Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise
2nd Annual Good Food Awards
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Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n","status":"publish","parent":0,"modified":1399562072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1101},"headData":{"title":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise | KQED","description":"Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81166 http://blogs.kqed.org/bayareabites/?p=81166","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/06/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise/","disqusTitle":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise","path":"/bayareabites/81166/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\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>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\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>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81166/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","authors":["5485"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_587","bayareabites_13312","bayareabites_3997","bayareabites_13311","bayareabites_3743","bayareabites_2633","bayareabites_1190"],"featImg":"bayareabites_81296","label":"bayareabites"},"bayareabites_37667":{"type":"posts","id":"bayareabites_37667","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37667","score":null,"sort":[1326655426000]},"guestAuthors":[],"slug":"2nd-annual-good-food-awards","title":"2nd Annual Good Food Awards","publishDate":1326655426,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n","blocks":[],"excerpt":"Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!","status":"publish","parent":0,"modified":1326848088,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1143},"headData":{"title":"2nd Annual Good Food Awards | KQED","description":"Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"37667 http://blogs.kqed.org/bayareabites/?p=37667","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/15/2nd-annual-good-food-awards/","disqusTitle":"2nd Annual Good Food Awards","path":"/bayareabites/37667/2nd-annual-good-food-awards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \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>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37667/2nd-annual-good-food-awards","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_1244","bayareabites_2638","bayareabites_50","bayareabites_1875","bayareabites_90","bayareabites_60","bayareabites_1248"],"tags":["bayareabites_14753","bayareabites_587","bayareabites_10080","bayareabites_10077","bayareabites_10078","bayareabites_8828","bayareabites_347","bayareabites_10076","bayareabites_1293","bayareabites_2153","bayareabites_10079","bayareabites_3369"],"featImg":"bayareabites_37686","label":"bayareabites"},"bayareabites_18187":{"type":"posts","id":"bayareabites_18187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18187","score":null,"sort":[1288629068000]},"guestAuthors":[],"slug":"commonwealth-club-hosts-food-photography-panel","title":"Commonwealth Club Hosts Food Photography Panel","publishDate":1288629068,"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/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ","status":"publish","parent":0,"modified":1288675961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1319},"headData":{"title":"Commonwealth Club Hosts Food Photography Panel | KQED","description":"Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18187 http://blogs.kqed.org/bayareabites/?p=18187","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/01/commonwealth-club-hosts-food-photography-panel/","disqusTitle":"Commonwealth Club Hosts Food Photography Panel","path":"/bayareabites/18187/commonwealth-club-hosts-food-photography-panel","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/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \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/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18187/commonwealth-club-hosts-food-photography-panel","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_587","bayareabites_1268","bayareabites_3609"],"label":"bayareabites"},"bayareabites_815":{"type":"posts","id":"bayareabites_815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"815","score":null,"sort":[1198180980000]},"guestAuthors":[],"slug":"menu-for-hope-just-2-days-left","title":"Menu for Hope: Just 2 Days Left...","publishDate":1198180980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1198180980,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":435},"headData":{"title":"Menu for Hope: Just 2 Days Left... | KQED","description":"You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. As you already know, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked The","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"815 http://blogs.kqed.org/bayareabites/2007/12/20/menu-for-hope-just-2-days-left/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/20/menu-for-hope-just-2-days-left/","disqusTitle":"Menu for Hope: Just 2 Days Left...","path":"/bayareabites/815/menu-for-hope-just-2-days-left","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\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>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/815/menu-for-hope-just-2-days-left","authors":["5021"],"categories":["bayareabites_109","bayareabites_90"],"tags":["bayareabites_604","bayareabites_603","bayareabites_587","bayareabites_110","bayareabites_586","bayareabites_58"],"label":"bayareabites"},"bayareabites_808":{"type":"posts","id":"bayareabites_808","meta":{"index":"posts_1591205157","site":"bayareabites","id":"808","score":null,"sort":[1197386640000]},"guestAuthors":[],"slug":"menu-for-hope-food-bloggers-give-back","title":"Menu for Hope: Food Bloggers give Back","publishDate":1197386640,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the annual highlights in the food blog community is \u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Menu for Hope\u003c/a> - a fundraising event that raises money for the \u003cstrong>\u003ca href=\"http://www.wfp.org/english/\">World Food Programme\u003c/a>\u003c/strong>, a United Nations Food Aid Agency. Annually, the event is hosted by Pim Techamuanvivit from \u003cstrong>\u003ca href=\"http://www.chezpim.com/\">Chez Pim\u003c/a>\u003c/strong>. Last year, Menu for Hope raised an astonishing $60,000.\u003c/p>\n\u003cp>The funds this year will be going to a school lunch program in Lesotho, Africa. According to Pim, the Lesotho program is focusing on \"buying food locally to support local farmers and the local economy\". (Do I have to tell you how excited I am about this program?)\u003c/p>\n\u003cp>Food bloggers around the world offer prizes -- everything from cookbooks to fully cooked meals -- that are bid on by donors who donate $10 per virtual raffle ticket. A full list of prizes can be found on the \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Chez Pim site\u003c/a>\u003c/strong>. As of this morning, over $7,000 has already been donated to this year's event.\u003c/p>\n\u003cp>Each year, the Bay Area boasts some prizes that can only be claimed if you live in the area or if you travel here to get your prize. Here are some of my favorites so far (along with the prize code in parenthesis):\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marriedwithdinner.com/2007/12/10/menu-for-hope-prize-3/\">(UW08) Custom Mixology Service\u003c/a>\u003c/strong>\u003cbr>Anita and Cameron from Married with Dinner often feature amazing drinks and spirits on their blog. Win their prize and they will work with you and come to your home to create delightful cocktails for you and 12 guests.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/12/english-afternoon-tea-for-cause.html\">(UW32) English Afternoon Tea\u003c/a>\u003c/strong>\u003cbr>This year, Sam from Becks and Posh is offering a tiered prize. If the total amount donated to her prize is over $2,500 and you live in or can travel to the Bay Area, she and \u003cstrong>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a>\u003c/strong> will host an English Afternoon Tea for you and your friends.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chezpim.com/\">(UW10) Dinner for 2 with wine pairing and a private tour of Manresa's biodynamic garden with chef David Kinch.\u003c/a>\u003c/strong>\u003cbr>Pim is offering this prize with her partner, David Kinch and it involves dinner at one of the most lauded restaurants in the country.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bunrab.com/\">(UW04) Boccalone Boar Sacchetto of artisan salumi\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a>\u003c/strong> is a new entrant on the local salami scene, and the Bunrabs are offering this gift courtesy of Boccalone. Prize must be picked up at the Oakland or San Francisco Salumi Society gathering.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lunchinabox.net/2007/12/10/menu-for-hope-4/\">(UW18) Bento Box and Tour of SF Japantown with Lunch in a Box\u003c/a>\u003c/strong>.\u003cbr>Biggie, the blogger at Lunch in a Box, is a person who I'd like to explore Japantown with. She's fluent in Japanese and could probably explain many of unidentifiable Japanese foods to me.\u003c/p>\n\u003cp>You can find other gifts donated by West Coast bloggers (including our own \u003ca href=\"http://cookingwithamy.blogspot.com/2007/12/menu-for-hope-cozy-comforts-prize.html\">Amy Sherman\u003c/a>) at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>.\u003c/p>\n\u003cp>Nuts and Bolts of participating:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Donating started yesterday and continues through December 21.\u003cbr>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots).\u003cbr>- Check back on January 9 to see if you've won!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1197386640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":526},"headData":{"title":"Menu for Hope: Food Bloggers give Back | KQED","description":"One of the annual highlights in the food blog community is Menu for Hope - a fundraising event that raises money for the World Food Programme, a United Nations Food Aid Agency. Annually, the event is hosted by Pim Techamuanvivit from Chez Pim. Last year, Menu for Hope raised an astonishing $60,000. The funds this","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"808 http://blogs.kqed.org/bayareabites/2007/12/11/menu-for-hope-food-bloggers-give-back/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/11/menu-for-hope-food-bloggers-give-back/","disqusTitle":"Menu for Hope: Food Bloggers give Back","path":"/bayareabites/808/menu-for-hope-food-bloggers-give-back","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the annual highlights in the food blog community is \u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Menu for Hope\u003c/a> - a fundraising event that raises money for the \u003cstrong>\u003ca href=\"http://www.wfp.org/english/\">World Food Programme\u003c/a>\u003c/strong>, a United Nations Food Aid Agency. Annually, the event is hosted by Pim Techamuanvivit from \u003cstrong>\u003ca href=\"http://www.chezpim.com/\">Chez Pim\u003c/a>\u003c/strong>. Last year, Menu for Hope raised an astonishing $60,000.\u003c/p>\n\u003cp>The funds this year will be going to a school lunch program in Lesotho, Africa. According to Pim, the Lesotho program is focusing on \"buying food locally to support local farmers and the local economy\". (Do I have to tell you how excited I am about this program?)\u003c/p>\n\u003cp>Food bloggers around the world offer prizes -- everything from cookbooks to fully cooked meals -- that are bid on by donors who donate $10 per virtual raffle ticket. A full list of prizes can be found on the \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Chez Pim site\u003c/a>\u003c/strong>. As of this morning, over $7,000 has already been donated to this year's event.\u003c/p>\n\u003cp>Each year, the Bay Area boasts some prizes that can only be claimed if you live in the area or if you travel here to get your prize. Here are some of my favorites so far (along with the prize code in parenthesis):\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>\u003ca href=\"http://marriedwithdinner.com/2007/12/10/menu-for-hope-prize-3/\">(UW08) Custom Mixology Service\u003c/a>\u003c/strong>\u003cbr>Anita and Cameron from Married with Dinner often feature amazing drinks and spirits on their blog. Win their prize and they will work with you and come to your home to create delightful cocktails for you and 12 guests.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/12/english-afternoon-tea-for-cause.html\">(UW32) English Afternoon Tea\u003c/a>\u003c/strong>\u003cbr>This year, Sam from Becks and Posh is offering a tiered prize. If the total amount donated to her prize is over $2,500 and you live in or can travel to the Bay Area, she and \u003cstrong>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a>\u003c/strong> will host an English Afternoon Tea for you and your friends.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chezpim.com/\">(UW10) Dinner for 2 with wine pairing and a private tour of Manresa's biodynamic garden with chef David Kinch.\u003c/a>\u003c/strong>\u003cbr>Pim is offering this prize with her partner, David Kinch and it involves dinner at one of the most lauded restaurants in the country.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bunrab.com/\">(UW04) Boccalone Boar Sacchetto of artisan salumi\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a>\u003c/strong> is a new entrant on the local salami scene, and the Bunrabs are offering this gift courtesy of Boccalone. Prize must be picked up at the Oakland or San Francisco Salumi Society gathering.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lunchinabox.net/2007/12/10/menu-for-hope-4/\">(UW18) Bento Box and Tour of SF Japantown with Lunch in a Box\u003c/a>\u003c/strong>.\u003cbr>Biggie, the blogger at Lunch in a Box, is a person who I'd like to explore Japantown with. She's fluent in Japanese and could probably explain many of unidentifiable Japanese foods to me.\u003c/p>\n\u003cp>You can find other gifts donated by West Coast bloggers (including our own \u003ca href=\"http://cookingwithamy.blogspot.com/2007/12/menu-for-hope-cozy-comforts-prize.html\">Amy Sherman\u003c/a>) at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>.\u003c/p>\n\u003cp>Nuts and Bolts of participating:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Donating started yesterday and continues through December 21.\u003cbr>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots).\u003cbr>- Check back on January 9 to see if you've won!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/808/menu-for-hope-food-bloggers-give-back","authors":["5019"],"tags":["bayareabites_587","bayareabites_78","bayareabites_586"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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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. 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