and all. It's still, shall we say, a visceral process, but possible, if you're really committed to having a hands-on, tentacle-to-tail relationship with your squid. A sharp knife, some loud music, and someone ready to take out the garbage immediately afterwards all helps. Start with about 1 1/2 lbs if you're buying whole squid, to account for all the innards you'll be discarding.\u003c/p>\n\u003cp>So, here goes: Rinse squid well. If desired, trim off the tentacles (the bits on the top of the head that look like crazy hair) and set aside. There's no real neck to go by, but cut off what passes for a head below the eyes and discard. Reach into the body and pull out the hard, spine-like quill. Starting from the tip, squeeze downward toward the open end like you’re squeezing a tube of toothpaste. Squeeze out whatever's inside, rinsing frequently. Peel off the thin speckled membrane from the body. Trim off the triangular-shaped wings. \u003c/p>\n\u003cp>Once the body is reduced to a clean, translucent tube, slice it into thin rings. Repeat as needed. Pile rings and tentacles into a colander and rinse thoroughly one more time. (Children with a high gross-out tolerance may find this whole process amusing, and should be put to work immediately.) Pat dry. \u003c/p>\n\u003cp>If you have a mandoline, use it to make pretty, translucent ribbons of cucumber and radish, and see-through slices of red onion. As for cucumbers, the thin-skinned Armenian or Persian ones are particularly nice, since they tend to be less watery and seedy than your typical waxed-up supermarket cuke. You could also use a few small pickling or Kirby cukes instead. \u003c/p>\n\u003cp>\u003cstrong>End of Summer Squid Salad\u003c/strong>\u003cbr>\nYou can mix and match melons to your taste and visual sensibility. I like some combination of watermelon, honeydew, and cantaloupe, but experiment with whatever you find the most pleasing. You can chill this salad for a few hours before serving, but it's best the day it's made. A mix of lime and lemon juice is fine, if that's what you've got on hand, but don't, under any circumstances, use bottled lemon or lime juice. Not even the organic kind! They all taste like bitter battery acid and will wreck your beautiful salad. \u003c/p>\n\u003cp>\u003cstrong>Serves 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small red onion, peeled and sliced very thin\u003cbr>\n6 cups mixed melon chunks\u003cbr>\n1 large or two small cucumbers, peeled if waxed, thinly sliced\u003cbr>\na handful of radishes, trimmed and thinly sliced\u003cbr>\n1 lb cleaned squid, including tentacles if desired, bodies cut into thin rings\u003cbr>\n2 tsp Thai fish sauce, or to taste\u003cbr>\na small handful of chopped roasted, salted peanuts or cashews\u003cbr>\n1 jalapeno or serrano chile, green or red, sliced very thinly\u003cbr>\n2 tsp peanut or canola oil\u003cbr>\n2 or 3 limes\u003cbr>\n1 tbsp honey, if needed\u003cbr>\ngenerous handful of Thai basil, mint, and/or cilantro, or a combination, roughly chopped \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, cover onion slices with ice water, and set aside.\u003c/p>\n\u003cp>2. Toss melon, cucumbers, and radish together with juice of 1 lime. Refrigerate. \u003c/p>\n\u003cp>3. Toss squid with fish sauce, nuts, and chiles. \u003c/p>\n\u003cp>4. In a wok or saucepan over medium-high heat, heat oil until very hot. Add squid mixture and cook, stirring, until just opaque, firm but not rubbery. This should take less than a minute. Remove from heat and add juice of 1 lime. \u003c/p>\n\u003cp>6. Drain onions, rinse, and add to melon mixture. Add squid and chopped herbs. Toss and taste for seasoning, adding more lime juice or fish sauce to taste. If it seems too tart, add honey to taste. Divide between plates and serve. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Want to know more about local melons? The Crane family farm, longtime Sonoma melon growers, is offering a \u003ca href=\"http://www.sotoyomercd.org/events.html#CraneFarm\">tour and tasting\u003c/a> on Saturday, Oct. 9th, 2pm-4pm. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Even as the days shorten and the nights draw in, there's still a handful of balmy days to enjoy. Bask in the last days of summer with this refreshing Thai-inspired squid and melon salad. ","status":"publish","parent":0,"modified":1345693931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1346},"headData":{"title":"End of Summer Squid Salad | KQED","description":"Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Even as the days shorten and the nights draw in, there's still a handful of balmy days to enjoy. Bask in the last days of summer with this refreshing Thai-inspired squid and melon salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"End of Summer Squid Salad","datePublished":"2010-10-03T17:34:43.000Z","dateModified":"2012-08-23T03:52:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17450 http://blogs.kqed.org/bayareabites/?p=17450","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/03/end-of-summer-squid-salad/","disqusTitle":"End of Summer Squid Salad","path":"/bayareabites/17450/end-of-summer-squid-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003c/p>\n\u003cp>At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and mild, even balmy nights. At midday, you might think you're still ankle-deep in August, ice-chunked agua fresca in your hand, shorts cresting your thighs and flip-flops on your feet. \u003c/p>\n\u003cp>Stroll a few hours closer to sunset, though, and you can feel it: the days are shorter, the nights drawing in. A long wet spring and a lingering cold summer meant everything was slow to arrive this year. Which means we've got the bounty of both summer and fall happening all at once, the vivid reds and oranges of winter squash making a brilliant splash against the sun-painted golds of the Autumn Flame peaches and Emerald Beaut plums. \u003c/p>\n\u003cp>Normally, my East Coast-bred internal clock is turning towards the deeper, richer foods of autumn by now, the pears and apples, figs and kabocha squash and multi-hued carrots. But this year, there's still a little more precious summer to bask in, a few more strappy sundresses to take out for a spin. \u003c/p>\n\u003cp>Not to mention more watermelon to enjoy. Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Watermelon, zucchini, cucumbers of all shapes, and sweet-fleshed melons are still piled high at Berkeley Bowl and the Temescal and Lakeshore Farmer's Markets. Some are sugary and dripping-luscious, others cool and crisp, but all share a botanical family, the Curcurbitacea, which also includes the vast array of hard-shelled winter squashes, from lumpy-bumpy gourds to acorn squash to Halloween pumpkins. Watermelons and pumpkins, seedy sisters under the skin. \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>There will be dark months ahead to welcome the comforting starch of the hard squashes. Right now, these last hot days demand something piquant and refreshing, rolling like a breeze over your tongue. Ceviche, gazpacho, lemonade, the tangy brine of seafood. Waiting for the bus on a hot Oakland sidewalk, I think longingly of a salad I had at the now-closed Chickenbone Cafe in Brooklyn on a hot July night. The chef, Zak Pelaccio, who'd trained at the French Laundry, built a crisscross stack of watermelon batons topped with whorls of grilled squid, interspersed with frilled shreds of mint and cilantro, salty bits of feta, and down at the bottom, tiny, tiny sweet-sour cubes of pickled watermelon rind. It was delicious, and also witty: watermelon two ways, both of them unexpected.\u003c/p>\n\u003cp>And then there was Bangkok melon salad created by John Beardsley when he was the chef at Ponzu in the Tenderloin a decade or so ago, an irresistible mix of honeydew and cantaloupe tossed with fresh ginger, lemongrass, lime, Thai basil and fresh chiles. (Yes, when it comes to deliciousness in all its forms, my palate's memory is a long one, its recall effortless.)\u003c/p>\n\u003cp>Yes, as cooks in hot climates know, melon goes better with salt and savory than you might think. Think of the Greeks' \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/\">watermelon-and-feta salads\u003c/a>, or the Italians' classic, unbeatable combination of ripe cantaloupe veiled in sheer slices of prosciutto. \u003c/p>\n\u003cp>What you want with melon is something salty and a little sweet--that proscuitto, for example, or seafood that lies somewhere between silky and bouncy, like shrimp, octopus, scallops, or squid. \u003c/p>\n\u003cp>Squid is a particularly fine choice here. The locally caught stocks around Monterey Bay replenish themselves easily. Squid is cheap and adapts easily to a host of flavorings and ethnic bents, equally at home in a soy-saucy stir-fry as in a garlicky tomato sauce. \u003c/p>\n\u003cp>Like I said, squid is inexpensive. Whole, it can run as little as $2/lb; cleaned, $4 or $5/lb. Which kind you buy depends quite frankly on your tolerance for squid eyes, guts, and goo. I vowed, after cleaning my first bowlful of squid sometime back in 1991, that my first time would also be my last. But somehow I came home with a pound of complete squids last night, eyes and all. It's still, shall we say, a visceral process, but possible, if you're really committed to having a hands-on, tentacle-to-tail relationship with your squid. A sharp knife, some loud music, and someone ready to take out the garbage immediately afterwards all helps. Start with about 1 1/2 lbs if you're buying whole squid, to account for all the innards you'll be discarding.\u003c/p>\n\u003cp>So, here goes: Rinse squid well. If desired, trim off the tentacles (the bits on the top of the head that look like crazy hair) and set aside. There's no real neck to go by, but cut off what passes for a head below the eyes and discard. Reach into the body and pull out the hard, spine-like quill. Starting from the tip, squeeze downward toward the open end like you’re squeezing a tube of toothpaste. Squeeze out whatever's inside, rinsing frequently. Peel off the thin speckled membrane from the body. Trim off the triangular-shaped wings. \u003c/p>\n\u003cp>Once the body is reduced to a clean, translucent tube, slice it into thin rings. Repeat as needed. Pile rings and tentacles into a colander and rinse thoroughly one more time. (Children with a high gross-out tolerance may find this whole process amusing, and should be put to work immediately.) Pat dry. \u003c/p>\n\u003cp>If you have a mandoline, use it to make pretty, translucent ribbons of cucumber and radish, and see-through slices of red onion. As for cucumbers, the thin-skinned Armenian or Persian ones are particularly nice, since they tend to be less watery and seedy than your typical waxed-up supermarket cuke. You could also use a few small pickling or Kirby cukes instead. \u003c/p>\n\u003cp>\u003cstrong>End of Summer Squid Salad\u003c/strong>\u003cbr>\nYou can mix and match melons to your taste and visual sensibility. I like some combination of watermelon, honeydew, and cantaloupe, but experiment with whatever you find the most pleasing. You can chill this salad for a few hours before serving, but it's best the day it's made. A mix of lime and lemon juice is fine, if that's what you've got on hand, but don't, under any circumstances, use bottled lemon or lime juice. Not even the organic kind! They all taste like bitter battery acid and will wreck your beautiful salad. \u003c/p>\n\u003cp>\u003cstrong>Serves 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small red onion, peeled and sliced very thin\u003cbr>\n6 cups mixed melon chunks\u003cbr>\n1 large or two small cucumbers, peeled if waxed, thinly sliced\u003cbr>\na handful of radishes, trimmed and thinly sliced\u003cbr>\n1 lb cleaned squid, including tentacles if desired, bodies cut into thin rings\u003cbr>\n2 tsp Thai fish sauce, or to taste\u003cbr>\na small handful of chopped roasted, salted peanuts or cashews\u003cbr>\n1 jalapeno or serrano chile, green or red, sliced very thinly\u003cbr>\n2 tsp peanut or canola oil\u003cbr>\n2 or 3 limes\u003cbr>\n1 tbsp honey, if needed\u003cbr>\ngenerous handful of Thai basil, mint, and/or cilantro, or a combination, roughly chopped \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, cover onion slices with ice water, and set aside.\u003c/p>\n\u003cp>2. Toss melon, cucumbers, and radish together with juice of 1 lime. Refrigerate. \u003c/p>\n\u003cp>3. Toss squid with fish sauce, nuts, and chiles. \u003c/p>\n\u003cp>4. In a wok or saucepan over medium-high heat, heat oil until very hot. Add squid mixture and cook, stirring, until just opaque, firm but not rubbery. This should take less than a minute. Remove from heat and add juice of 1 lime. \u003c/p>\n\u003cp>6. Drain onions, rinse, and add to melon mixture. Add squid and chopped herbs. Toss and taste for seasoning, adding more lime juice or fish sauce to taste. If it seems too tart, add honey to taste. Divide between plates and serve. \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>Want to know more about local melons? The Crane family farm, longtime Sonoma melon growers, is offering a \u003ca href=\"http://www.sotoyomercd.org/events.html#CraneFarm\">tour and tasting\u003c/a> on Saturday, Oct. 9th, 2pm-4pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17450/end-of-summer-squid-salad","authors":["5038"],"categories":["bayareabites_12"],"tags":["bayareabites_8423","bayareabites_1815","bayareabites_2839","bayareabites_218","bayareabites_2355","bayareabites_2352"],"label":"bayareabites"},"bayareabites_5036":{"type":"posts","id":"bayareabites_5036","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5036","score":null,"sort":[1246630625000]},"guestAuthors":[],"slug":"happy-4th-from-my-village-to-yours","title":"Happy 4th: From My Village to Yours.","publishDate":1246630625,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n","blocks":[],"excerpt":"Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\r\n\r\n\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\r\n\r\nThese men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. The have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\r\n\r\nAnd I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\r\n","status":"publish","parent":0,"modified":1550601666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":670},"headData":{"title":"Happy 4th: From My Village to Yours. | KQED","description":"Where I work, there are a small handful of men who occasionally begin their sentences with the phrase "In my village..."\r\n\r\n"In my village, we have a festival." "In my village, we would never treat an octopus in such a way."\r\n\r\nThese men can get away with saying such things as easily as they can get away with calling women "baby" because they are Greek. The have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\r\n\r\nAnd I have always been a little bit jealous. If I were to ever pepper my sentences with the words "In my village..." People would most likely assume it was Greenwich Village. And I can just forget about using the word "baby." Ever.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Happy 4th: From My Village to Yours.","datePublished":"2009-07-03T14:17:05.000Z","dateModified":"2019-02-19T18:41:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5036 http://blogs.kqed.org/bayareabites/?p=5036","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/","disqusTitle":"Happy 4th: From My Village to Yours.","path":"/bayareabites/5036/happy-4th-from-my-village-to-yours","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\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>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5036/happy-4th-from-my-village-to-yours","authors":["5017"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2354","bayareabites_151","bayareabites_2357","bayareabites_2353","bayareabites_14738","bayareabites_2355","bayareabites_2352"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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