Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace
Where In The World Is The Best Place For Healthy Eating?
2011 Oakland Greek Festival
Polpettone alla Toscano, or Tuscan Meatballs Recipe
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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"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_79390":{"type":"posts","id":"bayareabites_79390","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79390","score":null,"sort":[1395676191000]},"guestAuthors":[],"slug":"gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace","title":"Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace","publishDate":1395676191,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79391\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\" alt=\"Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace\">The Salt at NPR Food\u003c/a> (3/24/14)\u003c/p>\n\u003cp>It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene.\u003c/p>\n\u003cp>Now one lecturer at American University is using the city's food culture to teach her students about global affairs via a course on \"gastrodiplomacy\" — using food as a tool to foster cultural understanding among countries.\u003c/p>\n\u003cp>While the concept of gastrodiplomacy has been gaining traction among governments in recent years (former Secretary of State Hillary Clinton launched a \"chef ambassador\" corps a couple of years ago), the class is the first of its kind at a school of international relations, says \u003ca href=\"http://www.american.edu/sis/faculty/johannam.cfm\">Johanna Mendelson Forman\u003c/a>, a policy expert on international conflict who teaches the new course.\u003c/p>\n\u003cp>\"What's unique is that students themselves would never make the connection that food is a part of international relations,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already halfway through its first run, the course immerses students in the study of war and conflict prior to Sept. 11 — including the Vietnam War, the Soviet war in Afghanistan and Ethiopia's Civil War — and how those have led to the sizeable diaspora in D.C. Students also get a taste of how food impacted those conflicts.\u003c/p>\n\u003cp>Perhaps the best part of her class? The field trips to local ethnic restaurants, where students get to enjoy a traditional meal and hear the owners speak about the history of their culture. During a recent trip to \u003ca href=\"http://www.dasethiopian.com/\">Das Ethiopian Cuisine\u003c/a> in Georgetown, students learned about the influences Italians had on Ethiopian cuisine when they colonized the country in the 1930s.\u003c/p>\n\u003cp>\"The idea is for students to hear from the cooks, from the owners of these places, [about] how they see their cuisine as a communication tool in their own communities,\" says Mendelson Forman.\u003c/p>\n\u003cp>While gastrodiplomacy is a relatively new field in the realm of public diplomacy, the idea itself can be traced back to the ancient Romans, who often made peace with their enemies over a good meal.\u003c/p>\n\u003cp>In the last decade or so, countries including Thailand, Peru and South Korea have embraced the concept, independently launching country branding programs that promote their cuisines to the world. (Ever wonder \u003ca href=\"http://www.koreatimes.co.kr/www/news/opinon/2010/04/137_63795.html\">why Korean tacos\u003c/a> are seemingly everywhere these days?)\u003c/p>\n\u003cp>The U.S. formally joined the fun in 2012, when Clinton kicked off the \u003ca href=\"http://youtu.be/yv0XPeIU0ms\">Diplomatic Culinary Partnership\u003c/a>, recruiting 80 food professionals from across the country to cook for foreign diplomats and travel abroad.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yv0XPeIU0ms]\u003c/p>\n\u003cp>But until now, food hasn't been taught alongside international relations in the classroom. That's because of past resistance to bringing food into other academic fields, says \u003ca href=\"http://culinarydiplomacy.wordpress.com/about/\">Sam Chapple-Sokol\u003c/a>, a culinary diplomacy scholar who helps Mendelson Forman teach her class.\u003c/p>\n\u003cp>\"People think it's trivial or frivolous, that food is just something that goes into our bodies to keep us alive,\" he says, adding that while many international relations programs do focus on food security, none has really dug into the \"cuisine\" aspect of food.\u003c/p>\n\u003cp>But that thinking is changing, especially among the public. In a recent \u003ca href=\"http://publicdiplomacymagazine.com/gastrodiplomacy/\">study\u003c/a> in \u003cem>Public Diplomacy Magazine,\u003c/em> over half of the 140 people surveyed said that eating a country's cuisine led them to think more positively about that country. And over two-thirds felt that countries in a state of conflict could benefit from gastrodiplomacy programs.\u003c/p>\n\u003cp>As the saying goes, \"the easiest way to win hearts and minds is through the stomach.\" It certainly seems that the class has won over the students so far — all 19 spots filled up quickly, with dozens more students on the waiting list.\u003c/p>\n\u003cp>\"Must have been the food,\" Mendelson Forman jokes.\u003c/p>\n\u003cp>Given the success, both she and Chapple-Sokol say they're optimistic that gastrodiplomacy will be explored at other schools around the country, among different immigrant populations.\u003c/p>\n\u003cp>A fair warning to prospective students: Don't expect an easy A. The class includes four papers and a final project, in which students have to find their own local restaurant owners to interview about their cuisine and history.\u003c/p>\n\u003cp>But that shouldn't be too hard.\u003c/p>\n\u003cp>\"When you start to talk about something that people want to talk about, that really inspires them, like food, it really opens up the stories,\" Chapple-Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An international relations lecturer is using her students' love of food to teach them about global conflicts. It's a form of winning hearts and minds that's gaining traction among world governments.","status":"publish","parent":0,"modified":1395676291,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":761},"headData":{"title":"Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace | KQED","description":"An international relations lecturer is using her students' love of food to teach them about global conflicts. It's a form of winning hearts and minds that's gaining traction among world governments.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79390 http://blogs.kqed.org/bayareabites/?p=79390","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/24/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace/","disqusTitle":"Gastrodiplomacy: Cooking Up A Tasty Lesson On War And Peace","nprByline":"Linda Poon","nprStoryId":"291980375","nprApiLink":"http://api.npr.org/query?id=291980375&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace?ft=3&f=291980375","nprRetrievedStory":"1","nprPubDate":"Mon, 24 Mar 2014 11:02:00 -0400","nprStoryDate":"Mon, 24 Mar 2014 11:01:00 -0400","nprLastModifiedDate":"Mon, 24 Mar 2014 11:02:12 -0400","path":"/bayareabites/79390/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79391\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/istock_000029631418large-copy_slide-59ec2e084836cd38d6362c523dfde70c1278659e.jpg\" alt=\"Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-79391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's one way to get students talking about global affairs: teach it through food. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/24/291980375/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace\">The Salt at NPR Food\u003c/a> (3/24/14)\u003c/p>\n\u003cp>It's often said that the closest interaction many Americans have with other countries' cultures is through food. That kind of culinary diplomacy is particularly common in Washington, D.C., where immigrants from all over the world have cooked up a diverse food scene.\u003c/p>\n\u003cp>Now one lecturer at American University is using the city's food culture to teach her students about global affairs via a course on \"gastrodiplomacy\" — using food as a tool to foster cultural understanding among countries.\u003c/p>\n\u003cp>While the concept of gastrodiplomacy has been gaining traction among governments in recent years (former Secretary of State Hillary Clinton launched a \"chef ambassador\" corps a couple of years ago), the class is the first of its kind at a school of international relations, says \u003ca href=\"http://www.american.edu/sis/faculty/johannam.cfm\">Johanna Mendelson Forman\u003c/a>, a policy expert on international conflict who teaches the new course.\u003c/p>\n\u003cp>\"What's unique is that students themselves would never make the connection that food is a part of international relations,\" she 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>Already halfway through its first run, the course immerses students in the study of war and conflict prior to Sept. 11 — including the Vietnam War, the Soviet war in Afghanistan and Ethiopia's Civil War — and how those have led to the sizeable diaspora in D.C. Students also get a taste of how food impacted those conflicts.\u003c/p>\n\u003cp>Perhaps the best part of her class? The field trips to local ethnic restaurants, where students get to enjoy a traditional meal and hear the owners speak about the history of their culture. During a recent trip to \u003ca href=\"http://www.dasethiopian.com/\">Das Ethiopian Cuisine\u003c/a> in Georgetown, students learned about the influences Italians had on Ethiopian cuisine when they colonized the country in the 1930s.\u003c/p>\n\u003cp>\"The idea is for students to hear from the cooks, from the owners of these places, [about] how they see their cuisine as a communication tool in their own communities,\" says Mendelson Forman.\u003c/p>\n\u003cp>While gastrodiplomacy is a relatively new field in the realm of public diplomacy, the idea itself can be traced back to the ancient Romans, who often made peace with their enemies over a good meal.\u003c/p>\n\u003cp>In the last decade or so, countries including Thailand, Peru and South Korea have embraced the concept, independently launching country branding programs that promote their cuisines to the world. (Ever wonder \u003ca href=\"http://www.koreatimes.co.kr/www/news/opinon/2010/04/137_63795.html\">why Korean tacos\u003c/a> are seemingly everywhere these days?)\u003c/p>\n\u003cp>The U.S. formally joined the fun in 2012, when Clinton kicked off the \u003ca href=\"http://youtu.be/yv0XPeIU0ms\">Diplomatic Culinary Partnership\u003c/a>, recruiting 80 food professionals from across the country to cook for foreign diplomats and travel abroad.\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/yv0XPeIU0ms'\n title='//www.youtube.com/embed/yv0XPeIU0ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But until now, food hasn't been taught alongside international relations in the classroom. That's because of past resistance to bringing food into other academic fields, says \u003ca href=\"http://culinarydiplomacy.wordpress.com/about/\">Sam Chapple-Sokol\u003c/a>, a culinary diplomacy scholar who helps Mendelson Forman teach her class.\u003c/p>\n\u003cp>\"People think it's trivial or frivolous, that food is just something that goes into our bodies to keep us alive,\" he says, adding that while many international relations programs do focus on food security, none has really dug into the \"cuisine\" aspect of food.\u003c/p>\n\u003cp>But that thinking is changing, especially among the public. In a recent \u003ca href=\"http://publicdiplomacymagazine.com/gastrodiplomacy/\">study\u003c/a> in \u003cem>Public Diplomacy Magazine,\u003c/em> over half of the 140 people surveyed said that eating a country's cuisine led them to think more positively about that country. And over two-thirds felt that countries in a state of conflict could benefit from gastrodiplomacy programs.\u003c/p>\n\u003cp>As the saying goes, \"the easiest way to win hearts and minds is through the stomach.\" It certainly seems that the class has won over the students so far — all 19 spots filled up quickly, with dozens more students on the waiting list.\u003c/p>\n\u003cp>\"Must have been the food,\" Mendelson Forman jokes.\u003c/p>\n\u003cp>Given the success, both she and Chapple-Sokol say they're optimistic that gastrodiplomacy will be explored at other schools around the country, among different immigrant populations.\u003c/p>\n\u003cp>A fair warning to prospective students: Don't expect an easy A. The class includes four papers and a final project, in which students have to find their own local restaurant owners to interview about their cuisine and history.\u003c/p>\n\u003cp>But that shouldn't be too hard.\u003c/p>\n\u003cp>\"When you start to talk about something that people want to talk about, that really inspires them, like food, it really opens up the stories,\" Chapple-Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79390/gastrodiplomacy-cooking-up-a-tasty-lesson-on-war-and-peace","authors":["byline_bayareabites_79390"],"categories":["bayareabites_64","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_1122","bayareabites_13191","bayareabites_9178","bayareabites_10921"],"featImg":"bayareabites_79394","label":"bayareabites"},"bayareabites_76567":{"type":"posts","id":"bayareabites_76567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76567","score":null,"sort":[1389817888000]},"guestAuthors":[],"slug":"where-in-the-world-is-the-best-place-for-healthy-eating","title":"Where In The World Is The Best Place For Healthy Eating?","publishDate":1389817888,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76568\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a-1024x767.jpg\" alt=\"The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/14/262465619/where-in-the-world-is-the-best-place-for-healthy-eating\">The Salt at NPR Food\u003c/a> (1/15/14)\u003c/p>\n\u003cp>The Dutch are known for their lax drug laws, tall statures and proficient language skills.\u003c/p>\n\u003cp>Perhaps we should add stellar eating habits to that list, as well.\u003c/p>\n\u003cp>The Netherlands ranked as the easiest country in the world in which to find a balanced, nutritious diet, the advocacy group Oxfam \u003ca href=\"http://www.oxfamamerica.org/press/publications/good-enough-to-eat\">reported\u003c/a> Tuesday.\u003c/p>\n\u003cp>France and Switzerland shared the second slot. And Western Europe nearly swept the top 20 positions, with Australia just edging into a tie for 8th.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where did the U.S. land?\u003c/p>\n\u003cp>We tied with Japan for 21st place, despite the fact that we have the most cheap food available. Our friendly neighbors to the north, Canada, took the 25th position out of 125 countries.\u003c/p>\n\u003cblockquote>\n\u003ch3>The Healthy Food Rankings\u003c/h3>\n\u003cp>According to the advocacy group , here are the easiest and hardest countries in the world to find a nutritious and diverse diet.\u003c/p>\n\u003cp>\u003cstrong>Best:\u003c/strong>\u003cbr>\n1. Netherlands\u003cbr>\n2. France, Switzerland\u003cbr>\n4. Denmark, Sweden, Austria, Belgium\u003cbr>\n8. Ireland, Italy, Portugal, Luxembourg, Australia\u003c/p>\n\u003cp>\u003cstrong>Worst:\u003c/strong>\u003cbr>\n121. Yemen\u003cbr>\n122. Madagascar\u003cbr>\n123. Ethiopia, Angola\u003cbr>\n125. Chad\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_76569\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495-290x217.jpg\" alt=\"A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>A group of researchers at \u003ca href=\"http://www.oxfam.org/\">Oxfam\u003c/a>, an anti-poverty nonprofit based in Oxford, England, concocted the ranking scheme to measure the best and worst places to eat around the world.\u003c/p>\n\u003cp>We're not talking about the density of Michelin-starred restaurants or whether you can get wild salmon versus farmed-raised fish at the grocery store.\u003c/p>\n\u003cp>Instead, the ranking considers whether families have sufficient access to fresh produce, nutritious proteins and clean water — and whether these options are affordable compared with less healthful options.\u003c/p>\n\u003cp>The team's conclusion?\u003c/p>\n\u003cp>\"Basically, if you arrive from Mars and design a food system, you probably couldn't design a worse one than what we have today on Earth,\" Oxfam's \u003ca href=\"http://policy-practice.oxfam.org.uk/our-people/advocacy/max-lawson\">Max Lawson\u003c/a> tells The Salt. \"There is enough food overall in the world to feed everyone. But 900 million people still don't have enough to eat, and 1 billion people are obese. It's a crazy situation.\"\u003c/p>\n\u003cp>To compile the rankings, Lawson and his colleagues spent a few months analyzing eight reports from the World Health Organization, the \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization of the U.N.\u003c/a> and the \u003ca href=\"http://www.ilo.org/global/lang--en/index.htm\">International Labor Organization\u003c/a>.\u003c/p>\n\u003cp>A country's score depends on how much food is available (so richer countries have an advantage), the nutritional value of that food and how diet helps or harms the nation's health.\u003c/p>\n\u003cp>The team measured that last metric by looking at diabetes and \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">obesity\u003c/a> rates in each country. Not surprisingly, that's where the U.S. stumbles: We ranked 120th out of 125 countries in terms of how diet influences health.\u003c/p>\n\u003cp>The problem is linked to poverty, Lawson says.\u003c/p>\n\u003cp>\"Food is very, very cheap in the U.S. compared to most countries,\" he explains. \"But the fact is you end up with people malnourished in one of the richest countries because they don't have access to fresh vegetables at a cheap enough price to make a balanced diet.\"\u003c/p>\n\u003cp>At the other end of the spectrum are countries that struggle just to get enough food on each family's table each day. Chad, Ethiopia and Angola ranked at the overall bottom of Oxfam's list, in large part because of high malnutrition rates and the relatively high cost of foods in these countries.\u003c/p>\n\u003cp>\"People think that hunger is inevitable, but that's just not true,\" Lawson says. \"There is enough food in the world to ensure that nobody goes to bed hungry.\"\u003c/p>\n\u003cp>The problem, in large part, is getting fresh fruits, vegetables and whole grains to people who need it, he says. \"Even in countries with famines, there's still often enough food. Someone is hoarding it, or it hasn't been distributed.\"\u003c/p>\n\u003cp>And that problem isn't new. \"Very famously,\" he says, \"during the Irish potato famine, the British were exporting Irish wheat to the U.K.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Researchers ranked countries in terms of how easy it is to get a balanced, nutritious diet. The U.S. didn't even make the top 20, even though it has the greatest abundance of cheap food in the world. Western Europe nearly swept the top 10. Guess which country was No. 1?","status":"publish","parent":0,"modified":1389817888,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":732},"headData":{"title":"Where In The World Is The Best Place For Healthy Eating? | KQED","description":"Researchers ranked countries in terms of how easy it is to get a balanced, nutritious diet. The U.S. didn't even make the top 20, even though it has the greatest abundance of cheap food in the world. Western Europe nearly swept the top 10. Guess which country was No. 1?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76567 http://blogs.kqed.org/bayareabites/?p=76567","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/15/where-in-the-world-is-the-best-place-for-healthy-eating/","disqusTitle":"Where In The World Is The Best Place For Healthy Eating?","nprByline":"Michaeleen Doucleff","nprStoryId":"262465619","nprApiLink":"http://api.npr.org/query?id=262465619&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/14/262465619/where-in-the-world-is-the-best-place-for-healthy-eating?ft=3&f=262465619","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Jan 2014 11:40:00 -0500","nprStoryDate":"Wed, 15 Jan 2014 10:52:00 -0500","nprLastModifiedDate":"Wed, 15 Jan 2014 11:40:26 -0500","path":"/bayareabites/76567/where-in-the-world-is-the-best-place-for-healthy-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76568\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/176501052-334a838b26938916d37d3e139e56be5d7336129a-1024x767.jpg\" alt=\"The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-76568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.K. has plenty of fresh produce available, such as these vegetables on display at a garden show in Southport, England. But these healthy options cost more in the U.K. than in any other country in Western Europe. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/14/262465619/where-in-the-world-is-the-best-place-for-healthy-eating\">The Salt at NPR Food\u003c/a> (1/15/14)\u003c/p>\n\u003cp>The Dutch are known for their lax drug laws, tall statures and proficient language skills.\u003c/p>\n\u003cp>Perhaps we should add stellar eating habits to that list, as well.\u003c/p>\n\u003cp>The Netherlands ranked as the easiest country in the world in which to find a balanced, nutritious diet, the advocacy group Oxfam \u003ca href=\"http://www.oxfamamerica.org/press/publications/good-enough-to-eat\">reported\u003c/a> Tuesday.\u003c/p>\n\u003cp>France and Switzerland shared the second slot. And Western Europe nearly swept the top 20 positions, with Australia just edging into a tie for 8th.\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>Where did the U.S. land?\u003c/p>\n\u003cp>We tied with Japan for 21st place, despite the fact that we have the most cheap food available. Our friendly neighbors to the north, Canada, took the 25th position out of 125 countries.\u003c/p>\n\u003cblockquote>\n\u003ch3>The Healthy Food Rankings\u003c/h3>\n\u003cp>According to the advocacy group , here are the easiest and hardest countries in the world to find a nutritious and diverse diet.\u003c/p>\n\u003cp>\u003cstrong>Best:\u003c/strong>\u003cbr>\n1. Netherlands\u003cbr>\n2. France, Switzerland\u003cbr>\n4. Denmark, Sweden, Austria, Belgium\u003cbr>\n8. Ireland, Italy, Portugal, Luxembourg, Australia\u003c/p>\n\u003cp>\u003cstrong>Worst:\u003c/strong>\u003cbr>\n121. Yemen\u003cbr>\n122. Madagascar\u003cbr>\n123. Ethiopia, Angola\u003cbr>\n125. Chad\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_76569\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/103402910-a647eb882e3c794690b1e75078a0b4baea44a495-290x217.jpg\" alt=\"A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-76569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A banana seller makes his way to the market in Burundi's capital, Bujumbura. The small country in eastern Africa ranked last in terms of malnutrition in children. Photo: Roberto Schmidt/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>A group of researchers at \u003ca href=\"http://www.oxfam.org/\">Oxfam\u003c/a>, an anti-poverty nonprofit based in Oxford, England, concocted the ranking scheme to measure the best and worst places to eat around the world.\u003c/p>\n\u003cp>We're not talking about the density of Michelin-starred restaurants or whether you can get wild salmon versus farmed-raised fish at the grocery store.\u003c/p>\n\u003cp>Instead, the ranking considers whether families have sufficient access to fresh produce, nutritious proteins and clean water — and whether these options are affordable compared with less healthful options.\u003c/p>\n\u003cp>The team's conclusion?\u003c/p>\n\u003cp>\"Basically, if you arrive from Mars and design a food system, you probably couldn't design a worse one than what we have today on Earth,\" Oxfam's \u003ca href=\"http://policy-practice.oxfam.org.uk/our-people/advocacy/max-lawson\">Max Lawson\u003c/a> tells The Salt. \"There is enough food overall in the world to feed everyone. But 900 million people still don't have enough to eat, and 1 billion people are obese. It's a crazy situation.\"\u003c/p>\n\u003cp>To compile the rankings, Lawson and his colleagues spent a few months analyzing eight reports from the World Health Organization, the \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization of the U.N.\u003c/a> and the \u003ca href=\"http://www.ilo.org/global/lang--en/index.htm\">International Labor Organization\u003c/a>.\u003c/p>\n\u003cp>A country's score depends on how much food is available (so richer countries have an advantage), the nutritional value of that food and how diet helps or harms the nation's health.\u003c/p>\n\u003cp>The team measured that last metric by looking at diabetes and \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">obesity\u003c/a> rates in each country. Not surprisingly, that's where the U.S. stumbles: We ranked 120th out of 125 countries in terms of how diet influences health.\u003c/p>\n\u003cp>The problem is linked to poverty, Lawson says.\u003c/p>\n\u003cp>\"Food is very, very cheap in the U.S. compared to most countries,\" he explains. \"But the fact is you end up with people malnourished in one of the richest countries because they don't have access to fresh vegetables at a cheap enough price to make a balanced diet.\"\u003c/p>\n\u003cp>At the other end of the spectrum are countries that struggle just to get enough food on each family's table each day. Chad, Ethiopia and Angola ranked at the overall bottom of Oxfam's list, in large part because of high malnutrition rates and the relatively high cost of foods in these countries.\u003c/p>\n\u003cp>\"People think that hunger is inevitable, but that's just not true,\" Lawson says. \"There is enough food in the world to ensure that nobody goes to bed hungry.\"\u003c/p>\n\u003cp>The problem, in large part, is getting fresh fruits, vegetables and whole grains to people who need it, he says. \"Even in countries with famines, there's still often enough food. Someone is hoarding it, or it hasn't been distributed.\"\u003c/p>\n\u003cp>And that problem isn't new. \"Very famously,\" he says, \"during the Irish potato famine, the British were exporting Irish wheat to the U.K.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76567/where-in-the-world-is-the-best-place-for-healthy-eating","authors":["byline_bayareabites_76567"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_9178","bayareabites_11269","bayareabites_12927"],"featImg":"bayareabites_76578","label":"bayareabites"},"bayareabites_27412":{"type":"posts","id":"bayareabites_27412","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27412","score":null,"sort":[1305391047000]},"guestAuthors":[],"slug":"2011-oakland-greek-festival","title":"2011 Oakland Greek Festival","publishDate":1305391047,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!","status":"publish","parent":0,"modified":1305399202,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":296},"headData":{"title":"2011 Oakland Greek Festival | KQED","description":"This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27412 http://blogs.kqed.org/bayareabites/?p=27412","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/14/2011-oakland-greek-festival/","disqusTitle":"2011 Oakland Greek Festival","path":"/bayareabites/27412/2011-oakland-greek-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27412/2011-oakland-greek-festival","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50"],"tags":["bayareabites_14773","bayareabites_9277","bayareabites_151","bayareabites_9278","bayareabites_9178","bayareabites_619","bayareabites_243","bayareabites_14757","bayareabites_200"],"featImg":"bayareabites_27429","label":"bayareabites"},"bayareabites_26025":{"type":"posts","id":"bayareabites_26025","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26025","score":null,"sort":[1302460308000]},"guestAuthors":[],"slug":"tuscan-meatballs-recipe","title":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","publishDate":1302460308,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.","status":"publish","parent":0,"modified":1302460308,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":678},"headData":{"title":"Polpettone alla Toscano, or Tuscan Meatballs Recipe | KQED","description":"This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26025 http://blogs.kqed.org/bayareabites/?p=26025","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/10/tuscan-meatballs-recipe/","disqusTitle":"Polpettone alla Toscano, or Tuscan Meatballs Recipe","path":"/bayareabites/26025/tuscan-meatballs-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\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/26025/tuscan-meatballs-recipe","authors":["5120"],"categories":["bayareabites_752","bayareabites_12","bayareabites_61"],"tags":["bayareabites_620","bayareabites_9177","bayareabites_9178","bayareabites_2597","bayareabites_14738","bayareabites_14743","bayareabites_9180"],"featImg":"bayareabites_26033","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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