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I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_120033":{"type":"posts","id":"bayareabites_120033","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120033","score":null,"sort":[1503581292000]},"guestAuthors":[],"slug":"kristen-rasmussen-creates-smorrebrod-sandwiches-with-a-west-coast-spin","title":"Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin","publishDate":1503581292,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n","blocks":[],"excerpt":"Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ","status":"publish","parent":0,"modified":1503710492,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1192},"headData":{"title":"Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin | KQED","description":"Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin","datePublished":"2017-08-24T13:28:12.000Z","dateModified":"2017-08-26T01:21:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120033 https://ww2.kqed.org/bayareabites/?p=120033","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/24/kristen-rasmussen-creates-smorrebrod-sandwiches-with-a-west-coast-spin/","disqusTitle":"Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/120033/kristen-rasmussen-creates-smorrebrod-sandwiches-with-a-west-coast-spin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\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>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120033/kristen-rasmussen-creates-smorrebrod-sandwiches-with-a-west-coast-spin","authors":["5283"],"categories":["bayareabites_109","bayareabites_264","bayareabites_2638","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_1763","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_9960","bayareabites_472","bayareabites_15943","bayareabites_4043","bayareabites_10609","bayareabites_15944"],"featImg":"bayareabites_120118","label":"source_bayareabites_120033"},"bayareabites_87967":{"type":"posts","id":"bayareabites_87967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87967","score":null,"sort":[1411579703000]},"guestAuthors":[],"slug":"your-guide-to-dining-from-the-dump","title":"Your Guide To Dining From The Dumpster","publishDate":1411579703,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/23/14)\u003c/p>\n\u003cp>When you think of a dumpster diver, you might think of someone like this:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=vuD1oDth6es]\u003c/p>\n\u003cp>And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.\u003c/p>\n\u003cp>A 24-year-old graduate of Tufts University, Thaler is a semiprofessional dumpster diver with a moral purpose. \"At some point, I found I could get everything I wanted to eat from a dumpster,\" he tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thaler is also the founder of The Gleaners' Kitchen — gleaner being Thaler's euphemism for dumpster diver, derived from the agricultural practice of taking leftover produce and grains from the fields after the harvest. He started the group in Massachusetts to serve dumpster-sourced dinners, but they only managed to host a few meals before the landlord kicked them out.\u003c/p>\n\u003cfigure id=\"attachment_87969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\" alt=\"Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\" width=\"1000\" height=\"779\" class=\"size-full wp-image-87969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\u003c/figcaption>\u003c/figure>\n\u003cp>For a period in his life, while running The Gleaners' Kitchen, Thaler says he was eating 100 percent of his meals from the dumpster.\u003c/p>\n\u003cp>\"Most of the dumpstering I would do was at Trader Joe's,\" he says, introducing me to a new verb. \"They — more than any other grocery store — they plastic-wrap their food a lot,\" so the chucked goods are still safe to eat. Some grocery stores, like Whole Foods, compact their food right away, mixing plastics and food together, leaving much less treasure for picking, he explains.\u003c/p>\n\u003cp>A \u003ca href=\"http://vimeo.com/101050308\">documentary\u003c/a> about Thaler and his friends, not yet released, shows them digging in a surprisingly efficient manner — throwing full, multicolored Odwalla bottles into a milk crate and carefully moving half-filled trash bags and papers to pick out vegetables.\u003c/p>\n\u003cp>[vimeo 101050308]\u003c/p>\n\u003cp>\"I've never found rats, and I've never gotten sick,\" he says.\u003c/p>\n\u003cp>And while he agrees it may take a little training to dive, he suggests the rules regarding finding food that's still good enough to eat are much easier to navigate than those about private property.\u003c/p>\n\u003cfigure id=\"attachment_87968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\" alt=\"Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>\"You look at the food, and you smell the food. ... Using your senses is really important,\" Thaler says.\u003c/p>\n\u003cp>While vegetables may get mushy and cheeses might mold, it's nothing that Thaler can't cut off or cook up. He says the only thing that's really risky is meat.\u003c/p>\n\u003cp>\"I would never eat a rare steak out of the dumpster,\" he says. \"Don't take the meat that's obvious discolored,\" he advises. Eggs, on the other hand, are fine, he says, as long as they don't smell absurdly strong of sulfur.\u003c/p>\n\u003cp>Dumpster divers are protected by a Supreme Court case, \u003cem>California v. Greenwood\u003c/em>, in which the court ruled that the \u003ca href=\"http://www.law.cornell.edu/constitution/fourth_amendment\">Fourth Amendment\u003c/a> (the one that bans unreasonable searches and seizures)\u003cstrong> \u003c/strong>doesn't protect a person's trash left out for public collection. However, foraging in dumpsters on private property \u003cem>does\u003c/em> carry the risk of violating trespassing laws.\u003c/p>\n\u003cp>At the height of his dumpstering, Thaler and his friends would break out the gloves (also from dumpsters), magnetic LED lights and milk crates (for storage) to quest for food in the middle of the night.\u003c/p>\n\u003cp>\"You want to go really, really quickly,\" he explains, so you don't get caught.\u003c/p>\n\u003cfigure id=\"attachment_87970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\" alt=\"These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"939\" class=\"size-full wp-image-87970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking for a full house, Thaler could often gather as much as $1,000 worth of food in 20 to 30 minutes. The longer part of the process was sorting the food, cutting away the bad parts of mushy tomatoes or moldy bread, and figuring out what to do with preposterous quantities of one particular item he'd sometimes pick up (he recalls once stumbling upon \"thousands of bananas\").\u003c/p>\n\u003cp>For Thaler, the practice is as much philosophical as it is practical. He writes via email:\u003c/p>\n\u003cp>\"There are complex systemic reasons why there is so much food waste in this country, but at their core is the fact that most Americans have forgotten what good food is.\" He argues that humans have evolved to know what good food is, and we don't need the Food and Drug Administration or sell-by dates to tell us that.\u003c/p>\n\u003cp>Thaler's friends, he says, are also people who have embraced this \"waste not\" philosophy: \"A lot of my closest friendships have been forged in the dumpster in a lot of ways.\"\u003c/p>\n\u003cp>Now living in Berkeley, Calif., Thaler still hasn't been to the grocery store in \"a very long time.\" But he has released a cookbook, \u003ca href=\"http://www.amazon.com/Curious-Harvest-Practical-Cooking-Everything/dp/1592539289\" target=\"_blank\">\u003cem>A Curious Harvest: The Practical Art of Cooking Everything\u003c/em>\u003c/a>. The book offers advice for using and storing common ingredients, so nothing goes to waste. For instance, a page on the pineapple notes that when ripe, it will be slightly soft, and it tastes great grilled and served on a burger like tomato slices.\u003c/p>\n\u003cp>But neither the book nor Thaler's lifestyle is necessarily about legislative activism or publicity — he's just wearing his heart on his tongue.\u003c/p>\n\u003cp>\"I'm trying to build the world that I want to live in,\" he says, calling it cultural activism. \"I start by changing the tiny little world that I live in.\"\u003c/p>\n\u003cp>\u003cem>All this week, our friends at Harvest Public Media are examining the issue of food waste in America. \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Check out their special report.\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.","status":"publish","parent":0,"modified":1411580992,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":934},"headData":{"title":"Your Guide To Dining From The Dumpster | KQED","description":"Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Guide To Dining From The Dumpster","datePublished":"2014-09-24T17:28:23.000Z","dateModified":"2014-09-24T17:49:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87967 http://blogs.kqed.org/bayareabites/?p=87967","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/24/your-guide-to-dining-from-the-dump/","disqusTitle":"Your Guide To Dining From The Dumpster","nprByline":"Alison Bruzek","nprStoryId":"350565050","nprApiLink":"http://api.npr.org/query?id=350565050&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump?ft=3&f=350565050","nprRetrievedStory":"1","nprPubDate":"Tue, 23 Sep 2014 17:40:00 -0400","nprStoryDate":"Tue, 23 Sep 2014 10:49:00 -0400","nprLastModifiedDate":"Tue, 23 Sep 2014 17:40:03 -0400","path":"/bayareabites/87967/your-guide-to-dining-from-the-dump","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/23/14)\u003c/p>\n\u003cp>When you think of a dumpster diver, you might think of someone like this:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/vuD1oDth6es'\n title='//www.youtube.com/embed/vuD1oDth6es'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.\u003c/p>\n\u003cp>A 24-year-old graduate of Tufts University, Thaler is a semiprofessional dumpster diver with a moral purpose. \"At some point, I found I could get everything I wanted to eat from a dumpster,\" he tells The Salt.\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>Thaler is also the founder of The Gleaners' Kitchen — gleaner being Thaler's euphemism for dumpster diver, derived from the agricultural practice of taking leftover produce and grains from the fields after the harvest. He started the group in Massachusetts to serve dumpster-sourced dinners, but they only managed to host a few meals before the landlord kicked them out.\u003c/p>\n\u003cfigure id=\"attachment_87969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\" alt=\"Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\" width=\"1000\" height=\"779\" class=\"size-full wp-image-87969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\u003c/figcaption>\u003c/figure>\n\u003cp>For a period in his life, while running The Gleaners' Kitchen, Thaler says he was eating 100 percent of his meals from the dumpster.\u003c/p>\n\u003cp>\"Most of the dumpstering I would do was at Trader Joe's,\" he says, introducing me to a new verb. \"They — more than any other grocery store — they plastic-wrap their food a lot,\" so the chucked goods are still safe to eat. Some grocery stores, like Whole Foods, compact their food right away, mixing plastics and food together, leaving much less treasure for picking, he explains.\u003c/p>\n\u003cp>A \u003ca href=\"http://vimeo.com/101050308\">documentary\u003c/a> about Thaler and his friends, not yet released, shows them digging in a surprisingly efficient manner — throwing full, multicolored Odwalla bottles into a milk crate and carefully moving half-filled trash bags and papers to pick out vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"101050308"},"numeric":["101050308"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I've never found rats, and I've never gotten sick,\" he says.\u003c/p>\n\u003cp>And while he agrees it may take a little training to dive, he suggests the rules regarding finding food that's still good enough to eat are much easier to navigate than those about private property.\u003c/p>\n\u003cfigure id=\"attachment_87968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\" alt=\"Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>\"You look at the food, and you smell the food. ... Using your senses is really important,\" Thaler says.\u003c/p>\n\u003cp>While vegetables may get mushy and cheeses might mold, it's nothing that Thaler can't cut off or cook up. He says the only thing that's really risky is meat.\u003c/p>\n\u003cp>\"I would never eat a rare steak out of the dumpster,\" he says. \"Don't take the meat that's obvious discolored,\" he advises. Eggs, on the other hand, are fine, he says, as long as they don't smell absurdly strong of sulfur.\u003c/p>\n\u003cp>Dumpster divers are protected by a Supreme Court case, \u003cem>California v. Greenwood\u003c/em>, in which the court ruled that the \u003ca href=\"http://www.law.cornell.edu/constitution/fourth_amendment\">Fourth Amendment\u003c/a> (the one that bans unreasonable searches and seizures)\u003cstrong> \u003c/strong>doesn't protect a person's trash left out for public collection. However, foraging in dumpsters on private property \u003cem>does\u003c/em> carry the risk of violating trespassing laws.\u003c/p>\n\u003cp>At the height of his dumpstering, Thaler and his friends would break out the gloves (also from dumpsters), magnetic LED lights and milk crates (for storage) to quest for food in the middle of the night.\u003c/p>\n\u003cp>\"You want to go really, really quickly,\" he explains, so you don't get caught.\u003c/p>\n\u003cfigure id=\"attachment_87970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\" alt=\"These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"939\" class=\"size-full wp-image-87970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking for a full house, Thaler could often gather as much as $1,000 worth of food in 20 to 30 minutes. The longer part of the process was sorting the food, cutting away the bad parts of mushy tomatoes or moldy bread, and figuring out what to do with preposterous quantities of one particular item he'd sometimes pick up (he recalls once stumbling upon \"thousands of bananas\").\u003c/p>\n\u003cp>For Thaler, the practice is as much philosophical as it is practical. He writes via email:\u003c/p>\n\u003cp>\"There are complex systemic reasons why there is so much food waste in this country, but at their core is the fact that most Americans have forgotten what good food is.\" He argues that humans have evolved to know what good food is, and we don't need the Food and Drug Administration or sell-by dates to tell us that.\u003c/p>\n\u003cp>Thaler's friends, he says, are also people who have embraced this \"waste not\" philosophy: \"A lot of my closest friendships have been forged in the dumpster in a lot of ways.\"\u003c/p>\n\u003cp>Now living in Berkeley, Calif., Thaler still hasn't been to the grocery store in \"a very long time.\" But he has released a cookbook, \u003ca href=\"http://www.amazon.com/Curious-Harvest-Practical-Cooking-Everything/dp/1592539289\" target=\"_blank\">\u003cem>A Curious Harvest: The Practical Art of Cooking Everything\u003c/em>\u003c/a>. The book offers advice for using and storing common ingredients, so nothing goes to waste. For instance, a page on the pineapple notes that when ripe, it will be slightly soft, and it tastes great grilled and served on a burger like tomato slices.\u003c/p>\n\u003cp>But neither the book nor Thaler's lifestyle is necessarily about legislative activism or publicity — he's just wearing his heart on his tongue.\u003c/p>\n\u003cp>\"I'm trying to build the world that I want to live in,\" he says, calling it cultural activism. \"I start by changing the tiny little world that I live in.\"\u003c/p>\n\u003cp>\u003cem>All this week, our friends at Harvest Public Media are examining the issue of food waste in America. \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Check out their special report.\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87967/your-guide-to-dining-from-the-dump","authors":["byline_bayareabites_87967"],"categories":["bayareabites_2638","bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_60","bayareabites_316"],"tags":["bayareabites_11003","bayareabites_3707","bayareabites_472","bayareabites_8572","bayareabites_13833","bayareabites_13834"],"featImg":"bayareabites_87968","label":"bayareabites"},"bayareabites_74764":{"type":"posts","id":"bayareabites_74764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74764","score":null,"sort":[1386194698000]},"guestAuthors":[],"slug":"mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","publishDate":1386194698,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","status":"publish","parent":0,"modified":1386194698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":835},"headData":{"title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand | KQED","description":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","datePublished":"2013-12-04T22:04:58.000Z","dateModified":"2013-12-04T22:04:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74764 http://blogs.kqed.org/bayareabites/?p=74764","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/04/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand/","disqusTitle":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","nprByline":"Alastair Bland","nprStoryId":"248582278","nprApiLink":"http://api.npr.org/query?id=248582278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand?ft=3&f=248582278","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Dec 2013 15:17:00 -0500","nprStoryDate":"Wed, 04 Dec 2013 13:18:00 -0500","nprLastModifiedDate":"Wed, 04 Dec 2013 15:17:12 -0500","path":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\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>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","authors":["byline_bayareabites_74764"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11071","bayareabites_472","bayareabites_12746","bayareabites_8437","bayareabites_12747","bayareabites_538","bayareabites_10921","bayareabites_12689"],"featImg":"bayareabites_74772","label":"bayareabites"},"bayareabites_69582":{"type":"posts","id":"bayareabites_69582","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69582","score":null,"sort":[1378408239000]},"guestAuthors":[],"slug":"watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","title":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","publishDate":1378408239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>[youtube //www.youtube.com/watch?v=HMF3kiNS3JQ]\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.","status":"publish","parent":0,"modified":1383234220,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":198},"headData":{"title":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw | KQED","description":"PBS Food recently launched a new web series called Original Fare: a travel video series for eating, drinking, and discovering local craft fare. Watch “Bodega Bay Campside Clams” where host/storyteller Kelly Cox joins hunter, angler, gardener, cook and forager Hank Shaw in Bodega Bay California on the hunt for gaper clams.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","datePublished":"2013-09-05T19:10:39.000Z","dateModified":"2013-10-31T15:43:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69582 http://blogs.kqed.org/bayareabites/?p=69582","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/05/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw/","disqusTitle":"Watch An Episode of PBS's New Video Food Series \"Original Fare\": Bodega Bay Campside Clams with Hank Shaw","path":"/bayareabites/69582/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ORIGINAL-FARE-TITLE.jpg\" alt=\"Original Fare - These are stories about real food and real people. You've been warned\" width=\"851\" height=\"452\" class=\"aligncenter size-full wp-image-69609\">\u003c/a>\u003c/p>\n\u003cp>PBS Food recently launched a new web series called \u003ca href=\"http://theoriginalfare.com/\">Original Fare\u003c/a>: a travel video series for eating, drinking, and discovering local craft fare. \u003ca href=\"http://theoriginalfare.com/about/\">Iron Way Films\u003c/a>, the creators of Original Fare produces digital stories from traveling around the world searching out unique and interesting people and places to highlight. Co-Founder and award-winning director Lucas Longacre is the cinematographer and co-founder/creator Kelly Cox is the host/storyteller for this new PBS series. In this episode \"Bodega Bay Campside Clams\" Kelly joins hunter, angler, gardener, cook and forager \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a> in Bodega Bay California on the hunt for gaper clams. After a down and dirty clam dig (complete with food porn jokes), Hank uses their bounty to make a nontraditional clam chowder with white wine and \u003ca href=\"http://en.wikipedia.org/wiki/Salicornia\">sea beans\u003c/a> on a camp stove. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Original-Fare-190x190.jpg\" alt=\"Original Fare - Hank Shaw and Kelly Cox dig for clams\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69610\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kelly-clamming-190x190.jpg\" alt=\"Kelly Cox digging for clams in Original Fare with Hank Shaw. Photo: Lucas Longacre theoriginalfare.com\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69612\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/CLAM-CHOWDER-190x190.jpg\" alt=\"Hank Shaw makes a nontraditional clam chowder in Orignal Fare\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-69613\">\u003c/a>\u003c/p>\n\u003cp>This new online series shares the genre popularized by \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, Daniel Klein and Mirra Fine's James Beard Award winning online video adventure series in sustainable eating.\u003c/p>\n\u003ch2>Watch the episode: Bodega Bay Campside Clams\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/HMF3kiNS3JQ'\n title='//www.youtube.com/embed/HMF3kiNS3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Kelly Cox is also blogging about her experience making each episode. Read about \u003ca href=\"http://theoriginalfare.com/hunting-with-hank-in-bodega-bay/\">Hunting with Hank in Bodega Bay\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69582/watch-an-episode-of-pbss-new-video-food-series-original-fare-bodega-bay-campside-clams-with-hank-shaw","authors":["5014"],"categories":["bayareabites_2638","bayareabites_1865","bayareabites_61","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_12324","bayareabites_12323","bayareabites_472","bayareabites_8437","bayareabites_12325","bayareabites_12326","bayareabites_10292","bayareabites_12322","bayareabites_8916"],"featImg":"bayareabites_69630","label":"bayareabites"},"bayareabites_67982":{"type":"posts","id":"bayareabites_67982","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67982","score":null,"sort":[1376157525000]},"guestAuthors":[],"slug":"a-field-guide-to-foraging-kqeds-forum","title":"A Field Guide to Foraging: KQED's Forum","publishDate":1376157525,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.","status":"publish","parent":0,"modified":1377106963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":886},"headData":{"title":"A Field Guide to Foraging: KQED's Forum | KQED","description":"Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Field Guide to Foraging: KQED's Forum","datePublished":"2013-08-10T17:58:45.000Z","dateModified":"2013-08-21T17:42:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67982 http://blogs.kqed.org/bayareabites/?p=67982","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/10/a-field-guide-to-foraging-kqeds-forum/","disqusTitle":"A Field Guide to Foraging: KQED's Forum","path":"/bayareabites/67982/a-field-guide-to-foraging-kqeds-forum","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\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>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67982/a-field-guide-to-foraging-kqeds-forum","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_45","bayareabites_34","bayareabites_12"],"tags":["bayareabites_472","bayareabites_1325","bayareabites_11449","bayareabites_2197"],"featImg":"bayareabites_68007","label":"bayareabites"},"bayareabites_65054":{"type":"posts","id":"bayareabites_65054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65054","score":null,"sort":[1373504539000]},"guestAuthors":[],"slug":"eating-on-the-wild-side-a-field-guide-to-nutritious-food","title":"'Eating On The Wild Side:' A Field Guide To Nutritious Food","publishDate":1373504539,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Our modern fruits, grains and vegetables aren't nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.","status":"publish","parent":0,"modified":1373504540,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":948},"headData":{"title":"'Eating On The Wild Side:' A Field Guide To Nutritious Food | KQED","description":"Our modern fruits, grains and vegetables aren't nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Eating On The Wild Side:' A Field Guide To Nutritious Food","datePublished":"2013-07-11T01:02:19.000Z","dateModified":"2013-07-11T01:02:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65054 http://blogs.kqed.org/bayareabites/?p=65054","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/10/eating-on-the-wild-side-a-field-guide-to-nutritious-food/","disqusTitle":"'Eating On The Wild Side:' A Field Guide To Nutritious Food","nprStoryId":"195592468","nprApiLink":"http://api.npr.org/query?id=195592468&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=3&f=195592468","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2013 15:36:00 -0400","nprStoryDate":"Wed, 10 Jul 2013 11:00:00 -0400","nprLastModifiedDate":"Wed, 10 Jul 2013 15:36:41 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3?orgId=1&topicId=1032&ft=3&f=195592468","nprAudioM3u":"http://api.npr.org/m3u/1200762909-ff5ea4.m3u?orgId=1&topicId=1032&ft=3&f=195592468","path":"/bayareabites/65054/eating-on-the-wild-side-a-field-guide-to-nutritious-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3?orgId=1&topicId=1032&ft=3&f=195592468","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\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>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65054/eating-on-the-wild-side-a-field-guide-to-nutritious-food","authors":["5403"],"categories":["bayareabites_2254","bayareabites_2638","bayareabites_1874","bayareabites_2090","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11981","bayareabites_11979","bayareabites_472","bayareabites_11278","bayareabites_11945","bayareabites_11980","bayareabites_10921","bayareabites_11279"],"featImg":"bayareabites_65064","label":"bayareabites"},"bayareabites_63066":{"type":"posts","id":"bayareabites_63066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63066","score":null,"sort":[1370648016000]},"guestAuthors":[],"slug":"modern-day-food-foraging-comes-to-san-francisco-2","title":"Modern Day Food Foraging Comes to San Francisco","publishDate":1370648016,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63115\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675-1024x768.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\u003c/figcaption>\u003c/figure>\n\u003cp>There are so many food crazes these days it’s really hard to keep up. Food trucks, pop-up restaurants, kombucha, Sriracha, low-carb meal plans, gluten-free diets. I get dizzy just thinking about it. \u003c/p>\n\u003cp>Add food foraging to the list. It’s a popular culinary trend, taking us back to our hunter-gatherer roots. What does it mean? Simple. You go out into the wild, find edibles in Mother Nature’s pantry and whip up a meal. It’s the closest a consumer can get to their ancestors and the abundance of local, sustainable dishes surrounding them.\u003c/p>\n\u003cp>Foraging for your next meal isn’t anything new. Cave people did it. Animals in the nature still do it. And now, droves of hungry foodies can partake in it too. \u003c/p>\n\u003cp>This trend is coming to a table and television near you. On a recent episode of No Reservations, \u003ca href=\"https://twitter.com/Bourdain\">Anthony Bourdain\u003c/a> held a competition where chefs from around the world were tasked with getting back to their roots, literally, and cooking a whole meal. There was foraging, fishing, hunting ducks with big nets and tromping through the Japanese woods.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"http://www.dailymotion.com/embed/video/xqx84t\">\u003c/iframe>\u003c/div>\n\u003cp>You don’t need to fly to Japan to experience this type of primitive dining. Locally, Americano’s Executive Chef Kory Stewart did the same Thursday night, June 6 during the third annual Wild Foods Dinner at the Hotel Vitale located on the Embarcadero in San Francisco. He and food foraging expert \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">Connie Green\u003c/a>, author of \u003ca href=\"http://www.thewildtable.net/about.html\" title=\"The Wild Table\">The Wild Table\u003c/a>, took a food-gathering excursion out to the Sierra Nevada for this experiment. \u003c/p>\n\u003cblockquote>\u003cp>“Wild foods are special because they grow and proliferate with little human intervention,” Stewart said. “The range of flavors and textures found in many of these foods cannot be found elsewhere.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, over 50 guests dined on a unique six-course meal that was shaped largely by the bounty they located in nature. \u003c/p>\n\u003cfigure id=\"attachment_63116\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686-1024x768.jpg\" alt=\"The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\u003c/figcaption>\u003c/figure>\n\u003cp>“We found porcinis, a variety of miner’s lettuce,” Stewart said. “We also found sheep sorrel, elderflower and a nice amount of fir tips for a cocktail we are serving.” \u003c/p>\n\u003cfigure id=\"attachment_63117\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\" alt=\"A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\" width=\"500\" class=\"size-full wp-image-63117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\u003c/figcaption>\u003c/figure>\n\u003cp>Putting blind faith in their chef, patrons knew little of the menu ahead of time, but didn’t seem to mind.\u003c/p>\n\u003cfigure id=\"attachment_63118\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722-1024x768.jpg\" alt=\"Guests paid $85 per person to eat and drink foods found in nature.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests paid $85 per person to eat and drink foods found in nature.\u003c/figcaption>\u003c/figure>\n\u003cp>The night started off with a refreshing cucumber gin sour, flavored with Douglas fir from the forest. Yes, the same Douglas fir that invades your home every December, harboring Christmas presents for the kiddies. \u003c/p>\n\u003cfigure id=\"attachment_63119\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690-1024x768.jpg\" alt=\"Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\u003c/figcaption>\u003c/figure>\n\u003cp>Guests slurped fresh oysters on the half shell and indulged in grilled wild boar meatballs served by white-gloved waiters. Stewart himself poured the libations and helped serve the hungry guests. \u003c/p>\n\u003cfigure id=\"attachment_63120\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701-1024x768.jpg\" alt=\"Oysters on a half shell with grilled ramp mignonette were a hit with this group.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on a half shell with grilled ramp mignonette were a hit with this group.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63121\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702-1024x768.jpg\" alt=\"Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a rarity to see a chef serving the food himself, but Kory is that type of person. He’s very down to earth,” said Green, his foraging companion. \u003c/p>\n\u003cfigure id=\"attachment_63122\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\" alt=\"Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\" width=\"500\" class=\"size-full wp-image-63122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\u003c/figcaption>\u003c/figure>\n\u003cp>That was a just a taste of what these adventurous food enthusiasts were in for. \u003c/p>\n\u003cfigure id=\"attachment_63123\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699-1024x768.jpg\" alt=\"From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\u003c/figcaption>\u003c/figure>\n\u003cp>Patrons sat at tables in the main dining room and were treated to an amuse of fresh halibut crudo...Delectable.\u003c/p>\n\u003cfigure id=\"attachment_63124\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\" alt=\"Halibut Crudo\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halibut Crudo\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve always wanted to try something like this,” Robert Graves, a first time Wild Foods guest said. \"I haven’t been disappointed.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each dish was carefully paired with organic wines courtesy of Medlock Ames, a local winery in nearby Bell Mountain. \u003c/p>\n\u003cfigure id=\"attachment_63125\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661-1024x768.jpg\" alt=\"Medlock Ames Wine was served at the Wild Foods Dinner\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Medlock Ames Wine was served at the Wild Foods Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes leading up to the main course included everything from smoked mackerel escabeche with grilled octopus, seared sea scallops and watercress to house-made ricotta tortellini. \u003c/p>\n\u003cfigure id=\"attachment_63126\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\" alt=\"House-made ricotta tortellini with Sierra porcini, wild pecans and honey\" width=\"360\" height=\"270\" class=\"size-full wp-image-63126\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House-made ricotta tortellini with Sierra porcini, wild pecans and honey\u003c/figcaption>\u003c/figure>\n\u003cp>The two main courses were certainly worth the price of admission: local king salmon with nettle and huitlacoche dumplings, fried seabeans and fresh corn polenta, followed by roasted venison with fiddlehead fern, elderberry mustard, morels and Douglas fir jus. \u003c/p>\n\u003cfigure id=\"attachment_63127\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\" alt=\"Local, fresh king Salmon\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local, fresh king Salmon\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63128\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\" alt=\"Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner wouldn’t be complete without Stewart’s famous candy cap mushroom S’mores with roasted white chocolate. \u003c/p>\n\u003cfigure id=\"attachment_63258\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\" alt=\"Candy cap mushroom S'mores with roasted white chocolate. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candy cap mushroom S'mores with roasted white chocolate.\u003cbr>Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, the dinner was a huge success and Stewart looks forward to many more wild food events. \u003c/p>\n\u003cp>This certainly wasn't Stewart's first time gathering food in the wilderness. \u003c/p>\n\u003cp>His love of wild foods began when he was only 9 years old growing up on Whidbey Island, 30 miles north of Seattle. He, his father and grandfather would find clams, mussel and wild oysters everywhere. \u003c/p>\n\u003cp>“I remember at super low tides we would pick Dungeness crab out of knee-deep water” he recalled. \u003c/p>\n\u003cp>It wasn’t just seafood. Stewart would pick wild blackberries, filling up 5 gallon buckets to bring to his grandmother who made pies from the bounty. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Despite San Francisco’s rich culinary tradition, it isn’t quite as abundant in edible vegetation as Washington. Nowdays, he has to work a little harder to pursue food in the wild, although as Stewart says, “It’s all worth it.” \u003c/p>\n\n","blocks":[],"excerpt":"Gina Scialabba attended the third annual Wild Foods Dinner at the Hotel Vitale. Americano’s Executive Chef Kory Stewart and food foraging expert Connie Green, author of \"The Wild Table\" prepared a unique six-course meal that was shaped largely by the bounty they located in nature. ","status":"publish","parent":0,"modified":1371001245,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.dailymotion.com/embed/video/xqx84t"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1043},"headData":{"title":"Modern Day Food Foraging Comes to San Francisco | KQED","description":"Gina Scialabba attended the third annual Wild Foods Dinner at the Hotel Vitale. Americano’s Executive Chef Kory Stewart and food foraging expert Connie Green, author of "The Wild Table" prepared a unique six-course meal that was shaped largely by the bounty they located in nature. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Modern Day Food Foraging Comes to San Francisco","datePublished":"2013-06-07T23:33:36.000Z","dateModified":"2013-06-12T01:40:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63066 http://blogs.kqed.org/bayareabites/?p=63066","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/","disqusTitle":"Modern Day Food Foraging Comes to San Francisco","path":"/bayareabites/63066/modern-day-food-foraging-comes-to-san-francisco-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63115\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675-1024x768.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\u003c/figcaption>\u003c/figure>\n\u003cp>There are so many food crazes these days it’s really hard to keep up. Food trucks, pop-up restaurants, kombucha, Sriracha, low-carb meal plans, gluten-free diets. I get dizzy just thinking about it. \u003c/p>\n\u003cp>Add food foraging to the list. It’s a popular culinary trend, taking us back to our hunter-gatherer roots. What does it mean? Simple. You go out into the wild, find edibles in Mother Nature’s pantry and whip up a meal. It’s the closest a consumer can get to their ancestors and the abundance of local, sustainable dishes surrounding them.\u003c/p>\n\u003cp>Foraging for your next meal isn’t anything new. Cave people did it. Animals in the nature still do it. And now, droves of hungry foodies can partake in it too. \u003c/p>\n\u003cp>This trend is coming to a table and television near you. On a recent episode of No Reservations, \u003ca href=\"https://twitter.com/Bourdain\">Anthony Bourdain\u003c/a> held a competition where chefs from around the world were tasked with getting back to their roots, literally, and cooking a whole meal. There was foraging, fishing, hunting ducks with big nets and tromping through the Japanese woods.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"http://www.dailymotion.com/embed/video/xqx84t\">\u003c/iframe>\u003c/div>\n\u003cp>You don’t need to fly to Japan to experience this type of primitive dining. Locally, Americano’s Executive Chef Kory Stewart did the same Thursday night, June 6 during the third annual Wild Foods Dinner at the Hotel Vitale located on the Embarcadero in San Francisco. He and food foraging expert \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">Connie Green\u003c/a>, author of \u003ca href=\"http://www.thewildtable.net/about.html\" title=\"The Wild Table\">The Wild Table\u003c/a>, took a food-gathering excursion out to the Sierra Nevada for this experiment. \u003c/p>\n\u003cblockquote>\u003cp>“Wild foods are special because they grow and proliferate with little human intervention,” Stewart said. “The range of flavors and textures found in many of these foods cannot be found elsewhere.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, over 50 guests dined on a unique six-course meal that was shaped largely by the bounty they located in nature. \u003c/p>\n\u003cfigure id=\"attachment_63116\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686-1024x768.jpg\" alt=\"The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\u003c/figcaption>\u003c/figure>\n\u003cp>“We found porcinis, a variety of miner’s lettuce,” Stewart said. “We also found sheep sorrel, elderflower and a nice amount of fir tips for a cocktail we are serving.” \u003c/p>\n\u003cfigure id=\"attachment_63117\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\" alt=\"A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\" width=\"500\" class=\"size-full wp-image-63117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\u003c/figcaption>\u003c/figure>\n\u003cp>Putting blind faith in their chef, patrons knew little of the menu ahead of time, but didn’t seem to mind.\u003c/p>\n\u003cfigure id=\"attachment_63118\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722-1024x768.jpg\" alt=\"Guests paid $85 per person to eat and drink foods found in nature.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests paid $85 per person to eat and drink foods found in nature.\u003c/figcaption>\u003c/figure>\n\u003cp>The night started off with a refreshing cucumber gin sour, flavored with Douglas fir from the forest. Yes, the same Douglas fir that invades your home every December, harboring Christmas presents for the kiddies. \u003c/p>\n\u003cfigure id=\"attachment_63119\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690-1024x768.jpg\" alt=\"Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\u003c/figcaption>\u003c/figure>\n\u003cp>Guests slurped fresh oysters on the half shell and indulged in grilled wild boar meatballs served by white-gloved waiters. Stewart himself poured the libations and helped serve the hungry guests. \u003c/p>\n\u003cfigure id=\"attachment_63120\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701-1024x768.jpg\" alt=\"Oysters on a half shell with grilled ramp mignonette were a hit with this group.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on a half shell with grilled ramp mignonette were a hit with this group.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63121\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702-1024x768.jpg\" alt=\"Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a rarity to see a chef serving the food himself, but Kory is that type of person. He’s very down to earth,” said Green, his foraging companion. \u003c/p>\n\u003cfigure id=\"attachment_63122\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\" alt=\"Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\" width=\"500\" class=\"size-full wp-image-63122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\u003c/figcaption>\u003c/figure>\n\u003cp>That was a just a taste of what these adventurous food enthusiasts were in for. \u003c/p>\n\u003cfigure id=\"attachment_63123\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699-1024x768.jpg\" alt=\"From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\u003c/figcaption>\u003c/figure>\n\u003cp>Patrons sat at tables in the main dining room and were treated to an amuse of fresh halibut crudo...Delectable.\u003c/p>\n\u003cfigure id=\"attachment_63124\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\" alt=\"Halibut Crudo\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halibut Crudo\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve always wanted to try something like this,” Robert Graves, a first time Wild Foods guest said. \"I haven’t been disappointed.\" \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>Each dish was carefully paired with organic wines courtesy of Medlock Ames, a local winery in nearby Bell Mountain. \u003c/p>\n\u003cfigure id=\"attachment_63125\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661-1024x768.jpg\" alt=\"Medlock Ames Wine was served at the Wild Foods Dinner\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Medlock Ames Wine was served at the Wild Foods Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes leading up to the main course included everything from smoked mackerel escabeche with grilled octopus, seared sea scallops and watercress to house-made ricotta tortellini. \u003c/p>\n\u003cfigure id=\"attachment_63126\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\" alt=\"House-made ricotta tortellini with Sierra porcini, wild pecans and honey\" width=\"360\" height=\"270\" class=\"size-full wp-image-63126\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House-made ricotta tortellini with Sierra porcini, wild pecans and honey\u003c/figcaption>\u003c/figure>\n\u003cp>The two main courses were certainly worth the price of admission: local king salmon with nettle and huitlacoche dumplings, fried seabeans and fresh corn polenta, followed by roasted venison with fiddlehead fern, elderberry mustard, morels and Douglas fir jus. \u003c/p>\n\u003cfigure id=\"attachment_63127\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\" alt=\"Local, fresh king Salmon\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local, fresh king Salmon\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63128\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\" alt=\"Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner wouldn’t be complete without Stewart’s famous candy cap mushroom S’mores with roasted white chocolate. \u003c/p>\n\u003cfigure id=\"attachment_63258\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\" alt=\"Candy cap mushroom S'mores with roasted white chocolate. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candy cap mushroom S'mores with roasted white chocolate.\u003cbr>Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, the dinner was a huge success and Stewart looks forward to many more wild food events. \u003c/p>\n\u003cp>This certainly wasn't Stewart's first time gathering food in the wilderness. \u003c/p>\n\u003cp>His love of wild foods began when he was only 9 years old growing up on Whidbey Island, 30 miles north of Seattle. He, his father and grandfather would find clams, mussel and wild oysters everywhere. \u003c/p>\n\u003cp>“I remember at super low tides we would pick Dungeness crab out of knee-deep water” he recalled. \u003c/p>\n\u003cp>It wasn’t just seafood. Stewart would pick wild blackberries, filling up 5 gallon buckets to bring to his grandmother who made pies from the bounty. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Despite San Francisco’s rich culinary tradition, it isn’t quite as abundant in edible vegetation as Washington. Nowdays, he has to work a little harder to pursue food in the wild, although as Stewart says, “It’s all worth it.” \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63066/modern-day-food-foraging-comes-to-san-francisco-2","authors":["2451"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2638","bayareabites_10851","bayareabites_119"],"tags":["bayareabites_11812","bayareabites_8525","bayareabites_472","bayareabites_11449","bayareabites_11797","bayareabites_10575","bayareabites_11811","bayareabites_11798"],"featImg":"bayareabites_63129","label":"bayareabites"},"bayareabites_60534":{"type":"posts","id":"bayareabites_60534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60534","score":null,"sort":[1366748117000]},"guestAuthors":[],"slug":"want-to-forage-in-your-city-theres-a-map-for-that","title":"Want To Forage In Your City? There's A Map For That","publishDate":1366748117,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60543\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker-1024x767.jpg\" alt=\"Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-60543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kbia.org/people/kristofor-husted\">Kristofor Husted\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.\u003c/p>\n\u003cp>Avid foragers \u003ca href=\"http://smallwhitecube.com/doku.php?id=about\">Caleb Philips\u003c/a> and \u003ca href=\"http://www.weltyphotography.com/about.html\">Ethan Welty\u003c/a> launched an interactive map last month that identifies more than a half-million locations across the globe where fruits and veggies are free for the taking. The project, dubbed \"\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>,\" pinpoints all sorts of tasty trees in public parks, lining city streets and even hanging over fences from the U.K. to New Zealand.\u003c/p>\n\u003cp>The map looks like a typical Google map. Foraging locations are pinned with dots. Zoom in and click on one, and up pops a box with a description of what tree or bush you can find there. The description often includes information on the best season to pluck the produce, the quality and yield of the plant, a link to the species profile on the U.S. Department of Agriculture's website, and any additional advice on accessing the spot.\u003c/p>\n\u003cfigure id=\"attachment_60542\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://fallingfruit.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fullmapscreengrab-290x162.jpg\" alt=\"A screenshot of the Falling Fruit interactive map\" width=\"290\" height=\"162\" class=\"size-medium wp-image-60542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the Falling Fruit interactive map\u003c/figcaption>\u003c/figure>\n\u003cp>Welty, a photographer and geographer based in Boulder, Colo., compiled most of the locations from various municipal databases, local foraging organizations and urban gardening groups. Additionally, the map is open for public editing – Wikipedia-style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm a data geek,\" Welty says. \"I feel like there is power in getting everything onto one map. A map is like a very narrow lens on the world, but I think it's very powerful because of how narrow it is.\"\u003c/p>\n\u003cp>Clearly, with dozens of countries boasting thousands of foraging destinations, it's practically impossible for Welty and Philips to verify all of the spots. Welty says they have to rely on the honesty of the contributors when it comes to listing trees in potentially off-limits locations, like private properties or fenced-in parks. In many of those cases, the entry contributors tell potential foragers to ask the property owners for permission. The map has more than 6,700 crowdsourced entries so far.\u003c/p>\n\u003cfigure id=\"attachment_60541\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy-216x290.jpg\" alt=\"Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\" width=\"216\" height=\"290\" class=\"size-medium wp-image-60541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>The duo says they created Falling Fruit essentially to form a community for novice and pro foragers alike. Philips, who is a computer scientist based in the San Francisco Bay Area, says there's value in pulling a carrot from the ground or an apple from a tree to eat.\u003c/p>\n\u003cp>\"If I can apply my skills to help people realize that there is a fruit tree down the street that they can pick, then that's just a simple thing I can do to reconnect people with how food works and get them away from the notion that food is only in a grocery store,\" he says.\u003c/p>\n\u003cp>Now, the map doesn't limit its entries to fruits and veggies. Welty says it also lists beehives, public water wells, and even dumpsters with excess food waste.\u003c/p>\n\u003cp>\"There is someone who posted a squirrel with a recipe for him,\" he says. \"Gray squirrel is an invasive species. He's encouraging people to hunt for squirrels, so hey, why not?\"\u003c/p>\n\u003cp>Welty says he hopes the map and its stable of contributors will keep growing — so much so that it ends up influencing cities' land use and management plans.\u003c/p>\n\u003cp>\"The big goal, in a way,\" he says, \"is to make people realize that there is potential [for foraging in cities] and deliberately create food forests, like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Beacon Food Forest\u003c/a> and others around the country — to rethink what a city should look like.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Apples, oranges and ... squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.","status":"publish","parent":0,"modified":1366757812,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":663},"headData":{"title":"Want To Forage In Your City? There's A Map For That | KQED","description":"Apples, oranges and ... squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Want To Forage In Your City? There's A Map For That","datePublished":"2013-04-23T20:15:17.000Z","dateModified":"2013-04-23T22:56:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60534 http://blogs.kqed.org/bayareabites/?p=60534","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/","disqusTitle":"Want To Forage In Your City? There's A Map For That","nprByline":"Kristofor Husted","nprStoryId":"178603623","nprApiLink":"http://api.npr.org/query?id=178603623&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that?ft=3&f=178603623","nprRetrievedStory":"1","nprPubDate":"Tue, 23 Apr 2013 14:58:00 -0400","nprStoryDate":"Tue, 23 Apr 2013 14:26:00 -0400","nprLastModifiedDate":"Tue, 23 Apr 2013 14:58:04 -0400","path":"/bayareabites/60534/want-to-forage-in-your-city-theres-a-map-for-that","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60543\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker-1024x767.jpg\" alt=\"Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-60543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kbia.org/people/kristofor-husted\">Kristofor Husted\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.\u003c/p>\n\u003cp>Avid foragers \u003ca href=\"http://smallwhitecube.com/doku.php?id=about\">Caleb Philips\u003c/a> and \u003ca href=\"http://www.weltyphotography.com/about.html\">Ethan Welty\u003c/a> launched an interactive map last month that identifies more than a half-million locations across the globe where fruits and veggies are free for the taking. The project, dubbed \"\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>,\" pinpoints all sorts of tasty trees in public parks, lining city streets and even hanging over fences from the U.K. to New Zealand.\u003c/p>\n\u003cp>The map looks like a typical Google map. Foraging locations are pinned with dots. Zoom in and click on one, and up pops a box with a description of what tree or bush you can find there. The description often includes information on the best season to pluck the produce, the quality and yield of the plant, a link to the species profile on the U.S. Department of Agriculture's website, and any additional advice on accessing the spot.\u003c/p>\n\u003cfigure id=\"attachment_60542\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://fallingfruit.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fullmapscreengrab-290x162.jpg\" alt=\"A screenshot of the Falling Fruit interactive map\" width=\"290\" height=\"162\" class=\"size-medium wp-image-60542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the Falling Fruit interactive map\u003c/figcaption>\u003c/figure>\n\u003cp>Welty, a photographer and geographer based in Boulder, Colo., compiled most of the locations from various municipal databases, local foraging organizations and urban gardening groups. Additionally, the map is open for public editing – Wikipedia-style.\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>\"I'm a data geek,\" Welty says. \"I feel like there is power in getting everything onto one map. A map is like a very narrow lens on the world, but I think it's very powerful because of how narrow it is.\"\u003c/p>\n\u003cp>Clearly, with dozens of countries boasting thousands of foraging destinations, it's practically impossible for Welty and Philips to verify all of the spots. Welty says they have to rely on the honesty of the contributors when it comes to listing trees in potentially off-limits locations, like private properties or fenced-in parks. In many of those cases, the entry contributors tell potential foragers to ask the property owners for permission. The map has more than 6,700 crowdsourced entries so far.\u003c/p>\n\u003cfigure id=\"attachment_60541\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy-216x290.jpg\" alt=\"Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\" width=\"216\" height=\"290\" class=\"size-medium wp-image-60541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>The duo says they created Falling Fruit essentially to form a community for novice and pro foragers alike. Philips, who is a computer scientist based in the San Francisco Bay Area, says there's value in pulling a carrot from the ground or an apple from a tree to eat.\u003c/p>\n\u003cp>\"If I can apply my skills to help people realize that there is a fruit tree down the street that they can pick, then that's just a simple thing I can do to reconnect people with how food works and get them away from the notion that food is only in a grocery store,\" he says.\u003c/p>\n\u003cp>Now, the map doesn't limit its entries to fruits and veggies. Welty says it also lists beehives, public water wells, and even dumpsters with excess food waste.\u003c/p>\n\u003cp>\"There is someone who posted a squirrel with a recipe for him,\" he says. \"Gray squirrel is an invasive species. He's encouraging people to hunt for squirrels, so hey, why not?\"\u003c/p>\n\u003cp>Welty says he hopes the map and its stable of contributors will keep growing — so much so that it ends up influencing cities' land use and management plans.\u003c/p>\n\u003cp>\"The big goal, in a way,\" he says, \"is to make people realize that there is potential [for foraging in cities] and deliberately create food forests, like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Beacon Food Forest\u003c/a> and others around the country — to rethink what a city should look like.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60534/want-to-forage-in-your-city-theres-a-map-for-that","authors":["byline_bayareabites_60534"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_2554","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_11595","bayareabites_11596","bayareabites_11597","bayareabites_472","bayareabites_11599","bayareabites_11598","bayareabites_11239","bayareabites_10921"],"featImg":"bayareabites_60535","label":"bayareabites"},"bayareabites_60331":{"type":"posts","id":"bayareabites_60331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60331","score":null,"sort":[1366350017000]},"guestAuthors":[],"slug":"a-charleston-kitchen-full-of-foraged-and-forgotten-foods","title":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods","publishDate":1366350017,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60344\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers-1024x576.jpg\" alt=\"Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\" width=\"1024\" height=\"576\" class=\"size-large wp-image-60344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina. It's called \u003cem>The Lee Bros. Charleston Kitchen\u003c/em>, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu.\u003c/p>\n\u003cp>\"I would start with kumquat sparklers, with the flavor of backyard kumquats, which are like tangerines,\" Matt says. \"Also, classic Charleston cheese biscuits with a single pecan pressed into it, and savory benne wafers — sesame seed wafers.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177362137/the-lee-bros-charleston-kitchen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-bookcover.jpg\" alt=\"The Lee Bros. Charleston Kitchen\" width=\"300\" height=\"314\" class=\"alignleft size-full wp-image-60345\">\u003c/a>For the second course, Ted says, \"we'd do a she-crab soup, and then we'd do a shrimp and grits,\" he says. \"For vegetables, I think this is the perfect time to do chainey briar; it's growing really well out on Sullivan's Island. We'd do some \u003ca href=\"#briar\">Grilled Chainey Briar\u003c/a>.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Chainey briar is a native weed or vine,\" Ted explains. \"It's \u003cem>Smilax\u003c/em> botanically. It's something that grows on fence lines, it grows on sand dunes at the beaches and it has, in the spring right about now, a tender tip, a shoot that is delicious.\"\u003c/p>\n\u003cp>It looks, quite frankly, like a weed, and might be a bit of an acquired taste — but the brothers say it's worth acquiring. \"It's pretty rangy, and that's the appeal, in terms of flavor,\" Matt says. It tastes like asparagus but with this extra sort of reckless green thing. Sometimes we describe it as tasting like asparagus with olive oil already on it.\"\u003c/p>\n\u003cp>For dessert, the brothers would serve \u003ca href=\"#torte\">Huguenot Torte\u003c/a>, an iconic Charleston dish. \"Hugeonot torte has this nice meringue-like crisp top, but then a sludgy caramel and apple and pecan bottom to it,\" Matt says. \"It's got flour but tons of leavening — so it just puffs up in the oven, then collapses and creates this very interesting and uniquely Charleston dessert.\"\u003c/p>\n\u003cp>\u003cstrong>Southern Food With Less Pork And More Loquats\u003c/strong>\u003c/p>\n\u003cp>The Lee brothers, who were born in New York but grew up in Charleston, have written two previous cookbooks highlighting Southern cuisine. This is their first to focus just on the city of their youth, and their choice is more than just hometown favoritism: Charleston's culinary tradition is unusual, with dishes and traditions you won't find in other parts of the South.\u003c/p>\n\u003cp>\"It's naturally about the seafood and also about the poultry,\" Matt explains. \"The much-heralded, like, 'porkopolis' of the South doesn't really exist so much in Charleston, because it was never a place to raise cattle or pigs, being so marshy.\"\u003c/p>\n\u003cp>It's not just the meat that makes Charleston stand out; there's also a rich variety of local produce. \"I think another thing that visitors to Charleston are surprised by is just how close the farms are — the rural part of Charleston — to the city,\" Ted says.\u003c/p>\n\u003cp>You might not even need to find a farmer to get fresh food. \"Even downtown — we grew up downtown in the historic district — we're surrounded by fruits of all kinds, like kumquats, loquats, mulberries, figs, pomegranates, bananas, citrus,\" Ted says. \"They all grow downtown, and you grow up sort of knowing where the trees are and which ones taste best.\"\u003c/p>\n\u003cp>Call it \"foraging\" or call it \"stealing,\" snagging fruit off someone else's tree is certainly possible in Charleston. \"There are a lot of secrets in back alleys in Charleston that yield great fruits and herbs.\" The trick to harvesting that bounty without ruining your neighborly relations? \"Be very polite,\" Ted says — and, Matt adds, be sure to smile. \"That's awfully disarming,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Taking Cues From The Past\u003c/strong>\u003c/p>\n\u003cp>In addition to highlighting Charleston's current food culture, Matt and Ted Lee also looked to Charleston's history to find old recipes that might have been forgotten. Cookbooks from the 19th century were particularly inspiring, Ted says. \"They tell a story so diverse and varied about the different types of vegetables that were grown in the low country, some of which are rarely found, like salsify, tania — it's a root vegetable,\" he says. \"It's nice to be able to draw from the past to inform your kitchen in the present.\"\u003c/p>\n\u003cp>One recipe in the new cookbook comes from an even more distant past — a dessert from the 1700s called \u003ca href=\"#syllabub\">Syllabub\u003c/a>. \"Despite the fact that it appears in all the old cookbooks, Matt and I have never been served it — either in a Charleston restaurant or a Charleston home,\" Ted says. \"So we just tried it ourselves. It's basically very simple — it's fortified wine that's been seasoned with lemon juice and lemon peel, a little bit of sugar, sometimes spices, and whipped with cream until it's sort of this airy, fluffy, alcoholic whipped cream that goes really well with fruit.\"\u003c/p>\n\u003cp>If you want to follow Matt and Ted and take a stab at Syllabub, a recipe is below, as well as recipes for Huguenot Torte and Grilled Chainey Briar. But be warned: You might need to plan a trip to Charleston to enjoy that chainey briar. You won't find it in grocery stores or farmers markets, and will have better luck harvesting it yourself. Like fresh kumquats off the tree or oysters from the ocean, it's a location-bound delicacy. As Matt Lee, who lives in Charleston today, puts it, \"it's just one of those things that you have to live here to really appreciate.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"briar\">\u003c/a>Recipe: Grilled Chainey Briar\u003c/h3>\n\u003cfigure id=\"attachment_60346\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar-290x290.jpg\" alt=\"Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>Chainey briar is what Charlestonians of a certain age call the tender shoots of the smilax (aka cat briar) vine, which can be found growing in the dunes and along sandy fence lines throughout the area. The distinctive spade-shaped leaves distinguish smilax from other vines growing in the same terrain. When raw, chainey briar has a delicious asparagus-and-olive-oil flavor that is fresh and green; lightly cooked, it is even more appetizing and tender. Chainey briar appears most often in community cookbooks of the rural sea islands, like Edisto and Yonge's.\u003c/p>\n\u003cp>Most chainey briar found among the dunes or in metropolitan Charleston are thin, curly tendrils, although our friend Tom, who gentleman-farms on Johns Island, recently introduced us to \"bull briar,\" the thicker sprouts of mature smilax vines that grow in the forested areas of the sea islands. Bull briar, which truly resembles large asparagus, would seem to represent more vegetable for one's effort, but it is found so high in the trees that a pole pruner is usually required to harvest it. We're just as happy to spend the afternoon on a path to the beach, eating every third tendril we pick, until the basket is full.\u003c/p>\n\u003cp>Chainey briar almost never appears in the farmer's markets, so you must forage for it yourself (or ingratiate yourself to farmer Sidi Limehouse [see page 94 of The Lee Bros. Charleston Kitchen], who will occasionally indulge good friends with a basketful). Its flavor is robust enough that it grills well, wilting and charring in places. Dressed with oil and lemon, it makes for an exciting side dish with pre-colonial roots.\u003c/p>\n\u003cp>1 pound chainey briar\u003cbr>1 tablespoon extra-virgin olive oil, plus more for the pan\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>2 teaspoons fresh lemon juice\u003c/p>\n\u003cp>1. Thoroughly wash the chainey briar, removing any ants or foreign matter and pinching off the stem ends (which will toughen as they age) so only the tender parts remain. Toss the chainey briar in a large bowl with the olive oil to coat, scatter 1/2 teaspoon salt over the bowl, and toss again.\u003c/p>\n\u003cp>2. Lightly oil a grill pan, and place it over high heat. When a drop of water sizzles when dropped on the pan, spread the chainey briar in an even layer about 1/2 inch high (you may have to grill multiple batches, depending on the size of your pan). Allow the chainey briar to sizzle and pop for a minute or two, until the tips of some begin to blacken. Use tongs to shuffle the chainey briar on the grill pan and allow them to cook a minute or two more, until almost all the fronds show signs of wilting. Reserve the chainey briar in a large covered bowl as you move on to grill another batch.\u003c/p>\n\u003cp>3. When all the chainey briar is wilted and charred, dress it with the lemon juice, toss lightly, and season to taste with salt and black pepper. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"torte\">\u003c/a>Recipe: Huguenot Torte\u003c/h3>\n\u003cfigure id=\"attachment_60347\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte-290x290.jpg\" alt=\"Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 6 to 8\u003c/em>\u003cbr>\u003cem>Time: 55 minutes, 10 minutes cooling\u003c/em>\u003c/p>\n\u003cp>Imagine that a blondie and an apple-pecan pie got into a crusty-gooey, sticky-delicious accident in a baking dish, and you'll approximate the ultra-decadence of this dessert. Until relatively recently, Charlestonians believed that this confection, as the title might suggest, came to Charleston with the French Huguenots, who settled in the city in the eighteenth century, and that it was a rustic cousin of elegant pâtisseries. But in the 1990s, the culinary historian and Lowcountry native John Martin Taylor tracked down the woman to whom the recipe is attributed in Charleston Receipts, and learned that she'd encountered the dish as \"Ozark Pudding\" while visiting relatives in Arkansas in the 1940s. She had brought the recipe back to Charleston, and put the dessert on the menu of the Huguenot Tavern, where she was a cook.\u003c/p>\n\u003cp>The fact that this dessert has become as much an icon of Charleston home cooking as Charleston Okra Soup [see page 74 of The Lee Bros. Charleston Kitchen] and She-Crab Soup [page 77] seems odd — but it's all part of \"Charleston's food pattern,\" as May A. Pyatt wrote in a 1950 review of Charleston Receipts in the News and Courier. Another interesting note: not many Charleston restaurants these days offer the torte — or even variants upon it — but it is almost always offered on menus at the tea rooms [see page 79] that open in the spring throughout the area. You should master it yourself; it's easy to make and easy to eat, and nice to have in your repertoire.\u003c/p>\n\u003cp>When we're serving this dish for guests, we often temper its sweetness by whipping a small amount of buttermilk or sour cream into the whipped cream garnish.\u003c/p>\n\u003cp>unsalted butter for greasing the dish\u003cbr>2 large eggs\u003cbr>1 1/3 cups sugar\u003cbr>1/4 cup all-purpose flour\u003cbr>2 1/2 teaspoons baking powder\u003cbr>1/4 teaspoon kosher salt\u003cbr>1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)\u003cbr>1 cup chopped pecans\u003cbr>1 teaspoon pure vanilla extract\u003cbr>1/2 cup heavy cream\u003cbr>2 tablespoons whole buttermilk or sour cream\u003c/p>\n\u003cp>1. Preheat the oven to 325 degrees F. Grease a 2-quart baking dish.\u003c/p>\n\u003cp>2. In a large bowl, beat the eggs with a whisk until they're creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.\u003c/p>\n\u003cp>3. Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.\u003c/p>\n\u003cp>4. Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions — they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter — and serve with dollops of the whipped cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"syllabub\">\u003c/a>Recipe: Syllabub With Rosemary-Glazed Figs\u003c/h3>\n\u003cfigure id=\"attachment_60343\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\" alt=\"Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\" width=\"666\" height=\"500\" class=\"size-full wp-image-60343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 4 \u003c/em>\u003cbr>\u003cem>Time: 1 hour 15 minutes, including chilling\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syllabub\u003c/strong>\u003c/p>\n\u003cp>1/2 cup Sercial Madeira or Amontillado sherry\u003cbr>Peel of 1/2 lemon\u003cbr>1 tablespoon fresh lemon juice\u003cbr>1 1/2 tablespoons sugar\u003cbr>Pinch of kosher salt\u003cbr>1 cup heavy cream, cold\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosemary-glazed figs\u003c/strong>\u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>2 (3-inch) long sprigs rosemary\u003cbr>Pinch of kosher salt\u003cbr>4 ounces fresh figs (about 4 large), stemmed and quartered\u003c/p>\n\u003cp>1. Make the syllabub: Put all syllabub ingredients except for the cream into a large bowl, and whisk until the sugar has dissolved, about a minute. Let stand in the fridge, about 1 hour.\u003c/p>\n\u003cp>2.\u003cstrong> \u003c/strong>Make the rosemary-glazed figs: Heat the sugar and 1/4 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Add the rosemary and the salt, stir for about 30 seconds to dissolve the salt and bruise the rosemary, and turn off the heat. Cover and let cool to room temperature, about 20 minutes.\u003c/p>\n\u003cp>3\u003cstrong>. \u003c/strong>Put the figs in a small bowl, drizzle 2 to 3 tablespoons of the rosemary syrup over them, and toss gently to coat. (If the figs are less than ripe, let them stand in the syrup for 30 minutes to sweeten.) Reserve the remaining syrup for another use, such as sweetening lemonade.\u003c/p>\n\u003cp>4. Remove the lemon peel from the wine mixture. Pour the cream into the wine and whisk by hand until the cream is thick and holds its shape, about 2 minutes. Divide the syllabub among four wine glasses or sundae cups and spoon the rosemary-glazed figs over each serving.\u003c/p>\n\u003cp>\u003cstrong>Syllabub with Strawberries and Black Pepper\u003c/strong>\u003c/p>\n\u003cp>For a springtime variation on Syllabub with Rosemary-Glazed Figs, make Syllabub with Strawberries and Black Pepper. Simply substitute for the rosemary-glazed figs 4 ounces strawberries that have been quartered and tossed a few times with sugar to taste (a teaspoon or two) until the sugar has dissolved. (Add a few drops water, if needed, to dissolve). Spoon the strawberries over each serving of Syllabub, then grind a bit of black pepper over the top of each and serve.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>The Lee Bros. Charleston Cookbook\u003cem> by Matt Lee and Ted Lee. Copyright 2013 by Matt Lee and Ted Lee. Excerpted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>More on the Lee Bros.\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=125832027\">Classic Southern Food Gets A Makeover\u003c/a> (NPR Food)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6650215\">Recipes That Passed a Cookbook Critic's Test\u003c/a> (Kitchen Window, NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.","status":"publish","parent":0,"modified":1366351205,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":49,"wordCount":2498},"headData":{"title":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods | KQED","description":"The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods","datePublished":"2013-04-19T05:40:17.000Z","dateModified":"2013-04-19T06:00:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60331 http://blogs.kqed.org/bayareabites/?p=60331","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/18/a-charleston-kitchen-full-of-foraged-and-forgotten-foods/","disqusTitle":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods","nprByline":"NPR Staff","nprStoryId":"177367797","nprApiLink":"http://api.npr.org/query?id=177367797&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods?ft=3&f=177367797","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Apr 2013 22:26:00 -0400","nprStoryDate":"Thu, 18 Apr 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 18 Apr 2013 22:26:00 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3?orgId=1&topicId=1033&ft=3&f=177367797","nprAudioM3u":"http://api.npr.org/m3u/1177826067-b30d22.m3u?orgId=1&topicId=1033&ft=3&f=177367797","path":"/bayareabites/60331/a-charleston-kitchen-full-of-foraged-and-forgotten-foods","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3?orgId=1&topicId=1033&ft=3&f=177367797","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60344\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers-1024x576.jpg\" alt=\"Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\" width=\"1024\" height=\"576\" class=\"size-large wp-image-60344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina. It's called \u003cem>The Lee Bros. Charleston Kitchen\u003c/em>, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu.\u003c/p>\n\u003cp>\"I would start with kumquat sparklers, with the flavor of backyard kumquats, which are like tangerines,\" Matt says. \"Also, classic Charleston cheese biscuits with a single pecan pressed into it, and savory benne wafers — sesame seed wafers.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177362137/the-lee-bros-charleston-kitchen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-bookcover.jpg\" alt=\"The Lee Bros. Charleston Kitchen\" width=\"300\" height=\"314\" class=\"alignleft size-full wp-image-60345\">\u003c/a>For the second course, Ted says, \"we'd do a she-crab soup, and then we'd do a shrimp and grits,\" he says. \"For vegetables, I think this is the perfect time to do chainey briar; it's growing really well out on Sullivan's Island. We'd do some \u003ca href=\"#briar\">Grilled Chainey Briar\u003c/a>.\"\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>\"Chainey briar is a native weed or vine,\" Ted explains. \"It's \u003cem>Smilax\u003c/em> botanically. It's something that grows on fence lines, it grows on sand dunes at the beaches and it has, in the spring right about now, a tender tip, a shoot that is delicious.\"\u003c/p>\n\u003cp>It looks, quite frankly, like a weed, and might be a bit of an acquired taste — but the brothers say it's worth acquiring. \"It's pretty rangy, and that's the appeal, in terms of flavor,\" Matt says. It tastes like asparagus but with this extra sort of reckless green thing. Sometimes we describe it as tasting like asparagus with olive oil already on it.\"\u003c/p>\n\u003cp>For dessert, the brothers would serve \u003ca href=\"#torte\">Huguenot Torte\u003c/a>, an iconic Charleston dish. \"Hugeonot torte has this nice meringue-like crisp top, but then a sludgy caramel and apple and pecan bottom to it,\" Matt says. \"It's got flour but tons of leavening — so it just puffs up in the oven, then collapses and creates this very interesting and uniquely Charleston dessert.\"\u003c/p>\n\u003cp>\u003cstrong>Southern Food With Less Pork And More Loquats\u003c/strong>\u003c/p>\n\u003cp>The Lee brothers, who were born in New York but grew up in Charleston, have written two previous cookbooks highlighting Southern cuisine. This is their first to focus just on the city of their youth, and their choice is more than just hometown favoritism: Charleston's culinary tradition is unusual, with dishes and traditions you won't find in other parts of the South.\u003c/p>\n\u003cp>\"It's naturally about the seafood and also about the poultry,\" Matt explains. \"The much-heralded, like, 'porkopolis' of the South doesn't really exist so much in Charleston, because it was never a place to raise cattle or pigs, being so marshy.\"\u003c/p>\n\u003cp>It's not just the meat that makes Charleston stand out; there's also a rich variety of local produce. \"I think another thing that visitors to Charleston are surprised by is just how close the farms are — the rural part of Charleston — to the city,\" Ted says.\u003c/p>\n\u003cp>You might not even need to find a farmer to get fresh food. \"Even downtown — we grew up downtown in the historic district — we're surrounded by fruits of all kinds, like kumquats, loquats, mulberries, figs, pomegranates, bananas, citrus,\" Ted says. \"They all grow downtown, and you grow up sort of knowing where the trees are and which ones taste best.\"\u003c/p>\n\u003cp>Call it \"foraging\" or call it \"stealing,\" snagging fruit off someone else's tree is certainly possible in Charleston. \"There are a lot of secrets in back alleys in Charleston that yield great fruits and herbs.\" The trick to harvesting that bounty without ruining your neighborly relations? \"Be very polite,\" Ted says — and, Matt adds, be sure to smile. \"That's awfully disarming,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Taking Cues From The Past\u003c/strong>\u003c/p>\n\u003cp>In addition to highlighting Charleston's current food culture, Matt and Ted Lee also looked to Charleston's history to find old recipes that might have been forgotten. Cookbooks from the 19th century were particularly inspiring, Ted says. \"They tell a story so diverse and varied about the different types of vegetables that were grown in the low country, some of which are rarely found, like salsify, tania — it's a root vegetable,\" he says. \"It's nice to be able to draw from the past to inform your kitchen in the present.\"\u003c/p>\n\u003cp>One recipe in the new cookbook comes from an even more distant past — a dessert from the 1700s called \u003ca href=\"#syllabub\">Syllabub\u003c/a>. \"Despite the fact that it appears in all the old cookbooks, Matt and I have never been served it — either in a Charleston restaurant or a Charleston home,\" Ted says. \"So we just tried it ourselves. It's basically very simple — it's fortified wine that's been seasoned with lemon juice and lemon peel, a little bit of sugar, sometimes spices, and whipped with cream until it's sort of this airy, fluffy, alcoholic whipped cream that goes really well with fruit.\"\u003c/p>\n\u003cp>If you want to follow Matt and Ted and take a stab at Syllabub, a recipe is below, as well as recipes for Huguenot Torte and Grilled Chainey Briar. But be warned: You might need to plan a trip to Charleston to enjoy that chainey briar. You won't find it in grocery stores or farmers markets, and will have better luck harvesting it yourself. Like fresh kumquats off the tree or oysters from the ocean, it's a location-bound delicacy. As Matt Lee, who lives in Charleston today, puts it, \"it's just one of those things that you have to live here to really appreciate.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"briar\">\u003c/a>Recipe: Grilled Chainey Briar\u003c/h3>\n\u003cfigure id=\"attachment_60346\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar-290x290.jpg\" alt=\"Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>Chainey briar is what Charlestonians of a certain age call the tender shoots of the smilax (aka cat briar) vine, which can be found growing in the dunes and along sandy fence lines throughout the area. The distinctive spade-shaped leaves distinguish smilax from other vines growing in the same terrain. When raw, chainey briar has a delicious asparagus-and-olive-oil flavor that is fresh and green; lightly cooked, it is even more appetizing and tender. Chainey briar appears most often in community cookbooks of the rural sea islands, like Edisto and Yonge's.\u003c/p>\n\u003cp>Most chainey briar found among the dunes or in metropolitan Charleston are thin, curly tendrils, although our friend Tom, who gentleman-farms on Johns Island, recently introduced us to \"bull briar,\" the thicker sprouts of mature smilax vines that grow in the forested areas of the sea islands. Bull briar, which truly resembles large asparagus, would seem to represent more vegetable for one's effort, but it is found so high in the trees that a pole pruner is usually required to harvest it. We're just as happy to spend the afternoon on a path to the beach, eating every third tendril we pick, until the basket is full.\u003c/p>\n\u003cp>Chainey briar almost never appears in the farmer's markets, so you must forage for it yourself (or ingratiate yourself to farmer Sidi Limehouse [see page 94 of The Lee Bros. Charleston Kitchen], who will occasionally indulge good friends with a basketful). Its flavor is robust enough that it grills well, wilting and charring in places. Dressed with oil and lemon, it makes for an exciting side dish with pre-colonial roots.\u003c/p>\n\u003cp>1 pound chainey briar\u003cbr>1 tablespoon extra-virgin olive oil, plus more for the pan\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>2 teaspoons fresh lemon juice\u003c/p>\n\u003cp>1. Thoroughly wash the chainey briar, removing any ants or foreign matter and pinching off the stem ends (which will toughen as they age) so only the tender parts remain. Toss the chainey briar in a large bowl with the olive oil to coat, scatter 1/2 teaspoon salt over the bowl, and toss again.\u003c/p>\n\u003cp>2. Lightly oil a grill pan, and place it over high heat. When a drop of water sizzles when dropped on the pan, spread the chainey briar in an even layer about 1/2 inch high (you may have to grill multiple batches, depending on the size of your pan). Allow the chainey briar to sizzle and pop for a minute or two, until the tips of some begin to blacken. Use tongs to shuffle the chainey briar on the grill pan and allow them to cook a minute or two more, until almost all the fronds show signs of wilting. Reserve the chainey briar in a large covered bowl as you move on to grill another batch.\u003c/p>\n\u003cp>3. When all the chainey briar is wilted and charred, dress it with the lemon juice, toss lightly, and season to taste with salt and black pepper. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"torte\">\u003c/a>Recipe: Huguenot Torte\u003c/h3>\n\u003cfigure id=\"attachment_60347\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte-290x290.jpg\" alt=\"Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 6 to 8\u003c/em>\u003cbr>\u003cem>Time: 55 minutes, 10 minutes cooling\u003c/em>\u003c/p>\n\u003cp>Imagine that a blondie and an apple-pecan pie got into a crusty-gooey, sticky-delicious accident in a baking dish, and you'll approximate the ultra-decadence of this dessert. Until relatively recently, Charlestonians believed that this confection, as the title might suggest, came to Charleston with the French Huguenots, who settled in the city in the eighteenth century, and that it was a rustic cousin of elegant pâtisseries. But in the 1990s, the culinary historian and Lowcountry native John Martin Taylor tracked down the woman to whom the recipe is attributed in Charleston Receipts, and learned that she'd encountered the dish as \"Ozark Pudding\" while visiting relatives in Arkansas in the 1940s. She had brought the recipe back to Charleston, and put the dessert on the menu of the Huguenot Tavern, where she was a cook.\u003c/p>\n\u003cp>The fact that this dessert has become as much an icon of Charleston home cooking as Charleston Okra Soup [see page 74 of The Lee Bros. Charleston Kitchen] and She-Crab Soup [page 77] seems odd — but it's all part of \"Charleston's food pattern,\" as May A. Pyatt wrote in a 1950 review of Charleston Receipts in the News and Courier. Another interesting note: not many Charleston restaurants these days offer the torte — or even variants upon it — but it is almost always offered on menus at the tea rooms [see page 79] that open in the spring throughout the area. You should master it yourself; it's easy to make and easy to eat, and nice to have in your repertoire.\u003c/p>\n\u003cp>When we're serving this dish for guests, we often temper its sweetness by whipping a small amount of buttermilk or sour cream into the whipped cream garnish.\u003c/p>\n\u003cp>unsalted butter for greasing the dish\u003cbr>2 large eggs\u003cbr>1 1/3 cups sugar\u003cbr>1/4 cup all-purpose flour\u003cbr>2 1/2 teaspoons baking powder\u003cbr>1/4 teaspoon kosher salt\u003cbr>1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)\u003cbr>1 cup chopped pecans\u003cbr>1 teaspoon pure vanilla extract\u003cbr>1/2 cup heavy cream\u003cbr>2 tablespoons whole buttermilk or sour cream\u003c/p>\n\u003cp>1. Preheat the oven to 325 degrees F. Grease a 2-quart baking dish.\u003c/p>\n\u003cp>2. In a large bowl, beat the eggs with a whisk until they're creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.\u003c/p>\n\u003cp>3. Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.\u003c/p>\n\u003cp>4. Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions — they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter — and serve with dollops of the whipped cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"syllabub\">\u003c/a>Recipe: Syllabub With Rosemary-Glazed Figs\u003c/h3>\n\u003cfigure id=\"attachment_60343\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\" alt=\"Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\" width=\"666\" height=\"500\" class=\"size-full wp-image-60343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 4 \u003c/em>\u003cbr>\u003cem>Time: 1 hour 15 minutes, including chilling\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syllabub\u003c/strong>\u003c/p>\n\u003cp>1/2 cup Sercial Madeira or Amontillado sherry\u003cbr>Peel of 1/2 lemon\u003cbr>1 tablespoon fresh lemon juice\u003cbr>1 1/2 tablespoons sugar\u003cbr>Pinch of kosher salt\u003cbr>1 cup heavy cream, cold\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosemary-glazed figs\u003c/strong>\u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>2 (3-inch) long sprigs rosemary\u003cbr>Pinch of kosher salt\u003cbr>4 ounces fresh figs (about 4 large), stemmed and quartered\u003c/p>\n\u003cp>1. Make the syllabub: Put all syllabub ingredients except for the cream into a large bowl, and whisk until the sugar has dissolved, about a minute. Let stand in the fridge, about 1 hour.\u003c/p>\n\u003cp>2.\u003cstrong> \u003c/strong>Make the rosemary-glazed figs: Heat the sugar and 1/4 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Add the rosemary and the salt, stir for about 30 seconds to dissolve the salt and bruise the rosemary, and turn off the heat. Cover and let cool to room temperature, about 20 minutes.\u003c/p>\n\u003cp>3\u003cstrong>. \u003c/strong>Put the figs in a small bowl, drizzle 2 to 3 tablespoons of the rosemary syrup over them, and toss gently to coat. (If the figs are less than ripe, let them stand in the syrup for 30 minutes to sweeten.) Reserve the remaining syrup for another use, such as sweetening lemonade.\u003c/p>\n\u003cp>4. Remove the lemon peel from the wine mixture. Pour the cream into the wine and whisk by hand until the cream is thick and holds its shape, about 2 minutes. Divide the syllabub among four wine glasses or sundae cups and spoon the rosemary-glazed figs over each serving.\u003c/p>\n\u003cp>\u003cstrong>Syllabub with Strawberries and Black Pepper\u003c/strong>\u003c/p>\n\u003cp>For a springtime variation on Syllabub with Rosemary-Glazed Figs, make Syllabub with Strawberries and Black Pepper. Simply substitute for the rosemary-glazed figs 4 ounces strawberries that have been quartered and tossed a few times with sugar to taste (a teaspoon or two) until the sugar has dissolved. (Add a few drops water, if needed, to dissolve). Spoon the strawberries over each serving of Syllabub, then grind a bit of black pepper over the top of each and serve.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>The Lee Bros. Charleston Cookbook\u003cem> by Matt Lee and Ted Lee. Copyright 2013 by Matt Lee and Ted Lee. Excerpted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>More on the Lee Bros.\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=125832027\">Classic Southern Food Gets A Makeover\u003c/a> (NPR Food)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6650215\">Recipes That Passed a Cookbook Critic's Test\u003c/a> (Kitchen Window, NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60331/a-charleston-kitchen-full-of-foraged-and-forgotten-foods","authors":["byline_bayareabites_60331"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_472","bayareabites_11588","bayareabites_422","bayareabites_11587","bayareabites_10921"],"featImg":"bayareabites_60344","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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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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