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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"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_117082":{"type":"posts","id":"bayareabites_117082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117082","score":null,"sort":[1493748623000]},"guestAuthors":[],"slug":"rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","title":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","publishDate":1493748623,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Parks jotted the recipe down on the back of an envelope. A Library of Congress curator says \"this recipe is quintessentially African-American.\"","status":"publish","parent":0,"modified":1493748623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1084},"headData":{"title":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero | KQED","description":"Parks jotted the recipe down on the back of an envelope. A Library of Congress curator says "this recipe is quintessentially African-American."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117082 https://ww2.kqed.org/bayareabites/?p=117082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/02/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero/","disqusTitle":"Rosa Parks' Pancake Recipe Helps Us See The Human Side Of A Hero","nprByline":"Dan Pashman, \u003ca href=\"https://ww2.kqed.org/bayareabites/contributors/\">NPR Food\u003c/a>","nprImageAgency":"Library of Congress","nprStoryId":"526412114","nprApiLink":"http://api.npr.org/query?id=526412114&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/02/526412114/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero?ft=nprml&f=526412114","nprRetrievedStory":"1","nprPubDate":"Tue, 02 May 2017 11:03:00 -0400","nprStoryDate":"Tue, 02 May 2017 08:00:00 -0400","nprLastModifiedDate":"Tue, 02 May 2017 11:03:31 -0400","path":"/bayareabites/117082/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2015, after a 10-year legal battle, the Library of Congress released a trove of Rosa Parks' personal documents. Last year the papers were put online for the first time. They include postcards from the Rev. Martin Luther King Jr., lists of volunteers for the Montgomery Bus Boycott, and pages and pages of journals.\u003c/p>\n\u003cp>Buried in the Parks collection is another document that doesn't have as much historical significance – but it got my attention. It's a pancake recipe, written on the back of an envelope.\u003c/p>\n\u003cp>At first glance, Parks' recipe for \"Featherlite Pancakes\" seems little more than a charming footnote, especially because of the novelty of including peanut butter in pancake batter.\u003c/p>\n\u003cp>But as we find in this week's episode of \u003ca href=\"http://www.sporkful.com\">The Sporkful food podcast\u003c/a>, this recipe is actually a window into a time and place, and a person most of us know little about.\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/4895bff0-f8ca-4e7b-b8f2-64784c9df090/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have all these misconceptions about [Rosa Parks],\" says food writer \u003ca href=\"http://www.foodculturist.com/\">Nicole Taylor\u003c/a>, author of \u003ca href=\"https://www.amazon.com/Up-South-Cookbook-Chasing-Brooklyn/dp/1581573014\">\u003cem>The Up South Cookbook\u003c/em>\u003c/a>. \"She's human. And the pancakes are the most human thing.\"\u003c/p>\n\u003cp>\u003cstrong>What's in an envelope?\u003c/strong>\u003c/p>\n\u003cp>The fact that Parks wrote this recipe on the back of a banking envelope, and that the bank was in Detroit, tells us a lot about her life after Dec. 1, 1955, when she refused to give up her seat on that bus in Montgomery, Ala.\u003c/p>\n\u003cp>\"She had lost her job for taking the stand that she did,\" explains Adrienne Cannon, who curates the \u003ca href=\"https://www.loc.gov/collections/rosa-parks-papers/about-this-collection/\">Rosa Parks papers\u003c/a> at the Library of Congress. \"Both she and her husband were receiving death threats. And she was struggling to find gainful employment again.\"\u003c/p>\n\u003cp>This discrimination eventually forced Parks and her husband to move to Detroit, where she'd end up spending more than half her life. They always struggled financially and she had to be frugal, which is why she reused papers, like banking envelopes, for recipes.\u003c/p>\n\u003cp>\u003cstrong>A 'quintessentially African-American' recipe\u003c/strong>\u003c/p>\n\u003cp>When I brought a copy of the recipe to Detroit and showed it to Rosa Parks' niece, Sheila McCauley Keys, she was surprised: \"Why would you put peanut butter in pancakes?\"\u003c/p>\n\u003cp>Food writer Nicole Taylor had a similar reaction. \"Adding peanut butter into a pancake mix, you don't see that a lot,\" she says. \"But then the Tuskegee thing.\"\u003c/p>\n\u003cfigure id=\"attachment_117083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg\" alt=\"Rosa Parks' "Featherlite Pancakes" recipe calls for peanut butter.\" width=\"640\" height=\"1141\" class=\"size-large wp-image-117083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1020x1818.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-800x1426.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-768x1369.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-1180x2103.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-960x1711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-240x428.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-375x668.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11-520x927.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rosaparks_custom-8b9908a8e1495eb047e72ca5dbae721b05981e11.jpg 1519w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' \"Featherlite Pancakes\" recipe calls for peanut butter. \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or as curator Adrienne Cannon calls it, \"the peanut connection.\"\u003c/p>\n\u003cp>Rosa Parks was born in 1913 in Tuskegee, Ala., home of Tuskegee Institute, where George Washington Carver gained fame for his work with peanuts. His goal was to help black farmers in the South grow a cash crop other than cotton, so they could support themselves better in the years after slavery. By the 1920s Carver was a household name, and by 1940 peanut production was second only to cotton in the South.\u003c/p>\n\u003cp>But the connection between African-American food and peanuts is rooted even deeper. Indigenous to South America, peanuts traveled to the Caribbean and then to Africa, where they were infused into African cuisine. Peanuts came to the American South via the slave trade.\u003c/p>\n\u003cp>\"They were cultivated by African slaves to supplement their diets,\" Cannon explains. \"They were also fed to hogs. But it wasn't really until Carver's publications in the early 20th century that [peanuts] become loved not just by African-Americans but by the rest of the populace.\"\u003c/p>\n\u003cp>Neither Cannon nor Taylor had heard of putting peanut butter in pancake batter before seeing Rosa Parks' recipe. But if the idea would come from anywhere, it would be from Southern African-American food traditions.\u003c/p>\n\u003cp>Says Cannon, \"This recipe is quintessentially African-American.\"\u003c/p>\n\u003cp>And it's quintessentially Rosa Parks. Not only did she grow up in Alabama at the same time George Washington Carver was doing his work there, but as her niece Deborah Ann Ross told me, \"She loved peanut butter. That's probably what made her write this down.\"\u003c/p>\n\u003cfigure id=\"attachment_117091\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg\" alt=\"Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989\" width=\"1024\" height=\"699\" class=\"size-full wp-image-117091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/47600v_custom-948b12126de975543691d4e311088ff358250098-s1500-c85-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks with her niece Susan McCauley and family outside the Holly Tree Inn in Hampton, Va., 1989 \u003ccite>(Library of Congress)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rosa Parks in the kitchen\u003c/strong>\u003c/p>\n\u003cp>Parks and her husband never had kids of their own, but it's clear she loved children. She often cared for, and cooked for, her 11 nieces and nephews. Her niece Sheila McCauley Keys wrote \u003ca href=\"https://www.amazon.com/Our-Auntie-Rosa-Remembers-Lessons/dp/1101983205\">a book\u003c/a> that includes many of her \"Auntie Rosa's\" recipes.\u003c/p>\n\u003cfigure id=\"attachment_117085\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg\" alt=\"Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman.\" width=\"1279\" height=\"959\" class=\"size-full wp-image-117085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fullsizerender-7-84c2c010ee2a8874f0949ca05018f499a5a7453a-520x390.jpg 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Parks' nieces Sheila McCauley Keys and Deborah Ann Ross (center) with the author, Dan Pashman. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited Keys and Ross in Detroit for this episode of \u003cem>The Sporkful\u003c/em> podcast, they cooked up several of their aunt's recipes — chicken and dumplings, cornbread griddle cakes, cabbage and bacon, and lemonade.\u003c/p>\n\u003cp>Auntie Rosa's lemonade involved simmering the lemons in water for 30 minutes, which on a hot day could feel like a long time to wait for a drink.\u003c/p>\n\u003cp>\"She would be in that kitchen, and you were not invited in,\" recalls Keys. \"You would just hear pots and pans. But eventually, when it came out, it was the best thing ever.\"\u003c/p>\n\u003cp>As Nicole Taylor and I cooked those peanut butter pancakes, we found ourselves thinking a lot about what it might've been like to cook with Rosa Parks. Did she wear her usual formal outfit in the kitchen, or something more comfortable? Which brand of flour did she prefer? And would she approve of putting buttermilk, instead of milk, in the batter, as Nicole did?\u003c/p>\n\u003cp>One thing was for sure: When we took our first bites, we found the pancakes were true to their name – featherlite.\u003c/p>\n\u003cfigure id=\"attachment_117086\" class=\"wp-caption aligncenter\" style=\"max-width: 1631px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg\" alt=\"While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks.\" width=\"1631\" height=\"1223\" class=\"size-full wp-image-117086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6.jpg 1631w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/img_5562-9017824300ac854941e1b9d974d130fc462cdea6-520x390.jpg 520w\" sizes=\"(max-width: 1631px) 100vw, 1631px\">\u003cfigcaption class=\"wp-caption-text\">While making the peanut butter pancakes, food writer Nicole Taylor and I imagined what it would be like to cook with Rosa Parks. \u003ccite>(Dan Pashman for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can taste the peanut butter. The peanut butter really hits the back [of your tongue] quickly,\" says Taylor. \"I've had two bites without syrup. That says a lot.\"\u003c/p>\n\u003cp>\"It makes me look at [Rosa Parks] as more of a 'normal person,' \" Taylor says of making and eating the pancakes. \"She had to eat. She wasn't just this person who was all about the civil rights movement. She cared about nurturing and feeding her family. The pancake recipe makes me feel closer to her.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman is the James Beard Award-nominated host of \u003c/em>\u003ca href=\"http://www.sporkful.com\">\u003cem>The Sporkful podcast\u003c/em>\u003c/a>\u003cem>, which is available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you get your podcasts.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \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/117082/rosa-parks-pancake-recipe-helps-us-see-the-human-side-of-a-hero","authors":["byline_bayareabites_117082"],"categories":["bayareabites_11028","bayareabites_2090"],"tags":["bayareabites_14326","bayareabites_15647","bayareabites_15840","bayareabites_473","bayareabites_2826","bayareabites_15839","bayareabites_15841"],"featImg":"bayareabites_117084","label":"bayareabites"},"bayareabites_104066":{"type":"posts","id":"bayareabites_104066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104066","score":null,"sort":[1449934886000]},"guestAuthors":[],"slug":"holiday-cookies-peanut-butter-chocolate-chip-cookies","title":"Holiday Cookies: Peanut Butter-Chocolate Chip Cookies","publishDate":1449934886,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Go nuts with these decadent peanut buttery, chocolate chip studded cookies.","status":"publish","parent":0,"modified":1449934886,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":462},"headData":{"title":"Holiday Cookies: Peanut Butter-Chocolate Chip Cookies | KQED","description":"Go nuts with these decadent peanut buttery, chocolate chip studded cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104066 http://ww2.kqed.org/bayareabites/?p=104066","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/","disqusTitle":"Holiday Cookies: Peanut Butter-Chocolate Chip Cookies","source":"Holiday Cookies","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/holiday-cookies/","path":"/bayareabites/104066/holiday-cookies-peanut-butter-chocolate-chip-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/104066/holiday-cookies-peanut-butter-chocolate-chip-cookies","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_147","bayareabites_15146","bayareabites_12797","bayareabites_833","bayareabites_12796","bayareabites_2826","bayareabites_15145"],"featImg":"bayareabites_104734","label":"source_bayareabites_104066"},"bayareabites_93464":{"type":"posts","id":"bayareabites_93464","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93464","score":null,"sort":[1424733984000]},"guestAuthors":[],"slug":"feeding-babies-foods-with-peanuts-appears-to-prevent-allergies","title":"Feeding Babies Foods With Peanuts Appears To Prevent Allergies","publishDate":1424733984,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\" alt=\"In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: Anna/Flickr\" width=\"800\" height=\"531\" class=\"size-full wp-image-93467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-320x212.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: \u003ca href=\"https://www.flickr.com/photos/clada74/2363869595\" target=\"_blank\">Anna/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\" target=\"_blank\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.\u003c/p>\n\u003cp>That's according to a big new study released Monday involving hundreds of British babies. The researchers found that those who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday.\u003c/p>\n\u003cp>\"This is certainly good news,\" says \u003ca href=\"http://www.kcl.ac.uk/lsm/research/divisions/aalb/about/people/profiles/lackg.aspx\">Gideon Lack\u003c/a> of King's College London, who led the study. He presented the research at the annual meeting of the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a>. It was also \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1414850\">published\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As many as 2 million U.S. children are estimated to be allergic to peanuts — an allergy that has been increasing rapidly in the United States, Britain and other countries in recent years. While most children who are allergic to peanuts only experience relatively mild symptoms, such as hives, some have life-threatening reactions that can include trouble breathing and heart problems.\u003c/p>\n\u003cp>\"Peanut allergy can be extremely serious,\" Lack says.\u003c/p>\n\u003cp>Lack's study was launched after he noticed that Israeli kids are much less likely to have peanut allergies than are Jewish kids in Britain and the United States.\u003c/p>\n\u003cp>\"My Israeli colleagues and friends and young parents were telling me, 'Look, we give peanuts to these children very early. Not whole peanuts, but peanut snacks,' \" Lack says.\u003c/p>\n\u003cp>Peanut snacks called Bamba, which are made of peanut butter and corn, are wildly popular in Israel, where parents give them to their kids when they're very young. That's very different from what parents do in Britain and the United States, where fears about food allergies have prompted many parents to keep their children away from peanuts, even though the American Academy of Pediatrics revised a recommendation to do so in 2008.\u003c/p>\n\u003cp>\"That raised the question whether early exposure would prevent these allergies\" by training babies' immune systems not to overreact to peanuts, Lack says. \"It's really a very fundamental change in the way we're approaching these children.\"\u003c/p>\n\u003cp>To try to find out, Lack and his colleagues got funding from the U.S. National Institutes of Health to launch a study. They found 640 babies who were at high risk for developing peanut allergies because they already had eczema or egg allergy. They asked half of the infants' parents to start feeding them Bamba, peanut butter, peanut soup or peanut in some other form before their first birthday and followed them for about five years.\u003c/p>\n\u003cp>\"What we found was a very great reduction in the rate of peanut allergy,\" Lack says. About 17 percent of the kids who avoided peanuts developed peanut allergies, compared to only 3.2 percent of the kids who ate peanuts, the researchers reported.\u003c/p>\n\u003cp>Based on the findings, Lack thinks most parents should start feeding their babies peanuts in one form or another as early as possible.\u003c/p>\n\u003cp>\"We've moved, really, 180 degrees from complete avoidance to we should give peanuts to young children actively,\" Lack says.\u003c/p>\n\u003cp>Other allergy experts hailed the results as an important advance.\u003c/p>\n\u003cp>\"This is a major study — really what we would call a landmark study,\" says \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, who advises the \u003ca href=\"http://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a> on allergies. \"There's been a huge question about why there's an increase in peanut allergy and what we can do to try to stem that increase. And this is a study that directly addresses that issue.\"\u003c/p>\n\u003cp>But Sicherer says we have to be careful, since some kids are really sensitive to peanuts.\u003c/p>\n\u003cp>\"If you're a parent sitting at home with your child looking at them saying, 'Well, gee, they didn't eat peanut yet. Maybe I should run to the cupboard and get some peanut butter for them.' It could be a little bit dangerous because if you do that and the child has a bad allergic reaction, you would be at home and have a problem,\" Sicherer says.\u003c/p>\n\u003cp>So Sicherer says parents who have some reason to think their kids might be allergic to peanuts should get them tested first and then only try feeding them peanuts with a doctor in the room.\u003c/p>\n\u003cp>But other specialists say for most parents, the new findings should encourage them to start feeding their kids peanuts as early as possible.\u003c/p>\n\u003cp>\"This is a question we get asked constantly in our clinic. When parents come in, they often have young children. They want to know what should they do. This really provides us with the answer,\" says \u003ca href=\"http://www.mountsinai.org/profiles/hugh-a-sampson\">Hugh Sampson\u003c/a>, who heads the Jaffe Food Allergy Institute at Mount Sinai in New York. Sampson co-authored an \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMe1500186\">editorial\u003c/a> being published with the study.\u003c/p>\n\u003cp>\"So now I think we're on firm ground, and we can go forward and look the parents in the eye and say, 'This is something that will be beneficial,'\" Sampson says\u003c/p>\n\u003cp> A key question is whether kids will have to keep eating peanuts to keep any allergy at bay. Lack is following the kids in his study to find out what happened to them after they stopped eating peanuts regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.","status":"publish","parent":0,"modified":1424734059,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":974},"headData":{"title":"Feeding Babies Foods With Peanuts Appears To Prevent Allergies | KQED","description":"Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93464 http://blogs.kqed.org/bayareabites/?p=93464","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/23/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies/","disqusTitle":"Feeding Babies Foods With Peanuts Appears To Prevent Allergies","nprByline":"Rob Stein","nprStoryId":"388450621","nprApiLink":"http://api.npr.org/query?id=388450621&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies?ft=nprml&f=388450621","nprRetrievedStory":"1","nprPubDate":"Mon, 23 Feb 2015 18:11:00 -0500","nprStoryDate":"Mon, 23 Feb 2015 16:38:00 -0500","nprLastModifiedDate":"Mon, 23 Feb 2015 18:01:12 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3?orgId=1&topicId=1024&e=388450621&d=268&ft=nprml&f=388450621","nprAudioM3u":"http://api.npr.org/m3u/1388520671-2e6c39.m3u?orgId=1&topicId=1024&e=388450621&d=268&ft=nprml&f=388450621","path":"/bayareabites/93464/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/peanut-butter.jpg\" alt=\"In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: Anna/Flickr\" width=\"800\" height=\"531\" class=\"size-full wp-image-93467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/peanut-butter-320x212.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a landmark new study, researchers found that babies who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday. Photo: \u003ca href=\"https://www.flickr.com/photos/clada74/2363869595\" target=\"_blank\">Anna/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150223_atc_feeding_babies_foods_with_peanuts_appears_to_prevent_allergies_.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\" target=\"_blank\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388450621/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Babies at high risk for becoming allergic to peanuts are much less likely to develop the allergy if they are regularly fed foods containing the legumes starting in their first year of life.\u003c/p>\n\u003cp>That's according to a big new study released Monday involving hundreds of British babies. The researchers found that those who consumed the equivalent of about four heaping teaspoons of peanut butter each week, starting when they were between 4 and 11 months old, were about 80 percent less likely to develop a peanut allergy by their fifth birthday.\u003c/p>\n\u003cp>\"This is certainly good news,\" says \u003ca href=\"http://www.kcl.ac.uk/lsm/research/divisions/aalb/about/people/profiles/lackg.aspx\">Gideon Lack\u003c/a> of King's College London, who led the study. He presented the research at the annual meeting of the \u003ca href=\"http://www.aaaai.org/home.aspx\">American Academy of Allergy, Asthma and Immunology\u003c/a>. It was also \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1414850\">published\u003c/a> in \u003cem>The New England Journal of Medicine\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As many as 2 million U.S. children are estimated to be allergic to peanuts — an allergy that has been increasing rapidly in the United States, Britain and other countries in recent years. While most children who are allergic to peanuts only experience relatively mild symptoms, such as hives, some have life-threatening reactions that can include trouble breathing and heart problems.\u003c/p>\n\u003cp>\"Peanut allergy can be extremely serious,\" Lack says.\u003c/p>\n\u003cp>Lack's study was launched after he noticed that Israeli kids are much less likely to have peanut allergies than are Jewish kids in Britain and the United States.\u003c/p>\n\u003cp>\"My Israeli colleagues and friends and young parents were telling me, 'Look, we give peanuts to these children very early. Not whole peanuts, but peanut snacks,' \" Lack says.\u003c/p>\n\u003cp>Peanut snacks called Bamba, which are made of peanut butter and corn, are wildly popular in Israel, where parents give them to their kids when they're very young. That's very different from what parents do in Britain and the United States, where fears about food allergies have prompted many parents to keep their children away from peanuts, even though the American Academy of Pediatrics revised a recommendation to do so in 2008.\u003c/p>\n\u003cp>\"That raised the question whether early exposure would prevent these allergies\" by training babies' immune systems not to overreact to peanuts, Lack says. \"It's really a very fundamental change in the way we're approaching these children.\"\u003c/p>\n\u003cp>To try to find out, Lack and his colleagues got funding from the U.S. National Institutes of Health to launch a study. They found 640 babies who were at high risk for developing peanut allergies because they already had eczema or egg allergy. They asked half of the infants' parents to start feeding them Bamba, peanut butter, peanut soup or peanut in some other form before their first birthday and followed them for about five years.\u003c/p>\n\u003cp>\"What we found was a very great reduction in the rate of peanut allergy,\" Lack says. About 17 percent of the kids who avoided peanuts developed peanut allergies, compared to only 3.2 percent of the kids who ate peanuts, the researchers reported.\u003c/p>\n\u003cp>Based on the findings, Lack thinks most parents should start feeding their babies peanuts in one form or another as early as possible.\u003c/p>\n\u003cp>\"We've moved, really, 180 degrees from complete avoidance to we should give peanuts to young children actively,\" Lack says.\u003c/p>\n\u003cp>Other allergy experts hailed the results as an important advance.\u003c/p>\n\u003cp>\"This is a major study — really what we would call a landmark study,\" says \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, who advises the \u003ca href=\"http://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a> on allergies. \"There's been a huge question about why there's an increase in peanut allergy and what we can do to try to stem that increase. And this is a study that directly addresses that issue.\"\u003c/p>\n\u003cp>But Sicherer says we have to be careful, since some kids are really sensitive to peanuts.\u003c/p>\n\u003cp>\"If you're a parent sitting at home with your child looking at them saying, 'Well, gee, they didn't eat peanut yet. Maybe I should run to the cupboard and get some peanut butter for them.' It could be a little bit dangerous because if you do that and the child has a bad allergic reaction, you would be at home and have a problem,\" Sicherer says.\u003c/p>\n\u003cp>So Sicherer says parents who have some reason to think their kids might be allergic to peanuts should get them tested first and then only try feeding them peanuts with a doctor in the room.\u003c/p>\n\u003cp>But other specialists say for most parents, the new findings should encourage them to start feeding their kids peanuts as early as possible.\u003c/p>\n\u003cp>\"This is a question we get asked constantly in our clinic. When parents come in, they often have young children. They want to know what should they do. This really provides us with the answer,\" says \u003ca href=\"http://www.mountsinai.org/profiles/hugh-a-sampson\">Hugh Sampson\u003c/a>, who heads the Jaffe Food Allergy Institute at Mount Sinai in New York. Sampson co-authored an \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMe1500186\">editorial\u003c/a> being published with the study.\u003c/p>\n\u003cp>\"So now I think we're on firm ground, and we can go forward and look the parents in the eye and say, 'This is something that will be beneficial,'\" Sampson says\u003c/p>\n\u003cp> A key question is whether kids will have to keep eating peanuts to keep any allergy at bay. Lack is following the kids in his study to find out what happened to them after they stopped eating peanuts regularly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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/93464/feeding-babies-foods-with-peanuts-appears-to-prevent-allergies","authors":["byline_bayareabites_93464"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_10625","bayareabites_14169","bayareabites_2826","bayareabites_11925","bayareabites_10921"],"featImg":"bayareabites_93467","label":"bayareabites"},"bayareabites_78471":{"type":"posts","id":"bayareabites_78471","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78471","score":null,"sort":[1392999816000]},"guestAuthors":[],"slug":"trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels","title":"Trader Joe's Caught in Sticky Lawsuit Over Peanut Butter Pretzels","publishDate":1392999816,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78472\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\" alt=\"The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\" width=\"500\" height=\"375\" class=\"size-full wp-image-78472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140221_me_trader_joes_caught_in_sticky_lawsuit_over_peanut_butter_pretzels.mp3\"] \u003c/p>\n\u003cp>Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, \"You haven't lived until you've tried the two together.\"\u003c/p>\n\u003cp>But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.\u003c/p>\n\u003cp>The plaintiff is Maxim Marketing, a Southern California company that claims to have invented the peanut butter pretzel in the early 1980s. And for more than 25 years, Maxim claims, it supplied the grocery chain with the snack, which is sold under the private Trader Joe's label. But Maxim says the retailer switched suppliers to packaged food giant ConAgra Foods, unfairly cutting it out of the business it pioneered. So Maxim is suing both companies, explains journalist Alfred Lee, who \u003ca href=\"http://www.labusinessjournal.com/news/2014/feb/17/pretzel-supplier-alleges-twisted-tale/?page=1&\">wrote about the lawsuit\u003c/a> for the \u003cem>Los Angeles Business Journal.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're suing for alleged breach of contract and also alleging the existence of a peanut butter pretzel monopoly,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"I realize that sounds kind of funny, but this isn't some bite-sized niche, if you will. It's a market worth tens of millions of dollars.\"\u003c/p>\n\u003cp>Maxim claims it sold Trader Joe's $9 million worth of peanut butter pretzels each year, and the grocer, in turn, sold the snacks at a gross markup of roughly 35 percent.\u003c/p>\n\u003cp>\"Maxim is a middle man that doesn't own its own factories,\" Lee explains, \"and ConAgra has bought up most of the peanut butter pretzel manufacturing capability in the United States. And Maxim is saying that this deal prevents them from essentially doing business.\"\u003c/p>\n\u003cp>Trader Joe's, which is privately held, is famously tight-lipped. It does not disclose its suppliers, and it has not commented publicly on the lawsuit nor responded to it in court.\u003c/p>\n\u003cp>Of course, Trader Joe's has the right to use any supplier it wants. And one way the company has traditionally cut costs is by bypassing the middle man and going straight to the manufacturer when it comes to creating its own private-label foods. So, really, it's up to the court to decide whether any contract was indeed breached, and whether the deal between Trader Joe's and ConAgra really does crumble competition in the pretzel marketplace.\u003c/p>\n\u003cp>One of the lawsuit's most surprising revelations? Turns out, the peanut butter pretzel is a marvel of food manufacturing. The technology to make a hard pretzel shell stuffed with peanut butter didn't even exist until the 1980s, Lee says. It's a process called co-extrusion — basically, an outer tube pumps out pretzel dough, while an inner tube pumps out peanut butter filling onto a conveyor belt. The whole thing is then sliced up and baked in a giant 100-foot oven.\u003c/p>\n\u003cp>\"It turns out that getting the mix right and the proportions right was pretty tricky,\" Lee says. \"If there is too much water in the pretzel or the shell is too thin, the things will explode. And imagine having to clean a 100-foot oven full of peanut butter.\" \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":"Creating the salty-sweet snack was a bit of a technological marvel. And the company that claims to have invented it says Trader Joe's has unfairly cut it out of the pretzel marketplace.","status":"publish","parent":0,"modified":1393000109,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":614},"headData":{"title":"Trader Joe's Caught in Sticky Lawsuit Over Peanut Butter Pretzels | KQED","description":"Creating the salty-sweet snack was a bit of a technological marvel. And the company that claims to have invented it says Trader Joe's has unfairly cut it out of the pretzel marketplace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78471 http://blogs.kqed.org/bayareabites/?p=78471","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/21/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels/","disqusTitle":"Trader Joe's Caught in Sticky Lawsuit Over Peanut Butter Pretzels","nprByline":"Maria Godoy","nprStoryId":"280284547","nprApiLink":"http://api.npr.org/query?id=280284547&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels?ft=3&f=280284547","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Feb 2014 09:34:00 -0500","nprStoryDate":"Fri, 21 Feb 2014 03:37:00 -0500","nprLastModifiedDate":"Fri, 21 Feb 2014 09:34:03 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140221_me_trader_joes_caught_in_sticky_lawsuit_over_peanut_butter_pretzels.mp3?orgId=1&topicId=1006&ft=3&f=280284547","nprAudioM3u":"http://api.npr.org/m3u/1280528613-bd7e45.m3u?orgId=1&topicId=1006&ft=3&f=280284547","path":"/bayareabites/78471/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140221_me_trader_joes_caught_in_sticky_lawsuit_over_peanut_butter_pretzels.mp3?orgId=1&topicId=1006&ft=3&f=280284547","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78472\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\" alt=\"The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\" width=\"500\" height=\"375\" class=\"size-full wp-image-78472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\">Morning Edition\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/me/2014/02/20140221_me_trader_joes_caught_in_sticky_lawsuit_over_peanut_butter_pretzels.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, \"You haven't lived until you've tried the two together.\"\u003c/p>\n\u003cp>But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.\u003c/p>\n\u003cp>The plaintiff is Maxim Marketing, a Southern California company that claims to have invented the peanut butter pretzel in the early 1980s. And for more than 25 years, Maxim claims, it supplied the grocery chain with the snack, which is sold under the private Trader Joe's label. But Maxim says the retailer switched suppliers to packaged food giant ConAgra Foods, unfairly cutting it out of the business it pioneered. So Maxim is suing both companies, explains journalist Alfred Lee, who \u003ca href=\"http://www.labusinessjournal.com/news/2014/feb/17/pretzel-supplier-alleges-twisted-tale/?page=1&\">wrote about the lawsuit\u003c/a> for the \u003cem>Los Angeles Business Journal.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They're suing for alleged breach of contract and also alleging the existence of a peanut butter pretzel monopoly,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"I realize that sounds kind of funny, but this isn't some bite-sized niche, if you will. It's a market worth tens of millions of dollars.\"\u003c/p>\n\u003cp>Maxim claims it sold Trader Joe's $9 million worth of peanut butter pretzels each year, and the grocer, in turn, sold the snacks at a gross markup of roughly 35 percent.\u003c/p>\n\u003cp>\"Maxim is a middle man that doesn't own its own factories,\" Lee explains, \"and ConAgra has bought up most of the peanut butter pretzel manufacturing capability in the United States. And Maxim is saying that this deal prevents them from essentially doing business.\"\u003c/p>\n\u003cp>Trader Joe's, which is privately held, is famously tight-lipped. It does not disclose its suppliers, and it has not commented publicly on the lawsuit nor responded to it in court.\u003c/p>\n\u003cp>Of course, Trader Joe's has the right to use any supplier it wants. And one way the company has traditionally cut costs is by bypassing the middle man and going straight to the manufacturer when it comes to creating its own private-label foods. So, really, it's up to the court to decide whether any contract was indeed breached, and whether the deal between Trader Joe's and ConAgra really does crumble competition in the pretzel marketplace.\u003c/p>\n\u003cp>One of the lawsuit's most surprising revelations? Turns out, the peanut butter pretzel is a marvel of food manufacturing. The technology to make a hard pretzel shell stuffed with peanut butter didn't even exist until the 1980s, Lee says. It's a process called co-extrusion — basically, an outer tube pumps out pretzel dough, while an inner tube pumps out peanut butter filling onto a conveyor belt. The whole thing is then sliced up and baked in a giant 100-foot oven.\u003c/p>\n\u003cp>\"It turns out that getting the mix right and the proportions right was pretty tricky,\" Lee says. \"If there is too much water in the pretzel or the shell is too thin, the things will explode. And imagine having to clean a 100-foot oven full of peanut butter.\" \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/78471/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels","authors":["byline_bayareabites_78471"],"categories":["bayareabites_4084","bayareabites_12555","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11075","bayareabites_2826","bayareabites_1210","bayareabites_10921","bayareabites_1829"],"featImg":"bayareabites_78472","label":"bayareabites"},"bayareabites_14751":{"type":"posts","id":"bayareabites_14751","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14751","score":null,"sort":[1277996401000]},"guestAuthors":[],"slug":"froyo-how-to-make-homemade-frozen-yogurt","title":"Froyo: How to Make Homemade Frozen Yogurt","publishDate":1277996401,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n","blocks":[],"excerpt":"After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ","status":"publish","parent":0,"modified":1278002837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1307},"headData":{"title":"Froyo: How to Make Homemade Frozen Yogurt | KQED","description":"After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14751 http://blogs.kqed.org/bayareabites/?p=14751","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/","disqusTitle":"Froyo: How to Make Homemade Frozen Yogurt","path":"/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \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>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_2638","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2203","bayareabites_8233","bayareabites_8231","bayareabites_456","bayareabites_2267","bayareabites_2826","bayareabites_2890"],"label":"bayareabites"},"bayareabites_14024":{"type":"posts","id":"bayareabites_14024","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14024","score":null,"sort":[1275669033000]},"guestAuthors":[],"slug":"dog-cookies-treats-for-man-and-beast","title":"Dog Cookies: Treats for Man And Beast","publishDate":1275669033,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Dog-Treats.jpg\" alt=\"Dog Treats\" title=\"Dog Treats\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14025\">I have a confession to make.\u003c/p>\n\u003cp>I used to eat dog cookies. Milk-Bones, to be exact.\u003c/p>\n\u003cp>And, with the exception of possible remorse for stealing bits of crunchy pleasure away from my dogs, I am totally unashamed.\u003c/p>\n\u003cp>Why no shame?\u003c/p>\n\u003cp>Because they were delicious, that's why.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And they were handy. The Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\u003c/p>\n\u003cp>Please don't answer that last question.\u003c/p>\n\u003cp>I don't think I ever ate them in front of my mother, since I'm sure she would have disapproved. My father, on the other hand, would have probably been pleased by my eating sugar-free cookies that promised cleaner teeth and fresher breath. He's a dentist. And he loves dogs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>It would have been win-win with him.\u003c/p>\n\u003cp>I pretty much abandoned eating my pets' snack food when I was old enough and tall enough to reach the potato chips and \u003ca href=\"http://www.youtube.com/watch?v=KPZ8HHRR1A0&feature=player_embedded\">Space Food Sticks\u003c/a>. It's been a long, long time since I've eaten a dog cookie. Think Carter administration.\u003c/p>\n\u003cp>I recently asked all of \u003ca href=\"http://twitter.com/procopster\">my Twitter pals\u003c/a> if I was the only one out there who ate dog cookies. I quickly found that I wasn't. One friend even went as far as to say she \u003cem>loved\u003c/em> eating tuna-flavored cat food as a child.\u003c/p>\n\u003cp>Atta girl.\u003c/p>\n\u003cp>I have no idea why I have a sudden craving for dog biscuits again. Maybe I just miss having dogs around. Maybe my teeth need whitening. Maybe I'm not getting enough fibre. I don't really care. I just need to exorcise this pet food demon.\u003c/p>\n\u003cp>Besides, it counts as baking, so that's good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Doggie-Dough.jpg\" alt=\"Doggie Dough\" title=\"Doggie Dough\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14026\">\u003cstrong>Peanut Butter Boners\u003c/strong>\u003c/p>\n\u003cp>This recipe is an adaptation of one I found labeled \u003ca href=\"http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm\">\"Peanut Butter Puppy Poppers.\"\u003c/a> The original recipe is sound, but finding freshly ground puppies in San Francisco on short notice is a real pain in the ass.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>I added a wee bit of sweetness so that these treats can be enjoyed by man as well as man's best friend.\u003c/p>\n\u003cp>Just imagine the shared bond of eating the same food at the same time. And with cleaner teeth and fresher breath, when your dog licks you in the face to say \"Thank you,\" you can lick him right back to say \"You're welcome,\" with the confidence that only sparkly teeth and peanut buttery breath can give.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes about 36 cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1 cup peanut butter (chunk-style or smooth)\u003c/p>\n\u003cp>1 cup milk\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°F.\u003c/p>\n\u003cp>2. Combine flour and baking powder in a small bowl\u003c/p>\n\u003cp>3. In the bowl of a stand mixer, put peanut butter, milk, and honey. Mix at a very low speed with the paddle attachment. Very low. Otherwise you will have a big, splattering mess on your hands.\u003c/p>\n\u003cp>4. When the peanut butter mixture is well mixed, gradually add the dry ingredients and paddle until a dough forms and behaves nicely by cleaning up after itself by wiping the sides of the bowl clean with its own mass.\u003c/p>\n\u003cp>5. Place dough onto a lightly floured work surface and roll to ¼-inch thickness.\u003c/p>\n\u003cp>6. Cut out cookies with a small dog bone-shaped cutter (thanks for the loan, Mark Reilly) and place on a greased (or silpat-covered) cookie sheet and bake for about 25 minutes (or until lightly browned.\u003c/p>\n\u003cp>7. Remove from oven, cool on rack, make your dog or your boyfriend beg for a treat, serve.\u003c/p>\n\u003cp>These cookies will keep for several days in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> I hate having to tell people I am joking, but I would rather not be sued.\u003c/p>\n\n","blocks":[],"excerpt":"Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\r\n\r\nPlease don't answer that last question.\r\n","status":"publish","parent":0,"modified":1275692718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":665},"headData":{"title":"Dog Cookies: Treats for Man And Beast | KQED","description":"Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\r\n\r\nPlease don't answer that last question.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14024 http://blogs.kqed.org/bayareabites/?p=14024","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/04/dog-cookies-treats-for-man-and-beast/","disqusTitle":"Dog Cookies: Treats for Man And Beast","path":"/bayareabites/14024/dog-cookies-treats-for-man-and-beast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Dog-Treats.jpg\" alt=\"Dog Treats\" title=\"Dog Treats\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14025\">I have a confession to make.\u003c/p>\n\u003cp>I used to eat dog cookies. Milk-Bones, to be exact.\u003c/p>\n\u003cp>And, with the exception of possible remorse for stealing bits of crunchy pleasure away from my dogs, I am totally unashamed.\u003c/p>\n\u003cp>Why no shame?\u003c/p>\n\u003cp>Because they were delicious, that's why.\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>And they were handy. The Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\u003c/p>\n\u003cp>Please don't answer that last question.\u003c/p>\n\u003cp>I don't think I ever ate them in front of my mother, since I'm sure she would have disapproved. My father, on the other hand, would have probably been pleased by my eating sugar-free cookies that promised cleaner teeth and fresher breath. He's a dentist. And he loves dogs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>It would have been win-win with him.\u003c/p>\n\u003cp>I pretty much abandoned eating my pets' snack food when I was old enough and tall enough to reach the potato chips and \u003ca href=\"http://www.youtube.com/watch?v=KPZ8HHRR1A0&feature=player_embedded\">Space Food Sticks\u003c/a>. It's been a long, long time since I've eaten a dog cookie. Think Carter administration.\u003c/p>\n\u003cp>I recently asked all of \u003ca href=\"http://twitter.com/procopster\">my Twitter pals\u003c/a> if I was the only one out there who ate dog cookies. I quickly found that I wasn't. One friend even went as far as to say she \u003cem>loved\u003c/em> eating tuna-flavored cat food as a child.\u003c/p>\n\u003cp>Atta girl.\u003c/p>\n\u003cp>I have no idea why I have a sudden craving for dog biscuits again. Maybe I just miss having dogs around. Maybe my teeth need whitening. Maybe I'm not getting enough fibre. I don't really care. I just need to exorcise this pet food demon.\u003c/p>\n\u003cp>Besides, it counts as baking, so that's good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Doggie-Dough.jpg\" alt=\"Doggie Dough\" title=\"Doggie Dough\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14026\">\u003cstrong>Peanut Butter Boners\u003c/strong>\u003c/p>\n\u003cp>This recipe is an adaptation of one I found labeled \u003ca href=\"http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm\">\"Peanut Butter Puppy Poppers.\"\u003c/a> The original recipe is sound, but finding freshly ground puppies in San Francisco on short notice is a real pain in the ass.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>I added a wee bit of sweetness so that these treats can be enjoyed by man as well as man's best friend.\u003c/p>\n\u003cp>Just imagine the shared bond of eating the same food at the same time. And with cleaner teeth and fresher breath, when your dog licks you in the face to say \"Thank you,\" you can lick him right back to say \"You're welcome,\" with the confidence that only sparkly teeth and peanut buttery breath can give.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes about 36 cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1 cup peanut butter (chunk-style or smooth)\u003c/p>\n\u003cp>1 cup milk\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°F.\u003c/p>\n\u003cp>2. Combine flour and baking powder in a small bowl\u003c/p>\n\u003cp>3. In the bowl of a stand mixer, put peanut butter, milk, and honey. Mix at a very low speed with the paddle attachment. Very low. Otherwise you will have a big, splattering mess on your hands.\u003c/p>\n\u003cp>4. When the peanut butter mixture is well mixed, gradually add the dry ingredients and paddle until a dough forms and behaves nicely by cleaning up after itself by wiping the sides of the bowl clean with its own mass.\u003c/p>\n\u003cp>5. Place dough onto a lightly floured work surface and roll to ¼-inch thickness.\u003c/p>\n\u003cp>6. Cut out cookies with a small dog bone-shaped cutter (thanks for the loan, Mark Reilly) and place on a greased (or silpat-covered) cookie sheet and bake for about 25 minutes (or until lightly browned.\u003c/p>\n\u003cp>7. Remove from oven, cool on rack, make your dog or your boyfriend beg for a treat, serve.\u003c/p>\n\u003cp>These cookies will keep for several days in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> I hate having to tell people I am joking, but I would rather not be sued.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14024/dog-cookies-treats-for-man-and-beast","authors":["5017"],"categories":["bayareabites_1516","bayareabites_1619"],"tags":["bayareabites_253","bayareabites_833","bayareabites_4160","bayareabites_1618","bayareabites_4161","bayareabites_2826","bayareabites_309"],"label":"bayareabites"},"bayareabites_7310":{"type":"posts","id":"bayareabites_7310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7310","score":null,"sort":[1255377178000]},"guestAuthors":[],"slug":"devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","title":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","publishDate":1255377178,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dogpatch-300.jpg\" alt=\"dogpatch neighborhood in san francisco\" title=\"dogpatch neighborhood in san francisco\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7347\">\u003cem>Men's Journal\u003c/em> recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. Where the heavy industry used to be, a burgeoning arts district and dining scene has popped up--particularly around the intersection of 22nd and 3rd. In 2003, the neighborhood was voted an official historic district of San Francisco--helped by the fact that it was relatively untouched by the 1906 earthquake and fire. \u003c/p>\n\u003cp>The Dogpatch is a nine square-block area below and to the East of Potrero Hill. More specifically, it's bounded by Mariposa Street to the North, Tubbs Street (23rd) to the South, Highway 280 to the West, and Illinois Street to the East. Part of its growth and popularity can certainly be attributed to its proximity to Potrero Hill, SOMA and downtown--and to the lightrail constructed a few years ago. Currently there is a lively debate regarding land-use issues, and worker's cottages and historic homes are being overshadowed by loft-style condos and the looming biotech industry. But never fear: its gritty, urban veneer is alive and well. So before you try to predict what will become of one of the last authentic neighborhoods in San Francisco, cruise around the Dogpatch for a handcrafted latte, a quaint Sunday brunch, or a sandwich at a pop-up lunch venue.\u003cbr clear=\"all\">\u003cbr>\n \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/piccino-coffee-500.jpg\" alt=\"piccino coffee bar\" title=\"piccino coffee bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7348\">\u003c/p>\n\u003cp>\u003cstrong>Piccino Coffee Bar:\u003c/strong> My favorite city is Paris. And on the rare San Francisco afternoon, strolling along a quiet side street, discovering a sweet little bakery or street-side flower shop, I’ll have a \"Paris\" moment. I had such a moment recently while aimlessly walking around the Dogpatch listening to the new \"Where the Wild Things Are\" soundtrack (amazing) and marveling at the unusually hot temperature (like close neighbor Potrero Hill, the Dogpatch is often the sunniest, warmest spot in the city). The first thing to notice about Piccino Coffee Bar is its minimalism: it's essentially a coffee counter with a small but lovely selection of crumbly scones, biscotti, muffins, housemade yogurt, hardboiled farm-fresh eggs, and grab-and-go sandwiches. And of course, coffee--and Blue Bottle coffee, at that. There isn't any seating and they have a big front window that opens in the afternoons, releasing wafts of richly roasted coffee.\u003c/p>\n\u003cp>It's always really nice when you fall in love with a spot only to learn later that they're committed to using sustainable products and sourcing from local artisans whenever possible--and that they deeply care about their impact on the community. Such is the case with Piccino Coffee Bar. A few of the local vendors they use include Fatted Calf, Andante Diary, Prather Ranch, and Star Route Farms. The standout beverage? The mocha. And let me just say I'm really not a mocha kind of girl. As I enter my (gasp) 30's, I need the strong punch of black coffee in the morning--or sometimes I'll opt for the occasional Americano or latte. But a mocha always seems more like dessert, more frivolous than utilitarian. However, Piccino's isn't cloyingly sweet and still tastes of strong, bold espresso. So many other coffeehouses rely on chocolate made with added sugars and thickeners, but Piccino Coffee Bar uses a special Recchiuti chocolate blend specially designed for them. They actually hand melt it in your cup. Last time I checked, Starbucks wasn't providing that service. And I love that they're not messing around with the caffeine: a small 8 oz. latte automatically comes with two shots. That's what I’m talking about first thing Monday morning. \u003c/p>\n\u003cp>To remember what a neighborhood coffee shop is really like, stroll into Piccino Coffee Bar. It's not fast, the whole ordering process is a little disorganized, you may wonder why they don’t have more than one person making drinks. But quaint, legitimate neighborhood coffee shops that focus on the quality and the craft of the drink are a dying breed. Do yourself a favor: remind yourself what they're like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.piccinocafe.com/\">Piccino Coffee Bar\u003c/a>\u003cbr>\n801 22nd St., SF\u003cbr>\n(415) 824-4224\u003cbr>\nHours: Mon.-Fri. 7am-5pm; Sat.-Sun. 8am-5pm\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/kitchenette-500.jpg\" alt=\"kitchenette SF\" title=\"kitchenette SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7353\">\u003c/p>\n\u003cp>\u003cstrong>Kitchenette SF\u003c/strong>\u003cbr>\nLunch is having its day in the sun right now. Whether you prefer the carts, counters, bike delivery salumi dudes--it's all out there. But you also get the sense that, while unique and undeniably cool, many of these trends are fleeting. However, Douglas Monsalud and crew at Kitchenette SF serve beautifully constructed sandwiches, a few side salads, a \"cookie of the moment,\" and a housemade beverage from a menu that changes daily--and I can guarantee you, they're here to stay. While the location is unassuming (a loading dock in an industrial strip in the Dogpatch), the food is anything but.\u003c/p>\n\u003cp>I invited my dad to come along and get a bite to eat recently. He appreciates new neighborhoods, thoughtful food, and innovative design--and I'd heard that Kitchenette SF had all three. Now, first things first: it's tucked away and not easy to find. But sometimes the things you have to really search for taste all the sweeter. We ended up parking before we spotted it, opting to find it on foot rather than driving around the block...again. You'll know you're getting warmer when you see a chalkboard sign out on the sidewalk. Cruise into the loading dock where smells of warm cookies commingle with the noises of businesses unloading goods and trucks backing in to make a delivery. There are some stairs leading into Kitchenette SF's loading dock and a little counter displaying the daily specials. After you order, linger and wait for your name to be called or head down the steps to snag a coveted bench, scattered haphazardly amongst the concrete below. It's all very urban. It's a little hipster. If the food weren’t good, I might think it was a little too cool for school. \u003c/p>\n\u003cp>I ordered the Marin Sun Farms' pork schnitzel sandwich with braised cabbage and pink lady apples, a peanut butter/butterscotch cookie, and organic strawberry soda with local seltzer. We shared a bag of 4505 chicharrones (ah, after being a vegetarian for twelve years, nothing makes up for lost time like a bag of salty pig skin). The sandwich had a perfect balance of flavors: a crunch and sweetness from the apple, a little kick from the braised cabbage, a light and chewy Acme roll. Although I write about food often, I can't say that sandwiches often bowl me over. That being said, I talked about this sandwich for days afterwards.\u003c/p>\n\u003cp>More recently, I snuck away from work and ordered the \"Warehouse Picnic,\" consisting of fried Rocky Jr. chicken, a deviled egg, potato salad, corn-jalapeno salad, pasta salad with tomato vinaigrette, farmstead cheese, and Acme bread. Summer perfectly encapsulated in a box. Kitchenette SF has seriously redefined fast food. It's all organic, and most of the ingredients are sourced from local farms--Monsalud says he actually hits up the farms on his days off and, in addition to knowing where the food comes from, he often even knows which row! There's a very deep connection to the origin and meaning of the food they serve--and it shows. Check their website or twitter feed to get information on the daily menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchenettesf.com\">Kitchenette SF\u003c/a>\u003cbr>\n958 Illinois, SF.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenettesf\">@kitchenettesf\u003c/a>\u003cbr>\n Hours: Mon.-Fri., 11:30am-1:30pm \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-interior-300.jpg\" alt=\"serpentine interior\" title=\"serpentine interior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7356\">\u003c/p>\n\u003cp>\u003cstrong>Serpentine\u003c/strong>\u003cbr>\nMy friend Anthony was visiting from New York about a month ago, and I was trying to show him a very authentic San Francisco beyond the obvious tourist attractions. Anthony's a little hipster. You know the type: tight jeans, spectacles, deliberately messy hair, and a faux-leather satchel bag. So I was trying to introduce him to spots that were a little edgy, a little grungy, a little off the radar. Enter: the Dogpatch and Serpentine. \u003c/p>\n\u003cp>Owned by Erin Rooney (of Slow Club fame), Serpentine is located in the former warehouse of a tin-can factory boiler's room. Because of its high ceilings, large windows, and sea glass fixtures, it almost feels more like a large artist's loft rather than a bustling place of business. Adding to that whimsical feeling: much of the normal din of a restaurant is missing. Mid-day on a sunny Sunday and it was crowded but strangely quiet. It's got to have something to do with the acoustics of the building--regardless, I have to say, with constant refills of coffee and good conversation, we could've sat there all day enjoying the peaceful morning. \u003c/p>\n\u003cp>Now, for the food. I am often prone to hyperbole. I'm not sure where I got this trait, but for those that know me, it's a very real fact. But believe me when I tell you that the dish I had at Serpentine was the most perfect brunch dish I've ever had. Although their menu is seasonal, the \"Red Flannel Hash\" seems to be a staple. It consists of chunks of beautifully roasted beets, potatoes, Prather Ranch beef brisket, two poached eggs, and spinach. It's filling but not in a 'stack of pancakes' kind of way. More in a fresh, balanced, satiated kind of way. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-redhash-500.jpg\" alt=\"Serpentine red flannel hash\" title=\"Serpentine red flannel hash\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7362\">\u003c/p>\n\u003cp>We also tried the Alaskan sockeye salmon benedict with fried green tomatoes, pickled red onion, and lemon cucumber. We were definitely bummed that the fried green tomatoes were noticeably absent, but the salmon was cooked perfectly and the hollandaise sauce was surprisingly light and creamy. We also tried the buckwheat strawberry pancakes. Now I'm one of those people that doesn't like to order something at a restaurants that I can make well at home. Pancakes fall into that category. But something is different about Serpentine's flapjacks: they actually have large pieces of strawberry cooked into them, and are served with lots of butter and incredibly rich syrup. \u003c/p>\n\u003cp>All in all, the food was seasonal, conscious, and well executed. This may be my new favorite brunch spot as it seems the usual see-and-be-seen weekend crowd hasn't yet descended, so there isn't an obscenely long wait and you don't feel guilty lingering over numerous cups of coffee. Which is exactly what we did. Anthony went back to Brooklyn satiated--and hungry to return.\u003c/p>\n\u003cp>\u003ca href=\"http://serpentinesf.com\">Serpentine\u003c/a>\u003cbr>\n2495 3rd St., SF.\u003cbr>\n(415) 252-2000\u003cbr>\nHours:\u003cbr>\nBrunch: Sat and Sun: 10:00am-2:30pm\u003cbr>\nLunch: Mon - Fri: 11:30am-2:30pm\u003cbr>\nDinner: Tues - Sat: 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-exterior-500.jpg\" alt=\"Just For You exterior\" title=\"Just For You exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7357\">\u003c/p>\n\u003cp>\u003cstrong>Just For You Cafe\u003c/strong>\u003cbr>\nI've been on a bit of a beignet binge lately. Blame it on the cooler mornings and evenings, the fact I'm training for a marathon and feel entitled to eat whatever (and whenever I'd like), or the depressing economy--whatever the reason, I've been turning to little fried pillows of dough for comfort. \u003c/p>\n\u003cp>And Just For You Cafe is coming through for me. This neighborhood spot used to be located on 18th St. in Potrero Hill, but in 2002 they moved to their current location in the Dogpatch. Their tagline: \"We served slow food before it was popular.\" And they're not kidding: they use local charcuterie and Zoe's all natural meats, eggs from Petaluma farms, the bread they don't make on-site they buy from Acme, and the seafood and produce is mostly all local. Their emphasis is on Southern and American style cooking, with specialties like Hatch green chili huevos rancheros, creamy grits, and Creole crab cakes. \u003c/p>\n\u003cp>A few weeks ago, I was over that way visiting a friend and we decided to pop in after seeing the prominent \"Beignets\" sign in the window. It was pretty darn crowded--people bring their dogs, toddlers, the Sunday paper, out-of-town parents...and all gather waiting for a table indoors. Thankfully they provide a free coffee cart outside so you can fill up a cup and hang out on the curb. Life could be much worse.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-beignet-500.jpg\" alt=\"Just For You beignets\" title=\"Just For You beignets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7359\">\u003c/p>\n\u003cp>We waited about a half hour, and were eventually seated at this little booth table all the way to the back of the restaurant. Right by the kitchen--on an unusually hot day. Nothing like a little sweat on the brow to inspire heavy beignet consumption. But we managed. Just For You Cafe serves a plate of three beignets, self-proclaimed \"fresh, fluffy pillows of perfection.\" I would have to agree. While their beignets definitely have a little more heft than others served throughout the city, they are worth the trip. After years and years in business, they've perfected the perfect dusting of powdered sugar and the light brown, buttery exterior. Eat them right when they arrive warm: our table noticed once they cooled down, they became a bit chewy (not really what you want in your \"fluffy pillow of perfection\"). \u003c/p>\n\u003cp>In addition to our little pockets of fried dough, we tried the \"Crabby Bennie,\" Louisiana sausage, and biscuits. The Creole crabcake atop the traditional eggs benedict rocked. I love a good crabcake--and they're surprisingly tough to find. But here it's all about the crab (versus all about the breadcrumbs, leaving you wondering if there's even any crab present). And the biscuits, while we both felt they could've been lighter and flakier, had a nice crumb and traditional baking soda flavor. So while it looks like a typical greasy spoon from the outside (and inside, really), this little diner's got class. Owner Arienne Landry's proving that, with quality ingredients and local products, Southern comfort food can be mastered right here in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\">Just For You Cafe\u003c/a>\u003cbr>\n732 22nd, SF.\u003cbr>\n(415) 647-3033\u003cbr>\nHours: Mon.-Tue. 7:30 a.m.-3:00 p.m.\u003cbr>\nWed.-Fri. 7:30 a.m.-9:00 p.m. (now serving dinner)\u003cbr>\nSat.-Sun. 8:00 a.m.-3:00 p.m.\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe:\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Oatmeal Cookies w/Butterscotch Chips\u003c/strong>\u003cbr>\nFrom Kitchenette SF\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7.5 oz butter\u003cbr>\n6 7/8 oz organic sugar\u003cbr>\n6 7/8 oz brown sugar\u003cbr>\n6 2/3 oz. peanut butter\u003cbr>\n2/3 oz. vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n4 2/3 oz. oats\u003cbr>\n10 oz. organic flour\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 tsp. baking powder\u003cbr>\n1 tsp salt\u003cbr>\n10 oz butterscotch chips\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003cbr>\nCream together the butter, sugars, peanut butter, and vanilla extract. Beat in eggs one at a time. Stir in the remaining ingredients, mixing completely. Use an ice cream scoop to make portion cookies onto a lined cookie sheet.\u003c/p>\n\u003cp>\u003cstrong>Small Cookies:\u003c/strong> Bake in a still oven (375 degrees) for 6-8 minutes, rotating the pan for even cooking.\u003cbr>\n\u003cstrong>Larger Cookies:\u003c/strong> bake at 350 degrees for 9-12 minutes.\u003c/p>\n\u003cp>\u003cstrong>Other Spots to Pop Into:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Cafe\u003c/a>: 2526 3rd St., SF. (415) 648-3770\u003cbr>\n\u003ca href=\"http://sundancecoffeesf.com/\">Sundance Coffee\u003c/a>: 2293 3rd St., SF. (415) 503-1446\u003cbr>\n\u003cstrong>The New Spot\u003c/strong>: 632 20th St., SF. (415) 558-0556\u003cbr>\n\u003ca href=\"http://www.yieldsf.com/_/Yield_Wine_Bar.html\">Yield Wine Bar\u003c/a>: 2490 3rd St., SF. (415) 401-8984\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&source=embed\">SF: Dogpatch Restaurants & Bars\u003c/a> in a larger map\u003c/p>\n\n","blocks":[],"excerpt":"Men's Journal recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. ","status":"publish","parent":0,"modified":1255652598,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps/ms"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2546},"headData":{"title":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own | KQED","description":"Men's Journal recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"7310 http://blogs.kqed.org/bayareabites/?p=7310","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/12/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own/","disqusTitle":"Devouring Dogpatch: A Historic Neighborhood Comes Into its Own","path":"/bayareabites/7310/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dogpatch-300.jpg\" alt=\"dogpatch neighborhood in san francisco\" title=\"dogpatch neighborhood in san francisco\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7347\">\u003cem>Men's Journal\u003c/em> recently dubbed it one of America's best neighborhoods. The San Francisco Chapter of the Hells Angels is still there, and it may not be in your tourist guidebook. Nonetheless, the Dogpatch neighborhood is getting a lot of buzz lately. Where the heavy industry used to be, a burgeoning arts district and dining scene has popped up--particularly around the intersection of 22nd and 3rd. In 2003, the neighborhood was voted an official historic district of San Francisco--helped by the fact that it was relatively untouched by the 1906 earthquake and fire. \u003c/p>\n\u003cp>The Dogpatch is a nine square-block area below and to the East of Potrero Hill. More specifically, it's bounded by Mariposa Street to the North, Tubbs Street (23rd) to the South, Highway 280 to the West, and Illinois Street to the East. Part of its growth and popularity can certainly be attributed to its proximity to Potrero Hill, SOMA and downtown--and to the lightrail constructed a few years ago. Currently there is a lively debate regarding land-use issues, and worker's cottages and historic homes are being overshadowed by loft-style condos and the looming biotech industry. But never fear: its gritty, urban veneer is alive and well. So before you try to predict what will become of one of the last authentic neighborhoods in San Francisco, cruise around the Dogpatch for a handcrafted latte, a quaint Sunday brunch, or a sandwich at a pop-up lunch venue.\u003cbr clear=\"all\">\u003cbr>\n \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/piccino-coffee-500.jpg\" alt=\"piccino coffee bar\" title=\"piccino coffee bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7348\">\u003c/p>\n\u003cp>\u003cstrong>Piccino Coffee Bar:\u003c/strong> My favorite city is Paris. And on the rare San Francisco afternoon, strolling along a quiet side street, discovering a sweet little bakery or street-side flower shop, I’ll have a \"Paris\" moment. I had such a moment recently while aimlessly walking around the Dogpatch listening to the new \"Where the Wild Things Are\" soundtrack (amazing) and marveling at the unusually hot temperature (like close neighbor Potrero Hill, the Dogpatch is often the sunniest, warmest spot in the city). The first thing to notice about Piccino Coffee Bar is its minimalism: it's essentially a coffee counter with a small but lovely selection of crumbly scones, biscotti, muffins, housemade yogurt, hardboiled farm-fresh eggs, and grab-and-go sandwiches. And of course, coffee--and Blue Bottle coffee, at that. There isn't any seating and they have a big front window that opens in the afternoons, releasing wafts of richly roasted coffee.\u003c/p>\n\u003cp>It's always really nice when you fall in love with a spot only to learn later that they're committed to using sustainable products and sourcing from local artisans whenever possible--and that they deeply care about their impact on the community. Such is the case with Piccino Coffee Bar. A few of the local vendors they use include Fatted Calf, Andante Diary, Prather Ranch, and Star Route Farms. The standout beverage? The mocha. And let me just say I'm really not a mocha kind of girl. As I enter my (gasp) 30's, I need the strong punch of black coffee in the morning--or sometimes I'll opt for the occasional Americano or latte. But a mocha always seems more like dessert, more frivolous than utilitarian. However, Piccino's isn't cloyingly sweet and still tastes of strong, bold espresso. So many other coffeehouses rely on chocolate made with added sugars and thickeners, but Piccino Coffee Bar uses a special Recchiuti chocolate blend specially designed for them. They actually hand melt it in your cup. Last time I checked, Starbucks wasn't providing that service. And I love that they're not messing around with the caffeine: a small 8 oz. latte automatically comes with two shots. That's what I’m talking about first thing Monday morning. \u003c/p>\n\u003cp>To remember what a neighborhood coffee shop is really like, stroll into Piccino Coffee Bar. It's not fast, the whole ordering process is a little disorganized, you may wonder why they don’t have more than one person making drinks. But quaint, legitimate neighborhood coffee shops that focus on the quality and the craft of the drink are a dying breed. Do yourself a favor: remind yourself what they're like.\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://www.piccinocafe.com/\">Piccino Coffee Bar\u003c/a>\u003cbr>\n801 22nd St., SF\u003cbr>\n(415) 824-4224\u003cbr>\nHours: Mon.-Fri. 7am-5pm; Sat.-Sun. 8am-5pm\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/kitchenette-500.jpg\" alt=\"kitchenette SF\" title=\"kitchenette SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7353\">\u003c/p>\n\u003cp>\u003cstrong>Kitchenette SF\u003c/strong>\u003cbr>\nLunch is having its day in the sun right now. Whether you prefer the carts, counters, bike delivery salumi dudes--it's all out there. But you also get the sense that, while unique and undeniably cool, many of these trends are fleeting. However, Douglas Monsalud and crew at Kitchenette SF serve beautifully constructed sandwiches, a few side salads, a \"cookie of the moment,\" and a housemade beverage from a menu that changes daily--and I can guarantee you, they're here to stay. While the location is unassuming (a loading dock in an industrial strip in the Dogpatch), the food is anything but.\u003c/p>\n\u003cp>I invited my dad to come along and get a bite to eat recently. He appreciates new neighborhoods, thoughtful food, and innovative design--and I'd heard that Kitchenette SF had all three. Now, first things first: it's tucked away and not easy to find. But sometimes the things you have to really search for taste all the sweeter. We ended up parking before we spotted it, opting to find it on foot rather than driving around the block...again. You'll know you're getting warmer when you see a chalkboard sign out on the sidewalk. Cruise into the loading dock where smells of warm cookies commingle with the noises of businesses unloading goods and trucks backing in to make a delivery. There are some stairs leading into Kitchenette SF's loading dock and a little counter displaying the daily specials. After you order, linger and wait for your name to be called or head down the steps to snag a coveted bench, scattered haphazardly amongst the concrete below. It's all very urban. It's a little hipster. If the food weren’t good, I might think it was a little too cool for school. \u003c/p>\n\u003cp>I ordered the Marin Sun Farms' pork schnitzel sandwich with braised cabbage and pink lady apples, a peanut butter/butterscotch cookie, and organic strawberry soda with local seltzer. We shared a bag of 4505 chicharrones (ah, after being a vegetarian for twelve years, nothing makes up for lost time like a bag of salty pig skin). The sandwich had a perfect balance of flavors: a crunch and sweetness from the apple, a little kick from the braised cabbage, a light and chewy Acme roll. Although I write about food often, I can't say that sandwiches often bowl me over. That being said, I talked about this sandwich for days afterwards.\u003c/p>\n\u003cp>More recently, I snuck away from work and ordered the \"Warehouse Picnic,\" consisting of fried Rocky Jr. chicken, a deviled egg, potato salad, corn-jalapeno salad, pasta salad with tomato vinaigrette, farmstead cheese, and Acme bread. Summer perfectly encapsulated in a box. Kitchenette SF has seriously redefined fast food. It's all organic, and most of the ingredients are sourced from local farms--Monsalud says he actually hits up the farms on his days off and, in addition to knowing where the food comes from, he often even knows which row! There's a very deep connection to the origin and meaning of the food they serve--and it shows. Check their website or twitter feed to get information on the daily menu.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchenettesf.com\">Kitchenette SF\u003c/a>\u003cbr>\n958 Illinois, SF.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/kitchenettesf\">@kitchenettesf\u003c/a>\u003cbr>\n Hours: Mon.-Fri., 11:30am-1:30pm \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-interior-300.jpg\" alt=\"serpentine interior\" title=\"serpentine interior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7356\">\u003c/p>\n\u003cp>\u003cstrong>Serpentine\u003c/strong>\u003cbr>\nMy friend Anthony was visiting from New York about a month ago, and I was trying to show him a very authentic San Francisco beyond the obvious tourist attractions. Anthony's a little hipster. You know the type: tight jeans, spectacles, deliberately messy hair, and a faux-leather satchel bag. So I was trying to introduce him to spots that were a little edgy, a little grungy, a little off the radar. Enter: the Dogpatch and Serpentine. \u003c/p>\n\u003cp>Owned by Erin Rooney (of Slow Club fame), Serpentine is located in the former warehouse of a tin-can factory boiler's room. Because of its high ceilings, large windows, and sea glass fixtures, it almost feels more like a large artist's loft rather than a bustling place of business. Adding to that whimsical feeling: much of the normal din of a restaurant is missing. Mid-day on a sunny Sunday and it was crowded but strangely quiet. It's got to have something to do with the acoustics of the building--regardless, I have to say, with constant refills of coffee and good conversation, we could've sat there all day enjoying the peaceful morning. \u003c/p>\n\u003cp>Now, for the food. I am often prone to hyperbole. I'm not sure where I got this trait, but for those that know me, it's a very real fact. But believe me when I tell you that the dish I had at Serpentine was the most perfect brunch dish I've ever had. Although their menu is seasonal, the \"Red Flannel Hash\" seems to be a staple. It consists of chunks of beautifully roasted beets, potatoes, Prather Ranch beef brisket, two poached eggs, and spinach. It's filling but not in a 'stack of pancakes' kind of way. More in a fresh, balanced, satiated kind of way. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/serpentine-redhash-500.jpg\" alt=\"Serpentine red flannel hash\" title=\"Serpentine red flannel hash\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7362\">\u003c/p>\n\u003cp>We also tried the Alaskan sockeye salmon benedict with fried green tomatoes, pickled red onion, and lemon cucumber. We were definitely bummed that the fried green tomatoes were noticeably absent, but the salmon was cooked perfectly and the hollandaise sauce was surprisingly light and creamy. We also tried the buckwheat strawberry pancakes. Now I'm one of those people that doesn't like to order something at a restaurants that I can make well at home. Pancakes fall into that category. But something is different about Serpentine's flapjacks: they actually have large pieces of strawberry cooked into them, and are served with lots of butter and incredibly rich syrup. \u003c/p>\n\u003cp>All in all, the food was seasonal, conscious, and well executed. This may be my new favorite brunch spot as it seems the usual see-and-be-seen weekend crowd hasn't yet descended, so there isn't an obscenely long wait and you don't feel guilty lingering over numerous cups of coffee. Which is exactly what we did. Anthony went back to Brooklyn satiated--and hungry to return.\u003c/p>\n\u003cp>\u003ca href=\"http://serpentinesf.com\">Serpentine\u003c/a>\u003cbr>\n2495 3rd St., SF.\u003cbr>\n(415) 252-2000\u003cbr>\nHours:\u003cbr>\nBrunch: Sat and Sun: 10:00am-2:30pm\u003cbr>\nLunch: Mon - Fri: 11:30am-2:30pm\u003cbr>\nDinner: Tues - Sat: 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-exterior-500.jpg\" alt=\"Just For You exterior\" title=\"Just For You exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7357\">\u003c/p>\n\u003cp>\u003cstrong>Just For You Cafe\u003c/strong>\u003cbr>\nI've been on a bit of a beignet binge lately. Blame it on the cooler mornings and evenings, the fact I'm training for a marathon and feel entitled to eat whatever (and whenever I'd like), or the depressing economy--whatever the reason, I've been turning to little fried pillows of dough for comfort. \u003c/p>\n\u003cp>And Just For You Cafe is coming through for me. This neighborhood spot used to be located on 18th St. in Potrero Hill, but in 2002 they moved to their current location in the Dogpatch. Their tagline: \"We served slow food before it was popular.\" And they're not kidding: they use local charcuterie and Zoe's all natural meats, eggs from Petaluma farms, the bread they don't make on-site they buy from Acme, and the seafood and produce is mostly all local. Their emphasis is on Southern and American style cooking, with specialties like Hatch green chili huevos rancheros, creamy grits, and Creole crab cakes. \u003c/p>\n\u003cp>A few weeks ago, I was over that way visiting a friend and we decided to pop in after seeing the prominent \"Beignets\" sign in the window. It was pretty darn crowded--people bring their dogs, toddlers, the Sunday paper, out-of-town parents...and all gather waiting for a table indoors. Thankfully they provide a free coffee cart outside so you can fill up a cup and hang out on the curb. Life could be much worse.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/just-for-you-beignet-500.jpg\" alt=\"Just For You beignets\" title=\"Just For You beignets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7359\">\u003c/p>\n\u003cp>We waited about a half hour, and were eventually seated at this little booth table all the way to the back of the restaurant. Right by the kitchen--on an unusually hot day. Nothing like a little sweat on the brow to inspire heavy beignet consumption. But we managed. Just For You Cafe serves a plate of three beignets, self-proclaimed \"fresh, fluffy pillows of perfection.\" I would have to agree. While their beignets definitely have a little more heft than others served throughout the city, they are worth the trip. After years and years in business, they've perfected the perfect dusting of powdered sugar and the light brown, buttery exterior. Eat them right when they arrive warm: our table noticed once they cooled down, they became a bit chewy (not really what you want in your \"fluffy pillow of perfection\"). \u003c/p>\n\u003cp>In addition to our little pockets of fried dough, we tried the \"Crabby Bennie,\" Louisiana sausage, and biscuits. The Creole crabcake atop the traditional eggs benedict rocked. I love a good crabcake--and they're surprisingly tough to find. But here it's all about the crab (versus all about the breadcrumbs, leaving you wondering if there's even any crab present). And the biscuits, while we both felt they could've been lighter and flakier, had a nice crumb and traditional baking soda flavor. So while it looks like a typical greasy spoon from the outside (and inside, really), this little diner's got class. Owner Arienne Landry's proving that, with quality ingredients and local products, Southern comfort food can be mastered right here in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\">Just For You Cafe\u003c/a>\u003cbr>\n732 22nd, SF.\u003cbr>\n(415) 647-3033\u003cbr>\nHours: Mon.-Tue. 7:30 a.m.-3:00 p.m.\u003cbr>\nWed.-Fri. 7:30 a.m.-9:00 p.m. (now serving dinner)\u003cbr>\nSat.-Sun. 8:00 a.m.-3:00 p.m.\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe:\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Oatmeal Cookies w/Butterscotch Chips\u003c/strong>\u003cbr>\nFrom Kitchenette SF\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7.5 oz butter\u003cbr>\n6 7/8 oz organic sugar\u003cbr>\n6 7/8 oz brown sugar\u003cbr>\n6 2/3 oz. peanut butter\u003cbr>\n2/3 oz. vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n4 2/3 oz. oats\u003cbr>\n10 oz. organic flour\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 tsp. baking powder\u003cbr>\n1 tsp salt\u003cbr>\n10 oz butterscotch chips\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003cbr>\nCream together the butter, sugars, peanut butter, and vanilla extract. Beat in eggs one at a time. Stir in the remaining ingredients, mixing completely. Use an ice cream scoop to make portion cookies onto a lined cookie sheet.\u003c/p>\n\u003cp>\u003cstrong>Small Cookies:\u003c/strong> Bake in a still oven (375 degrees) for 6-8 minutes, rotating the pan for even cooking.\u003cbr>\n\u003cstrong>Larger Cookies:\u003c/strong> bake at 350 degrees for 9-12 minutes.\u003c/p>\n\u003cp>\u003cstrong>Other Spots to Pop Into:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Cafe\u003c/a>: 2526 3rd St., SF. (415) 648-3770\u003cbr>\n\u003ca href=\"http://sundancecoffeesf.com/\">Sundance Coffee\u003c/a>: 2293 3rd St., SF. (415) 503-1446\u003cbr>\n\u003cstrong>The New Spot\u003c/strong>: 632 20th St., SF. (415) 558-0556\u003cbr>\n\u003ca href=\"http://www.yieldsf.com/_/Yield_Wine_Bar.html\">Yield Wine Bar\u003c/a>: 2490 3rd St., SF. (415) 401-8984\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>\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=100565608000050072681.0004756222016a6c3ae62&ll=37.759042,-122.388382&spn=0.011875,0.018239&z=15&source=embed\">SF: Dogpatch Restaurants & Bars\u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7310/devouring-dogpatch-a-historic-neighborhood-comes-into-its-own","authors":["5072"],"categories":["bayareabites_12","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_833","bayareabites_2804","bayareabites_2828","bayareabites_2824","bayareabites_2825","bayareabites_2827","bayareabites_2826","bayareabites_2099","bayareabites_2823","bayareabites_2829"],"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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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/2021/10/ATC_1400.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. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","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. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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